Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

LIU Shupin; FENG Shuang; LU Jiahui; SU Xiaowen; ZHANG Jiamei; SHI Changbo

doi:10.13386/j.issn1002-0306.2021070214

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 41-49. > DOI: 10.13386/j.issn1002-0306.2021070214

LIU Shupin, FENG Shuang, LU Jiahui, et al. Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs[J]. Science and Technology of Food Industry, 2022, 43(8): 41−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070214.

Citation:

PDF (2751 KB)

Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China

More Information

Received Date: July 18, 2021
Available Online: February 17, 2022

Graphical Abstract

Abstract

Abstract

In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH, microstructure, etc. The effect of black bean tofu addition (0, 4%, 8%, 12%, 16%, 20%) on the quality characteristics of meatballs was studied to provide feasibility suggestions for the development of low-fat black bean tofu meatball products. The results showed that compared with the control group, the cooking loss rate, water loss rate, and fat loss rate of meat paste gradually decreased with the increasing of black bean tofu addition. When the black bean tofu was added at 12%, the meatballs had the highest sensory scores and the best overall acceptability. With the increasing in the amount of black bean tofu added, the fat content of the meatballs gradually decreased, and the protein, moisture, and ash content increased. The hardness and chewiness of meatballs gradually increased with the increasing of black bean tofu, while the elasticity and stickiness first increased and then decreased. Meanwhile, the L^* value and a^* value gradually decreased, and the b^* value increased, and the yield and pH showed a trend of first rising and then falling. When the black bean tofu was added at 12%, the yield and the pH of meatballs was the highest. The principal component analysis results of the electronic nose showed that there were significant differences in the smell of meatballs under different amount of black bean tofu. The results of the microstructure measurement showed that adding black bean tofu could significantly improve the uniformity of microstructure and the overall quality of meatballs. Therefore, the overall quality of meatballs would be the best under the condition of 12% black bean tofu addition.
- low-fat meatballs,
- black bean tofu,
- fat substitution,
- quality characteristics

FullText(HTML)

References (32)

