在肉制品中添加复配食用胶可以起到凝胶保水、保护蛋白质、稳定混合分散体系的作用,还可以作为被膜剂,覆盖于肉制品表面,提升肉制品品质。本文汇总了国内外有关复配食用胶在肉制品加工过程中的应用研究进展,为复配食用胶在肉制品加工中的应用提供参考。
表1 食用胶对肉中蛋白质保护作用
种类
|
研究
对象
|
优点
|
缺点
|
文献
来源
|
卡拉胶
|
虾蛄肉糜
|
有效地将蛋白结合在卡拉胶形成的胶体体系中
,使得凝胶特性呈良好趋势
|
温度超过70 ℃效果才较显著
|
[20]
|
瓜尔豆胶
|
羊肉糜
|
可代替肉中部分脂肪
|
后期氧化程度较高
,蛋白质损失严重,
缩短了货架期
|
[21]
|
黄原胶
|
猪肉
|
肌原纤维蛋白的高压结构修饰增强了蛋白与黄原胶的相互作用
|
肌原纤维蛋白与黄原胶之间的复合物形成
,干扰了高压对蛋白质二级和三级结构的影响
|
[22]
|
可然得胶、卡拉胶、黄原胶
|
猪肉
|
凝胶强度在m可然得胶∶
m卡拉胶=7∶3和m可然得胶∶m黄原胶=5∶5时达到最大,
比空白组分别提高了83.34%和88.28%,
确定食用胶能与肌原纤维蛋白分子发生相互作用,
将蛋白有效地结合在复配胶形成的胶体体系内
,提高蛋白凝胶的质构特性,蛋白质间形成明显交联
|
黄原胶添加过多会导致凝胶强度降低,
凝胶网络结构变差
|
[18]
|
可然得胶、魔芋胶
|
鱼肉糜
|
逐步开始和蛋白发生交联
,有效阻止因变性而产生的聚集反应
|
|
[23]
|
瓜尔豆胶、黄原胶
|
猪肉
|
复配胶之间相互作用力加大,
并且与蛋白分子间的作用力也增加
,
复配胶的添加导致乳化肉糜界面的蛋白质含量增加
|
|
[24]
|
魔芋胶、卡拉胶
|
鸡肉糜
|
复配胶抑制蛋白质氧化效果最好,凝胶强度增加
|
|
[25]
|
卡拉胶、寡糖
|
虾肉糜
|
卡拉胶寡糖对肌球蛋白和肌浆蛋白的结构有明显的保护作用,加强蛋白质聚集,抑制蛋白质氧化和羰基形成
|
|
[26]
|
表2 食用胶对肉制品凝胶保水作用
种类
|
研究
对象
|
优点
|
缺点
|
文献
来源
|
卡拉胶
|
猪肉糜
|
|
总压出汁液率变化不大,
肉糜结构不紧致
|
[30]
|
结冷胶
|
鸡肉
|
|
随着水和结冷胶含量的增加,
鸡肉面糊中更容易流动的水组分增加
|
[31]
|
亚麻籽胶、
黄原胶、
卡拉胶
|
牛肉
|
3种食用胶两两复配后,
样品的水分活度显著高于对照组,
其中黄原胶与卡拉胶的复配效果最好
|
食用胶会降低牛肉的a*值,
导致酱牛肉色泽劣变
|
[32]
|
亚麻籽胶、
瓜尔豆胶、
魔芋胶
|
猪肉糜
|
胶体间的亲水基团更好地束缚住水分子,避免流失,
亚麻籽胶添加量0.50%、瓜尔豆胶添加量0.40%、魔芋胶添加量0.65%,
所得猪肉肠出品率98.97%、保水率为90.26%、感官评分为8.14,
产品弹性较好
|
|
[33]
|
魔芋胶、
卡拉胶、
黄原胶
|
猪肉
|
食用胶在凝胶形成过程中可以吸收体系中过多的游离水,因此常被用来提高肉制品的保水性。
3种亲水胶体都具有良好吸水性,彼此之间具有很强的协同增效作用,
复配胶形成网络结构并填充在咸蛋清蛋白与肌肉蛋白形成的凝胶网络结构中,
从而提高肉糜的持水能力。
由肉糜制品的各种指标分析结果,
确定复配胶的添加量0.5%较为合适
|
|
[34]
|
卡拉胶、
