•  
  •  
 

Abstract

The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.

Publication Date

9-28-2021

First Page

232

Last Page

239

DOI

10.13652/j.issn.1003-5788.2021.09.038

References

[1] 杨兴菊. 果蔬丁预处理对复合肉糜脯品质及干燥特性的影响[D]. 广州: 华南理工大学, 2020: 1-3.
[2] 刘骞, 商旭, 姜帅, 等. 可得然胶与卡拉胶和黄原胶复配对肌原纤维蛋白功能特性的影响[J].食品研究与开发, 2019, 40（3）: 45-51.
[3] 王文亚, 杨白雪, 宫艳畅, 等. 复配卡拉胶的流变学性质研究[J].药学学报, 2018, 53（8）: 1 378-1 383.
[4] 周凤超, 陈伟娇, 辜银环, 等. 多糖替代动物脂肪与肌原纤维蛋白相互作用的研究现状[J]. 食品与发酵工业, 2020, 46（14）: 283-288.
[5] MENDES A C, STEPHANSEN K, CHRONAKIS I S. Electrospinning of food proteins and polysaccharides[J]. Food Hydrocolloids, 2017, 68: 53-68.
[6] 张国丛, 李美桃, 刘欢, 等. 亲水胶体及其复配胶在肉制品中应用的研究进展[J]. 肉类研究, 2008（4）: 7-9.
[7] MUTHULAKSHMI L, PAVITHRA U, SIVARANJANI V, et al. A novel Agcarrageenangelatin hybrid hydrogel nanocomposite and its biological applications: Preparation and characterization[J]. Journal of the Mechanical Behavior of Biomedical Materials, 2021, 115: 104257.
[8] MCCLEMENTS D J. Application as functional ingredients to control lipid digestion and bioavailability[J]. Food Hydrocolloids, 2021, 111: 106404.
[9] LIU Jia-xu, XU Bao-jun. A comparative study on texture,gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums[J]. Food Chemistry, 2019, 296: 100-108.
[10] ABDULLAH K, OMER S T, FAITH T. Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film[J]. International Journal of Biological Macromolecules, 2017, 102: 1 035-1 044.
[11] WANG Chang-sheng, NICK V, PAULA M, et al. Protein polysaccharide based hydrogels prepared by vapor-induced phase separation[J]. Macromolecular Chemistry and Physics, 2018, 219（7）: 1700504.
[12] SOUMYA B, SUVENDU B. Compressive textural attributes, opacity and syneresis of gels prepared fromgellan, agar and their mixtures[J]. Journal of Food Engineering, 2010, 102（3）: 287-292.
[13] SAJAD A, RATHERF A, REHANA A, et al. Effects of guar gum as fat replacer on some quality parameters of muttongoshtaba, a traditional Indian meat product[J]. Small Ruminant Research, 2016, 137: 169-176.
[14] EUN Y P, JAE H Y, LIM S T. Effect of aqueous impregnation of rice kernels with gum arabic and xanthan on storage stability of frozen rice cakes[J]. Cereal Chemistry, 2017, 94（3）: 640-642.
[15] JIANG You-you, CHAGAM K R, HUANG Ke-hao, et al. Hydrocolloidal properties of flaxseed gumkonjac glucomannan compound gel[J]. International Journal of Biological Macromolecules, 2019, 133: 1 156-1 163.
[16] 朱桂兰, 叶银杉, 葛洁, 等. 低酰基结冷胶果胶复配体系的性能[J]. 食品科学, 2017, 38（13）: 66-70.
[17] 李开雄, 刘成江, 贺家亮. 食用胶及其在肉制品中的应用[J]. 肉类研究, 2007（7）: 43-45.
[18] 叶韬, 王云, 林琳, 等. 即食罗非鱼粒的熟制、成型及其调味研究[J]. 现代食品科技, 2016, 32（3）: 252-258.
[19] 范红, 艾民珉, 曹媛媛, 等. 黄原胶和魔芋胶抑制碱诱导鸭蛋清凝胶的高温液化[J]. 现代食品科技, 2021, 37（4）: 172-179, 86.
[20] 王诗萌, 张坤生, 任云霞. 食用胶对虾蛄中磷酸化肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2016, 37（9）: 56-60.
[21] SALDANA E, LEMOS A L S C, SELANI M M, et al. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids[J]. Scientia Agricola, 2015, 72: 495-503.
[22] VILLAMONTE G, VANESSA J, JUNG S, et al. Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure[J]. Journal of Food Science, 2015, 80（3）: C522-C531.
[23] 崔晓, 韦依侬, 刘胜男, 等. 可得然胶—魔芋胶复配对高温杀菌（120 ℃）鱼糜凝胶特性的影响[J]. 食品工业科技, 2018, 39（17）: 212-216, 224.
[24] 费立天. 瓜尔胶、黄原胶乳化液性质研究及对肌原纤维蛋白乳化性和凝胶性的影响[D]. 扬州: 扬州大学, 2018: 3-6.