References

[1]	林艳, 余阳, 张兴松, 等. 加工工艺对猪肉丸品质的影响及优化[J]. 肉类工业,2017(9):1−6. [LIN Y, YU Y, ZHANG X S, et al. Effect of processing technology on the quality of pork balls and its technology optimization[J]. Meat Industry,2017(9):1−6. doi: 10.3969/j.issn.1008-5467.2017.09.001
[2]	HU G H, YU W J. Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties[J]. Food Chemistry,2015,186:239−243. doi: 10.1016/j.foodchem.2014.07.063
[3]	BARBUT S, WOOD J, MARANGONI A. Potential use of organogels to replace animal fat in comminuted meat products[J]. Meat Science,2016,122:155−162. doi: 10.1016/j.meatsci.2016.08.003
[4]	汤丹, 高红亮, 常忠义, 等. 改性魔芋胶改善肉丸品质的研究[J]. 食品科学,2012,33(21):127−130. [TANG D, GAO H L, CHANG Z Y, et al. Improved quality of meatballs with modified konjac gel[J]. Food Science,2012,33(21):127−130.
[5]	FABEK H, MESSERSCHMIDT S, Brulport V, et al. The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion[J]. Food Hydrocolloids,2014,35:718−726. doi: 10.1016/j.foodhyd.2013.08.007
[6]	KEHLET U, PAGTER M, Aaslyng M D, et al. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre-effects on sensory quality and subjective appetite sensations[J]. Meat Science,2017,125:66−75. doi: 10.1016/j.meatsci.2016.11.007
[7]	CARVALHO L T, PIRES M A, BALDIN J C, et al. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption[J]. Meat Science,2019,147:53−59. doi: 10.1016/j.meatsci.2018.08.010
[8]	张根生, 葛英亮, 聂志强, 等. 马铃薯膳食纤维低脂肉丸的工艺优化[J]. 肉类研究,2015,29(8):8−12. [ZHANG G S, GE Y L, NIE Z Q, et al. Optimization of the formulation of low-fat pork meatballs with potato dietary fiber[J]. Meat Research,2015,29(8):8−12.
[9]	汪倩. 燕麦麸猪肉丸的配方优化及烹饪、储藏和复热对其品质影响[D]. 杭州: 浙江大学, 2017. WANG Q. Studies on the development of oat bran pork meatballs and the effects of cooking, storaging and reheating to its qualities[D]. Hangzhou: Zhejiang university, 2017.
[10]	AULLANIT N, KEMNGOEN T, PONHARN N. Utilization of corn silk in low fat meatballs and its characteristics[J]. Procedia-social and Behavioral Sciences,2015,197:1403−1410. doi: 10.1016/j.sbspro.2015.07.086
[11]	HALUK E, TOLGA A, MELTEM S. The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs[J]. Korean Journal for Food Science of Animal Resources,2014,34(5):561−569. doi: 10.5851/kosfa.2014.34.5.561
[12]	FERREIRA C D, ZIEGLER V, LINDEMANN I S, et al. Quality of black beans as a function of long-term storage and moldy development: chemical and functional properties of flour and isolated protein[J]. Food Chemistry,2018,246:473−480. doi: 10.1016/j.foodchem.2017.11.118
[13]	李刚凤, 严红波, 杨丽娟, 等. 响应面法优化豆腐柴叶液态酸奶的发酵工艺[J]. 食品工业,2020,41(10):27−32. [LI G F, YAN H B, YANG L J, et al. Optimization of the fermentation process of tofu and chai leaf liquid yogurt by response surface methodology[J]. Food Industry,2020,41(10):27−32.
[14]	杜方丽, 郑金月, 宋立, 等. 生姜提取物对冷藏期间淘汰蛋鸡胸肉糜品质的影响[J]. 食品工业科技,2020,41(19):309−315,331. [DU F L, ZHANEG J Y, SONG L, et al. Effect of ginger extract on the quality characteristics of the spent hen breasts paste during cold storage[J]. Science and Technology of Food Industry,2020,41(19):309−315,331.
[15]	王亚娜. 加工条件及乳化剂对肉糜乳化凝胶特性的影响[D]. 重庆: 西南大学, 2017. WANG Y N. Effect of processing condition and emulsifier on emulsifying and gelling properties of meat batter[D]. Chongqing: Southwest University, 2017.
[16]	刘常园, 方东路, 张毅航, 等. 基于电子鼻和气质联用评价煮制方式对香菇汤挥发性风味物质的影响[J]. 食品工业科技,2020,41(20):6−11,19. [LIU C Y, FANG D L, ZHANG Y H, et al. Effect of cooking methods on volatile flavor compounds in lentinus edodes soups analyzed by electronic nose and SPME-GC-MS[J]. Science and Technology of Food Industry,2020,41(20):6−11,19.
[17]	邓思杨, 蒋悦, 乔雨, 等. 亚麻籽胶与变性淀粉对速冻猪肉丸品质影响的研究[J]. 食品研究与开发,2018,39(11):59−64. [DENG S Y, JIANG Y, QIAO Y, et al. Effect of flaxseed gum and compound starch on the quality of quick-frozen pork meatballs[J]. Food Research and Development,2018,39(11):59−64. doi: 10.3969/j.issn.1005-6521.2018.11.012