魔芋胶、
瓜尔豆胶
|
猪肉糜
|
促进胶体形成网络结构,
将水分更好地锁在三维网络中,给水分扩散造成阻力,
提高了腊肠的保水性,
但同时也延长了腊肠的干燥时间
|
|
[35]
|
魔芋胶、
卡拉胶
|
驴肉
|
m魔芋胶:m卡拉胶为1:4时,
两者协同效果最好,
驴肉冻的弹性、咀嚼性、硬度达到最高。
采用两种胶体复配的方法可改善传统肉皮冻常温下易析水、口感差的缺点,
减少食用胶的使用量,提升产品品质。
|
|
[36]
|
卡拉胶、
瓜尔豆胶、
刺槐豆胶
|
牛肉糜
|
复配胶总添加量为0.8%的条件下,卡拉胶、刺槐豆胶、瓜尔胶的最佳比例分别为
0.47%,0.18%,0.15%,
牛肉丸的持水性随复配胶添加量的增加显著增加
|
|
[37]
|
明胶、卡拉胶
|
鱼肉
|
|
两者复配后,凝胶持水率降低,
尤其是配比为7∶3时。
这可能与体系中卡拉胶含量低,
卡拉胶和明胶的相互作用会阻碍各自的螺旋聚集,
造成凝胶网络结构形成不够密集有关
|
[38]
|
黄原胶、
结冷胶、
刺槐豆胶
|
牛肉糜
|
复配组明显提高牛肉饼的持水性,
降低蒸煮损失率,减小牛肉饼的吞咽难度
|
但黄原胶添加过多,
会使肉饼形状和外观较差
|
[39]
|
魔芋胶、卡拉胶
|
猪肉
|
魔芋粉本身具有较强的水结合能力,
复配后在肉糜生产中对蛋白质凝胶化和水结合具有协同作用,
魔芋粉与卡拉胶相互作用强烈,
相互作用产生强大的弹性凝胶,其断裂强度比单独的卡拉胶高4倍
|
|
[40]
|
表3 食用胶对肉制品乳化稳定作用
种类
|
研究
对象
|
优点
|
缺点
|
文献
来源
|
明胶
|
牛肉糜
|
|
乳化稳定改善效果
并不明显
|
[45]
|
刺槐豆胶(0.5%)、
黄原胶(0.6%)
|
猪肉糜
|
使凝胶和脂肪的分离率更低,稳定性更好,
提高了产品的出品率
|
|
[46]
|
可得然胶、魔芋胶
|
鱼肉糜
|
凝胶网络骨架的丝纤维更加致密和纤细,
提高了凝胶的乳化稳定性
|
|
[23]
|
卡拉胶、
褐藻胶
|
鸡肉肠
|
分子间相互作用,形成了更致密的三维空间结构,
从而提高了复乳凝胶的热稳定性
|
|
[47]
|
卡拉胶、
亚麻籽胶、
黄原胶、
魔芋胶
|
猪肉
|
低盐浓度下,胶体复配可以提高肌原纤维蛋白-食用胶混合物的
乳化能力和凝胶的硬度、保水性
|
|
[48]
|
表4 食用胶对肉制品品质改善
种类
|
研究
对象
|
优点
|
缺点
|
文献
来源
|
|
鸡肉
|
|
随着食用胶浓度的增加而下降
|
[53]
|
魔芋胶
|
凝胶回复性较低,成型度不好
|
卡拉胶
|
随浓度变化不明显
|
黄原胶
|
|
卡拉胶、果胶
|
牛肉糜
|
复配胶的加入降低了苯乙醛、醛缩产物等美拉德反应中间体的含量。
卡拉胶可以通过捕获肌酐和苯乙醛来抑制PhIP(吡啶)的形成
|
卡拉胶与肌酐、卡拉胶与苯乙醛之间
形成的加合物的结构值得进一步研究
|
[54]
|
卡拉胶、
果胶
|
猪肉糜
|
通过这种方法获得的法兰克福香肠显示出10%的脂肪,
即与对照组(正常动物脂肪含量)相比减少了50%,加工损失更少
|
|
[55]
|
卡拉胶、
魔芋胶、
黄原胶
|
牛肉糜
|
PhIP降低了90%以上、80%以上和70%以上。
脂肪含量明显降低,且咀嚼性较好
|
|
[56]
|
表5 食用胶作为肉制品被膜剂保鲜
