不同κ-卡拉胶添加方式对法兰克福肠质地和凝胶特性的影响。
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.
机构信息
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
出版信息
Meat Sci. 2021 Jun;176:108483. doi: 10.1016/j.meatsci.2021.108483. Epub 2021 Feb 26.
The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of κ-carrageenan led to a lower cooking loss, as well as higher emulsion stability with more trapped water within frankfurters (P < 0.05). Moreover, κ-carrageenan powder or κ-carrageenan water suspension addition could render higher hardness, adhesiveness, springiness, chewiness, fracturability, and resilience of frankfurters than control group (P < 0.05), which was verified by dynamic rheology analysis. However, κ-carrageenan brine suspension addition had negative effects on the above characteristics. Microstructural images indicated that κ-carrageenan could help form finer and denser protein matrices. However, the interaction modes between the meat protein matrix and each addition form of κ-carrageenan were distinct. Additionally, the addition of κ-carrageenan water suspension had the best effect on the improvement of the textural and gel properties of frankfurters with an enhanced overall acceptability.
研究了κ-卡拉胶的不同添加形式，包括粉末、预悬于水和预悬于盐水，对法兰克福香肠的质构和凝胶特性的影响。与对照组相比，κ-卡拉胶的每种添加形式都导致较低的蒸煮损失，以及更高的乳化稳定性，香肠内有更多的被困水（P<0.05）。此外，κ-卡拉胶粉末或κ-卡拉胶水悬浮液的添加可以使法兰克福香肠具有比对照组更高的硬度、粘性、弹性、咀嚼性、易碎性和回弹性（P<0.05），这可以通过动态流变学分析得到验证。然而，κ-卡拉胶盐水悬浮液的添加对上述特性有负面影响。微观结构图像表明，κ-卡拉胶可以帮助形成更细和更致密的蛋白质基质。然而，肉蛋白基质与κ-卡拉胶的每种添加形式之间的相互作用模式是不同的。此外，κ-卡拉胶水悬浮液的添加对改善法兰克福香肠的质构和凝胶特性效果最佳，整体可接受性增强。
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