摘要
为了改善鱼肉/猪肉复合肉糜(配比分别为3:7和7:3)的凝胶性能,研究了添加剂(TGase、CaCl2和焦磷酸钠)对鱼肉/猪肉复合凝胶的作用效果。结果表明,两种复合肉糜凝胶的破断强度、凝胶强度和保水性均随着TGase添加量的增加而增大,对鱼肉/猪肉(7:3)复合凝胶的增强作用更显著,而且降低了鱼肉/猪肉(7:3)复合凝胶的白度。CaCl2的添加也可增大复合肉糜的凝胶强度和白度,但高剂量的CaCl2(>10mmol/kg)会降低其保水性。鱼肉/猪肉为7:3和3:7复合凝胶的凝胶强度分别于焦磷酸钠为0.05%和0.3%时达到最大值,高剂量的焦磷酸钠(>0.3%)会提高复合凝胶的持水性,而对白度的影响较小。
Roles of some additives（transglutaminase,calcium chloride,codium pyrophosphate）on fish/pork（3：7 and 7：3）mixed gel were investigated to improve the gel properties of the mixed gel.Breaking force,gel strength and water-holding capacity（WHC）of the mixed gel increased with increasing transglutaminase（TGase）content.The effect of TGase on fish/pork（7：3）mixed gel was greater than fish/pork（3：7）mixed gel.Addition of TGase decreased whiteness of the fish/pork（7：3）mixed gel.Addition of CaCl2 improved the gel strength and whiteness of fish/pork mixed gels,however,high doses of CaCl2（10mmol/kg）decreased the WHC.Gel strength of fish/pork（3：7 and 7：3）mixed gels reached the maximum with 0.05% and 0.3% sodium pyrophosphate,respectively.High doses of sodium pyrophosphate（0.3%）could improve the WHC additionally,whiteness of the mixed gel was hardly influenced by sodium pyrophosphate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期350-353,共4页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项基金(nycytx-49-23)
华中农业大学青年教师科技创新专项(52204-10024)
华中农业大学人才科研启动项目(52204-08075)
