肉类研究2026，Vol.40Issue(9)：1-8,8.DOI:10.7506/rlyj1001-8123-20250720-239
魔芋胶与卡拉胶复配对无磷鸡肉糜凝胶特性的影响
Impact of Konjac Gum-Carrageenan Mixture on the Properties of Phosphorus-Free Chicken Meat Gels
摘要
Abstract
To meet the processing needs of non-phosphorus meat products,konjac gum-carrageenan mixtures at different mass ratio were used as a substitute for sodium tripolyphosphate(STPP),and their effects and mechanisms on the gel quality of chicken surimi was examined.The structure and properties of non-phosphorus chicken surimi gels with konjac gum-carrageenan mixtures were characterized by means of texture profile analysis,rheological test,low-field nuclear magnetic resonance,Fourier transform infrared(FTIR)spectroscopy,and confocal laser scanning microscopy(CLSM).It was found that compared with the use of konjac gum or carrageenan alone,their combination was more effective in replacing STPP in chicken surimi completely.The combination of 0.4%konjac gum and 0.1%carrageenan significantly improved the gel properties of phosphate-free chicken surimi,resulting in texture,water-holding capacity,and water mobility similar to those of the 0.5%STPP group.Molecular structure analysis showed that the gum mixture improved the gel properties of phosphate-free chicken surimi by enhancing the hydrophobic interaction.CLSM results confirmed that the gums filled the gaps between myofibrils,forming a more ordered and continuous protein-polysaccharide network structure.In conclusion,konjac gum-carrageenan mixtures regulate protein structure and protein-polysaccharide interactions,thereby optimizing the microstructure and improving the quality of phosphorus-free chicken surimi gels.关键词
魔芋胶/卡拉胶/鸡肉糜/凝胶特性Key words
konjac gum/carrageenan/chicken surimi/gel properties分类
轻工纺织引用本文复制引用
望运滔,李瑞,赵建生,董明杰,陈博,王昱,白艳红..魔芋胶与卡拉胶复配对无磷鸡肉糜凝胶特性的影响[J].肉类研究,2026,40(9):1-8,8.基金项目
国家自然科学基金面上项目(32272367) （32272367）
河南省自然科学基金项目(242300421117) （242300421117）