种类
|
研究
对象
|
优点
|
缺点
|
文献
来源
|
明胶
|
鱼肉糜
|
抗氧化性较好,可以起到保鲜抗菌作用,
将产品货架期延长5 d左右
|
涂膜的弹性厚度有待改善,
成本较高
|
[63]
|
果胶、
明胶
|
牛肉
|
果胶,明胶可食膜中以硫代巴比妥酸反应物质(TBARS)形式生成的氧化产物减少
|
|
[64]
|
黄原胶、
卡拉胶
|
虾肉糜
|
确定其保质期可延长4 d左右,
且能降低虾肉产生黑边病的概率
|
|
[65]
|
魔芋胶、
卡拉胶
|
鸡肉糜
|
抑制鸡肉脂肪和蛋白质的氧化,抑制肉中微生物生长,
显著延长了货架期,并保持肉制品气味良好,
提高了消费者接受度
|
|
[25]
|
果胶、
黄原胶
|
猪肉糜
|
更好地阻止肉制品与环境中水分交换
,达到延长保质期的目的
|
|
[66]
|
用文献:
[1]杨兴菊.果蔬丁预处理对复合肉糜脯品质及干燥特性的影响[d].广州:华南理工大学,2020:1-3.yang Xing-jU.effectofPretreatMentofdicedfrUitsandVegetablesonQUalityanddryingcharacteristicsofcoMPoUndPreserVedMeat[d].gUangzhoU:soUthchinaUniVersityoftechnology,2020:1-3.
[2]刘骞,商旭,姜帅,等.可得然胶与卡拉胶和黄原胶复配对肌原纤维蛋白功能特性的影响[j].食品研究与开发,2019,40(3):45-51.
liU Qian,shangXU,jiangshUai,etal.effectsofkede-rangUM,carrageenanandXanthangUMonfUnctionalProP-ertiesofMyofibrillarProtein[j].foodresearchanddeVeloP-Ment,2019,40(3):45-51.
[3]王文亚,杨白雪,宫艳畅,等.复配卡拉胶的流变学性质研究[j].药学学报,2018,53(8):1378-1383.Wang Wen-ya,yangbai-XUe,gong yan-chang,etal.stUdyonrheologicalProPertiesofcoMPoUndcarrageenan[j].actaPharMaceUticasinica,2018,53(8):1378-1383.[4]周凤超,陈伟娇,辜银环,等.多糖替代动物脂肪与肌原纤维蛋白相互作用的研究现状[j].食品与发酵工业,2020,46(14):283-288.
zhoU feng-chao,chen Wei-jiao,gU yin-hUan,etal.researchstatUsofinteractionbetweenaniMalfatandMyofi-brillarProteinrePlacedbyPolysaccharide[j].foodandfer-MentationindUstry,2020,46(14):283-288.[5]Mendesac,stePhansenk,chronakisis.elec-trosPinningoffoodProteinsandPolysaccharides[j].foodhydrocolloids,2017,68:53-68.
