添加不同种类淀粉对盐水火腿品质的影响.docVIP

添加不同种类淀粉对盐水火腿品质的影响 添加不同种类淀粉对盐水火腿品质的影响 （1.中国农业大学食品科学与营养工程学院，北京 100083；2.肉品质量与安全控制国家重点实验室，江苏 南京 210000； 3.江苏雨润肉类产业集团有限公司，江苏 南京 210000） 摘 要：以猪肉为主要原料，制备盐水火腿，研究不同种类的淀粉对盐水火腿的保水保油性、质构、感官品质的影响。结果表明：在6种添加不同种类淀粉的火腿中，添加玉米原淀粉的盐水火腿保水保油性最差，添加木薯乙酰化双淀粉已二酸酯淀粉和复配淀粉C的盐水火腿保水保油性最好；添加复配淀粉C的盐水火腿质构最好，其次是添加复配淀粉B、木薯乙酰化双淀粉已二酸酯淀粉、复配淀粉A、玉米乙酰化二淀粉磷酸酯淀粉的盐水火腿，添加玉米原淀粉的盐水火腿质构最差；添加复配淀粉C的盐水火腿感官评价最好。 关键词：变性淀粉；盐水火腿；保水保油性；质构 Impact of Different Types of Starches on the Quality of Brined Ham YANG Bo-bing1，2，HAN Yan-qing2，3，Li Jing-jun2，3，ZENG Xian-ming2，3，XU Bao-cai2，3，DAI Rui-tong1，LI Xing-min1，* （1. College of Food Science and Nutritional Engineering， China Agricultural University， Beijing 100083， China； 2. State Key Laboratory of Meat Processing and Quality Control， Nanjing 210000， China； 3. Yurun Group Co. Ltd.， Nanjing 210000， China） Abstract：An investigation into the effects of different starches on quality characteristics of brined ham prepared mainly by pork was carried out to find a new approach to improving the water-binding capacity， oil-binding capacity and eating quality of brined ham. The results showed that among 6 different types of starches， individual addition of native corn starch provided brined ham with the weakest water-binding capacity and oil-binding capacity. The best water-binding capacity and oil-binding capacity were observed in brined ham with the addition of acetylated cassava distarch adipate and complex starch C. Complex starch C indicated the best improvement on the texture of brined ham， followed by complex starch B， acetylated cassava distarch adipate， complex starch A， cross-linked esterified corn starch and native corn starch. In addition， brined ham with the addition of complex starch C scored highest in sensory evaluations. Key words：modified starch；brined ham；water-and oil-binding capacity；texture 中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2013）09-0007-04 淀粉是一种常见的天然大分子物质，是植物中最重要的碳水化合物[1]，被广泛应用于食品中[2]。淀粉自身有很多特性，尤其是糊化和老化性质对于食品的生产具有重要影响。但是天然淀粉在耐热性、吸水性、黏着性等方面性能不是很好。变性淀粉是天然淀粉进行