魔芋葡甘聚糖及其衍生物对禽肉重组火腿物性的影响

研究魔芋葡甘聚糖(KGM)及其衍生物(KSAP)对禽肉重组火腿感官、微观结构和力学特性的影响。感官评价结果表明：与未添加改良剂的空白组和添加复合磷酸盐的对照组相比，KGM和KSAP 均能有效改善鸭肉和鹅肉重组火腿的感官指标，减少表面油脂和水分析出。通过扫描电镜观察发现：添加KGM 和KSAP 后，火腿具有均匀致密的网络结构，原料肉组织表面覆盖连续包膜层。质构分析结果表明：与空白组和对照组相比，添加KGM和KSAP 的禽肉重组火腿组织致密性增强，凝胶弹性增大；火腿硬度值、胶着性和咀嚼度降低，弹性改善。

Separate Effects of Konjac Glucomannan and Konjac Superabsorbent Polymer on Physical Properties of Recombinant Poultry Hams

Konjac glucomannan (KGM) and konjac superabsorbent polymer (KSAP, namely konjac glucomannan-acrylic acid copolymer) were added alone in recombinant poultry ham processing to deal with their effects on sensory quality, microstructure and texture of recombinant poultry hams. Sensory evaluation exhibited that the groups with added KGM or KSAP displayed a higher sensory index of recombinant poultry hams and a lower cooking loss when compared with the control group and the group with added phosphate. Scanning electron microscopic studies demonstrated an even and compact internal network structure in recombinant poultry hams and continuous embedding layers on the surface of meat. In addition, increased internal compactness and gel elasticity in recombinant poultry hams with added KGM or KSAP were observed through texture analysis. Moreover, separately added KGM and KSAP could also reduce the hardness, gumminess and chewiness of recombinant poultry hams.