[6]张国丛,李美桃,刘欢,等.亲水胶体及其复配胶在肉制品中应用的研究进展[j].肉类研究,2008(4):7-9.zhanggUo-cong,liMei-tao,liU hUan,etal.researchProgresson aPPlicationofhydroPhiliccolloidanditscoM-PoUndinMeatProdUcts[j].Meatresearch,2008(4):7-9.[7]MUthUlakshMil,PaVithra U,siVaranjaniV,etal.a noVel agcarrageenangelatin hybrid hydrogelnanocoMPositeanditsbiologicalaPPlications:PreParationandcharacterization[j].joUrnaloftheMechanicalbehaViorofbioMedicalMaterials,2021,115:104257.[8]MccleMentsdj.aPPlicationasfUnctionalingredientstocontrolliPiddigestionandbioaVailability[j].foodhydrocol-loids,2021,111:106404.
[9]liUjia-XU,XU bao-jUn.acoMParatiVestUdyonteXtUre,gelatinisation,retrogradationandPotentialfoodaPPlicationofbinarygelsMadefroMselectedstarchesandediblegUMs[j].foodcheMistry,2019,296:100-108.[10]abdUllah k,oMerst,faitht.effectofXanthanand locUst bean gUM synergistic interaction oncharacteristicsofbiodegradableediblefilM[j].internationaljoUrnalofbiological MacroMolecUles,2017,102:1035-1044.
[11]Wangchang-sheng,nick V,PaUla M,etal.ProteinPolysaccharidebasedhydrogelsPreParedbyVaPor-indUcedPhase seParation [j]. MacroMolecUlar cheMistry andPhysics,2018,219(7):1700504
[12]soUMyab,sUVendU b.coMPressiVeteXtUralattrib-Utes,oPacityandsyneresisofgelsPreParedfroMgellan,agarandtheirMiXtUres[j].joUrnaloffoodengineering,2010,102(3):287-292.
[13]sajada,ratherf a,rehana a,etal.effectsofgUargUM asfatrePlaceronsoMeQUalityParaMetersofMUttongoshtaba,atraditionalindian Meat ProdUct[j].sMallrUMinantresearch,2016,137:169-176.[14]eUn yP,jae h y,liMst.effectofaQUeoUsiMPreg-nationofricekernelswithgUMarabicandXanthanonstor-agestabilityoffrozenricecakes[j].cerealcheMistry,2017,94(3):640-642.
[15]jiangyoU-yoU,chagaM kr,hUangke-hao,etal.hydrocolloidalProPertiesofflaXseedgUMkonjacglUco-Mannan coMPoUnd gel [j].international joUrnal ofbiologicalMacroMolecUles,2019,133:1156-1163.[16]朱桂兰,叶银杉,葛洁,等.低酰基结冷胶果胶复配体系的性能[j].食品科学,2017,38(13):66-70.zhU gUi-lan,yeyin-shan,gejie,etal.ProPertiesoflowacylgellanPectincoMPleXsysteM[j].foodscience,2017,38(13):66-70.
[17]李开雄,刘成江,贺家亮.食用胶及其在肉制品中的应用[j].肉类研究,2007(7):43-45.
likai-Xiong,liU cheng-jiang,hejia-liang.ediblegUM and its aPPlication in Meat ProdUcts [j].Meatresearch,2007(7):43-45.
[18]叶韬,王云,林琳,等.即食罗非鱼粒的熟制、成型及其调味研究[j].现代食品科技,2016,32(3):252-258.yetao,Wang yUn,lin lin,etal.stUdyonthePro-cessing,shaPingandseasoningofreadytoeattilaPiagran-Ules[j].Modernfoodscienceandtechnology,2016,32(3):252-258.
[19]范红,艾民珉,曹媛媛,等.黄原胶和魔芋胶抑制碱诱导鸭蛋清凝胶的 高 温 液 化 [j].现 代 食 品 科 技,2021,37(4):
172-179,86.
fan hong,aiMin-Min,cao yUan-yUan,etal.Xan-thangUM and konjacglUcoMannaninhibitalkaliindUcedhighteMPeratUreliQUefactionofdUcksegggel[j].Modernfoodtechnology,2021,37(4):172-179,86.[20]王诗萌,张坤生,任云霞.食用胶对虾蛄中磷酸化肌原纤维蛋白凝胶特性的影响[j].食品科学,2016,37(9):56-60.Wangshi-Meng,zhang kUn-sheng,ren yUn-Xia.effectsofediblegUMongelProPertiesofPhosPhoryla-tedMyofibrillarProteininshriMPs[j].foodscience,2016,37(9):56-60.
