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加水量对添加不同食用胶的乳化肠品质的影响
引用本文:芦嘉莹,孔保华,刘骞,李沛军.加水量对添加不同食用胶的乳化肠品质的影响[J].食品科学,2012,33(15):57-60.
作者姓名:芦嘉莹  孔保华  刘骞  李沛军
作者单位:东北农业大学食品学院
基金项目:国家公益性行业(农业)科研专项(200903012-02);东北农业大学创新团队项目(CXZ011)
摘    要:将卡拉胶、魔芋胶、亚麻籽胶分别按质量分数0.6%的添加量加入到乳化肠中,并逐渐提高水的添加量,通过测定每组样品的质构、色差和保水性,并进行感官评价,研究各种食用胶对乳化肠品质的影响。结果表明:在加水量65%~80%时,随着加水量的增加,各组样品的硬度逐渐下降,弹性逐渐提高,添加食用胶样品组质地明显优于对照组的样品(P<0.05);添加食用胶未对乳化肠的红度(a*值)产生不利影响,但是加水量的增加会引起a*值逐渐降低。添加食用胶还可以显著的提高乳化肠的保水性(P<0.05);感官评定结果表明添加食用胶的样品具有较好的总体可接受性。因此,卡拉胶、魔芋胶、亚麻籽胶均为乳化肠生产的良好添加成分,特别是亚麻籽胶和魔芋胶,可以显著提高乳化肠品质。

关 键 词:乳化肠  加水量  食用胶  品质  
收稿时间:2011-06-28

Effect of Adding Different Amounts of Water on the Quality of Emulsified Sausages Prepared with Different Edible Gums
LU Jia-ying,KONG Bao-hua,LIU Qian,LI Pei-jun.Effect of Adding Different Amounts of Water on the Quality of Emulsified Sausages Prepared with Different Edible Gums[J].Food Science,2012,33(15):57-60.
Authors:LU Jia-ying  KONG Bao-hua  LIU Qian  LI Pei-jun
Affiliation:(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
Abstract:In the present study,the effect of increasing amount of added water was investigated on quality characteristics of emulsified sausages prepared by adding carrageenan,konjac or flaxseed gum at a level of 0.6% such as texture,color,waterholding capacity and sensory evaluation.As the amount of added water was increased from 65% to 80%,emulsified sausages showed a gradual decrease in hardness and a gradual increase in springiness.The texture of emulsified sausages with added edible gum was significantly better than that of controls(P < 0.05).The addition of edible gum had no negative effect on the redness(a*) of emulsified sausages,but increasing water addition resulted in a gradual decrease in a*.Furthermore,the presence of edible gum significantly increased the water-holding capacity of emulsified sausages(P < 0.05).The sensory evaluation indicated that samples with the addition of edible gum had good overall acceptance.Therefore,the three edible gums investigated in this study may be considered as good additives for emulsified sausages,especially konjac and flaxseed gum,which can remarkably improve the quality of emulsified sausages.
Keywords:emulsified sausage  amount of water  edible gums  quality
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