亚麻籽粉粕和食用胶对猪肉灌肠质构的影响.pdf

16 2017, Vol. 31, No. 05 肉类研究 中国肉类食品综合研究中心 加工工艺 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 亚麻籽粉粕和食用胶对猪肉灌肠质构的影响 1 1,2 1 1 1 1,* 樊丽岩 ，曹 琪 ，高鹏飞，张 悦 ，董同力嘎，孙文秀 （1.内蒙古农业大学食品科学与工程学院，内蒙古 呼和浩特 010018 ； 2. 内蒙古自治区产品质量检验研究院，内蒙古 呼和浩特 010070 ） 摘  要：考察亚麻籽粉粕和食用胶对猪肉灌肠质构的影响，探究亚麻籽粉粕代替常用食用胶加入猪肉灌肠中的可行 性。以不添加亚麻籽粉粕和食用胶的样品为空白组，添加10% （质量分数，下同）淀粉的样品为对照组，重点考察 不同添加量的卡拉胶、魔芋胶、黄原胶和瓜尔豆胶对猪肉灌肠质构的影响，并对比分析不同添加量下亚麻籽粉粕对 上述常见食用胶的等效代替情况。结果表明：卡拉胶添加量为0.30%时，猪肉灌肠的质构特性优于添加其他食用胶 的样品；亚麻籽粉粕的添加量为0.5%时，样品的弹性和内聚性优于添加0.30%卡拉胶的样品，亚麻籽粉粕可以等效 代替食用胶加入到猪肉灌肠中，并具有改善猪肉灌肠质构的能力。 关键词：亚麻籽粉粕；猪肉灌肠；质构特性；食用胶 Effect of Flaxseed Meal and Food Gums on Texture Characteristics of Pork Sausage 1 1,2 1 1 1 1,* FAN Liyan , CAO Qi , GAO Pengfei , ZHANG Yue , DONG Tungalag , SUN Wenxiu (1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2.The Inner Mongolia Autonomous Region Institute of Product Quality Inspection, Hohhot 010070, China) Abstract: With the aim of evaluating the feasibility of replacing common food gums used in pork sausage with flaxseed meal, the effect of adding different amounts of carrageenan, xanthan, konjacgum, and guargum on the texture of pork sausage was investigated in comparison with blank (without added flaxseed meal or food gums) and control (with 10% starch added) samples. Besides, the equivalent substitution of different levels of flaxseed meal for the food gums was comparatively analyzed. The results sho