摘要
将卡拉胶、魔芋胶和玉米变性淀粉添加到低脂鸡肉肠中,按三因素三水平的正交试验表添加,研究其对鸡肉肠汁液损失(TEF)、产率、硬度和弹性的影响。结果表明:卡拉胶对鸡肉肠TEF影响极显著(P<0.01),对鸡肉肠硬度和弹性有显著影响(P<0.05);魔芋胶对鸡肉肠产率和硬度影响极显著(P<0.01),对鸡肉肠弹性影响显著(P<0.05);玉米变性淀粉对鸡肉肠TEF、硬度和弹性影响极显著(P<0.01),对产率影响显著(P<0.05)。感官评定结果与鸡肉肠的TEF呈极显著性正相关(P<0.01,r=0.692)。结合感官评定结果和鸡肉肠TEF结果,得出低脂鸡肉肠的优化结果:添加卡拉胶0.5%、魔芋胶0.5%、玉米变性淀粉12%。
This article studied the effects of K - carrageenan （KCG）, konjac glucomannan （KGM） and corn modified starch （CMS） on the total expressible fluid （TEF）, yield, hardness and springness of low-fat chicken sausage. The results showed that KCG had notable influence on TEF （P 〈 0.01 ）, hardness and springiness （P 〈 0.05 ） ; KGM had significant effect on yield, hardness （ P 〈 0.01 ） and springiness （ P 〈 0.05 ） ; CMS had notable effect on TEF, hardness, springiness （P 〈 0. 01 ） and yield （P 〈 0. 05）. The sensory evaluation result bad significantly positive correlation with TEF （P 〈 0. 01, r =0. 692）. Comprehensively considering the sensory evaluation result and TEF, the flavor of low-fat chicken sausage was the best when 0.5% KCG, 0.5% KGM and 12% CMS were added.
出处
《江西农业学报》
CAS
2009年第6期84-87,共4页
Acta Agriculturae Jiangxi
基金
国家现代农业产业技术体系专项资金资助
关键词
鸡肉肠
汁液损失
质构
产率
卡拉胶
魔芋胶
玉米变性淀粉
Chicken sausage
Total expressible fluid
Texture
Yield
K-- carrageenan
Konjac glucomannan
Corn modified starch
