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当前位置: 首页 > 文章 > 高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响 农业工程学报 2007,23 (10) 45-50
Position: Home > Articles > Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels Transactions of the Chinese Society of Agricultural Engineering 2007,23 (10) 45-50

高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响

作  者：
陈从贵;姜绍通;张慧旻;格日勒图
单  位：
合肥工业大学生物与食品工程学院;内蒙古农业大学食品科学与工程学院
关键词：
高静压;卡拉胶;猪肉凝胶;保水性;质构
摘  要：
高静压处理与添加水溶性多糖是改善肉制品质构、保水性等品质的重要手段。本研究侧重调查100~300MPa压力、0~1.0%к-卡拉胶添加水平对猪肉糜凝胶保水、质构的影响。试验结果表明,添加0.5%的к-卡拉胶可显著降低猪肉凝胶的蒸煮损失,提高总持水性及凝胶硬度(P<0.05);200MPa以上的高静压不仅可以显著降低肉糜的蒸煮损失,而且也能够显著提高凝胶的硬度、黏结性与咀嚼性(P<0.05);但100~300MPa的高静压对1.0%卡拉胶水平的凝胶弹性影响不明显(P>0.05)。此外,对于肉制品保水性的评价,应注意选择合适的评价方法,尤其是蒸煮损失差异较大的肉制品样本,评价方法选择的合理性将直接影响评价的结果。
译  名：
Effects of high hydrostatic pressure and kappa-carrageenan on water-binding capacities and textural properties of low-fat pork blend gels
作  者：
Chen Conggui1, Jiang Shaotong1, Zhang Huimin1, Borjigin Gerelt2 (1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhehaote 010018, China)
关键词：
high hydrostatic pressure; κ-carrageenan; pork muscle gels (PMG); water-binding capacity; textural properties
摘  要：
The treatment of high hydrostatic pressure(HHP) and addition of water-soluble polysaccharide are important methods that improve the quality of water-binding capacities(WBC) and textural properties(TP) of meat products. The effects of 100～300 MPa HHP and levels of κ-carrageenan addition(0, 0.25%, 0.50%, 0.75% and 1.00%, respectively) on WBC and TP of the pork muscle gels (PMG) were investigated. The results show that the addition of 0.5% κ-carrageenan can remarkably reduce cooking loss(CL), enhance total WBC and hardness of PMG(P<0.05). Pressurization above 200 MPa can not only reduce significantly CL of PMG, but also enhance hardness, cohesiveness and chewiness(P<0.05). But pressure from 100 to 300 MPa does not have obvious effect on springiness of the gels with 1.0% κ-carrageenan added(P>0.05). In addition, more attention should be paid to evaluation methods of WBC of meat products, especially samples that have greater difference in CL, otherwise the conclusion obtained is perhaps not reasonable.

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