食品科学2018，Vol.39Issue(5)：76-80,5.DOI:10.7506/spkx1002-6630-201805012
刺麒麟菜对鸡胸肉糜凝胶特性和流变特性的影响
Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters
摘要
Abstract
The gelation and rheological properties of chicken breast batters as affected by the addition of Eucheuma spinosum were evaluated with respect to changes in color,water-holding capacity,texture characteristics,gel strength and storage modulus (G').The results showed that L* and W values of chicken breast batters significantly decreased with increasing addition level (P ＜ 0.05),while 0.4％ Eucheuma spinosum added improved a* value and water-holding capacity significantly.Moreover,addition of Eucheuma spinosum increased hardness,springiness,cohesiveness,gumminess and chewiness value,and decreased adhesiveness value,as well as enhanced gel strength.Dynamic rheological measurements indicated that G'value of chicken breast batters initially slowly,then rapidly decreased,and finally steeply increased with increasing temperature from 20 to 46 ℃,then to 56 ℃ and finally to above,respectively.G'value significantly increased during cooling.The final G'value increased with increasing addition level.This study showed that addition of Eucheuma spinosum could increase the gelation and rheological properties of chicken breast batters and consequently improve product quality.关键词
刺麒麟菜/鸡胸肉糜/凝胶特性/流变特性Key words
Eucheuma spinosum/chicken breast batters/gelation property/rheological property分类
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王希希,李康,黄群,何丹,安凤平,许正金,傅凌韵..刺麒麟菜对鸡胸肉糜凝胶特性和流变特性的影响[J].食品科学,2018,39(5):76-80,5.基金项目
福建农林大学高水平大学建设项目(612014042) （612014042）
