响应面优化大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉对熟制麻团微波复热后脆性影响

油炸食品冻藏后经过微波复热会出现微波浸湿现象,使表面失脆。大豆分离蛋白、黄原胶以及羟丙基糯玉米淀粉都是具有保水功能的食品添加剂。本文采用响应面法,以麻团脆性为响应值,对麻团中添加大豆分离蛋白、黄原胶、羟丙基糯玉米淀粉的添加量进行了优化。结果表明:大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉对麻团脆性有极显著影响(p0.01)。三种添加剂的最优配方为:大豆分离蛋白添加量3.1%、黄原胶添加量1.6%、羟丙基糯玉米淀粉添加量3.1%,此条件下微波复热后麻团的脆性为1569.4 g;而未添加三种添加剂的麻团微波复热后脆性为1019.5 g,由此证明添加大豆分离蛋白、黄原胶和羟丙基糯玉米淀粉可改善微波复热后麻团的脆性。     

水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响

将水分、变性淀粉、大豆分离蛋白和卡拉胶添加到脂肪含量为8%的低脂香肠中,按四因素三水平L9(34)的正交实验表添加,研究其对低脂香肠质构、保水保油性和感官评定的影响和最优配比,结合三种指标的综合分析,得到各添加量最佳组合为:水分20%、变性淀粉2%、大豆分离蛋白3%、卡拉胶0.4%。     

不同添加剂对马铃薯鲜湿面品质的影响

为探讨不同添加剂对马铃薯鲜湿面品质的影响,研究谷朊粉、黄原胶和复合磷酸盐对面团流变学特性、鲜湿面质构特性及感官品质的影响。结果表明,随着谷朊粉、黄原胶和复合磷酸盐添加量增大,可使面团的筋力增强,改善鲜湿面的质构特性、感官品质,不同添加剂对马铃薯鲜湿面品质的影响大小为谷朊粉黄原胶复合磷酸盐。复配添加剂的最佳配方为谷朊粉8%、黄原胶0.6%和复合磷酸盐0.4%,制得的面条具有马铃薯香味,口感良好。     

基于大豆分离蛋白的脂肪模拟工艺条件优化

为获得与油脂感官特征相近的大豆分离蛋白基脂肪替代物,综合运用单因素和Box-Behnken试验设计,以大豆分离蛋白添加量、魔芋胶添加量、加热温度、加热时间、均质时间为考察因子,以复合体系的黏度及乳化稳定性为响应值,确定制备大豆分离蛋白基脂肪替代物的最佳工艺条件。结果表明,最佳工艺条件为大豆分离蛋白质量分数8%、魔芋胶质量分数0.08%、加热温度79.8 ℃、加热时间13 min、均质时间40 s,此条件下复合体系的黏度为45.94 mPa·s,乳化稳定性为74.49 min,与市售植物油相当。     

复合保水剂对乳化肠保水性保油性的影响

研究芋头、卡拉胶、异抗坏血酸钠和大豆分离蛋白4种复合保水剂对乳化肠保水性保油性的影响,以保水性、保油性和感官评定为指标,通过单因素试验和中心组合试验,运用响应面法优化工艺参数,建立多元二次回归方程,优选出乳化肠保水性保油性的最佳工艺参数。结果表明芋头添加量7.03%、卡拉胶添加量0.54%、大豆分离蛋白添加量5.12%、异抗坏血酸钠添加量0.06%时,得到乳化肠的感官评分为45.63,验证试验结果为45.40分,相对误差0.50%,表明该模型拟合度好,采用Box-Benhnken响应面法分析乳化肠保水性保油性的配方是可行的。     

