淀粉类对低温乳化香肠品质的影响_孙建清

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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]