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当前位置: 首页 > 文章 > 工艺条件对猪血凝胶质构特性和持水力的影响 肉类研究 2016,30 (7) 16-20
Position: Home > Articles > Effects of Processing Conditions on Texture Properties and Water-Holding Capacity of Pig Blood Gel MEAT RESEARCH 2016,30 (7) 16-20

工艺条件对猪血凝胶质构特性和持水力的影响

作  者：
张佳敏;王卫;白婷;吉莉莉
单  位：
成都大学肉类加工四川省重点试验室
关键词：
猪血;凝胶;质构特性;质地剖面分析;持水力
摘  要：
研究纯血含量、加热温度、加热时间及NaCl添加量等工艺条件对猪血凝胶质构性质、持水性和感官品质的影响。单因素试验表明,工艺条件对硬度、咀嚼性、回复性、持水力及感官品质影响显著。猪血蛋白含量越高,硬度、咀嚼性及持水性越大,但蛋白含量过高时,回复性降低;温度升高和加热时间延长均使得硬度和咀嚼性提升,但过高的温度和过长的加热时间对保持凝胶的回复性和持水力不利;低添加量的NaCl可提高凝胶品质,但高添加量的NaCl使持水力、硬度、咀嚼性及回复性降低。适宜的加工条件为猪血蛋白添加量为15.49~17.42g/100mL,温度90~95℃,时间10~20min,NaCl添加量3~4g/100mL。进一步的相关性分析结果显示,持水力对猪血凝胶的感官品质具有决定作用,硬度、咀嚼性和回复性与凝胶持水力之间的相关性显著,且能够较好地反应猪血凝胶的质构特性。
译  名：
Effects of Processing Conditions on Texture Properties and Water-Holding Capacity of Pig Blood Gel
作  者：
ZHANG Jiamin;WANG Wei;BAI Ting;JI Lili;Meat Processing Key Laboratory of Sichuan Province, Chengdu University;
关键词：
pig blood;;gel;;texture property;;texture profile analysis;;water-holding capacity
摘  要：
The impact of four processing conditions, i.e., pig blood content, heating temperature, heating time and NaCl content on the texture properties, water-holding capacity(WHC) and sensory quality of pig blood gel was studied. The results showed that all processing conditions investigated had significant influences on hardness, chewiness, resilience, WHC and sensory quality. Higher protein content resulted in higher hardness value, chewiness value and WHC, but lower resilience value was observed when protein content was too high. An increase in heating temperature and time could improve hardness and chewiness, but overheating reduced the resilience value and WHC. Low NaCl content could enhance the quality of pig blood gel, while high NaCl content reduced WHC, hardness, chewiness and resilience values. The suitable processing conditions were established as follows: pig blood content of 80%–90%(protein content was 15.49–17.42 g/100 mL), heating at 90–95 ℃ for 10–20 min, and addition of 3–4 g/100 mL NaCl. Further, the correlation analysis results showed that WHC played a decisive role in affecting the sensory quality of pig blood gel and that hardness, chewiness and resilience had significant correlations with WHC, and could well reflect the texture properties of pig blood gel.

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