| 卡拉胶与黄原胶对牛肉品质的影响研究 |
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| 引用本文： | 方红美,李楠,张慧旻,陈从贵.卡拉胶与黄原胶对牛肉品质的影响研究[J].农产品加工．学刊,2006(10):34-36,40. |
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| 作者姓名： | 方红美 李楠 张慧旻 陈从贵 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,合肥,230009 |
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| 摘 要： | 水溶性微生物多糖对肉制品的品质有重要影响,是肉类研究的一个重要课题。试验研究了卡拉胶与黄原胶对牛肉色泽、保水性、嫩度及pH值等品质指标的影响。结果表明,添加黄原胶能改善牛肉的质地,经过黄原胶溶液浸泡后的牛肉肉质变嫩,pH值增加;对于牛肉的保水性、蒸煮损失与嫩度而言,添加的黄原胶要优于卡拉胶;但黄原胶与卡拉胶均对牛肉的色泽产生了负面影响。
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| 关 键 词： | 卡拉胶 黄原胶 色泽 保水性 嫩度 |
| 文章编号： | 1671-9646（2006）10-0034-03 |
| 收稿时间： | 2006-08-21 |
| 修稿时间： | 2006年8月21日 |
Effect of Carrageenan and Xanthan gum on the Properties of Beef's Muscles |
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| Fang Hongmei,Li Nan,Zhang Huimin,Chen Conggui.Effect of Carrageenan and Xanthan gum on the Properties of Beef''''s Muscles[J].Nongchanpin Jlagong.Xuekan,2006(10):34-36,40. |
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| Authors: | Fang Hongmei Li Nan Zhang Huimin Chen Conggui |
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| Abstract: | Water-solubility polysaccharides,separated from microorganism,play an important role in improving some properties of meat products in the meat industry.The effect of the polysaccharide on the functional properties of meat products has been the subject of numerous studies.The effects of carrageenan and xanthan gum on colour?water-binding?tenderness and pH values of beef's muscles was investigated in this paper.Results showed that xanthan gum could improve the texture of the beef muscle,tenderize the muscle and increase the pH of it.Water holding capacity(WHC),cooking loss(CL)and tenderness of the beef muscles soaked up xanthan gum solution were preferable to that up carrageenan.However,the both polysaccharides had an adverse effectiveness on colour of the muscle. |
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| Keywords: | carrageenan xanthan gum colour water binding capacity(WBC) tenderness |
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