卡拉胶黄原胶海藻酸钠瓜尔豆胶及转谷氨酰胺酶对鸡肉-食品科学.PDF

118 2007, Vol. 28, No. 10 食品科学 ※基础研究 1,2 2 2 冯美琴 ，孙 健 ，徐幸莲 (1.金陵科技学院动物科学与技术学院，江苏 南京 210038；2.南京农业大学食品科技学院，江苏 南京 210095) ：本实验采用两因素析因试验设计，研究了转谷氨酰胺酶和四种亲水胶体(卡拉胶、黄原胶、海藻酸钠、 瓜尔豆胶)对鸡肉肠硬度和出品率的影响。结果表明，随着浓度的增加，四种亲水胶体均可显著增加鸡肉肠的 出品率(p＜0.01)；转谷氨酰胺酶对鸡肉肠的出品率没有显著的影响，且与各亲水胶体之间均无显著交互作用(p＞ 0.05)。转谷氨酰胺酶可显著增加鸡肉肠的硬度(p＜0.05)，卡拉胶对转谷氨酰胺酶处理的鸡肉肠硬度无显著影响， 而黄原胶、海藻酸钠、瓜尔豆胶则均极显著降低了鸡肉肠的硬度(p ＜0.01)。 ：卡拉胶；黄原胶；海藻酸钠；瓜尔豆胶；转谷氨酰胺酶；鸡肉肠；硬度；出品率 Effects of к-carrageenan, Xanthan, Sodium Alginate, Guargum and Transglutaminase on Yield and Hardness of Chicken Sausage 1,2 2 2 FENG Mei-qin ，SUN Jian ，XU Xing-lian (1.College of Animal Science and Technology, Jinling Institue of Technology, Nanjing 210038, China； 2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：Effect of transglutaminase (TGase) and four hydrocolloids (к-carrageenan, xanthan ,sodium alginate and guargum) on hardness and yield of chicken sausage with two factors factorial experiment design was studied in this paper. Results showed that yield of chicken sausage was increased significantly by those hydrocolloids (p＜0.01), while TGase could not increase the yield and had no interacting effects with hydrocolloids(p＞0.05). The hardness of chicken sausage was significantly increased influence on hardness of TGase treated chicken sausage. On the contrary, by TGase(p＜0.05).к-carrageenan had no significant hardness were decreased by xanthan ,sodium alginate and guargum levels, respectively(p＜0.01). Key words：к-carrageen