[21]saldanae,leMosalsc,selaniM M,etal.in-flUenceofaniMalfatsUbstitUtionbyVegetalfaton Morta-della-tyPeProdUctsforMUlatedwithdifferenthydrocolloids[j].scientiaagricola,2015,72:495-503.[22]VillaMonteg,Vanessaj,jUngs,etal.inflUenceofXanthangUM onthestrUctUralcharacteristicsofMyofi-brillarProteinstreatedbyhighPressUre[j].joUrnaloffoodscience,2015,80(3):c522-c531.
[23]崔晓,韦依侬,刘胜男,等.可得然胶—魔芋胶复配对高温杀菌(120 ℃)鱼 糜 凝 胶 特 性 的 影 响 [j].食 品 工 业 科 技,2018,39(17):212-216,224.
cUiXiao,Weiyi-nong,liUsheng-nan,etal.effects ofthecoMPoUndofkonjacgUMandkonjacglUcoMannanonthegelProPertiesofhighteMPeratUresterilization(120℃)sUriMi[j].foodindUstrytechnology,2018,39(17):212-216,224.
[24]费立天.瓜尔胶、黄原胶乳化液性质研究及对肌原纤维蛋白乳化性和凝胶性的影响[d].扬州:扬州大学,2018:3-6.feili-tian.stUdyonProPertiesofXanthanlateXanditseffectoneMUlsificationandgelationofMyofibrillarProtein[d].yangzhoU:yangzhoUUniVersity,2018:3-6.[25]zhoU Xi,zongXin-Xiang,zhang Min,etal.effectofkonjacglUcoMannancarrageenan-basededibleeMUlsioncoatingswithcaMelliaoilonQUalityandshelflifeofchickenMeat [j ]. international joUrnal of biologicalMacroMolecUles,2021,183:331-339.
[26]setiaboMa W,kristantid.QUalityofPhysicocheM-icalandsensoryofMUshrooM (PleUrotUsostreatUs)chickennUggetswithcarrageenanandkonjacashydrocolloids[j].ioPconferenceseries:Materialsscienceandengineering,2021,1011(1):012014.
[27]WangXin,zhoU deng-yUn,gUo Qi,etal.teXtUralandstrUctUralProPertiesofaκ-carrageenan-konjacgUMMiXedgel:effectsofκ-carrageenanconcentration,MiXingratio,sUcroseandca2+ concentrationsanditsaPPlicationinMilkPUdding[j].joUrnalofthescienceoffoodandagri-cUltUre,2020,101(7):3021-3029.
[28]fanrUi,zhoU dan,cao XUe-li.eValUationofoatβ-glUcan-MarinecollagenPePtideMiXedgelanditsaPPli-cationasthefatrePlacerinthesaUsageProdUcts[j].Plosone,2020,15(5):e0233447.
[29]汤嘉慧,郭全友,邹咪,等.κ-卡拉胶/k+ 凝胶体系对鱼糜凝胶特性和流变的影响[j].食品与发酵工业,2020,46(16):86-92.
tangjia-hUi,gUo QUan-yoU,zoU Mi,etal.κ-effectsofcarrageenan/k+ gelsysteMongelProPertiesandrheologicalProPertiesofsUriMi[j].foodandferMentationindUstry,2020,46(16):86-92.
[30]施帅,陈桃桃.复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响[j].食品科技,2020,45(2):126-132.shishUai,chentao-tao.effectofcoMPoUndwaterre-tainingagentandsodiUMisoascorbateoneMUlsifyingProP-ertiesofeMUlsifiedsaUsage[j].foodscienceandtechnolo-gy,2020,45(2):126-132.
