摘要
海藻酸盐配料是利用了海藻酸钠与钙反应形成热不可逆的海藻酸钙凝胶的优良特性,并添加其它国家允许使用的食品添加剂等辅料进行复配,添加到肉制品中能明显的提高产品的弹性、脆度等口感,且制作的产品保水、保油性特别好。海藻酸盐配料已经应用在一些肉制品中,如汉堡、肉饼、香肠、猪肉派、重组肉和宠物食品中。主要研究了海藻酸盐复配肉制品增稠剂MY-G02对肉丸品质的影响,并且通过感官品评和TPA全质构分析得出MY-G02的最佳添加量为0.3%,且与其它肉丸改良剂相比较有明显的优势。
The excellent properties of sodium alginate reactingwith calcium to form a thermally irre- versible calcium alginate gel wasutilized and other food additives permitted by our country were taken asauxiliary materials to be added to makealginate ingredient. When alginate ingredient was added into meat products, the tasteof products including the elasticity and brittleness could be obviously improved and the products had a good water retention and oil retention. Alginate some meat products, such as burger, meat pies, sausages, pork pies, The effect of meat productsthickener MY - G02 compounded withalginate ent had been applied in restructured meat and petfood. on the quality of meatballs was mainly studied. The optimal adding amount of MY - G02 was 0.3% which was obtained through the sen- sory evaluation and TPA, and it had obvious advantages compared with other meatballs modifier.
出处
《肉类工业》
2016年第11期32-34,共3页
Meat Industry
