稳定剂对蛋白液鸡蛋干质构特性的影响

为了探究稳定剂对蛋白液鸡蛋干质构特性的影响,以蛋白液为主要原料制作鸡蛋干,分析不同加水量、NaCl添加量以及不同种类稳定剂及添加量对鸡蛋干感官评分、硬度、胶着性、咀嚼性、弹性、粘聚性、回复性等参数的影响。结果表明,鸡蛋干的感官评分和质构参数随着水、NaCl的添加量变化而发生明显改变,在加水量12%、加盐量1.5%的条件下,鸡蛋干的品质相对较好。与不添加稳定剂的对照组(CK)相比,单独添加复合磷酸盐、谷氨酰胺转氨酶(TG酶)、瓜尔豆胶、结冷胶的试验组的鸡蛋干感官评分均提高,质构同样得到不同程度的改善。上述稳定剂的各自最佳添加量分别为:复合磷酸盐0.20%、TG酶0.25%、瓜尔豆胶0.25%、结冷胶0.10%。本研究结果为改进蛋白液鸡蛋干的加工配方,有效提升蛋白液鸡蛋干的感官品质和质构特性提供了一定的技术指导。

Effect of Stabiliser on the Textural Property of Egg Curd Prepared From Liquid Egg White

In order to explore the effect of stabiliser on the textural properties of egg curd prepared from liquid egg white, sensory score and texture characteristics (hardness, gumminess, chewiness, springiness, cohesiveness and resilience) were compared for the addition of water, NaCl and stabiliser. The results showed that the sensory score and texture parameters of egg curd changed significantly with the addition of water and NaCl. The quality of egg curd was relatively better with 12% water and 1.5% salt addition. Compared with the control group, the sensory score for the test group with addition of phosphate compound, glutamine transaminase, guar gum and gellan gum was increased, and the texture was also improved. The optimum addition of the stabiliser was: compound phosphate 0.20%, TG enzyme 0.25%, guar gum 0.25%, gellan gum 0.10%. This study could provide a technical guidance for improving the processing, sensory quality and textural properties of egg curd prepared from liquid egg white.