海藻胶对熏煮香肠品质的影响研究

Effect of Algal Gel on Quality Characteristics of Smoked and Cooked Sausages

摘要:

研究了海藻酸钠（0~2%）、K-卡拉胶（0~1.5%）、琼脂（0~1.5%）对熏煮香肠质构、色泽、保水保油性等品质的影响，并利用低场核磁共振探索其对水分迁移的效应。结果表明：三种海藻胶均能提高产品的保油率，均能降低产品的L*和T2弛豫时间，琼脂对产品的出品率、保水率、质构、a*和b*均无显著影响（p>0.05），卡拉胶添加量为0.6%时产品的出品率最大，添加量在0~1.2%范围内，产品的硬度、脆性、咀嚼性呈上升趋势（p<0.05），但对弹性、内聚性无显著影响（p>0.05），海藻酸钠对产品的出品率有一定改善作用，且随添加量的增加，产品的TPA参数均呈下降趋势（p<0.05），但各个参数的下降程度不一样；随着海藻酸钠和卡拉胶添加量的增加，产品的a*和b*呈上升趋势（p<0.05），且不易流动水比例下降（p<0.05），自由水比例上升（p<0.05），而琼脂则正好相反。

Abstract:

Effects of sodium alginate(SA, 0~2%), K-carrageenan(KC, 0~1.5%) and agar(AG, 0~1.5%) on texture, color, water holding and fat holding of smoked and cooked sausages were evaluated. The three kinds of algal gels all improved the fat holding ratio of the products, reduced L*-value and water activity. AG had no significant influences on product yield, water holding ratio, texture, a*-value and b*-value (p>0.05). The maximum product yield was achieved with addition of 0.6% KCl, and the hardness, chewiness and fracturability displayed upward trends within the amount of 0~1.2% (p<0.05), but had no significant effect on springiness and cohesiveness (p>0.05). SA played a certain role to improve product yield. With the increase of adding amount, the product of TPA parameters declined (p<0.05), but each parameter had different drop degree. For the SA and KC, with the increase of adding amount, a* -value and b* -value was increased (p<0.05), and the proportion of immobilized water decreased while the bulk water increased (p<0.05). The opposite results were found for AG.