摘要
利用流变仪研究了β-环糊精、单甘酯和黄原胶这3种淀粉抗老化剂在鸡肉糜中的抗老化特性。单因素试验结果表明:添加质量分数为0.2%β-环糊精抑制淀粉在肉糜中的老化作用效果较好;随着单甘酯和黄原胶质量分数增加,鸡肉糜抗淀粉老化的能力均逐渐提高。正交试验结果表明:当β-环糊精质量分数0.15%、单甘酯质量分数0.15%和黄原胶质量分数1.5%时,鸡肉糜抗老化效果最好。影响淀粉老化的因素顺序为黄原胶、单甘酯和β-环糊精。
The impact of β-cyclodextrin,monoglyceride and xanthan gum on the anti-staling property of chicken surimi was studied using a rheometer.Single factor experiments showed that the addition of 0.2％ （m/m） β-cyclodextrin had a better effect on the anti-staling property of chicken surimi.When the concentration of monoglyceride and xanthan gum increased gradually,the anti-staling ability of chicken surimi increased.The results of orthogonal array experiments showed that the highest anti-staling property was obtained for chicken surimi with the addition of 0.15％ （m/m） β-cyclodextrin,0.15％ （m/m） monoglyceride and 1.5％ （m/m） xanthan gum.The anti-staling property of chicken surimi was affected in decreasing order of important by xanthan gum,monoglycerides and β-cyclodextrin.
出处
《肉类研究》
2014年第2期1-4,共4页
Meat Research
基金
国家自然科学基金面上项目(31071570)
关键词
淀粉
抗老化
Β-环糊精
单甘酯
黄原胶
starch
anti-staling property
β-cyclodextrin
monoglycerides
xanthan gum
