刺麒麟菜对鸡胸肉糜凝胶特性和流变特性的影响

为了探究刺麒麟菜添加量对鸡胸肉糜凝胶特性和流变特性的影响,测定其不同添加量时肉糜的色泽、持水性、质构、凝胶强度及储能模量G’的变化规律。结果表明:随着刺麒麟菜添加量的增加,肉糜色泽发生显著变化(P0.05),L*值和W值降低,0.4%添加量可显著增加鸡胸肉糜a*值和持水性。添加刺麒麟菜可增加肉糜硬度、弹性、胶黏性、凝聚性和咀嚼性,降低黏性,对凝胶强度存在显著影响。升温过程中,肉糜储能模量G’经历3个阶段:20~46℃储能模量G’缓慢降低;46~56℃迅速降低;56℃之后急剧升高。降温过程中,储能模量G’显著升高,且添加量越大,终点储能模量值越高。研究表明,添加刺麒麟菜可有效改善鸡胸肉糜凝胶和流变特性,提高鸡肉制品品质。

Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters

The gelation and rheological properties of chicken breast batters as affected by the addition of Eucheuma spinosum were evaluated with respect to changes in color, water-holding capacity, texture characteristics, gel strength and storage modulus (G’). The results showed that L* and W values of chicken breast batters significantly decreased with increasing addition level (P < 0.05), while 0.4% Eucheuma spinosum added improved a* value and water-holding capacity significantly. Moreover, addition of Eucheuma spinosum increased hardness, springiness, cohesiveness, gumminess and chewiness value, and decreased adhesiveness value, as well as enhanced gel strength. Dynamic rheological measurements indicated that G’ value of chicken breast batters initially slowly, then rapidly decreased, and finally steeply increased with increasing temperature from 20 to 46 ℃, then to 56 ℃ and finally to above, respectively. G’ value significantly increased during cooling. The final G’ value increased with increasing addition level. This study showed that addition of Eucheuma spinosum could increase the gelation and rheological properties of chicken breast batters and consequently improve product quality.