| 不同复配胶在注射火腿中应用效果试验 |
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| 引用本文： | 张国丛,张俊学.不同复配胶在注射火腿中应用效果试验[J].农业工程,2018,8(12):57-61. |
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| 作者姓名： | 张国丛 张俊学 |
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| 作者单位： | 1.石家庄市农业科学研究院，河北 石家庄 050041 |
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| 摘 要： | 选取7种不同复配胶，按其在肉糜制品应用时优选出的最佳保水量添加到注射火腿中。通过测定制品的蒸煮损失率、pH值、水分含量、水分活性（aw）和质构等指标，同时结合感官评定评价不同复配胶对注射火腿品质的改良效果。试验结果表明:在注射火腿中添加复配胶，有利于提高制品的蒸煮损失率和水分含量，降低水分活度，改善其质构品质，提高制品及制品在贮藏期间的品质；综合评判，复配胶E在注射火腿中应用效果最好，复配胶C最差。
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| 关 键 词： | 复配胶 注射火腿 品质 应用 评价 |
Application Effect Test of Different Compound Adhesive in Injection Ham |
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| ZHANG Guocong and ZHANG Junxue.Application Effect Test of Different Compound Adhesive in Injection Ham[J].Agricultural Engineering,2018,8(12):57-61. |
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| Authors: | ZHANG Guocong and ZHANG Junxue |
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| Abstract: | 7 different compound adhesives were selected and added to the injected ham according to optimal water retention of the selected mixture in application of meat products.Improvement effect of different compound adhesive on the quality of injected ham was evaluated by detecting loss rate，pH，moisture content，water activity（aw）and texture of the product.Results showed that all the complex gums added in injected ham could help to increase cooking loss rate and water content of products，reduce water activity of products，improve texture of products，enhance quality of products during storage.By comprehensive evaluation，complex gum E had the best application effect in injected ham，and complex gum C was the worst. |
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