黄原胶对热杀菌牛肉糜凝胶特性及吞咽适应性的影响

Effect of Xanthan Gum on the Gel Properties and Swallowing Adaptability of Thermally Sterilized Beef Mince

摘要:

为探究黄原胶（Xanthan Gum, XG）添加量对经热杀菌处理的牛肉糜凝胶特性及其吞咽适应性的影响，本研究比较了牛肉糜凝胶的色差、持水性、蒸煮损失、质构特性、流变特性、水分分布与微观结构，并依据国际吞咽困难饮食标准化倡议（International Dysphagia Diet Standardisation Initiative, IDDSI）框架进行吞咽适应性等级评定。研究表明，持水性随XG添加量增加呈先升后降趋势，在1.2%XG添加量下，蒸煮损失率显著降至8.36%，且硬度、弹性和咀嚼性分别从61.02 N、4.49 mm与174.52 mJ下降到1.81 N、0.60 mm与0.87 mJ，内聚性在较高添加量下得到恢复。XG的添加降低了体系的弹性模量G'与黏性模量G'，促进了弱凝胶网络的形成。当XG添加量为0.8%~1.2%时，样品符合IDDSI 6级食品（软质及一口量）标准。XG通过填充肌纤维间隙、与蛋白质相互作用形成弱凝胶，增强了水分束缚能力，但热杀菌促使部分不易流动水向自由水转化。综上，适量添加黄原胶可有效优化热杀菌后牛肉糜凝胶的质构特性，显著提升其吞咽适应性，为开发以动物蛋白为基础的易吞咽食品提供了理论依据。

Abstract:

To investigate the influence of Xanthan Gum (XG) addition on the properties and swallowing adaptability of beef paste gels treated by thermal sterilization, samples with varying XG levels were systematically compared in terms of color difference, water-holding capacity, cooking loss, textural characteristics, rheological properties, moisture distribution, and microstructure. Swallowing adaptability was evaluated in accordance with the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. The results indicated that water-holding capacity increased initially and then decreased with increasing XG concentration. At an XG level of 1.2%, the cooking loss rate was significantly reduced to 8.36%, while hardness, springiness, and chewiness were decreased from 61.02 N, 4.49 mm, and 174.52 mJ to 1.81 N, 0.60 mm, and 0.87 mJ, respectively. Cohesiveness was restored at higher XG concentrations. The incorporation of XG resulted in reductions in the elastic modulus (G') and viscous modulus (G'), thereby promoting the formation of a weak gel network. When the XG concentration ranged from 0.8% to 1.2%, the samples met the IDDSI Level 6 standard for soft and bite-sized foods. XG enhanced water-binding capacity by filling gaps between muscle fibers and interacting with proteins to form a weak gel structure, whereas thermal sterilization facilitated the conversion of part of the immobilized water into free water. In conclusion, the appropriate addition of XG effectively optimized the textural characteristics of heat-sterilized beef paste gels, significantly improved their swallowing adaptability, and provided a theoretical basis for the development of easily swallowed foods based on animal protein.