食品化学期中作业.doc

食品胶对重组肉持水力和水分活度的影响 张科 1，杜金平2，吴艳2，姜发堂1，汪超1，严文丽1，倪学文1* (1.湖北工业大学 生物工程学院，湖北 武汉 430068；2.湖北省农业科学院 畜牧兽医研究所，湖北 武汉 430064) 摘 要：以猪肉和鸭肉为原料，制作重组肉，研究魔芋胶、卡拉胶、黄原胶添加量和添加方式对重组肉持水力 和水分活度的影响。结果表明：食品胶单独添加时，重组肉持水力随食品胶含量的增大而增大，相同含量的 3 种 食品胶对重组肉持水力和水分活度的影响从大到小均为黄原胶、魔芋胶、卡拉胶；冷水分散添加、热水溶胶和干 粉添加 3 种方式中，重组肉持水力在冷水分散添加方式下最大，在干粉添加方式下最小；食品胶复配添加时，黄 原胶、魔芋胶、卡拉胶的总含量为 0.7%，且黄原胶、魔芋胶、卡拉胶的质量比为 3﹕1﹕3 时，重组肉的持水力最 大；由重组肉电镜扫描结果可见，重组肉蛋白质相互交联，形成了高分子网络凝胶，蛋白质凝胶网络的松弛程度 是影响持水力的主要因素。 关 键 词：食品胶；重组肉；持水力；水分活度；黄原胶；魔芋胶；卡拉胶 中图分类号：TS251.5 文献标志码：A 文章编号：1007?1032(2011)03?0333?04 Effect of food gum on water-holding capacity and water activity of restructured meat ZHANG Ke1，DU Jin-ping2，WU Yan2，JIANG Fa-tang1，WANG Chao1，YAN Wen-li1NIXue-wen (1. College of Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. Institute of Animal Science, Hubei Academy of Agricultural Science, Wuhan 430064, China) Abstract: The duck and pork were used making restructured meat as the raw material. The influences of the amount and methods for food gum addition on water-holding capacity and water activity of restructured meat were discussed. The results showed that water-holding capacity of restructured meat increased with increasing amount of the food gums and rexanthan gum had the strongest influence on water-holding capacity and water activity, followed by konjac gum，and carrageenan. The cold-water dispersion method was superior to the aqueous colloids method and the dry powder method. The result of the orthogonal test showed that restructured meat has the best water-holding capacity when the total gum concentration was 0.7% and the compound ratio of xanthan gum, konjac gum and carrageenan was 3∶1∶3. Microstructure demonstrated that the protein cross linked and the relaxation of gel was the main influence factor. Key words: food gum; restructured meat; water-holding capacity; water activity; xanthan gum; konjac gum; carrageenan 持水力是当肌肉受到压力、切碎、加热等外力作用时保持水分