高凝膠性可得然膠理化性質(zhì)及其對豬肉腸品質(zhì)的影響

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Abstract： Intisstudy，thephysicochemicalpropertiesofighlygeling（H-G），oderatelygeling（M-G），andlowlyelling （L-G）curdlan were comparatively analyzed as wellas their effcts onthe qualityofpork sausage.Theresults showed that H-G curdlan had the best gelling properties，with the highest gel strength（ 708.95g?cm ），hardness （5310.32N），chewiness （3 197.84N?mm ），andwater-holdingcapacity （96.24% ）; itsfreeze-thaw stability （thelossrateafter three freeze-thaw cycles was 43.96% ）and high temperature stability （the gel dehydration ratewas 7.75% after 2h of incubation） were good and it had the best emulsion stability （which remained at 100% over 72h of standing）. Addition of H-G curdlan was the most efective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization. Compared withtheblank group，aditionofH-Gcurdlansignifcantlyimproved the waterretentionrate，freeze-thawstabilityand roasting resistance of pork sausage （P<0.05 ），and significantlyreduced theoil lossrate and cooking lossrate （P<0.05 ）

Keywords： highlygeling;curdlan; physicochemical properties;pork sausage;quality;high-temperature sterilization DOI：10.7506/rlyj1001-8123-20241031-291

中圖分類號：TS251.1 文獻標志碼：A 文章編號：1001-8123（2025）06-0015-07

引文格式：

楊燕萍，陳江平，胡志強，等.高凝膠性可得然膠理化性質(zhì)及其對豬肉腸品質(zhì)的影響[J].肉類研究，2025，39（6）：15-21.DOI：10.7506/rlyj1001-8123-20241031-291.http：//www.rlyj.net.cn

YANG Yanping，CHEN Jiangping，HU Zhiqiang，etal. Physicochemical properties of highly geling curdlan and its effectsonpork sausagequality[J].Meat Research，2025，39（6）：15-21.DOI：10.7506/rlyj1001-8123-20241031-291. http：//www.rlyj.net.cn

收稿日期：2024-10-31

第一作者簡介：楊燕萍（1990—）（ORCID：009-002-7885-210X），女，工程師，碩士，研究方向為速凍調(diào)制食品研究與開發(fā)。（剩余13558字）