摘要:
结冷胶作为脂肪替代物可有效降低猪肉糜中的脂肪含量,对增强低脂肉糜制品品质具有良好作用。本试验将结冷胶与水混合制备结冷胶胶体,研究结冷胶胶体替代猪背膘对猪肉糜凝胶特性及品质的影响。结果表明:添加结冷胶胶体显著影响(p<0.05)猪肉糜的蒸煮得率、色泽、质构、流变性和感官特性。结冷胶胶体添加量为0、0.3%和0.5%(质量分数)时,猪肉糜的蒸煮得率和质构差异不显著(p>0.05),0.7%时,蒸煮得率、L*值、硬度、弹性、内聚性和咀嚼性显著降低(p<0.05)。初始储能模量(G')随着结冷胶胶体添加量的增加而降低;结冷胶胶体添加量为0、0.3%和0.5%猪肉糜80 ℃时的G'差异不显著(p>0.05),结冷胶胶体添加量为0.7%时,G'显著下降(p<0.05)。综上所述,结冷胶胶体添加量为0.3%、0.5%时可降低猪肉糜中猪背膘的添加量。
关键词:
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结冷胶
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猪肉糜
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凝胶特性
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质构
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流变特性
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色差
Abstract:
As a fat substitute, gellan gum can effectively reduce the fat contents in pork batters and plays a good role in enhancing the quality of low-fat meat products. In this experiment, gellan gum was mixed with water to prepare gellan gum colloid, and then investigated the effects on properties and quality of pork gel when replacing pig backfat with the gellan gum colloid. The results showed that the addition of gellan gum significantly affected (p<0.05) the cooking yield, color, texture, rheology and sensory characteristics of pork batters. When the substitution of gellan gum colloid was 0, 0.3% and 0.5%, there was no significant difference in the cooking yield and texture of pork meat batters (p>0.05), and when the amount of gellan gum colloid was 0.7%, the cooking yield, L* value, hardness, elasticity, cohesion and chewing were significantly reduced (p<0.05). The initial energy storage modulus (G') decreased with the increasing of gellan gum colloid, the G' difference of 0, 0.3% and 0.5% of pork meat batters at 80℃ was not significantly different (p>0.05), but the G' decreased significantly (p<0.05) when the pork batters with 0.7% gellan gum colloid. In conclusion, when the amount of gellan gum colloid was 0.3% and 0.5%, the back-fat in pork meat batters could be effectively reduced.
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