没食子酸对大豆蛋白-大豆油预乳化液稳定性的影响及其在肉糜中的应用

将没食子酸添加到大豆蛋白-大豆油预乳化液中,以预乳状液质量为基准,添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)作为对照,通过测定预乳状液的硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、离心稳定性、黏度,确定没食子酸最佳添加量;用预乳状液替代鸡肉糜中的动物脂肪,通过测定肉糜蒸煮损失、色差、质构,确定最佳脂肪替代比例。结果表明:没食子酸添加量为0.05%时,预乳状液的TBARS值最小,离心稳定性、黏度较好;脂肪替代比例为25%时,肉糜色差和质构特性较好,但预乳状液导致肉糜蒸煮损失增加。因此,预乳状液作为脂肪替代物在乳化型肉制品中的应用还有待进一步研究和改进。     

油脂预乳化液替代脂肪对乳化肠品质的影响

制备鱼油和玉米油预乳化液,研究油脂预乳化液替代猪背膘（质量替代比例分别为25%、50%、75%、100%）对乳化肠主要组分、蒸煮损失、色泽、质构特性、流变特性和感官特性的影响。结果表明：随着预乳化液替代比例的增加,脂肪含量显著降低（P＜0.05）;蒸煮损失也逐渐降低。油脂预乳化液处理组间硬度差异显著并明显高于对照组（P＜0.05）,随预乳化液替代比例增加,乳化肠硬度先增加后降低,当替代比例为50%时,硬度最大;弹性差异不显著（P＞0.05）,咀嚼性差异显著（P＜0.05）且变化趋势和硬度一致。温度扫描动态储能模量G’显示：与对照组相比,添加鱼油与玉米油预乳化液处理组的动态储能模量更高,且添加50%替代比例的预乳化液时,G’值最高。感官评价显示：预乳化液替代比例为50%时,乳化肠在外观、风味和总体接受度得分最高。因此,油脂预乳化液替代乳化肠质量50%的猪背膘可以有效降低乳化肠中脂肪含量,提高质构特性,改善产品的顾客接受程度。     

乳化玉米胚芽油对鸡肉丸品质的影响

本研究使用不同比例的乳化玉米胚芽油替代鸡脂肪对鸡肉丸蒸煮得率、色差、质构、流变特性、主成分和感官评定的影响。结果表明:使用50%乳化玉米胚芽油替代鸡脂肪的鸡肉丸具有最高的蒸煮得率和质构特性(P<0.05)。与100%鸡脂肪相比,添加50%乳化玉米胚芽油显著降低(P<0.05)鸡肉丸的脂肪含量和能量值,分别从(18.07%±0.35%)和(951.32±4.25)kJ/100 g降低到(14.48%±0.19%)和(827.14±3.96)kJ/100 g。流变结果发现,添加乳化玉米胚芽油可以提高鸡肉糜80℃时的G'值,并改变肌球蛋白的变性温度。感官评定结果表明使用50%乳化玉米胚芽油替代鸡脂肪的鸡肉具有较好的色泽和硬度。由以上结果可得,使用50%乳化玉米胚芽油替代鸡脂肪能够提高鸡肉丸的品质,降低脂肪含量。     

乳化大豆油对鸭肉丸品质的影响

文章研究添加不同比例的乳化大豆油代替猪背膘对鸭肉丸的蒸煮得率、色差、质构特性、感官评定和鸭肉糜流变特性的影响。结果显示:添加乳化大豆油显著提高鸭肉丸的蒸煮得率、L*值、b*值、硬度、弹性和咀嚼性;添加50%乳化大豆油的鸭肉糜时具有最好的质构特性和最高的蒸煮得率(92.3%);添加100%乳化大豆油的鸭肉糜的亮度值最大为66.22。流变结果表明:在80℃时,50%乳化大豆油肉糜的G’值最高(12.53 kPa)。感官评定发现:与对照组相比,添加乳化大豆油鸭肉丸的外观、硬度更佳。因此,添加乳化大豆油可以提高鸭肉丸品质。     

酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响

以猪后腿肉为原料肉,酪蛋白酸钠、葵花籽油预乳化液替代猪背膘制备乳化肠,研究不同比例（0、25%、50%、75%、100%）预乳化液替代对乳化肠蒸煮损失率、物理化学组成、色泽、质构、脂肪酸组成及硫代巴比妥酸值的影响。结果显示：随着预乳化液替代比例增加,乳化肠中蛋白质、水分的含量显著增加（P＜0.05）,灰分含量变化差异不显著,脂肪含量显著下降（P＜0.05）,从18.58%降低到10.17%;蒸煮损失率降低;乳化肠的亮度值随预乳化液代替猪背膘比例的增加呈上升趋势,红度值和黄度值呈下降趋势;预乳化液替代组乳化肠的质构特性优于对照组;预乳化液替代猪背膘制备乳化肠还可以改变乳化肠的脂肪酸组成,随替代比例的增大,乳化肠中必需脂肪酸亚油酸在总脂肪酸中所占的比例显著增加（P＜0.05）,多不饱和脂肪酸所占的比例增加,高达55.92%,饱和脂肪酸从39.72%降低到13.52%,满足消费者对低脂多不饱和脂肪酸肉制品的需求;随替代比例的增大,乳化肠的TBARS值逐渐减小,用预乳化液替代猪背膘可增强乳化肠的氧化稳定性。因此,酪蛋白酸钠、葵花籽油预乳化液替代猪背膘可显著改善乳化肠的品质及营养特性。     

不同植物油预乳化液对乳化羊肉肠品质的影响

以乳化羊肉肠为研究对象,以添加羊尾油的乳化羊肉肠作对照组,分别用预乳化后的大豆油、菜籽油、葵花籽油或杏仁油乳化液替代75%的羊尾油作处理组,考察不同植物油预乳化液替代动物脂肪对乳化羊肉肠的蒸煮损失、色泽、质构和微观结构等性质的影响。结果表明：植物油预乳化液替代脂肪不仅可以降低乳化羊肉肠的脂肪添加量（p<0.05）,还可显著增加羊肉肠的水分含量和蛋白质含量（p<0.05）;在蒸煮损失方面,葵花籽油组和杏仁油组最低,对照组最高;大豆油组、菜籽油组、葵花籽油组、杏仁油组持水性比对照组分别增加了0.47%、0.44%、0.54%、0.31%;与对照组相比,大豆油组、葵花籽油组硬度、咀嚼性显著增加（p<0.05）,菜籽油组、葵花籽油组、杏仁油组弹性显著增加（p<0.05）。微观结构上,对照组整体多呈团簇状,经植物油预乳化液替代后可赋予肠体立体的凝胶网络结构,尤其葵花籽油组网络线条更加致密,孔隙较小且分布较为均匀。     

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响

利用再生纤维素（regenerated cellulose,RC）-乳清分离蛋白（whey protein isolate,WPI）乳化液替代乳化肠中0%、33%、66%和100%的猪背膘,研究RC乳化液对乳化肠化学组成、颜色、蒸煮损失、质构、脂肪酸组成、脂肪氧化以及肉糜动态储存模量（G’）的影响。结果表明：随着RC-WPI乳化液含量的增加,乳化肠中脂肪含量和脂肪氧化程度显著降低（P＜0.05）,亮度值显著提高（P＜0.05）;与对照组（C）相比,替代66%（T2）组蒸煮损失显著降低（P＜0.05）;添加乳化液肉糜的动态G’高于对照组,替代33%（T1）和66%（T2）的猪背膘时,乳化肠的硬度、弹性和咀嚼性显著高于对照组（P＜0.05）;随着替代比例的增加单不饱和脂肪酸含量显著提高,饱和脂肪酸含量显著降低（P＜0.05）。结果表明,RC-WPI橄榄油乳化液替代66%猪背膘时,可以提高乳化肠品质并且改善脂肪酸组成。     

