| 猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响 |
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| 引用本文： | 朱东阳,康壮丽,何鸿举,胡明明,黄清吉,马汉军,赵改名,徐幸莲,王虎虎.猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响[J].食品科学,2018,39(5):71-75. |
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| 作者姓名： | 朱东阳 康壮丽 何鸿举 胡明明 黄清吉 马汉军 赵改名 徐幸莲 王虎虎 |
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| 作者单位： | 1.河南科技学院食品学院，河南 新乡 453003；2.马来西亚棕榈油总署大马棕榈油技术研发（上海）有限公司，上海 201108；3.河南农业大学食品科学技术学院，河南 郑州 450002；4.南京农业大学 国家肉品质量安全控制工程技术研究中心，江苏 南京 210095 |
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| 基金项目： | 河南省科技攻关计划项目（172102410087）；马来西亚棕榈油总署基金项目（PORTSIM042/2015）；河南省重大科技专项（161100110800）；中国博士后科学基金项目（2016M602237） |
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| 摘 要： | 以质量分数25%和50%猪血浆蛋白乳化棕榈油替代猪背膘，研究其对猪肉糜凝胶特性、流变性、水分分布 状态和水分迁移特性的影响。结果表明：添加乳化棕榈油可显著提高猪肉糜凝胶的L*值、b*值、蒸煮得率、硬度 和弹性（P＜0.05），在替代量为50%时猪肉糜凝胶有最高的L*值、b*值、蒸煮得率、硬度和弹性。在80 ℃，猪背 膘替代量为50%时猪肉糜的G’最高。低场核磁共振结果表明：添加乳化棕榈油猪肉糜凝胶的T22起始弛豫时间较短， T21的峰面积比例增加，而T22的峰面积比例降低，说明水分可移动性降低，不易流动的水分含量增加，猪肉糜凝胶 的保水性增强。
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| 关 键 词： | 猪血浆蛋白 棕榈油 猪肉糜 凝胶特性 低场核磁共振 |
Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters |
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| ZHU Dongyang,KANG Zhuangli,HE Hongju,HU Mingming,HUANG Qingji,MA Hanjun,ZHAO Gaiming,XU Xinglian,WANG Huhu.Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters[J].Food Science,2018,39(5):71-75. |
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| Authors: | ZHU Dongyang KANG Zhuangli HE Hongju HU Mingming HUANG Qingji MA Hanjun ZHAO Gaiming XU Xinglian WANG Huhu |
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| Affiliation: | 1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai 201108, China; 3. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 4. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | The effect of substituting pork back-fat (25% and 50%) with pre-emulsi?ed palm oil (with porcine plasma protein) on gel characteristics, water distribution and migration characteristics, and rheological property of pork meat batters was investigated. It was shown that addition of pre-emulsi?ed palm oil significantly increased the L* value, b* value, cooking yield, hardness and springiness (P < 0.05). The L* value, b* value, cooking yield, hardness and springiness were the highest when the substitution level was 50%. The batter with 50% substitution had the highest G’ value at 80 ℃. The results of low field nuclear magnetic resonance (LF-NMR) indicated that the gel with palm oil emulsion had shorter relaxation time T22 and greater T21 peak area ratio, but it showed decreased T22 peak area ratio, suggesting decreased water mobility and increased immobile water. Consequently, the water-holding capacity was improved. |
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| Keywords: | porcine plasma protein palm oil pork meat batters gel characteristics low field nuclear magnetic resonance |
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