[31]keli,liUjiU-ya,fUlei,etal.effectofgellangUMonfUnctionalProPertiesoflow-fatchicken Meatbatters[j].joUrnalofteXtUrestUdies,2019,50(2):131-138.[32]贾娜,李博文,孔保华.盐水注射及食用胶对酱牛肉品质的影响[j].食品与发酵工业,2015,41(3):96-99.jia na,libo- wen,kong bao-hUa.effectofsaltwaterinjectionandediblegUMonQUalityofsaUcedbeef[j].foodandferMentationindUstry,2015,41(3):96-99.[33]王新颖,陈炼红,杜荣胜,等.响应面法优化猪肉肠中食用胶复配配方研究[j/ol].食品工业科技.[2021-07-09].httPs://doi.org/10.13386/j.issn1002-0306.2020070265.WangXin-ying,chenlian-hong,dUrong-sheng,etal.oPtiMizationofthecoMPoUndforMUlaofediblegUMinPorkingredientsbyresPonsesUrface Methodologies[j/ol].foodindUstryscienceandtechnology.[2021-07-09 ]. httPs://doi. org/10. 13386/j. issn1002 -0306.2020070265.
[34]史梅莓,王洋,周贤波,等.水分、咸蛋清和复配胶对肉糜制品品质的影响[j].食品工业,2021,42(3):167-172.shiMei- Mei,Wang yang,zhoU Xian-bo,etal.effectofwater,saltedeggclearandcoMPoUndglUeonQUalityofMeatMincedProdUcts[j].foodindUstry,2021,42(3):167-172.
[35]冯铭琴,黎彩平,孙为正.亲水性胶体对广式腊肠水分迁移及质构的影响[j].现代食品科技,2019,35(7):158-163.feng Ming-Qin,licai-Ping,sUn Wei-zheng.effectofhydroPhiliccolloidonwaterMigrationandteXtUreofcan-tonesesaUsage[j].Modernfoodscienceand technology,2019,35(7):158-163.
[36]孙泽坤,谢云飞,于航,等.魔芋胶与卡拉胶复配优化驴头骨肉冻凝胶特性[j/ol].食 品 与 发 酵 工 业.[2021-06-28].httPs://doi.org/10.13995/j.cnki.11-1802/ts.027941.sUnze-kUn,Xie yUn-fei,yU hang,etal.konjacgUMandcarrageenancoMPleXwithoPtiMizingthedonkeyskUllasPicgelProPerties[j/ol].foodandferMentationindUstry.[2021-06-28].httPs://doi.org/10.13995/j.cnki.11-1802/ts.027941.
[37]苏博,聂乾忠,石秀清.复配亲水胶体对牛肉丸品质特性的影响[j].食品与机械,2015,31(2):32-37.sUbo,nieQian-zhong,shiXiU-Qing.effectofcoM-PoUndhydrocolloidonQUalitycharacteristicsofbeefballs[j].food& Machinery,2015,31(2):32-37.[38]李晓艺,苏现波,韩霜,等.大目金枪鱼皮明胶与κ-卡拉胶复配胶凝胶特性探究[j].食品工业科技,2018,39(19):
13-19.
liXiao-yi,sUXian-bo,hanshUang,etal.tUnaskinandgelatinκ- gelcharacteristicsofcarrageenancoMPoUndgel[j].foodindUstrytechnology,2018,39(19):13-19.[39]PeMatilleken,kaUr M,raiW ct,etal.effectoftheadditionofhydrocolloidsonbeefteXtUre:targetedtotheneedsofPeoPlewithdysPhagia[j].foodhydrocolloids,2021,113:106413.
[40]Widjanarkos,aMalia Q,herManto M,etal.eValUationoftheeffectofyellowkonjacfloUr-κ-carrag-eenanMiXedgelsandredkojiriceeXtractsontheProPertiesofrestrUctUred MeatUsingresPonsesUrface Methodology[j].joUrnaloffoodscienceandtechnology,2018,55(5):
1781-1788.
[41]PaVan kc,hanna k,WilliaMsk,etal.effectofXanthanenzyMe-ModifiedgUargUM MiXtUresonthesta-bilityofwheyProteinisolatestabilizedfishoil-in- watereMUlsions[j].foodcheMistry,2016,212:332-340.[42]QiUchao-ying,zhao MoU-Ming,daVidj M.iM-ProVing the stability of wheat Protein - stabilizedeMUlsions:effectofPectinandXanthangUMaddition[j].foodhydrocolloids,2015,43:377-387.
