不同食用胶与牛肉糜结合力及凝胶性能的比较

为解决牛肉糜类产品失水析油、结构疏松的问题,通过设置空白对照组、3 g/kg瓜尔豆胶组、3 g/kg魔芋胶组、3 g/kg卡拉胶组,测定蒸煮损失、水分迁移、质构、扫描电镜的微观结构等,研究胶体结合牛肉糜能力对结构的影响。结果表明,在蒸煮损失、总汁液流失、水分损失、脂肪损失方面,瓜儿豆胶组比空白对照组分别下降了2.44%、5.93%、5.92%、1.42%。三种胶体在结合肉糜能力上表现为瓜儿豆胶组>魔芋胶组=卡拉胶组>空白对照组。空白对照组的硬度为27286.00 g,瓜尔豆胶组、魔芋胶组、卡拉胶组硬度分别下降至空白组的32.33%、55.58%、83.30%。空白对照组、瓜尔豆胶组、魔芋胶组、卡拉胶组的a^*分别为8.35、10.17、10.26、9.76;植物源胶体的T22均比空白对照组小(p<0.05),说明添加胶体后,对质子运动的束缚程度提高。微观结构上,瓜尔豆胶组与魔芋胶组脂肪颗粒均匀分布于整个网络中,几乎没有大空洞。结论:3 g/kg瓜尔豆胶组结合牛肉糜能力最高,对结构影响最大。

Comparison of the Binding and Gel Properties between Different Edible Gums and Beef Paste

In order to resolve the problems associated with the water loss, oil loss and loose structure of beef meat mince products, the effects of the binding between a gum gel and beef meat mince on the structure of mince products were studied through setting up the blank control group, 3 g/kg guar gum group, 3 g/kg konjac group and 3 g/kg carrageenan group, and measuring the cooking loss, water migration, texture and microstructure (scanning electron microscopy). The results showed that the cooking loss, total juice loss, water loss and fat loss of the guar gum group decreased by 2.44%, 5.93%, 5.92%, and 1.42%, respectively, compared with the blank control. The mince-binding ability of the three gums was in the order of the guar gum group>konjac group = carrageenan group > blank control group. The hardness of the blank control group was 27286.00 g, with that of the guar gum group, konjac group and carrageenan group decreasing to 32.33%, 55.58% and 83.30% of the blank group respectively. The a* values of the blank control group, guar gum group, konjac group and carrageenan group were 8.35, 10.17, 10.26 and 9.76, respectively. The T22 values of the plant-derived gums were smaller than that of the blank control group (p < 0.05), indicating that the degree of restriction upon proton movements increased after the addition of a plant-derived gum. In terms of microstructure, fat particles of the guar gum group and the konjac gum group were evenly distributed throughout the network, with almost no large voids. In conclusion: The 3 g/kg guar gum group had the highest mince-binding ability and exhibited the greatest impact on the structure.