摘要
将1 g/100 mL氧化绿原酸添加到以猪血浆蛋白水解物作为乳化剂所制备的水包油型乳状液中,以此获得高稳定性的植物油预乳状液。然后将该预乳状液以15%、30%、45%和60%的比例替代猪脂肪加入到法兰克福香肠中,探讨替代脂肪比例对香肠品质特性的影响。测定香肠的蒸煮损失、质构、色度以及水分迁移规律,同时测定肉糜的乳化稳定性和流变特性。结果表明,随着预乳状液替代比例的增加,香肠的蒸煮损失显著降低(P<0.05),硬度、咀嚼性、L*值和b*值显著增加(P<0.05),而弹性、黏结性、感官评价无显著变化(P>0.05)。低场核磁研究结果发现,预乳状液替代比例的增加能够显著缩短香肠的弛豫时间(P<0.05),说明其能增强蛋白质网络对水分子的束缚能力。与此同时,随着预乳状液替代比例的增加,肉糜的乳化稳定性显著增加(P<0.05)。另外,肉糜的流变学测定结果表明,随着预乳状液替代比例的增加能够显著提高肉糜在加热终点的储能模量(G’)和损失模量(G′′),而且显著降低了相位角正切值(tanδ)(P<0.05)。在法兰克福香肠的制作中猪脂肪能够被预乳状液部分替代,而且对香肠的感官无显著影响,尤其以45%的替代量为最佳。
In the present study, a highly stable oil-in-water pre-emulsion was prepared using porcine plasma protein hydrolysate (PPPH) with 1 g/100 mL of added oxidized chlorogenic acid as the emulsifier, and the effect of partial replacement of pork back fat with it (15%, 30%, 45% and 60%) on quality attributes of frankfurters. The cooking loss, texture characteristics, color and water distribution profile of frankfurters were determined, as well as the emulsion stability and rheological properties of meat batter. The results showed that with increasing replacement ratio, the cooking loss of frankfurters significantly decreased (P < 0.05) while the hardness, chewiness, L* value and b* value significantly increased (P < 0.05). However, the springiness, cohesiveness and sensory evaluation did not change signi ficantly (P > 0.05). Moreover, low-field nuclear magnetic resonance (LF-NMR) analysis showed that with increasing replacement ratio, the relaxation time was signi ficantly shortened (P < 0.05), indicating that the pre-emulsion could enhance the water-holding capacity of meat protein matrix. Furthermore, the emulsion stability of meat batter significantly increased with increasing replacement ratio (P < 0.05). Dynamic rheological tests indicated that the storage modulus (G′) and loss modulus (G′′) of meat batter signi ficantly increased with increasing replacement ratio (P < 0.05), and the phase angle tanδ decreased (P < 0.05). Therefore, our results reveal that pork back fat can be partially replaced by the oil-in-water pre-emulsion without considerably a ffecting the overall sensory properties of frankfurters, and that 45% was considered as the optimal replacement ratio.
作者
陈益春
姜帅
曹传爱
陈佳新
孔保华
刘骞
CHEN Yichun;JIANG Shuai;CAO Chuan’ai;CHEN Jiaxin;KONG Baohua;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第24期86-93,共8页
Food Science
基金
国家自然科学基金面上项目（31671788）
黑龙江省自然科学基金面上项目（C2018029）
东北农业大学“学术骨干”项目（16XG18）
关键词
法兰克福香肠
预乳状液
猪脂肪替代
品质
流变学特性
frankfurters
pre-emulsions
replacement of pork back fat
quality
rheological properties
