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淀粉对苦荞复合火腿肠和肉丸凝胶特性的影响

张晶,王海滨

Meat Industry（2014）

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Abstract
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.
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