亚麻籽胶、黄原胶与大豆分离蛋白对肉制品出品率和质构特性的影响

利用三因素中心复合旋转试验设计的原理,研究亚麻籽胶、黄原胶、大豆分离蛋白添加对肉制品出品率和质构特性的影响。结果表明:亚麻籽胶、黄原胶、大豆分离蛋白的添加均能显著性提高猪肉肠出品率(P0.01),亚麻籽胶和大豆分离蛋白对出品率和黏着性有显著性交互作用(P0.05);大豆分离蛋白的添加使得产品的硬度显著性增加(P0.05);随着黄原胶和大豆分离蛋白的添加,猪肉肠的弹性不断下降,且二者之间有显著性交互作用(P0.05);随着亚麻籽胶的添加,猪肉肠的凝聚性呈极显著性下降趋势(P0.01),但是,随着黄原胶和大豆分离蛋白的添加,凝聚性不断增加,且二者之间有显著性交互作用(P0.05);亚麻籽胶、黄原胶、大豆分离蛋白对猪肉肠的咀嚼性没有显著性影响。     

超声波协同冷冻保护剂对速冻饺子馅持水性及质构的影响

为降低速冻饺子馅在冻藏过程中产生的品质劣变,本文研究了超声波协同复合配方冷冻保护剂(抗冻蛋白复合配方:0.3%抗冻蛋白、5%海藻糖、0.05%茶多酚和0.03%V_C;大豆分离蛋白复合配方:6%大豆分离蛋白、0.4%卡拉胶、0.05%茶多酚和0.03%V_C;黄原胶复合配方:0.2%黄原胶、0.4%卡拉胶、0.05%茶多酚和0.03%V_C)对速冻饺子馅抗冻性能的改善作用。研究发现,在冻藏90 d后,与仅添加抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方冷冻保护剂的肉馅相比,超声波协同处理60 min后的肉馅解冻损失率分别降低了58.3%、63.0%和52.0%,蒸煮损失率分别降低了18.5%、67.6%和32.6%。超声波协同抗冻蛋白复合配方和大豆分离蛋白复合配方处理60 min后,肉馅的硬度和弹性提高、咀嚼性和粘聚性增加,质构特性得到改善,但是超声波协同黄原胶复合配方组对肉馅的质构特性有不利影响。超声波协同抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方处理60 min组比仅添加复合配方组的硫代巴比妥酸(TBARS)值分别降低了17.2%、24.0%和33.3%。超声波处理能显著(P0.05)提高复合配方冷冻保护剂对速冻饺子馅持水性的改善效果,增强复合配方冷冻保护剂对饺子肉馅脂肪氧化的抑制作用,且在一定程度上改善速冻饺子肉馅的质构性能。     

复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响

研究复合保水剂芋头、卡拉胶、大豆分离蛋白和异抗坏血酸钠对乳化肠保水性与保油性的影响,以总压出汁液率、蒸煮损失、保油性和感官评定为指标,通过单因素试验和中心组合试验,运用响应面法优化工艺参数,建立多元二次回归方程,优选出乳化肠的保水性与保油性的最佳工艺参数。结果表明芋头添加量7.02%、卡拉胶添加量0.51%、大豆分离蛋白添加量5.13%、异抗坏血酸钠添加量0.06%时,与预测值基本一致。     

无麸质小米面包复合改良剂优化研究

研究了黄原胶、可得然胶和大豆分离蛋白对无麸质小米面包比容和感官品质的影响。为改善面包特性,在单因素试验基础上采用Box-Behnken设计的方法进行响应面优化试验。最后确定复合改良剂的最佳添加量:可得然胶添加量为1.26%,黄原胶添加量为0.87%,大豆分离蛋白添加量为5.01%。该条件下面包的感官评分为86.74。     

转谷氨酰胺酶及非肉蛋白对生煎调理鸭肉饼物性及感官的影响

为探究非肉蛋白和转谷氨酰胺酶（glutamine transaminase,TG）的添加量对鸭肉饼物性及感官的影响,以鸭胸肉为原料,通过单因素试验考察大豆分离蛋白、卵清蛋白、酪蛋白酸钠和TG添加量以及反应时间对生煎调理鸭肉饼质构和感官品质的影响,并利用响应面法优化工艺条件。结果表明：3 种蛋白和TG的添加量以及反应时间对鸭肉饼的硬度及感官均影响显著（P＜0.05）,3 种蛋白的添加比例为大豆分离蛋白、卵清蛋白、酪蛋白酸钠质量比5∶4∶2;加工生煎调理鸭肉饼的最佳工艺参数为TG添加量1.25%、反应时间155 min、反应温度4 ℃、复合蛋白添加量2.25%,所得产品硬度1 723.37 g、弹性0.83、咀嚼性1 683 g、胶着性2 036.40 g、黏聚性1.18、回复性0.49、感官评分41.23 分,产品硬度适宜,感官评价较好。     