[25] ZHOU Xi, ZONG Xin-xiang, ZHANG Min, et al. Effect of konjac glucomannan carrageenan-based edible emulsion coatings with camellia oil on quality and shelf life of chicken meat[J]. International Journal of Biological Macromolecules, 2021, 183: 331-339.
[26] SETIABOMA W, KRISTANTI D. Quality of physicochemical and sensory of mushroom （Pleurotus ostreatus） chicken nuggets with carrageenan and konjac as hydrocolloids[J]. IOP Conference Series: Materials Science and Engineering, 2021, 1 011（1）: 012014.
[27] WANG Xin, ZHOU Deng-yun, GUO Qi, et al. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: Effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding[J]. Journal of the Science of Food and Agriculture, 2020, 101（7）: 3 021-3 029.
[28] FAN Rui, ZHOU Dan, CAO Xue-li. Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products[J]. PLoS One, 2020, 15（5）: e0233447.
[29] 汤嘉慧, 郭全友, 邹咪, 等. κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响[J]. 食品与发酵工业, 2020, 46（16）: 86-92.
[30] 施帅, 陈桃桃. 复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响[J]. 食品科技, 2020, 45（2）: 126-132.
[31] KE Li, LIU Jiu-ya, FU lei, et al. Effect of gellan gum on functional properties of low-fat chicken meat batters[J]. Journal of Texture Studies, 2019, 50（2）: 131-138.
[32] 贾娜, 李博文, 孔保华. 盐水注射及食用胶对酱牛肉品质的影响[J]. 食品与发酵工业, 2015, 41（3）: 96-99.
[33] 王新颖, 陈炼红, 杜荣胜, 等. 响应面法优化猪肉肠中食用胶复配配方研究[J/OL]. 食品工业科技. [2021-07-09]. https://doi.org/10.13386/j.issn1002-0306.2020070265.
[34] 史梅莓, 王洋, 周贤波, 等. 水分、咸蛋清和复配胶对肉糜制品品质的影响[J]. 食品工业, 2021, 42（3）: 167-172.
[35] 冯铭琴, 黎彩平, 孙为正. 亲水性胶体对广式腊肠水分迁移及质构的影响[J]. 现代食品科技, 2019, 35（7）: 158-163.
[36] 孙泽坤, 谢云飞, 于航, 等. 魔芋胶与卡拉胶复配优化驴头骨肉冻凝胶特性[J/OL]. 食品与发酵工业. [2021-06-28]. https://doi.org/10.13995/j.cnki.11-1802/ts.027941.
[37] 苏博, 聂乾忠, 石秀清. 复配亲水胶体对牛肉丸品质特性的影响[J]. 食品与机械, 2015, 31（2）: 32-37.
[38] 李晓艺, 苏现波, 韩霜, 等. 大目金枪鱼皮明胶与κ-卡拉胶复配胶凝胶特性探究[J]. 食品工业科技, 2018, 39（19）: 13-19.
[39] PEMATILLEKE N, KAUR M, RAI W C T, et al. Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia[J]. Food Hydrocolloids, 2021, 113: 106413.
[40] WIDJANARKO S, AMALIA Q, HERMANTO M, et al. Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology[J]. Journal of Food Science and Technology, 2018, 55（5）: 1 781-1 788.
[41] PAVAN K C, HANNA K, WILLIAMS K, et al. Effect of xanthan enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in- water emulsions[J]. Food Chemistry, 2016, 212: 332-340.
[42] QIU Chao-ying, ZHAO Mou-ming, DAVID J M. Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition[J]. Food Hydrocolloids, 2015, 43: 377-387.
[43] BAI Long, HUAN Si-qi, LI Zhi-guo, et al. Comparison of emulsifying properties of food-grade polysaccharides in oil- in-water emulsions: Gum arabic, beet pectin, and corn fiber gum[J]. Food Hydrocolloids, 2017, 66: 144-153.
[44] WANG Li-jun, ZHAO Shan, LIAO Tian-yu, et al. Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages[J]. Journal of Food Science, 2020, 85（11）: 3 776-3 785.
[45] MELTEM S N B, MERVE K, KESER G. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions[J]. Korean Journal for Food Science of Animal Resources, 2016, 36（6）: 744.
[46] LURENA M A, VIVAR A M, REVILLA I. Effect of locust beanxanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters[J]. Meat Science, 2004, 68（3）: 383-389.
