Effects of malve nut gum on the quality of minced chicken
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摘要: 研究了胖大海胶对鸡肉肉糜蒸煮损失、非压出水分、保水性、色泽、质构及凝胶强度的影响,并与黄原胶、瓜尔豆胶、海藻酸钠及其复合胶对鸡肉糜的作用效果进行比较。结果表明,对肉糜的蒸煮损失的影响:胖大海胶>瓜尔豆胶>黄原胶>海藻酸钠,且胖大海+瓜尔豆胶>胖大海胶>胖大海+黄原胶>胖大海+海藻酸钠;非压出水分含量:黄原胶>胖大海胶>海藻酸钠>瓜尔豆胶,且胖大海胶>三种复合胶;保水能力:黄原胶>胖大海胶>瓜尔豆胶>海藻酸钠,且胖大海胶>三种复合胶;胖大海胶会使鸡肉糜制品的色泽指标白度和彩度下降,质构指标硬度、胶黏性、咀嚼性、凝胶强度、恢复性、凝聚性减小。胖大海胶可以明显减少蒸煮损失,提高肉制品产率,在肉制品中具有很好的应用前景。Abstract: The effects of malve nut gum on cooking loss, non-expressible water, water-holding capacity, color, texture and gel strength of minced chicken were studied, compared with that of xanthan gum, guar gum, sodium alginate and theirs adhesive. The results showed that the order of factors affected cooking loss was as follow:malve nut gum>guar gum>xanthan gum>sodium alginate, and malve nut gum+guar gum>malve nut gum>xanthan gum+malve nut gum>malve nut gum+sodium alginate. Non-expressible water content:xanthan gum>malve nut gum>sodium alginate>guar gum, and malve nut gum>three composite gelation. Water-hold capacity :malve nut gum >xanthan gum >guar gum >sodium alginate, and malve nut gum >three composite gelation. The addition of malve nut gum could decrease in whiteness, chroma, hardness, gumminess, chewiness and gel strength of minced chicken. In a conlusion, malve nut gum could obviously decrease cooking loss and increase meat production rate, and the application prospect was good in meat products.
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Keywords:
- malve nut gum /
- minced chicken /
- water-hold capacity /
- texture /
- gel strength
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