羧甲基纤维素钠和羟乙基纤维素对冷冻猪血豆腐品质的影响

XING Caiyun,SHEN Yue,WEI Zhengpeng,SONG Lianjun,QIAO Mingwu,MA Yan,WANG Jinmei,HUANG Xianqing

Meat Research（2022）

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Abstract

为提高猪血豆腐在冷冻条件下的品质特性,以新鲜猪血为原料,添加羧甲基纤维素钠(carboxymethylcellulose sodium,CMC-Na)和羟乙基纤维素(hydroxyethyl cellulose,HEC),研究其对冷冻猪血豆腐蒸煮损失、色差、质构及感官品质的影响.结果表明:CMC-Na和HEC添加量均为1.00?g/100?mL时,冷冻猪血豆腐的蒸煮损失比未添加CMC-Na和HEC分别降低69.65％、86.82％(P<0.05),质构特性中的硬度、弹性、咀嚼性比未添加CMC-Na和HEC分别提高41.01％、20.03％、83.43％(P<0.05),其色泽指标红度值和黄度值高于鸭血豆腐(P<0.05),感官上嫩度软硬适中、切面密实、几乎无气孔.因此,添加CMC-Na和HEC能提高冷冻猪血豆腐的品质特性.

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