超声波协同冷冻保护剂对速冻饺子馅持水性及质构的影响

为降低速冻饺子馅在冻藏过程中产生的品质劣变,本文研究了超声波协同复合配方冷冻保护剂(抗冻蛋白复合配方:0.3%抗冻蛋白、5%海藻糖、0.05%茶多酚和0.03%V_C;大豆分离蛋白复合配方:6%大豆分离蛋白、0.4%卡拉胶、0.05%茶多酚和0.03% V_C;黄原胶复合配方:0.2%黄原胶、0.4%卡拉胶、0.05%茶多酚和0.03% V_C)对速冻饺子馅抗冻性能的改善作用。研究发现,在冻藏90 d后,与仅添加抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方冷冻保护剂的肉馅相比,超声波协同处理60 min后的肉馅解冻损失率分别降低了58.3%、63.0%和52.0%,蒸煮损失率分别降低了18.5%、67.6%和32.6%。超声波协同抗冻蛋白复合配方和大豆分离蛋白复合配方处理60 min后,肉馅的硬度和弹性提高、咀嚼性和粘聚性增加,质构特性得到改善,但是超声波协同黄原胶复合配方组对肉馅的质构特性有不利影响。超声波协同抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方处理60 min组比仅添加复合配方组的硫代巴比妥酸(TBARS)值分别降低了17.2%、24.0%和33.3%。超声波处理能显著(P<0.05)提高复合配方冷冻保护剂对速冻饺子馅持水性的改善效果,增强复合配方冷冻保护剂对饺子肉馅脂肪氧化的抑制作用,且在一定程度上改善速冻饺子肉馅的质构性能。     

Improving the quality of meat‐free sausages using κ‐carrageenan,konjac mannan and xanthan gum

High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat‐free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ‐Carrageenan and konjac mannan significantly improved the water‐holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ‐carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ‐carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat‐free sausages.     

不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响

通过对出水出油率、质构、扫描电镜、脂肪微粒表面蛋白量以及蛋白电泳的测定和观察,研究不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响。研究发现,NaCl浓度的降低（0.6～0?mol/L）会增加肉糜的出水出油率,质构变差,减少脂肪微粒表面蛋白含量。而亚麻籽胶的添加可以显著增强凝胶的保水、保油性（P＜0.05）,改善凝胶的网络结构,并且还会提高脂肪微粒表面蛋白的种类和数量,提高乳化稳定性（P＜0.05）。由此可见,低NaCl浓度（0～0.4?mol/L）会造成乳化肉制品品质劣变,亚麻籽胶的加入可以改善低NaCl浓度造成的品质降低。     

黄原胶对卤肉酱品质及风味的影响

摘 要：为提高卤肉酱产品品质和风味,本文通过低场核磁共振、游离氨基酸测定和气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）以及主成分分析（Principal component analysis,PCA）等方法对添加不同浓度黄原胶的卤肉酱的品质及风味物质进行研究。研究结果表明,不易流动水是卤肉酱体系中最为主要的水分状态,加入黄原胶能更好地束缚住体系内结合水并降低脂肪流动性;添加黄原胶的卤肉酱样品中共发现了21种氨基酸且其含量呈显著性增加趋势（P＜0.05）;GC-IMS 的差异图和指纹图谱研究结果表明,挥发性风味物质数量随着黄原胶浓度增加而增加,添加黄原胶后卤肉酱主要风味成分从醛类和酮类化合物变为醛类和醇类化合物。结合主成分分析（principal component analysis,PCA）发现,添加黄原胶后卤肉酱风味化合物之间存在明显差异。综上,添加浓度为0.8%和1.0%黄原胶的卤肉酱品质和风味物质最佳,黄原胶能够提高肉制品保水保油的品质特性并丰富产品风味,该研究为卤肉酱产品开发及应用提供一定的理论依据。     

