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当前位置: 首页 > 文章 > 低M/G型海藻酸钠脂肪替代物的制备及在低脂鸡肉丸中的应用 青岛农业大学学报(自然科学版) 2015,32 (4) 270-276
Position: Home > Articles > Preparation of Fat Substitutes Based on Low M/G Alginate and Application in Low-fat Chicken Meatballs Journal of Qingdao Agricultural University(Natural Science) 2015,32 (4) 270-276

低M/G型海藻酸钠脂肪替代物的制备及在低脂鸡肉丸中的应用

作  者：
李倩倩;陈海华;张楠;王雨生;LIQianqian
单  位：
青岛农业大学食品科学与工程学院;青岛农业大学食品科学与工程学院青岛农业大学学报编辑部
关键词：
海藻酸钠;凝胶性质;脂肪替代物;鸡肉丸
摘  要：
以凝胶强度、保水率、蒸煮损失率、储能模量G′、柔量J等为指标,分别研究了钙盐种类和添加量、葡萄酸内酯(GDL)的添加量、结冷胶添加量等因素对低M/G型海藻酸钠(HGAGNa)-结冷胶(GG)复配凝胶的凝胶性质和流变学性质的影响,并以弹性和口感等感官性质为指标,研究了HGAGNa-GG复配凝胶作为脂肪替代品,对鸡肉丸感官品质的影响。结果表明:添加碳酸钙后,以葡萄糖酸内酯为缓释剂,低M/G型海藻酸钠的凝胶效果最好,碳酸钙和葡萄糖酸内酯的适宜添加量分别为0.3%和0.6%。流变学性质表明:添加GG能增加HGAGNa-GG复配凝胶的G′,提高HGAGNa-GG复配凝胶的胶凝温度;但降低了HGAGNa的柔量J和可恢复形变γm,影响复配凝胶的蠕变-恢复特性。将上述HGAGNa与0.1%GG复配后作为脂肪替代物可应用于鸡肉丸,脂肪替代量控制在60%以内,可明显改善肉丸品质,并有效降低脂肪含量。
译  名：
Preparation of Fat Substitutes Based on Low M/G Alginate and Application in Low-fat Chicken Meatballs
作  者：
LI Qianqian;CHEN Haihua;ZHANG Nan;WANG Yusheng;College of Food Science and Engineering,Qingdao Agricultural University/Engineering Research Center for Agrotechny and Quality of Qingdao City;Editorial Department of Journal of Qingdao Agricultural University;
关键词：
sodium alginate;;gel property;;fat substitute;;chicken meatball
摘  要：
In order to investigate the rheological properties and gel properties of low M/G type sodium alginate(HGAGNa)and gellan gum(GG)complex gel(HGAGNa-GG),the effects of the type and amount of calcium,the amount of GDL and GG on the gel properties were studied,respectively,basing on gel strength,water holding capacity,cooking loss,the storage modulus G′and compliance J.The mouth-tasting properties and elasticity were also used as the indices to investigate the effect of HGAGNa-GG complex gel on the sensory quality of chicken meatballs.It is showed that with addition of 0.3% calcium carbonate and 0.6%lactone used as released agents,low M/G type sodium alginate can form the gel of best quality.The rheological properties showed that the storage modulus(G′)and gelling temperature of the complex gel was increased with gellan gum increasing,while the compliance Jand recoverable deformationγmwere decreased.The creep recovery properties were influenced by addition of gellan gum.The complex gel made by HGAGNa and 0.1% gellan gum could be used as fat substitute.The quality of meatballs was significantly improved and fat content was reduced effectively with addition of the complex gel lower than60%.

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