文献类型：期刊文献

中文题名：复乳凝胶作为脂肪替代物对鸡肉肠理化性质的影响

英文题名：Effect of Double Emulsion Gels as Fat Replacers on the Physicochemical Properties of Chicken Sausage

作者：周士琪[1];刘雪[2];刘少伟[1];吕学泽[3];刘静[1];周定鹏[1];汤晓智[4]

机构：[1]华东理工大学食品科学与工程系,生物反应器工程国家重点实验室,上海200237;[2]中国农业大学信息与电气工程学院,北京100083;[3]北京市畜牧总站,北京100101;[4]南京财经大学食品科学与工程学院,江苏南京210046

年份：2020

卷号：41

期号：8

起止页码：7

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：北京市家禽产业创新团队(BAIC04-2019)。

语种：中文

中文关键词：鸡肉肠;复乳凝胶;海带多糖;脂肪替代;乳化稳定性

外文关键词：chicken sausage;double emulsion gel;Laminaria japonica polysaccharide;fat replacers;emulsion stability

摘要：本实验将海带水提多糖以0%、0.25%、0.5%、0.75%、1.00%、1.25%的浓度添加到复乳凝胶中,以改善其持水性和热稳定性。并将1.00%多糖复乳凝胶以0%、15%、30%、45%、60%、75%替代度替代猪背脂,分析其对鸡肉肠持水持油性、乳化稳定性、质构与感官的影响。随着海带多糖浓度的增加,复乳凝胶的持水性和热稳定性增加(P<0.05),当添加量大于1.00%时,硬度、粘聚性、咀嚼性显著降低(P<0.05)。随着复乳凝胶替代猪背脂比例增大,鸡肉肠的持油性、乳化稳定性、硬度和咀嚼性显著提高(P<0.05),L^*值、b^*值逐渐增大,a^*值逐渐降低(P<0.05),当替代度为30%时,脂肪含量为9.29%;替代度为75%时,脂肪含量仅2.68%。感官评定结果显示,当替代度达到60%时,感官评分与对照组相似。由以上结果说明,复乳凝胶可替代鸡肉肠中60%的猪背脂,且保证了产品性质和质量。
Laminaria japonica polysaccharide(0%、0.25%、0.5%、0.75%、1.00%、1.25%,based on quality of gel)was added in double emulsion gel to improve its water holding capacity and thermal stability. Then double emulsion gel with 1.00% polysaccharide was added to replace partial pork back fat of chicken sausages,of which the water and fat holding capacity,emulsion stability,texture and sensory properties were analyzed. It could be seen from the results that with the increase of polysaccharide concentration,the water holding capacity and thermal stability of the double emulsion gel increased(P<0.05). However,When more than 1.00%,hardness,cohesiveness and chewiness decreased significantly(P<0.05). With the increase of double emulsion gel,the oil holding capacity,emulsion stability,hardness and chewiness of chicken sausages increased significantly(P<0.05),L~*-value and b~*-value gradually increased,but a~*-value gradually decreased(P<0.05). When 30% back fat was replaced,fat content of chicken sausage was 9.29%;while 75% back fat was replaced,fat content of chicken sausage was only 2.68%. Furthermore,Sensory evaluation results showed that when 60% pork back fat was replaced,the sensory score was similar to the control group. Therefore,double emulsion gel can replace 60% of pork back fat in chicken sausage and ensure its quality.