钙对共挤海藻酸钠肠衣干发酵香肠中白色沉淀形成的影响。
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings.
机构信息
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
出版信息
Food Res Int. 2020 May;131:109012. doi: 10.1016/j.foodres.2020.109012. Epub 2020 Jan 21.
The effect of the concentration of calcium in the crosslinking solution during co-extrusion of dry fermented sausages with calcium alginate casing on the white efflorescence was investigated. With the co-extrusion technology, a continuous sausage production is possible and, furthermore, snack products with very small calibers can be produced. Therefore, crosslinking solutions with different concentrations of CaCl (15, 20, 25, and 30%) were used during the production. High concentrations of calcium led to a very rapid and intensive white efflorescence formation; the efflorescences covered 90% of the surface of the samples produced with 20-30% of CaCl after 8 weeks of storage. However, the batch produced with the lowest amount of CaCl showed a slow efflorescence formation and a significantly decreased area covered by it (70% after 8 weeks). The differences in the formation were attributed to the excess of calcium on the surface of the sausages (saturated calcium alginate film), therefore leading to rapid complexation of lactate to mostly calcium lactate. Whereas with 15% of CaCl in the solution, only small amounts of calcium are not bound by the alginate film, and the formation of white efflorescence is due to the time-delayed formation with magnesium, which diffuses from the core to the surface.
研究了在海藻酸钠肠衣中挤出干发酵香肠时，交联溶液中钙离子浓度对表面白色盐霜形成的影响。共挤出技术可实现连续生产香肠，并能生产出非常小口径的小吃产品。因此，在生产过程中使用了不同浓度的 CaCl（15%、20%、25%和 30%）交联溶液。高浓度的钙会导致非常快速和强烈的白色盐霜形成；在 8 周的储存后，用 20-30%的 CaCl 生产的样品表面有 90%左右被盐霜覆盖。然而，用最低量 CaCl 生产的批次形成盐霜的速度较慢，被其覆盖的面积明显减少（8 周后约为 70%）。形成差异归因于香肠表面过量的钙（饱和的海藻酸钠膜），因此导致乳酸盐与大部分乳酸钙迅速络合。而在溶液中 CaCl 的浓度为 15%时，只有少量的钙没有被海藻酸盐膜结合，白色盐霜的形成是由于镁的延迟形成，镁从核心扩散到表面。
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