摘要:
本文以大豆分离蛋白、鸡蛋白为对照,探讨血浆蛋白对调理猪排品质特性的影响,对-18℃冷冻调理猪排解冻损失、压榨损失、质构特性、凝胶强度、流变特性、水分迁移和微观结构进行分析。结果表明:2.5%血浆蛋白可以改善调理猪排的品质特性,有效降低猪排的解冻损失和压榨损失(P<0.05),提高不易流动水含量和蛋白凝胶强度(P<0.05),促使微观结构更加致密。与3.0%大豆分离蛋白相比,添加2.5%血浆蛋白的猪排硬度、弹性、咀嚼性更高;与2.5%鸡蛋白相比,血浆蛋白可明显提高肌原纤维蛋白的储能模量(G')、损耗模量(G″),延迟肌原纤维蛋白的变性温度(50~65℃);蛋白种类对猪排色泽无明显影响。因此,血浆蛋白在猪排保水性、凝胶特性、质构特性、流变特性方面展现出极大优势,为血浆蛋白在肉质品中的应用提供理论基础。
Abstract:
In this study,soybean protein isolate and egg white protein were used as control to study the effect of blood plasma on the quality characteristics of prepared pork chops. Thawing loss,crushing loss,texture properties,gel strength,rheological properties,moisture migration and microstructure of pork chops frozen at -18℃ were analyzed. The results showed that blood plasma addition at 2.5% could improve the quality characteristics of the prepared pork chops,thawing loss and crushing loss decreased significantly(P<0.05),and the flow water content,and gel strength significantly increased(P<0.05),the microstructure was more compact. Compared with 3.0% soybean protein isolate,the hardness,elasticity and chewability of pork chop with 2.5% blood plasma were higher;compared with 2.5% egg white protein,the energy storage modulus(G')and loss modulus(G″)of myofibrillar protein significantly increased,and the denaturation temperature of myofibrillar protein was significantly delayed(50~65℃). The type of protein had no significant effect on the color of pork chops. Therefore,blood plasma shows great advantages in water retention,gel properties,texture properties and rheological properties,providing a theoretical basis for the application of blood plasma in meat products.
百度学术
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