大豆油预乳化液对低动物脂肪肉糜凝胶改性的影响

以大豆油预乳化液作为动物脂肪替代品,可改善低动物脂肪肉糜类产品的品质。以大豆油、大豆分离蛋白和卡拉胶等为原料制备预乳化液,部分用以代替动物脂肪,研究其对肉糜凝胶的蒸煮损失。在单因素实验的基础上,进行Box-Behnken响应面法试验优化设计,得到最优的大豆油预乳化配方为:大豆油24.8%,大豆分离蛋白2.6%,水15.5%,此时肉糜热凝胶过程中蒸煮损失为5.64%;与对照组相比,实验组肉糜凝胶硬度和弹性明显增加,蒸煮损失明显减小,而色差分析值除b*值发生明显变化外,L*值和a*值无明显差异;采用扫描电镜对肉糜凝胶进行分析得知,与对照组相比,大豆油预乳化液对肉糜凝胶微观结构具有较好的改善作用。由此可知,通过合理优化大豆油预乳化液的配比可明显提升低动物脂肪肉糜凝胶的品质。     

预乳化鸡皮对鸡肉香肠品质的影响

以添加鸡皮为对照组（C0,鸡皮添加量30%（质量分数,下同））,添加预乳化鸡皮为处理组,即T1组（鸡皮20%＋预乳化鸡皮10%）、T2组（鸡皮15%＋预乳化鸡皮15%）、T3组（鸡皮10%＋预乳化鸡皮20%）和T4组（预乳化鸡皮30%）,研究预乳化鸡皮对鸡肉香肠品质特性的影响。测定的品质特性指标包括近似组成、蒸煮损失、乳化稳定性、pH值、表观黏度、色泽、质构特性和感官特性。结果表明：随着鸡皮与预乳化鸡皮添加比例的变化,鸡肉香肠的水分含量、脂肪含量、蒸煮损失、乳化稳定性、亮度、质构特性、表观黏度和整体可接受性等指标均有所改变。T2组的水分含量最高（P＜0.05）,C0和T4组的水分含量最低（P＜0.05）;C0组的脂肪含量高于各处理组（P＜0.05）;T2组的蒸煮损失、总可表达流体和脂肪分离比例、硬度、弹性和黏聚性具有最低值（P＜0.05）;各处理组的总体可接受性评分均显著高于对照组（P＜0.05）。预乳化鸡皮的添加可改善鸡肉香肠的品质特性,其中鸡皮与预乳化鸡皮的最适宜添加比例为1∶1。     

亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响

为降低乳化香肠中的饱和脂肪含量,以亚麻籽胶-亚麻籽油（flaxseed gum-linseed oil,FG-LO）乳液替代猪背膘,探究不同替代比例的FG-LO乳液（25%、50%、75%、100%）对乳化肠色泽、蒸煮损失、乳化稳定性、质构、水分分布、脂肪氧化、微观结构及感官品质的影响,以不进行替代的乳化肠为对照组。结果表明：与对照组相比,各替代组乳化肠的亮度值显著增加（P<0.05）,红度值显著减小（P<0.05）,黄度值无显著变化（P>0.05）,肉眼观察产品色泽无明显差异;替代水平为100%时,蒸煮损失最低,替代水平为75%时,水分损失最低,各替代比例对脂肪损失无显著影响（P>0.05）;随着脂肪替代水平的增加,替代组的乳化肠硬度逐渐降低,质地变软,说明脂肪替代改善了乳化肠的质构;FG-LO乳液使香肠内部的自由水向不易流动水转化,表明FG能与肉蛋白作用形成三维网状结构固定水分子,增强持水性;FG-LO乳液使脂肪氧化程度增加;扫描电子显微镜结果表明,替代水平为25%时,乳化香肠的微观结构最均匀、细腻,且孔隙较小;感官评价结果显示,仅替代水平为100%的乳化肠...     

