摘要
以大豆油预乳化液作为动物脂肪替代品,可改善低动物脂肪肉糜类产品的品质。以大豆油、大豆分离蛋白和卡拉胶等为原料制备预乳化液,部分用以代替动物脂肪,研究其对肉糜凝胶的蒸煮损失。在单因素实验的基础上,进行Box-Behnken响应面法试验优化设计,得到最优的大豆油预乳化配方为:大豆油24.8%,大豆分离蛋白2.6%,水15.5%,此时肉糜热凝胶过程中蒸煮损失为5.64%;与对照组相比,实验组肉糜凝胶硬度和弹性明显增加,蒸煮损失明显减小,而色差分析值除b^(*)值发生明显变化外,L^(*)值和a^(*)值无明显差异;采用扫描电镜对肉糜凝胶进行分析得知,与对照组相比,大豆油预乳化液对肉糜凝胶微观结构具有较好的改善作用。由此可知,通过合理优化大豆油预乳化液的配比可明显提升低动物脂肪肉糜凝胶的品质。
As a substitution of animal fat,soybean oil pre-emulsion can promote the quality of minced meat products with low animal fat.In this experiment,soybean oil,soy isolate protein and carrageenan are used as the raw materials to prepare pre-emulsion,which is used to partially replace animal fat to study the cooking loss of minced meat gel.On the basis of single factor experiments,the optimization design of Box-Behnken response surface method is carried out,and the optimal formula of soybean oil pre-emulsion is obtained as follows:when soybean oil is 24.8%,soy isolate protein is 2.6%and water is 15.5%,the cooking loss during the thermal gelation process of minced meat is 5.64%.In contrast to the control group,the rigidity and elasticity of minced meat gel in the experimental group is increased substantially,and the cooking loss is reduced substantially,however,there's no remarkable difference in L^(*)value and a^(*)value except for b^(*)value.Scanning electron microscopy(SEM)is used to analyze the minced meat gel,compared with the control group,soybean oil pre-emulsion has a better effect on improving the microstructure of minced meat gel.It can be concluded that the quality of minced meat gel with low animal fat can be significantly improved by reasonably optimizing the proportion of soybean oil pre-emulsion.
作者
高雪琴
宋世佳
胡力
付丽
孙森伟
GAO Xue-qin;SONG Shi-jia;HU Li;FU Li;SUN Sen-wei(Henan University of Animal Husbandry and Economy,Zhengzhou 450054,China;Xinjiang University,Urumqi 830046,China;Henan Yisai Beef Co.,Ltd.,Jiaozuo 454450,China)
出处
《中国调味品》
CAS
北大核心
2021年第4期55-60,共6页
China Condiment
基金
河南省重大科技专项(161100110800-05)。
