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% ......