[43]bailong,hUansi-Qi,lizhi-gUo,etal.coMParisonofeMUlsifyingProPertiesoffood-gradePolysaccharidesinoil- in-watereMUlsions:gUMarabic,beetPectin,andcornfibergUM[j].food hydrocolloids,2017,66:144-153.
[44]Wangli-jUn,zhaoshan,liaotian-yU,etal.Pol-ysaccharide selection and MechanisM for PreVention ofProtein- PolyPhenol haze forMation in beVerages[j].joUrnaloffoodscience,2020,85(11):3776-3785.[45]MelteMsnb,MerVek,keserg.effectsofPartialbeeffatrePlaceMentwithgelledeMUlsiononfUnctionalandQUalityProPertiesofModelsysteM MeateMUlsions[j].ko-reanjoUrnalforfoodscienceofaniMalresoUrces,2016,36(6):744.
[46]lUrena M a,ViVar a M,reVilla i.effectoflocUstbeanXanthangUMadditionandrePlaceMentofPorkfatwitholiVeoilontheQUalitycharacteristicsoflow-fatfrankfUrters[j].Meatscience,2004,68(3):383-389.[47]周士琪,刘雪,刘少伟,等.复乳凝胶作为脂肪替代物对鸡肉肠理化性质的影响[j].食品工业科技,2020,41(8):7-14.
zhoUshi-Qi,liU XUe,liUshao-wei,etal.effectofcoMPoUndMilkgelasafatsUbstitUteonPhysicocheMicalProPertiesofchickensaUsage[j].scienceandtechnologyoffoodindUstry,2020,41(8):7-14.
[48]贾娜,芦嘉莹,刘登勇,等.nacl浓度对肌原纤维蛋白—食用胶混合物功能特性的影响[j].食品工业科技,2014,35(11):83-86,92.
jia na,lUjia-ying,liU deng-yong,etal.effectsofnaclconcentrationonfUnctionalcharacteristicsofMyofi-brillarProtein-foodglUeMiXtUre[j].scienceandtechnol-ogyoffoodindUstry,2014,35(11):83-86,92.[49]zhaozi-rUi,WangshU-jie,lida-yU,etal.effectofXanthangUMontheQUalityoflowsodiUMsaltedbeefandProPertyofMyofibrilProteins[j].foodscienceandhUManWellness,2021,10(1):112-118.
[50]chang h l,koo b c.deVeloPMentoflow -fatsaUsagesUsingbasilseedgUM(ociMUMbacilicUM l.)andgelatinasafatrePlacer[j].internationaljoUrnaloffoodscience& technology,2017,52(3):733-740.[51]doMingUe r,MUnekata P,Paterio M,etal.iMMobilizationofoilsUsinghydrogelsasstrategytorePlaceaniMalfatsandiMProVethehealthinessofMeatProdUcts[j].cUrrentoPinioninfoodscience,2021,2721-2729.[52]刘勤华.食用胶与高压结合处理对鸡胸肉凝胶质构特性的影响[j].肉类工业,2020(8):16-18.
liU Qin-hUa.effectsoffoodglUecoMbined withhighPressUretreatMentonteXtUreProPertiesofchickenbreastgel[j].MeatindUstry,2020(8):16-18.[53]yang hong-Mei,jizhi-wei,WangrU,etal.inhibi-toryeffectofselectedhydrocolloidson2-aMino-1-Methyl-6- PhenyliMidazo[4,5- b]Pyridine (PhiP)forMationincheMicalModelsandbeefPatties[j].joUrnalofhazardoUsMaterials,2021,402:123486.
[54]zhang na-na,zhao yUe-liang,fan da-Ming,etal.inhibitoryeffectsofsoMehydrocolloidsontheforMationofheterocyclicaMinesinroastbeef[j].foodhydrocolloids,2020,108:106073.
