玉米淀粉、魔芋胶和大豆分离蛋白对鸡肉丸持水力的影响
Effect of corn starch,konjac gum and soybean protein isolate on water holding capacity of chicken meatballs
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摘要: 玉米淀粉、魔芋胶和大豆分离蛋白是重要的食品添加剂,且均具有增稠保水的功能。研究了以上三者对鸡肉丸保水性的影响,为鸡肉丸的加工生产提供参考。以玉米淀粉、魔芋胶、大豆分离蛋白为实验因子,鸡肉丸的压出汁液损失率为响应值,采用中心组合设计的方法,并以压出汁液损失最小为目标,对鸡肉丸生产中添加物复合淀粉、大豆分离蛋白、魔芋胶的最佳配方进行优化,建立了二次多项式预测模型。研究结果表明:玉米淀粉、魔芋胶和大豆分离蛋白对鸡肉丸压出汁液损失率有极显著影响(p<0.01)。优化得到鸡肉丸中三种添加剂的最佳添加量为:玉米淀粉14.9%,魔芋胶2.1%,大豆分离蛋白2.3%,压出汁液损失率为15.08%。Abstract: Corn starch,konjac gum and soybean protein isolate were important food additives,all of which own the factions of thickening and water holding. Their effects on water holding capacity of chicken meatball were studied to provide a reference for the processing. To optimize the best ratio,corn starch,konjac gum and soybean protein isolate were used as the factors and expressible moisture was used as the response value,minimum expressible moisture was chosen to be the target,then a predictive polynomial quadratic model was set up by means of central composite design. The results showed that corn starch,konjac gum and soybean protein isolate had a significant impact on the expressible moisture of chicken meat balls(p<0.01). The best ratio of additives were corn starch 14.9%,konjac gum 2.1% and soybean protein isolate 2.3%,the expressible moisture was 15.08%.
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