Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties

被引：0

作者：

机构：

[1] Yang, Xuesong

[2] Sun, Yangying

[3] 1,Pan, Daodong

[4] Cao, Jinxuan

[5] Lu, Yin

[6] Zhang, Zhiqiang

[7] Cai, Xiaojun

来源：

Sun, Yangying (syy8611@163.com) | 2018年 / Chinese Chamber of Commerce卷 / 39期

关键词：

D O I：

10.7506/spkx1002-6630-201805005

中图分类号：

学科分类号：

摘要：

In this study, gum arabic, guar gum and their combination were separately added to duck blood. Our aim was to investigate the effect of edible gums on the quality of duck blood curd. The textural properties, water-holding capacity and microstructure of duck blood curd were measured. The results showed that gum arabic and guar gum could extremely significantly improve the hardness, springiness, resilience and other textural properties as well as water-holding capacity of duck blood curd (P © 2018, China Food Publishing Company. All right reserved.

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