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当前位置: 首页 > 文章 > 食用胶对重组牛肉加工特性的影响 食品科学 2009,30 (23) 114-118
Position: Home > Articles > Effect of Edible Gums on Processing Characteristics of Restructured Beef FOOD SCIENCE 2009,30 (23) 114-118

食用胶对重组牛肉加工特性的影响

作  者：
黄莉;孔保华;江连洲;徐萍;马芙俊
单  位：
日照职业技术学院食品工程学院;农业部乳品质量监督检验测试中心;东北农业大学食品学院
关键词：
重组牛肉;食用胶;黏结性;加工特性
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%。在此基础上,分别添加0.3%(m/m)的卡拉胶、亚麻胶等多种食用胶,通过测定黏结性、色差、解冻损失、蒸煮损失、尺寸变化、剪切力、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,亚麻胶和黄原胶都显著降低了重组牛肉的黏结性(P<0.05),且成片性不好。卡拉胶能增加a*值,δ-葡萄糖酸内酯(GDL)和卡拉胶的复合胶却降低了a*值。添加结冷胶、亚麻胶和黄原胶均降低重组肉的解冻损失和蒸煮损失,而且添加亚麻胶和黄原胶的重组牛肉嫩度最大。
译  名：
Effect of Edible Gums on Processing Characteristics of Restructured Beef
作  者：
HUANG Li1,KONG Bao-hua2,*,JIANG Lian-zhou2,XU Ping3,MA Fu-jun2 (1. School of Food Engineering, Rizhao Polytechnics, Rizhao 276826, China ;2. College of Food Science, Northeast Agricultural University, Harbin 150030, China;3. Monitoring Center for Milk (Harbin) of Ministry of Agriculture, Harbin 150078, China)
关键词：
restructured beef;editable gels;binding strength;processing properties
摘  要：
The restructured beef was prepared by adding transglutaminase(TG) and Sodium casetnate(SC) as cold-binding agent at a ratio of 1:4 (TG: SC) and the added quantity was 1.2% of the grossary weight. In additon, carrageenan, flaxseed gel, guar gum, gellan gum and konja eglueomannan, were added at a ratio of 0.3%, repectively. Their effect on the restructured beef were studied by measuring binding strength, color (L*, a*, and b*-values), thawing loss, cooking loss, surface shrinkage, cutting force, texture with edible gums. It was found that the flaxseed gel and xanthan significantly reduced the binding strength (P < 0.05), and carrageenan could improve a*-values while GDL decreased a*-values also. Gellan gum, flaxseed gel and xanthan could reduce the thawing loss, cooking loss while the latter ones could increase tenderness of restructured beef mostly.

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