食品工业科技2017，Vol.38Issue(19)：218-226,9.DOI:10.13386/j.issn1002-0306.2017.19.040
添加可得然胶对法兰克福香肠品质特性的影响
Effect of curdlan addition on the quality of Frankfurt sausage
摘要
Abstract
In the preparation of the Frankfurt sausage,curdlan was added at 0,0.1％,0.2％,0.3 ％,0.4％ and 0.5 ％ (mass ratio of curdlan to total meat weight).The effects were studied by measuring cooking loss,emulsion stability,colors,texture profiles and rheological properties.The mobility regularity of water molecules in Frankfurt sausage were measured by low field nuclear magnetic resonance(LF-NMR),and the microstructures were observed by confocal laser scanning microscopy (CLSM).The results showed that cooking loss of Frankfurt sausage decreased significantly with the increased addition of curdlan(p ＜0.05).However,the L*-value,hardness and adhesiveness of Frankfurt sausage obviously increased with the increased addition of curdlan(p ＜0.05).Moreover,LF-NMR results confirmed that the incorporated curdlan restricted the mobility of the aqueous phase during the heating progress of Frankfurt sausage meat batter,and increased water binding capacity.Compared with control group,the addition of curdlan significantly increased the storage modulus values(G'),and loss modulus values(G") and elasticity of Frankfurt sausage meat batter upon heating(p ＜ 0.05).CLSM results showed that the addition of curdlan facilitated the formation of a closer microstructure in Frankfurt sausage.Therefore,curdlan could be used as quality improver to incorporate into Frankfurt sausage and its optimal dosage was 0.3％.关键词
法兰克福香肠/可得然胶/低场核磁共振/流变特性/微观结构Key words
Frankfurt sausage/curdlan/low field nuclear magnetic resonance/rheological properties/microstructure分类
轻工纺织引用本文复制引用
姜帅,牛海力,刘骞,张宏伟,孔保华..添加可得然胶对法兰克福香肠品质特性的影响[J].食品工业科技,2017,38(19):218-226,9.基金项目
黑龙江省普通高等学校青年科技创新人才培养计划(UNPYSCT-2016006) （UNPYSCT-2016006）
东北农业大学“学术骨干”项目(16XG18). （16XG18）
