卡拉胶对肉制品质构特性及保水性的影响机制研究

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摘 要：目的：研究卡拉胶对肉制品质构及保水性的影响机制。方法：通过实验测定探究不同类型和浓度的卡拉胶对肉制品硬度、弹性、内聚性和保水性的影响。结果：2%的κ-卡拉胶可显著提高肉制品硬度约50%，且保水率增至85%。结论：卡拉胶通过形成凝胶网络等机制，显著改善肉制品的品质。

关键词：卡拉胶；肉制品；质构特性

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.

肉制品在人们的日常饮食中占据重要地位，其品质的优劣直接影响到消费者的购买意愿和食用体验。（剩余3456字）