卡拉膠對肉制品質(zhì)構特性及保水性的影響機制研究

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摘 要：目的：研究卡拉膠對肉制品質(zhì)構及保水性的影響機制。方法：通過實驗測定探究不同類型和濃度的卡拉膠對肉制品硬度、彈性、內(nèi)聚性和保水性的影響。結果：2%的κ-卡拉膠可顯著提高肉制品硬度約50%，且保水率增至85%。結論：卡拉膠通過形成凝膠網(wǎng)絡等機制，顯著改善肉制品的品質(zhì)。

關鍵詞：卡拉膠；肉制品；質(zhì)構特性

Abstract： Objective： To study the mechanism of the effect of carrageenan on the texture characteristics and water retention of meat products. Method： The effects of different types and concentrations of carrageenan on the hardness， elasticity， cohesion and water retention of meat products were investigated by experimental determination. Result： 2% κ-carrageenan significantly increased the hardness of meat products by about 50%， and the water retention rate increased to 85%. Conclusion： Carrageenan can significantly improve the quality of meat products through the formation of gel network and other mechanisms.

肉制品在人們的日常飲食中占據(jù)重要地位，其品質(zhì)的優(yōu)劣直接影響到消費者的購買意愿和食用體驗。（剩余3456字）