| 脂肪含量对低盐猪肉凝胶品质的影响 |
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| 引用本文： | 卢琳,张振环,王路,孙高军,陈从贵*.脂肪含量对低盐猪肉凝胶品质的影响[J].肉类研究,2012(1):1-4. |
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| 作者姓名： | 卢琳 张振环 王路 孙高军 陈从贵* |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥230009 |
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| 基金项目： | 国家自然科学基金青年基金项目(31101240);合肥工业大学青年基金项目(2011HGQC1020) |
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| 摘 要： | 以未添加磷酸盐的低盐猪肉凝胶作为研究对象,考察脂肪添加量(0～20%)对猪肉凝胶保水、质构和色泽的影响。结果显示,脂肪添加量在15%～20%范围内,凝胶保水性显著增加(P<0.05);添加5%以上的脂肪,可显著提高猪肉凝胶的L*值(P<0.05);在脂肪添加量不高于5%条件下,猪肉凝胶可形成良好的硬度、弹性、凝聚性和咀嚼性,并能保持较好的红度值(a*值),利于开发低脂猪肉制品。
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| 关 键 词： | 脂肪添加量 低盐猪肉凝胶 保水 质构 色泽 |
Effect of Fat Content on Quality of Low-salt Pork Meat Gels |
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| LU Lin,ZHANG Zhen-huan,WANG Lu,SUN Gao-jun,CHEN Cong-gui.Effect of Fat Content on Quality of Low-salt Pork Meat Gels[J].Meat Research,2012(1):1-4. |
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| Authors: | LU Lin ZHANG Zhen-huan WANG Lu SUN Gao-jun CHEN Cong-gui |
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| Affiliation: | (School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) |
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| Abstract: | The effect of fat addition(0-20%) on water-holding capacity(WHC),textural properties and color of low-salt pork meat gels(LPMG) without phosphates was investigated.The results showed that the addition of 15% and 20% fat could significantly enhance the WHC of LPMG(P<0.05).Fat addition above 5% could significantly enhance L* value(P<0.05).With lower fat content(≤ 5%),LPMG revealed better hardness,springiness,cohesiveness and chewiness and the a* value was well maintained,which implied its potential application in the development of low-fat pork meat products. |
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| Keywords: | fat addition low-salt pork meat gels(LPMG) water-holding capacity(WHC) textural properties color |
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