| 海藻酸钠及超高压对鸡肉凝胶保水和质构的影响 |
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| 引用本文： | 方红美,陈从贵,马力量,王武.海藻酸钠及超高压对鸡肉凝胶保水和质构的影响[J].安徽农业科学,2008,36(32). |
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| 作者姓名： | 方红美 陈从贵 马力量 王武 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 安徽省重大科技攻关专项基金
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| 摘 要： | 研究了0~1.2%海藻酸钠(SA)添加水平、300 MPa压力对鸡肉糜凝胶保水和质构(TPA)的影响。结果表明:添加SA可显著降低鸡肉凝胶的蒸煮损失率(CL),提高其保水性(WHC),但会导致凝胶TPA参数的降低;而300 MPa的超高压处理不会改变SA添加水平对凝胶CL、WHC与TPA参数影响的总体变化趋势,且可显著提高鸡肉凝胶的TPA参数,但在一定SA的浓度范围(≤0.6%)内,加压却给鸡肉凝胶的CL和WHC带来负面影响。
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| 关 键 词： | 超高压 海藻酸钠 鸡肉凝胶 保水性 质构 |
Effects of Sodium Alginate and Ultra High Pressure on Water-binding Capacities and Textural Properties of Chicken Meat Gels |
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| Abstract: | Effects of 0-1.2% sodium alginate(SA),300 MPa ultra high pressure(UHP) on the water-binding capacities(WBC) and texture profile analysis(TPA) of chicken were studied.Result showed that the decrease of CL and TPA indices of CMG were obvious while WHC was improved with the addition of SA.The total variation trend of CL,TPA and WHC were not changed by the level of SA addition under 300 MPa treatment.While the TPA index was increased significantly at the pressure treatment.And the pressure had a negative effect on CL and WHC of CMG at ≤0.6% SA. |
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| Keywords: | Ultra high pressure Sodium alginate Chicken muscle gels Water-binding capacities Textural properties |
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