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当前位置: 首页 > 文章 > 魔芋粉与黄原胶复配物对重组牛肉品质特性的影响 食品工业科技 2013 (4) 327-330+356
Position: Home > Articles > Effect of konjac flour and xanthan gum on quality characteristics of restructured beef Science and Technology of Food Industry 2013 (4) 327-330+356

魔芋粉与黄原胶复配物对重组牛肉品质特性的影响

作  者：
孙瑶;刘骞;孔保华
单  位：
东北农业大学食品学院;黑龙江出入境检验检疫总局
关键词：
魔芋粉;黄原胶;重组牛肉;品质特性
摘  要：
将转谷氨酰胺酶和酪蛋白酸钠作为重组牛肉使用的黏合剂,添加量为原料牛肉质量的1.2%(m/m)。为了改善重组牛肉的品质特性,在此基础上添加魔芋粉与黄原胶复合物,通过测定重组牛肉的粘结强度、剪切力、解冻损失、蒸煮损失、色差和质构来说明食用胶对重组牛肉加工特性的影响。研究结果表明,魔芋粉与黄原胶的比例为6:4,复合食品胶添加量为0.4%(m/m)时,重组牛肉的粘结强度最好(p<0.05),生肉和熟肉的剪切力均最低,改善了肉的嫩度,使得重组肉具有最好的粘结效果。
译  名：
Effect of konjac flour and xanthan gum on quality characteristics of restructured beef
作  者：
SUN Yao 1,LIU Qian 2,*,KONG Bao-hua 2(1.Heilongjiang Entry-Exit Inspection and Quarantine Bureau,Harbin 150001,China;2.College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
konjac flour;xanthan gum;restructured beef;quality characteristics
摘  要：
The restructured beef was prepared by adding transglutaminase(TG) and sodium casetnate as coldbinding agent and the added quantity was 1.2% of the grossary weight.In order to improve the quality characteristics of restructured beef,konjac flour and xanthan gum were added.The binding strength,shearing force,thawing loss,cooking loss,color(L* and a*-values) and texture of restructured beef were determined.The result showed that the ratios of konjac flour and xanthan gum was 6:4,and additive amount of hybrid edible gum was 0.4% of the grossary weight could produced the highest binding strength(p<0.05) and the lowest shearing force.Meanwhile,the texture of restructured beef was improved and also possessed the best bond effect.

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