可得然胶和加水量对法兰克福香肠品质特性的影响

探讨添加可得然胶（0.3%，肉总质量计）以及不同加水量（20%、23%、26%和29%，肉总质量计）对法兰克福香肠品质特性的影响。测定蒸煮损失率、乳化稳定性、色差、质构、流变特性、微观结构以及感官评价，同时应用低场核磁共振（low field nuclear magnetic resonance，LF-NMR）技术测定法兰克福香肠内部水分子的迁移规律。结果表明，在不添加可得然胶对照组中，随着加水量的增加，法兰克福香肠的蒸煮损失率和L*值显著增加（P＜0.05），而乳化稳定性、硬度和总体可接受性显著降低（P＜0.05）。然而，在添加可得然胶后，在相同加水量条件下显著降低法兰克福香肠的蒸煮损失率，并显著提高肉制品的乳化稳定性、硬度、弹性和总体可接受性（P＜0.05）。LF-NMR研究结果表明，可得然胶的添加能够降低法兰克福香肠的弛豫时间，在较高加水量条件下增强对水分子的束缚能力。另外，肉糜的流变学测定结果表明，在相同加水量条件下，添加可得然胶能够提高肉糜在加热终点的储能模量（G’）和损失模量（G”），而且降低相位角正切值（tanδ），说明可得然胶能够在较高加水量条件下提高肉糜的黏弹性。同时，扫描电镜结果表明，较高的加水量会导致蛋白凝胶结构松散，而可得然胶的添加能够显著改善蛋白凝胶的网状结构。上述结果表明，虽然过多的加水量会导致法兰克福香肠的品质下降，但是可得然胶的添加能够在较高加水量条件下显著提高法兰克福香肠的食用品质，为可得然胶在乳化肉糜类肉制品中的应用提供理论依据。

Effect of Curdlan and Water Addition on Quality Characteristics of Frankfurters

This study investigated the influences of curdlan (0.3%) and water addition (20%, 23%, 26% or 29%) on the quality characteristics of frankfurters. Cooking loss, emulsion stability, color, texture profiles, rhelogical properties, microscopic structure and sensory evaluation were measured. The mobility of water molecules in sausages was measured by low field nuclear magnetic resonance (LF-NMR). The results showed that for the control group without curdlan added, cooking loss and L* value significantly increased (P < 0.05), and emulsion stability, hardness, and overall acceptability decreased significantly (P < 0.05) with increasing water addition. However, for each addition level of water, frankfurters containing curdlan showed significantly lower cooking loss and significantly improved emulsion stability, hardness, springiness and overall acceptability than those without curdlan (P < 0.05). LF-NMR analysis showed that curdlan could decrease remarkably the relaxation time of water protons and increased the water binding capacity of frankfurters with higher amounts of water added. In addition, rheological analysis revealed that for each addition level of water, the addition of curdlan significantly increased the storage modulus (G’) and loss modulus (G”) were and decreased the phase angle tangent (tanδ) of meat batter at the end of heating, indicating that curdlan could improve the viscoelasticity of meat gels. At the same time, scanning electron microscope showed that higher levels of water addition loosened the structure of protein gels, while the addition of curdlan could improve the network structure of protein gels remarkably. The above results showed that although excessive addition of water would lead to deterioration in the quality of frankfurters, the addition of curdlan could reverse this deterioration. These findings can provide a theoretical basis for the application of curdlan in emulsified meat products.