[55]ana M,rUizc.noVelliPid MaterialsbasedongellingProcedUresasfatanalogUesinthedeVeloPMentofhealthierMeatProdUcts[j].cUrrentoPinioninfoodscience,2020,39:1-6.
[56]atashkar M,hojjatoleslaMy M,sedaghat l.theinflUenceoffatsUbstitUtionwithκ-carrageenan,konjac,andtragacanthontheteXtUralProPertiesoflow-fatsaUsage[j].foodscience & nUtrition,2018,6(4):1015-1022.
[57]郑迪,许加超,高昕,等.响应面法优化卡拉胶—刺槐豆胶软胶囊胶皮的制备工艺[j].食品工业科技,2016,37(14):
238-243.
zhengdi,XUjia-chao,gao Xin,etal.oPtiMizationofPreParationProcessofcarragenanandlocUstbeangUMsoftcaPsUlerUbberbyresPonsesUrface Methodology[j].scienceandtechnologyoffoodindUstry,2016,37(14):
238-243.
[58]张莉琼,李新芳,刘晓艳,等.魔芋葡甘聚糖—卡拉胶可食性包装复合膜性能影响研究[j].食品工业科技,2013,34(16):114-116.
zhangli-Qiong,liXin-fang,liU Xiao-yan,etal.stUdyonPerforManceinflUencingfactorsofkonjacglUco-Mannan-carrageenanediblecoMPositePackagingfilM[j].scienceandtechnologyoffoodindUstry,2013,34(16):
114-116.
[59]lan Wei-Qing,zhao yan-an,hU Xiao-yU,etal.effectsofcarrageenanoligosaccharideonliPid,ProteinoXi-datiVechanges,andMoistUreMigrationoflitoPenaeUsVan-naMeidUringfreezethawcycles[j].joUrnaloffoodPro-cessingandPreserVation,2020,44(9):e14675.[60]kiMsM,kiM tk,kUsk,etal.QUalitycharacteristicsofseMi-driedrestrUctUredjerky:coMbinedeffectsofdUckskingelatinandcarrageenan[j].joUrnalofaniMalscience andtechnology,2020,62(4):553-564.[61]MarWars,abdallah M a,MohaMed M h,etal.iMProVingthesensory,PhysicocheMicaland Microbio-logicalQUalityofPastirMa (atraditionaldrycUred MeatProdUct)Usingchitosancoating[j].lWt-foodscienceandtechnology,2017,86:247-253.
[62]cetinkayat,altayf,ceylanz.anewaPPlica-tionwithcharacterizedoilinwaterinoildoUbleeMUlsions:ge-latin-XanthangUM coMPleXesfortheedibleoilindUstry[j].lWt,2021,138:110773.
[63]PraMilaU,PaUloes.MUnekatak,etal.ediblefilMs/coatingwithtailoredProPertiesforactiVePackagingofMeat,fishandderiVedProdUcts[j].trendsinfoodscience& technology,2020,98:10-24.
[64]berMUdeza,rodrigUeg,rUbiof,etal.effectofediblePectin-fishgelatinfilMscontainingtheoliVeantioXi-dantshydroXytyrosoland3,4-dihydroXyPhenylglycolonbeefMeatdUringrefrigeratedstorage[j].Meatscience,2019,148:213-218.
[65]khaledian s,basiris,shekarforoUsh ss.shelflifeeXtensionofPacificwhiteshriMPUsingtragacanthgUMbasedcoatingscontainingPersianliMePeel(citrUslat-ifolia)eXtract[j].lWt,2021,138:110937.[66]fan yan-ling,yangjing,dUan an-bang,etal.PectinsodiUMalginateXanthangUMediblecoMPositefilMsasthefreshcUtPackage[j].internationaljoUrnalofbiologicalMacroMolecUles,2021,181:1003-1009.
节选自:张根生,赵金娜,遇世友,王军茹.复配食用胶在肉制品加工过程中的应用研究进展[J].食品与机械,2021,37(09):232-239.DOI:10.13652/j.issn.1003-5788.2021.09.038.
|