Effect of curdlan addition on the quality of Frankfurt sausage
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摘要: 在法兰克福香肠的制作中,分别添加0、0.1%、0.2%、0.3%、0.4%和0.5%（可得然胶与总肉重的质量比）的可得然胶。测定蒸煮损失、乳化稳定性、色差、质构以及流变特性,同时应用低场核磁技术（LF-NMR）测定香肠内部水分子的迁移规律,并通过激光共聚焦显微镜（CLSM）研究香肠微观结构的变化。结果表明,随着可得然胶添加量的增加,法兰克福香肠的蒸煮损失显著降低（p<0.05）,亮度、硬度和粘结性均显著增加（p<0.05）。同时,LF-NMR研究结果表明添加可得然胶可以限制水分子在肉糜加热过程中的移动,并增强对水分子的束缚能力。流变学测试结果表明可得然胶添加能够显著提高法兰克福肉糜的储能模量、损失模量以及弹性（p<0.05）。CLSM结果表明可得然胶的添加促进了香肠内部凝胶网络结构的形成。因此,可得然胶在一定程度上可以改善法兰克福香肠的品质特性,并且在本研究设定范围内的最佳添加量为0.3%。Abstract: In the preparation of the Frankfurt sausage, curdlan was added at 0, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% ( mass ratio of curdlan to total meat weight) .The effects were studied by measuring cooking loss, emulsion stability, colors, texture profiles and rheological properties.The mobility regularity of water molecules in Frankfurt sausage were measured by low field nuclear magnetic resonance ( LF-NMR) , and the microstructures were observed by confocal laser scanning microscopy ( CLSM) . The results showed that cooking loss of Frankfurt sausage decreased significantly with the increased addition of curdlan ( p < 0.05) .However, the L*-value, hardness and adhesiveness of Frankfurt sausage obviously increased with the increased addition of curdlan ( p < 0.05) . Moreover, LF-NMR results confirmed that the incorporated curdlan restricted the mobility of the aqueous phase during the heating progress of Frankfurt sausage meat batter, and increased water binding capacity.Compared with control group, the addition of curdlan significantly increased the storage modulus values ( G') , and loss modulus values ( G″) and elasticity of Frankfurt sausage meat batter upon heating ( p < 0.05) .CLSM results showed that the addition of curdlan facilitated the formation of a closer microstructure in Frankfurt sausage.Therefore, curdlan could be used as quality improver to incorporate into Frankfurt sausage and its optimal dosage was 0.3%.
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