Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of Korea.
R&D Center, Farm Duck, Seongnam 13103, Republic of Korea.
Poult Sci. 2018 Dec 1;97(12):4442-4449. doi: 10.3382/ps/pey309.
We investigated the quality of duck ham restructured with various hydrocolloids (Alginic acid, Konjac, Carrageenan) on proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis (TPA), protein solubility, sensory characteristics, and apparent viscosity. Restructured duck ham was prepared as follows: control with no hydrocolloids, T1 (Alginate 1%), T2 (Alginate 0.5% + Konjac 0.5%), T3 (Alginate 0.7% + Konjac 0.3%), T4 (Alginate 0.5% + Carrageenan 0.5%), and T5 (Alginate 0.7% + Carrageenan 0.3%). The restructured duck hams with hydrocolloids had higher value for moisture content, ash content, and apparent viscosity than the control (P < 0.05). The cooking loss, total expressible fluid and fat separation, redness, hardness, cohesiveness, gumminess, and chewiness of restructured duck hams with hydrocolloids was lower than those of the control (P < 0.05). The sensory score for overall acceptability of restructured duck ham with T1 (1% alginate) and T2 (0.5% alginate + 0.5% konjac) was higher than that of the control (P < 0.05). Thus, this study showed that adding 1% alginate or 0.5% alginate + 0.5% konjac in restructured duck ham formulations results in optimized quality characteristics.
我们研究了不同水胶体（海藻酸钠、魔芋、卡拉胶）对鸭肉重组火腿的品质的影响，包括水分含量、灰分、粗蛋白、粗脂肪、蒸煮损失、乳化稳定性、pH 值、颜色、质构特性、蛋白质溶解度、感官特性和表观黏度。重组鸭肉火腿的制备方法如下：对照组（不添加水胶体），T1 组（海藻酸钠 1%），T2 组（海藻酸钠 0.5%+魔芋 0.5%），T3 组（海藻酸钠 0.7%+魔芋 0.3%），T4 组（海藻酸钠 0.5%+卡拉胶 0.5%），T5 组（海藻酸钠 0.7%+卡拉胶 0.3%）。与对照组相比，添加水胶体的重组鸭肉火腿水分含量、灰分和表观黏度更高（P < 0.05）。添加水胶体的重组鸭肉火腿的蒸煮损失、总可榨出液和脂肪分离、红色度、硬度、粘性、咀嚼性和胶粘性均低于对照组（P < 0.05）。添加 1%海藻酸钠或 0.5%海藻酸钠+0.5%魔芋的重组鸭肉火腿 T1 组和 T2 组的总体可接受性感官评分均高于对照组（P < 0.05）。因此，本研究表明，在重组鸭肉火腿配方中添加 1%海藻酸钠或 0.5%海藻酸钠+0.5%魔芋可以优化品质特性。
