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时间:2017-12-30
《淀粉类对低温乳化香肠品质的影响_孙建清》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、肉类研究2011,Vol.25,No.121中国肉类食品综合研究中心CHINAMEATRESEARCHCENTERMEATRESEARCH基础研究淀粉类对低温乳化香肠品质的影响孙建清,徐宝才*,余忠,周辉,韩衍青,祝义亮(雨润集团肉品加工与质量控制国家重点实验室,江苏南京210041)摘要:以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50
2、)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。关键词:原淀粉;变性淀粉;低温乳化香肠;质构;保水保油性EffectofDifferentTypesofStarchesontheQualityofLow-temperatureEmulsifiedSausageSUNJian-qing,XUBao-cai*,Y
3、UZhong,ZHOUHui,HANYan-qing,ZHUYi-liang(StateKeyLaboratoryofMeatProcessingandQualityControl,YurunGroupCo.Ltd.,Nanjing210041,China)Abstract:Aninvestigationintotheeffectsofnativeandmodifiedstarchesonqualitycharacteristicsoflow-temperatureemulsifiedsausagepreparedbymainlyfromch
4、ickenandporkbasedonindividualchoppingofleanandfatmeatwascarriedoutwiththeaimoffindinganewapproachtoimprovingthewater-bindingcapacity,oil-bindingcapacityandediblequalityoflow-temperatureemulsifiedsausage.Theresultsshowedthatof7studiedtypesofstarches,individualadditionsofnati
5、vecornstarchandtapiocastarchprovidedlow-temperatureemulsifiedsausagewiththeworstwater-bindingcapacityandoil-bindingcapacity.Thebestwater-bindingcapacityandoil-bindingcapacitywereobservedinlow-temperatureemulsifiedsausagewiththeadditionofcross-linkedesterifiedcornstarchandcr
6、oss-linkedtapiocastarch.Cross-linkedtapiocastarchindicatedthebestimprovementonthetextureoflow-temperatureemulsifiedsausage,followedbycross-linkedesterifiedcornstarch,potatostarchacetate,tapiocastarchacetate,nativetapiocastarch,nativecornstarchandcompoundmodifiedstarch.Inadd
7、ition,low-temperatureemulsifiedsausagewiththeadditionofcross-linkedtapiocastarchscoredhighestinsensoryevaluation.Keywords:rawstarch;modifiedstarch;low-temperatureemulsifiedsausage;texture;water-andoil-bindingcapacity中图分类号:TS251.1文献标识码:A文章编号:1001-8123(2011)12-0001-05低温乳化香肠是采
8、用斩拌、灌装、蒸煮、烟熏、粉类[13-15]等),而且受斩拌技术的影响等(如斩拌方法[16]、巴氏杀菌、冷却等工艺生产而成的一类即食肉制品,具斩拌终温[17-21]
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