血浆蛋白乳化物在低脂乳化肠中的应用
详细信息Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages
-
摘要: 血浆蛋白、大豆油和水经斩拌可形成高浓度乳化物。以该乳化物作为脂肪替代品加工乳化肠,研究了不同脂肪替代率(25%、50%、75%、100%)下乳化肠的感官品质、化学组成、脂肪酸组成、持水能力、颜色和质构特性。结果表明:随脂肪替代率增大,乳化肠水分、蛋白质、灰分含量逐渐升高,脂肪含量逐渐降低;饱和脂肪酸、单不饱和脂肪酸含量逐渐降低,多不饱和脂肪酸含量逐渐升高;持水能力逐渐下降;50%、75%及100%替代组乳化肠L*,a*,b*值显著高于对照组(p<0.05);在质构特性上,25%、50%和75%替代组乳化肠硬度、弹性、粘聚性、咀嚼性、回复性均显著高于对照组(p<0.05),粘着性显著低于对照组(p<0.05)。脂肪替代比例为25%、50%、75%的乳化肠在感官上与对照组差别不大。替代率为100%时,乳化肠中血浆蛋白粉的特征腥味明显,可接受程度降低。Abstract: Concentrated oil-in-water emulsions stabilized with plasma protein was used as pork backfat replacers in low-fat emulsified sausages. Composition ( proximate analysis and fatty acid profile) , sensory analysis and technological ( processing loss and WHC, colour and texture) properties of emulsified sausages were analyzed as affected by the different percentage of fat replacer ( 25% , 50% , 75% , 100% ) .The moisture, protein, ash content of emulsified sausages became larger and fat content became smaller with the increasing of replacing level. Emulsified sausages produced with higher content emulsions had lower levels of saturated fatty acids ( SFA) , MUFA and higher levels of PUFA.Sausages formulated with emulsions ( 50% , 75% , 100% replacers) had higher L * , a * , b * values than the control ( p < 0.05) .Compared to control sample, emulsified sausages with the fat replacing level of 25% , 50% and 75% had higher hardness, springiness, cohesiveness, chewiness, resilience and lower adhesiveness values ( p < 0.05) .Emulsified sausages with the fat replacing level of 25% , 50% and 75% had similar sensory characteristics with the control. Emulsified sausages had unpleased flavor when all pork backfat was replaced by the emulsions and it was not accepted by customers.
-
[1] 马莺, 蔡春光.脂肪替代物研究及生产的发展现状[J].中国食物与营养, 1999, 6:23-25. [2] Djordjevic D, McClements D J.Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH3:potentialω-3fatty acid delivery systems (Part B) [J].Journal of Food Science, 2004, 69 (5) :356-362.
[3] Ayo J, Carballo J, Serrano J, et al.Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters[J].Meat Science, 2007, 77 (2) :173-181.
[4] Gonzalo Delgado-Pando, Susana Cofrades, Claudia Ruiz-Capillas, et al.Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters[J].European Journal of Lipid Science and technology, 2010, 112 (8) :859-870.
[5] Jime'nez-Colmenero F, Herrero A, Pintado T, et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International, 2010, 43 (8) :2068-2076.
[6] Caceres E, Garcia M L, Selgas M D.Effect of pre-emulsified fish oil-as source of PUFA n-3-on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage[J].Meat Science, 2008 (2) , 80:183-193.
[7] Ansorena D, Astiasaran I.The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages[J].Food Chemistry, 2004, 87 (1) :69-74.
[8] 蔡克周, 张立娟, 孔保华.猪血浆蛋白与大豆蛋白在乳化肠中的应用[J].食品研究与开发, 2010, 31 (11) :44-47. [9] ToldráF, Aristoy M C, Mora L.Innovations in value-addition of edible meat by-products[J].Meat Science, 2012, 92 (3) :290-296.
[10] Francisco Jime'nez-Colmenero.Healthier lipid formulation approaches in meat-based functional foods.Technological options for replacement of meat fats by non-meat fats[J].Food Science and Technology, 2007, 18 (11) :567-578.
[11] FOLCH J, LESS M, STANLEY G H S.A simple method for the isolation and purification of total lipids from animal tissues[J].Journal of Biology and Chemistry, 1957, 226 (1) :497-509.
[12] 黄业传, 李洪军, 秦刚, 等.不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技, 2012, 33 (1) :159-174. [13] 彭增起, 周光宏, 徐幸莲.磷酸盐混合物和加水量对低脂牛肉灌肠硬度和保水性的影响[J].食品工业科技, 2003 (3) :38-43. [14] 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. [15] 周光宏.肉品加工学[M].北京:中国农业出版社, 2008:37. [16] McAfee A J, McSorley E M, Cuskelly G J, et al.Red meat consumption:An overview of the risks and benefits[J].Meat Science, 2010, 84 (1) :1-13.
[17] Wood J D, Richardson R I, Nute G R, et al.Effects of fatty acids on meat quality:A review[J].Meat Science, 2004, 66 (1) :21-32.
[18] 扶庆权, 曾华, 徐宝才.原辅料添加顺序对乳化型香肠品质影响[J].食品科学, 2010, 31 (15) :103-106. [19] Lo'pez-Lo'pez I, Cofrades S, Ruiz-Capillas C, et al.Design and nutritional properties of potential functional frankfurters based on lipid formulation added seaweed and low salt content[J].Meat Science, 2009, 83 (2) :255-262.
[20] Bishop D J, Olson D G, Knipe C L.Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality[J].Journal of Food Science, 1993, 58 (3) :484-487.
[21] Hong G, Lee S, Min S.Effects of replacement pork backfat with soybean oil on the quality characteristics of spredeable liver sausage[J].Food Science and Biotechnology, 2004, 13 (1) :51-56.
[22] 孙彩玲, 田纪春, 张永.TPA质构分析模式在食品研究中的应用[J].实验科学与技术, 2007, 5 (2) :1-4.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
