Schutte Sumari, Marais Jeannine, Muller Magdalena, Hoffman Louwrens C
Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Foods. 2021 Mar 5;10(3):535. doi: 10.3390/foods10030535.
The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased ( ≤ 0.05) with decreasing levels of STPP (and increased levels of iota-CGN). No significant trend in instrumental color measurements or springiness were observed between treatments. Ostrich ham with 0.35% STPP and lower had increased ostrich meat aroma and flavor, while spicy aroma and flavor, mealiness and consumer acceptance decreased. Iota carrageenan can be substituted for STPP (up to 0.35% STPP and 0.2% iota-CGN) to produce reduced STPP ham.
研究了以角叉菜胶（ι-卡拉胶）部分替代三聚磷酸钠（STPP）对重组鸵鸟火腿（95%瘦肉加脂肪）的物理性质（pH值、产率、仪器色泽、质地剖面分析）、化学性质（水分、蛋白质、总脂肪、灰分、磷酸盐）和感官性质（描述性分析、接受度测试）的影响。处理组包括五个逐渐降低水平的STPP（0.70%、0.53%、0.35%、0.18%和0%），同时用五个逐渐升高水平的ι-卡拉胶（0%、0.1%、0.2%、0.3%和0.4%）进行替代。随着STPP水平的降低（以及ι-卡拉胶水平的升高），重组鸵鸟火腿的熟制产率、硬度、内聚性和黏性增加（≤0.05）。各处理组之间在仪器色泽测量或弹性方面未观察到显著趋势。STPP含量为0.35%及更低的鸵鸟火腿，鸵鸟肉的香气和风味增加，而辣味香气和风味、粉状口感及消费者接受度降低。角叉菜胶可以替代STPP（最高可达0.35%的STPP和0.2%的ι-卡拉胶）来生产低STPP含量的火腿。
