通过在鸡肉糜制品中添加0%-10%变性淀粉并结合高静压300 MPa处理下考察对其保水性、质构、凝胶强度、色泽等品质特性的影响,并从微观结构上分析其作用机理.结果表明:随着变性淀粉添加量的增大,保水性无论高压与否均逐渐增强,但添加4.0%以上后增长不明显,与添加量比较,压力对其增长效果更大;硬度和咀嚼性呈先增长后降低的趋势,弹性、黏聚性变化不明显,而高压都不同程度提高质构特性;凝胶强度除在6%时显著增长(P＜0.01),其余各水平增长不显著,而高压对其均显著增大(P＜0.01);制品白度无论高压与否均逐渐降低,高压则起到进一步降低的效果.%In this study, the qualities of chicken meat emulsion product, including water-holding capacity (WHC) , texture, gel strength and color, were investigated by adding 0% -10% modified starch under high hydrostatic pressure(HHP) at 300 MPa. The mechanism of action was analyzed by SEM. The results showed as follows;with the increasing modified starch, the WHC was gradually enhanced under either high or normal pressure; WHC was not found obvious changed by adding more than 4.0% of modified starch. Compared with the starch, pressure had more effects on WHC; the hardness and chewiness was increased and then decreased as modified starch increased. The change of springiness and cohesiveness were not significant, but they were all improved in various degree under HHP; and gel strength significantly increased only at the level of 6% of starch(P <0. 01) , whereas HHP (P<0. 01) had strong effects at all levels; the whiteness was gradually decreased either under high or normal pressure while it decreased more rapidly under HHP.
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