麦芽糖醇替代蔗糖对低糖型猪肉糜脯质量的影响

逄晓云; 陈佳新; 夏秀芳; 孔保华

doi:10.13386/j.issn1002-0306.2017.13.012

麦芽糖醇替代蔗糖对低糖型猪肉糜脯质量的影响

东北农业大学食品学院

基金项目:

黑龙江省应用技术研究与开发重点计划(GA15B302)；

详细信息

作者简介:
逄晓云 (1991-) , 女, 硕士研究生, 研究方向:畜产品加工及贮藏工程, E-mail:pangwenshu@126.com。;

孔保华 (1963-) , 女, 博士, 教授, 研究方向:畜产品加工及贮藏工程, E-mail:kongbh@163.com。;

中图分类号: TS251.5
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出版历程
- 收稿日期: 2016-12-26

Effect of substitution of sucrose with maltitol on the quality of low-sugar type of dried-pork slice

College of Food Science, Northeast Agricultural University

摘要

摘要: 应用功能性甜味剂—麦芽糖醇部分替代蔗糖（0%、25%、50%、75%）,以期降低传统肉糜脯中蔗糖的含量,并在不影响产品水分活度的基础上增加含水量,提高肉糜脯的柔软性。研究中分别测定了肉糜脯的出品率、剪切力、水分活度、水分含量、色差、T2弛豫时间和感官质量。结果表明随着替代比例的增加,肉糜脯的出品率和水分含量显著增加（p<0.05）;剪切力、红度值（a*值）则显著降低（p<0.05）;各组水分活度差异不显著;用低场核磁（LF-NMR）技术探究水分迁移变化中发现,拟合后的T2弛豫时间分布为3⁴个峰,T₂₁与T₂₂随着麦芽糖醇替代比例的增加均显著减小（p<0.05）,这表明肉糜脯中的水分的移动性减弱。综合各项指标和感官评价结果,麦芽糖醇替代蔗糖的比例为50%较为合适,此时产品的出品率、含水量、剪切力、水分活度分别为52.36%、29.65%,27.96 N和0.883,除红度值外,颜色变化不明显,感官评分则与对照组无显著差异。
- 麦芽糖醇 /
- 低糖 /
- 水分活度 /
- 水分含量 /
- 肉糜脯
Abstract: In order to reduce the sucrose content, improve softness and increase water content while maintaining the water activity in dried-pork slice, the maltitol, a functional sweetener, was used to partly replace the sucrose ( 0%, 25%, 50% and75%) .The cooking yield, shearing force, water content, water activity, color, T2 relaxation time and sensory properties were measured to evaluate the quality changes. The results revealed that cooking yield and water content of dried-pork slice increased significantly with the increase of maltitol content, while shearing force and redness ( a*value) decreased significantly ( p < 0.05) .There were no significant difference in water activity among different groups ( p > 0.05) .The low-field NMR analysis found that there were three or four peaks in T2 relaxation time of dried-pork slice.With the increase of maltitol, both T21 and T22were declined, which indicated that the water holding ability of dried-pork slice were improved.Overall, the partly-replaced of sugar with maltitol ( 50% replacement) had an acceptable effect in dried-pork slice processing. In this group, cooking yield, water content, shearing force, water activity were 52.36%, 29.65%, 27.96 N and 0.883.Besides the redness, the color of driedpork slice had no obvious change and the sensory evaluation had no significant difference compared with the contol group.
- maltitol /
- low-sugar /
- water activity /
- water content /
- dried-pork slice

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