[18]	邹金, 徐宝钗, 尚雪娇, 等. 添加大豆分离蛋白对鲊广椒肉丸品质的影响[J]. 肉类研究,2018,32(4):27−32. [ZOU J, XU B C, SHANG X J, et al. Effect of soybean protein isolate addition on the quality of meatballs with zhaguangjiao, a Chinese traditional fermented chill product[J]. Meat Research,2018,32(4):27−32.
[19]	程佳佳, 胡胜杰, 马汉军, 等. 成熟时间和斩拌时间对低盐牛肉丸品质的影响[J]. 肉类研究,2018,32(5):9−14. [CHENG J J, HU S J, MA H J, et al. Effect of postmortem aging time and chopping time on the quality of low-salt beef meatballs[J]. Meat Research,2018,32(5):9−14.
[20]	张典, 陈金玉, 张坤生, 等. 香蕉皮多酚的提取及其对肉丸贮藏品质的影响[J]. 食品研究与开发,2019,40(3):23−30,111. [ZHANG D, CHEN J Y, ZHANG K S, et al. Extraction of polyphenol from banana(Musa nana Lour.)peels and its effect on storage quality of meat balls[J]. Food Research and Development,2019,40(3):23−30,111. doi: 10.3969/j.issn.1005-6521.2019.03.005
[21]	计红芳, 李莎莎, 王雪菲, 等. 天然菊粉对鸡肉肌原纤维蛋白凝胶特性的影响[J]. 中国食品添加剂,2019,30(2):124−130. [JI H F, LI S S, WANG X F, et al. Effect of natural inulin on gel properties of chicken myofibrillar protein[J]. China Food Additives,2019,30(2):124−130. doi: 10.3969/j.issn.1006-2513.2019.02.012
[22]	GUO X F, SUN X H, ZHANG Y Y, et al. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough[J]. Food Chemistry,2018,245:500−507. doi: 10.1016/j.foodchem.2017.10.126
[23]	孔保华, 刘迪迪, 刘骞, 等. 添加不同非肉蛋白对乳化肠品质特性的影响[J]. 食品科学,2011,32(7):145−150. [KONG B H, LIU D D, LIU Q, et al. Influence of non-meat proteins on quality characteristics of emulsion-type sausage[J]. Food Science,2011,32(7):145−150.
[24]	杨扬, 张玲玲, 李永祥, 等. 蛋白质基质脂肪模拟物制备方法及其应用的研究进展[J]. 中国油脂,2017,42(5):28−33. [YANG Y, ZHANG L L, LI Y X, et al. Advance in preparation and application of protein-based fat mimetic[J]. China Oils and Fats,2017,42(5):28−33. doi: 10.3969/j.issn.1003-7969.2017.05.008
[25]	姜帅, 牛海力, 刘骞, 等. 添加可得然胶对法兰克福香肠品质特性的影响[J]. 食品工业科技,2017,38(19):218−226. [JIANG S, NIU H L, LIU Q, et al. Effect of curdlan addition on the quality of Frankfurt sausage[J]. Science and Technology of Food Industry,2017,38(19):218−226.
[26]	ALVAREZl D, CASTILLO M, PAYNE F A, et al. A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering[J]. Meat Science,2009,81(3):456−466. doi: 10.1016/j.meatsci.2008.09.007
[27]	杨嘉琪, 宋春丽. 蛋白质和多糖的相互作用及对食品质构的影响[J]. 食品工业,2019,40(1):218−221. [YANG J Q, SONG C L. Protein-polysaccharide interactions and their effects on the food texture[J]. The Food Industry,2019,40(1):218−221.
[28]	祝伦伟, 刘波, 朱文慧, 等. 基于电子鼻辅助的酸辣花蛤酱研制开发[J]. 中国调味品,2020,45(5):42−45,62. [ZHU L W, LIU B, ZHU W H, et al. Development of sour and spicy clam sauce by electric nose[J]. China Condiment,2020,45(5):42−45,62. doi: 10.3969/j.issn.1000-9973.2020.05.007
[29]	UZU I, OZ F. Effect of basil use in meatball production on heterocyclic aromatic amine formation[J]. Journal of Food Science and Technology Mysore,2020(4):1−9.
[30]	王强, 邹金, 王玉荣, 等. 添加蛋清粉对鲊广椒肉丸品质的影响[J]. 肉类研究,2020,34(7):53−57. [WANG Q, ZOU J, WANG Y R, et al. Effect of egg white powder addition on the quality of pork meatballs with zhaguangjiao, a Chinese fermented food made with corn flour and chili[J]. Meat Research,2020,34(7):53−57. doi: 10.7506/rlyj1001-8123-20200226-053
[31]	LEE C H, CHIN K B. Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low-fat pork patties[J]. International Journal of Food Science & Technology,2020,55(1):157−164.
[32]	AMAN H, NATIS M F, THAM Y, et al. Bacteria contamination analysis on the hands and bowls of meatball cart vendors: An observational descriptive study[J]. Gaceta Sanitaria,2021,35(4):71−75.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	张莉琼，皮阳雪，徐海芳，李彭，李新芳，杨原智，陈丽军. 聚乙烯醇包装薄膜的制备及其抗菌性能研究. 印刷与数字媒体技术研究. 2024(05): 156-163 .
2.	汪明莹，窦西琳，丁兆阳，谢晶. 金属有机框架材料在食品包装中的应用. 食品科学. 2023(03): 341-349 .
3.	徐群娜，李娇娇，丁杨，马建中，李鹏妮. 基于生物质模板制备ZIF-8及抗菌性能. 精细化工. 2023(07): 1470-1477+1496 .
4.	孔文泉，魏凯，赵耀，闫宝林，张优. 金属有机框架材料及其涂层在生物抗菌领域的应用研究进展. 稀有金属材料与工程. 2023(07): 2623-2638 .