[47] 周士琪, 刘雪, 刘少伟, 等. 复乳凝胶作为脂肪替代物对鸡肉肠理化性质的影响[J]. 食品工业科技, 2020, 41（8）: 7-14.
[48] 贾娜, 芦嘉莹, 刘登勇, 等. NaCl浓度对肌原纤维蛋白—食用胶混合物功能特性的影响[J]. 食品工业科技, 2014, 35（11）: 83-86, 92.
[49] ZHAO Zi-rui, WANG Shu-jie, LI Da-yu, et al. Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins[J]. Food Science and Human Wellness, 2021, 10（1）: 112-118.
[50] CHANG H L, KOO B C. Development of low-fat sausages using basil seed gum（Ocimum bacilicum L.） and gelatin as a fat replacer[J]. International Journal of Food Science & Technology, 2017, 52（3）: 733-740.
[51] DOMINGUE R, MUNEKATA P, PATERIO M, et al. Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products[J]. Current Opinion in Food Science, 2021, 2 721-2 729.
[52] 刘勤华. 食用胶与高压结合处理对鸡胸肉凝胶质构特性的影响[J]. 肉类工业, 2020（8）: 16-18.
[53] YANG Hong-mei, JI Zhi-wei, WANG Ru, et al. Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine （PhIP） formation in chemical models and beef patties[J]. Journal of Hazardous Materials, 2021, 402: 123486.
[54] ZHANG Na-na, ZHAO Yue-liang, FAN Da-ming, et al. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef[J]. Food Hydrocolloids, 2020, 108: 106073.
[55] ANA M, RUIZ C. Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products[J]. Current Opinion in Food Science, 2020, 39: 1-6.
[56] ATASHKAR M, HOJJATOLESLAMY M, SEDAGHAT L. The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage[J]. Food Science & Nutrition, 2018, 6（4）: 1 015-1 022.
[57] 郑迪, 许加超, 高昕, 等. 响应面法优化卡拉胶—刺槐豆胶软胶囊胶皮的制备工艺[J]. 食品工业科技, 2016, 37（14）: 238-243.
[58] 张莉琼, 李新芳, 刘晓艳, 等. 魔芋葡甘聚糖—卡拉胶可食性包装复合膜性能影响研究[J].食品工业科技, 2013, 34（16）: 114-116.
[59] LAN Wei-qing, ZHAO Yan-an, HU Xiao-yu, et al. Effects of carrageenan oligosaccharide on lipid, protein oxidative changes, and moisture migration of Litopenaeus vannamei during freezethaw cycles[J]. Journal of Food Processing and Preservation, 2020, 44（9）: e14675.
[60] KIM S M, KIM T K, KU S K, et al. Quality characteristics of semi-dried restructured jerky: Combined effects of duck skin gelatin and carrageenan[J]. Journal of Animal Science and Technology, 2020, 62（4）: 553-564.
[61] MARWA R S, ABDALLAH M A, MOHAMED M H, et al. Improving the sensory, physicochemical and microbiological quality of pastirma （A traditional dry cured meat product） using chitosan coating[J]. LWT-Food Science and Technology, 2017, 86: 247-253.
[62] CETINKAYA T, ALTAY F, CEYLAN Z. A new application with characterizedoilinwaterinoil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry[J]. LWT, 2021, 138: 110773.
[63] PRAMILA U, PAULO E S. MUNEKATA K, et al. Edible films/coating with tailored properties for active packaging of meat, fish and derived products[J]. Trends in Food Science & Technology, 2020, 98: 10-24.
[64] BERMUDEZ A, RODRIGUE G, RUBIO F, et al. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storage[J]. Meat Science, 2019, 148: 213-218.
[65] KHALEDIAN S, BASIRI S, SHEKARFOROUSH S S. Shelflife extension of pacific white shrimp using tragacanth gum based coatings containing persian lime peel （Citrus latifolia） extract[J]. LWT, 2021, 138: 110937.
[66] FAN Yan-ling, YANG Jing, DUAN An-bang, et al. Pectinsodium alginatexanthan gum edible composite films as the freshcut package[J]. International Journal of Biological Macromolecules, 2021, 181: 1 003-1 009.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.