品质改良剂对猪肉丸品质的影响.pdfVIP

14 2011，场f．25，No．07 肉类研究 MEAT RESEARCH 中陶内鼻童晶●奢研竞中心 加工工艺 C卸 M阱 RESF．．ARO-Ia 穗 品质改良剂对猪肉丸品质的影响 张根生，张明刚，王洪娟，艾晓丽，刘 琼 (哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150076) 摘 要：研究复合磷酸盐、羧甲基纤维素钠(CMC-Na)、转谷氨酰胺酶(TG酶)、卡拉胶在单独添加及复配添加的 情况下对猪肉丸品质的影响。利用质构仪测定指标参数，经数据分析处理后确定主要影响因素以及复配最优组合。 结果表明：复合磷酸盐、CMC—Na、TG酶、卡拉胶单一添加都对猪肉丸的感官、质构和蒸煮损失率有影响； 在复配中，复合磷酸盐和TG酶为主要影响因素，其次是卡拉胶、CMC．Na。最优配方为复合磷酸盐添加量0．25％、 CMC．Na添加量0．35％、TG酶添加量0．30％、卡拉胶添加量0．25％。 关键词：品质改良剂；感官评价；质构仪测定；蒸煮损失率 Effect of Quality Improvers on Quality Characteristics of Pork Meatballs ZHANG Gen-sheng，ZHANG Ming·gang，WANG Hong-juan，AI Xiao—li，LIU Qiong (College of Food Engineering，Harbin University of Commerce，Harbin 150076，China) Abstract：The effects of individual additions of compound phosphate，sodium carboxy methyl cellulose(CMC-Na)，turn glutamine enzyme fiG enzyme)and carrageenan on sensory quality and texture properties ofpork mealbal1s were studied．The formulation of the quality improvers was optimized by orthogonal array design based on elasticity，cooking loss rate and sensory score．The addition ofeach ofthe quality improvers influenced the elasticity，cooking loss rate and sensory score ofpork meatballs．When added together，compound phosphate and TG enzyme were the most important affecting factors followed by carrageenan and CMC-Na．Their optimal formulation was 0．25％compound phosphate，0．35％CMC—Na，0．30％TG enzyme and 0．25％carrageenan． Key words：quality improver：sensory evaluation；texture analyzer；determination：cooking loss rate 中图分类号：TS251．51 文献标识码：A 文章编号：1001．8123(2011)07．0014．04 肉丸是一种传统的肉制品，其加工工艺简单、味 1 材料与方法 道鲜美，深受大众喜爱…1。复合磷酸盐、羧甲基纤维