复配食用胶对乳化肠品质的影响

对魔芋胶、卡拉胶、黄原胶3种单体食用胶两两复配，添加量为肉总质量的0.6%，通过测定成品出品率、质构、色差和保水性，研究复配食用胶对乳化肠品质的影响。结果表明：添加复配胶后成品的出品率最高可达183%，高于对照组和单体胶的效果；复配食用胶还可以显著提高乳化肠的硬度、弹性、保水性和红度值(a*) (P＜0.05)，即添加复配食用胶提高了乳化肠的品质，改善了产品的外观。魔芋胶、卡拉胶和黄原胶之间存在协同增效性，其中魔芋胶与卡拉胶、魔芋胶与黄原胶、卡拉胶与黄原胶的最佳复配质量比分别为4:6、3:7和7:3。提示将食用胶复配应用到乳化肠的生产中可以显著提高产品的出品率和改善产品的品质，食用胶复配后对提高产品质量具有协同的效果。

Effect of Formulated Edible Gum on the Quality of Emulsified Sausages

The effect of formulated edible gum on the quality of emulsified sausages was investigated in this study. The amount ratios between two kinds of gum such as konjac gum, carrageenan gum and xanthan gum were 0:10, 3:7, 4:6, 5:5, 6:4, 7:3 and 10:0, respectively. The formulated edible gum (0.6%) was added to emulsified sausages to observe the effect of edible gum ratio on the quality of emulsified sausage by determining productivity, textural characteristics, color, and waterholding capacity. The results showed that the maximum productivity of emulsified sausages with the addition of edible gum was 183%, which was much higher than that of control group. A significant increase in hardness, springiness, water-holding capacity and redness (a*-value) was observed in emulsified sausage group with the addition of formulated edible gum, suggesting that formulated edible gum could significantly improve the quality of emulsified sausage. In addition, a synergic effect of pairwise combinations of konjac gum, carrageenan gum, and xanthan gum was observed. The optimal ratio between konjac and carrageenan, konjac and xanthan gum, or carrageenan and xanthan gum were 4:6, 3:7 and 7:3, respectively. Therefore, the formulated edible gum can improve the quality of emulsified sausages.