期刊论文

Effects of starch additions on gel characteristics of compound tartary buckwheat sausages and meatballs

中文

肉类工业

1008-5467

2014

7

25-29

10.3969/j.issn.1008-5467.2014.07.008

武汉轻工大学研究生创新基金项目（2012cx013）；

本校为第一机构

研究了淀粉对苦荞复合火腿肠和肉丸的凝胶保水性、嫩度、粘度等凝胶特性的影响。结果表明：玉米淀粉添加量对苦荞复合火腿肠凝胶保水性（ WHC）的影响并不十分显著；玉米淀粉的添加量为4 g时，其嫩度最好。苦荞麦粉与玉米淀粉的比例分别为3∶12和9∶6时，苦荞复合肉丸的WHC出现最低值和最高值；对苦荞复合肉丸感官的影响则表现出硬度、咀嚼性、多汁性、弹性和粘聚性不同程度的变化。

Effects of starch additions on gel characteristics of water-holding capacity ( WHC) , ten-derness, viscidity of compound tartary buckwheat sausages and meatballs were studied. The result showed that there were no significantly effects of corn starch additions on WHC of low-temperature compound tar-tary buckwheat sausages, and the tenderness was best when the addition of corn starch was 10 g. When the proportion between corn starch and tartary buckwheat powder was 3:12 and 12:3, respectively, WHC of compound tartary buckwheat meatballs were at their minimum and maximum accordingly;Sensory chara...