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

Sensory and physical characteristics of beef patties containing 20% fat, 8% fat, or 8% fat plus 20% soy protein isolate (SI), soy flour (SF), soy concentrate (SC), or a mixture (MIX) of carrageenan (0.5%), starch (0.5%), and phosphate (0.2%) were compared after 0, 4, 8, and 12 wks storage at - 18°C. MIX had higher Hunter a* values than other treatments. Cook loss was lowest for MIX and highest for all beef patties. Soy extenders decreased beefy flavor and increased off-flavor scores. Time in frozen storage increased off-flavor, rubbery texture, and TBA value, and decreased red color and Hunter b* value of ground beef patties. Quality may be lowered in frozen-stored high fat, or low-fat-soy extended beef patties.     

Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat

ABSTRACT:  This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish ( Ictalurus punctatus ) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combination were evaluated to improve cooking yield and textural properties in patties with reduced NaCl and no phosphate. The concentration effect of MTGase (0.05% to 0.7%) was also studied. The addition of MTGase increased textural properties such as binding strength, hardness, cohesiveness, chewiness, and springiness, but decreased cooking yield of the patties ( P < 0.05). Isolated soy protein increased cooking yield ( P < 0.05), but did not affect textural properties. Inclusion of WPC did not increase cooking yield or impact textural properties of patties. The combination of MTGase and ISP significantly increased both the cooking yield and textural properties of patties. As the concentration of MTGase increased at constant ISP, the textural properties of cooked patties significantly increased, but cooking yield decreased ( P < 0.05). In conclusion, we suggest that the combination of 0.05% to 0.1% of MTGase with 1.7% ISP is optimal for development of a low NaCl, phosphate-free patty using minced catfish belly flap meat.     

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.     

Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate

The effect of xanthan gum (XG) on solubility and emulsifying properties of soy protein isolate (SPI) was evaluated. The solubility of SPI was increased by addition of XG (p < 0.05). The emulsifying activity of SPI-XG was 4 times higher than that of SPI or XG alone (p < 0.05) and similar to that of bovine serum albumin (BSA) (P > 0.05). The emulsifying stability of SPI-XG dispersions was respectively 3 and 2 times higher than that of SPI and BSA (p < 0.05). The solubility and emulsifying properties of SPI-XG dispersions were stable over a wide range of pH (3.0 to 9.0), ionic strength (0.1 to 1.0M NaCl), and heat (85°C, 1 hr).     

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

This study investigated the effect of formulation on quality characteristics of low-sodium ground meat patties. The variation in sodium content was achieved by varying the NaCl content. The formulation variables studied were sodium and fat content and the use of phosphate. The patties were made using 50% or 60% meat in the formulations. Formulation affected the perceived saltiness of ground meat patties. Fat and lean meat content affected perceived saltiness, but their effects were opposite. When the fat content was increased the perceived saltiness increased, but when the meat content increased the perceived saltiness decreased. However, the effect of fat content on perceived saltiness was less than the effect of meat content. The use of phosphate effectively decreased cooking loss, particularly of high-fat-low-sodium patties. The same firmness could be reached with lower sodium content when phosphate was used.     

成膜条件对腐竹品质的影响研究

文章旨在研究腐竹揭皮过程中的品质变化规律以及浆液浓度、温度和添加剂对其的影响。通过控制影响成膜的这3个关键因素,测定不同揭皮次数下的腐竹拉伸断裂力、伸长率和质量,以此作为衡量腐竹筋力和弹性的指标。通过实验发现,浆液浓度每增加1%,腐竹的拉伸断裂力、伸长率和质量平均分别提高13.8%、6.3%和13.1%,浓度对腐竹影响的合计统计结果F>2.776方差齐,P<0.01差异有非常显著意义;温度每升高5℃,3个指标平均分别提高36.1%、11.1%和26.6%,温度对腐竹影响的合计统计结果F>2.776方差齐,拉伸断裂力和质量的P<0.01差异有非常显著意义,伸长率的0.01相似文献