魔芋胶/瓜尔豆胶对猪肉脯品质的影响

Effect of Konjac Glucomannan/ Guar Gum on the Quality of Pork Jerky

摘要:

本试验研究了魔芋胶与瓜尔豆胶的复配胶体对猪肉脯品质的影响，测定了感官、色差、质构、水分活度、含水量、pH值这六个指标。结果表明：胶体组感官得分均高于空白组，添加0.24%魔芋胶与0.16%瓜尔豆胶的实验组的感官综合得分最高；单独胶体和复配胶的加入均在一定程度上改善了猪肉脯的色泽与质构特性，添加0.24%魔芋胶与0.16%瓜尔豆胶对猪肉脯质构特性的改善最为显著；胶体组猪肉脯水分活度显著降低，含水量显著增大（p<0.05），添加0.24%魔芋胶与0.16%瓜尔豆胶的猪肉脯的水分活度最低，仅添加0.4%魔芋胶的猪肉脯的含水量最高；复配胶的可在一定程度上提高猪肉脯的pH值，且随着魔芋胶在复配胶中所占比例的增大，pH值也随之升高。总之，复配胶的加入可改善猪肉脯的感官品质、质构特性及耐贮藏性，添加含0.24%魔芋胶与0.16%瓜尔豆胶的复配胶较利于猪肉脯综合品质的改善。

Abstract:

To investigate the influence of konjac gum and guar gum combination on the quality of pork jerky, the sensory characteristic, colour, texture, water activity, water content and pH of the jerky were evaluated. Results showed that five different treatments got higher sensory scores and the group contained 0.24% konjac glucomannan/0.16% guar gum scored the highest. The colour and texture of the jerky were improved at different levels with addition of hydrocolloids and the group of 0.24% konjac glucomannan/0.16% guar gum achieved the best. The addition of hydrocolloids reduced the water activity and increased the water content of the jerky (p<0.05) remarkably. The group contained 0.24% konjac glucomannan/0.16% guar gum had the lowest water activity and the group with 0.4% konjac glucomannan had the highest water content. The hydrocolloids increased the pH of the jerky to some extent. The pH increased as the proportion of konjac glucomannan in hydrocolloids amplified. In conclusion, the addition of hydrocolloids can improve the sensory quality, structure characteristics and storage stability of the jerky. The combination of 0.24 % konjac gum and 0.16 % guar gum was beneficial for comprehensive quality of the jerky.