猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用

研究猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用。采用析因设计，在猪肉肠加工过程中，添加不同量的亚麻籽胶、卡拉胶和黄原胶，分析上述胶类对猪肉肠保水性、保油性的影响。结果表明：添加亚麻籽胶可显著地增强猪肉肠在60℃条件下烘20、40、60、80min的保水能力(P＜0.01)。卡拉胶对猪肉肠在60℃条件下烘20、40min的保水能力无显著性的影响，亚麻籽胶与黄原胶对猪肉肠在60℃条件下烘20、40min都有显著性交互作用(P＜0.05)；保水能力从高到低依次为：亚麻籽胶、黄原胶、卡拉胶。亚麻籽胶对猪肉肠用乙醚浸提40min和60min的保油性有显著性的影响(P＜0.05)，黄原胶和卡拉胶对保油性没有显著性的影响；保油能力高到低依次为：亚麻籽胶、黄原胶、卡拉胶。

Interaction Effect of Flaxseed Gum, Carrageenan and Xanthan Gum on Pork Sausages

This study aimed to investigate the interaction effects of flaxseed gum(FG),carrageenan and xanthan gum(XG) on pork meat sausages.A factorial design was applied to analyze the effects of different amounts of added FG,carrageenan and XG on the water-holding capacity and oil-holding capacity of pork meat sausages.The results indicated that the presence of FG could significantly increase the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20,40,60 min or 80 min(P<0.01).Carrageenan had no significant effect on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min.A significant interaction effect between FG and XG was observed on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min.Three types of gums could be ranked in decreasing order of their effect on the water-holding capacity of pork meat sausages as FG > XG > carrageenan.The oil-holding capacity of pork sausages immersed in ethanol diethyl ether for 40 min and 60 min was influenced significantly by FG(P < 0.05) but not significantly influenced by XG or carrageenan.FG had the highest effect on the oil-holding capacity of pork sausages,followed by XG;the effect of carrageenan was the weakest.