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase

Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on the qualities of low-fat yogurt were investigated, expecting to obtain healthier and even more excellent quality low-fat yogurt by applying a new method. First, emulsion gel microparticles were prepared, and then particle size distribution of emulsion gel and water holding capacity (WHC), textural properties, rheological properties, microstructure, storage stability, and sensory evaluation of yogurt were carried out. The results showed that yogurt with emulsion gel had significantly superior qualities than yogurt made with skim milk powder, with better WHC, textural properties, rheological properties, and storage stability. The average particle size of whey protein-vegetable oil emulsion gel microparticles was significantly larger than that of whey protein-milk fat emulsion gel microparticles, and the larger particle size affected the structural stability of yogurt. The WHC of yogurt made with whey protein-vegetable oil emulsion gel microparticles (V-EY) was lower (40.41%) than that of yogurt made with whey protein-milk fat emulsion gel microparticles (M-EY; 42.81%), and the texture results also showed that the hardness, consistency, and viscosity index of V-EY were inferior to these of M-EY, whereas no significant differences were found in the cohesiveness. Interestingly, the microstructure of V-EY was relatively flatter, with more and finer network branching. The whey separation between V-EY and M-EY also did not show significant differences during the 14 d of storage. Compared with yogurt made with whey protein, vegetable oil, and skim milk powder, the structure of V-EY remained relatively stable and had no cracks after 14 d of storage. The sensory evaluation results found that the total score of V-EY (62) was only lower than M-EY (65) and significantly higher than that of yogurt made with skim milk powder. The emulsion gel addition improved the sensory qualities of yogurt. Whey protein emulsion gel microparticles prepared from vegetable oil can be applied to low-fat yogurt to replace fat and improve texture and sensory defects associated with fat reduction.     

黑豆豆腐替代脂肪对肉丸品质特性的影响

本文将黑豆豆腐作为脂肪替代品应用于肉丸的生产中,通过测定肉糜蒸煮损失及乳化稳定性、肉丸感官评价、基本成分、电子鼻、质构、色泽、出品率、pH、微观结构等指标,研究黑豆豆腐添加量（0、4%、8%、12%、16%、20%）对肉丸品质特性的影响,从而为低脂黑豆豆腐肉丸产品的开发提供可行性建议。结果表明:与对照组相比,肉糜的蒸煮损失率、水分损失率、脂肪损失率随着黑豆豆腐添加量的增加逐渐降低。当黑豆豆腐添加量为12%时,肉丸感官评分最高,整体可接受性最好。随着黑豆豆腐添加量的增加,肉丸的脂肪含量逐渐降低,蛋白质、水分、灰分含量增加;肉丸硬度、咀嚼性逐渐增大,弹性、胶黏性呈先增大后减小的趋势;L*值、a*值逐渐减小,b*值增加,出品率和pH呈先上升后下降的趋势。当黑豆豆腐添加量为12%时,肉丸出品率最高,pH最大。电子鼻主成分分析结果显示:不同黑豆豆腐添加量的肉丸样品间气味存在明显差异。扫描电镜结果表明:加入黑豆豆腐能明显提高肉丸内部结构的均匀性,改善整体品质。因此,12%的黑豆豆腐添加量制作的肉丸综合品质最佳。     

Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage. At each fat level, incorporation of CF significantly increased protein content but had no significant effect on fat content of cooked meatballs. Decreasing the fat content from 20% to 5% significantly increased cooking yield and fat retention. Meatballs formulated with 20% fat had the highest reduction in diameter. CF had no effect on reduction in diameter. CF reduced shrinkage in meatballs formulated with 5% or 10% fat and increased moisture retention in treatments formulated with 5% or 10% fat. Sensory evaluation indicated that decreasing fat level resulted in lower texture and overall palatability scores. CF had no detrimental effect on sensory properties except appearance.     

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall acceptability of meatballs with less than 10% added bran showed no significant difference from those for meatballs without bran. However, the added amount of 15% enriched meatballs resulted in inferior sensory scores. The bran’s particle size profoundly affected the sensory and physico-chemical properties of the meat products. Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Conclusively, the suitable amount of rice bran that should be added to emulsified pork meatballs was less than 10% and a smaller particle size would result in better quality.     

Improving low fat meatball characteristics by adding whey powder

In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juiciness, colour parameters (L*,a*,b*) and sensory properties. Addition of WP did not affect fat and protein contents of meatballs. Addition of 2% or 4% WP significantly increased cooking yield regardless of the fat level. Both fat level and WP level significantly affected fat retention values of meatballs. Incorporating WP had no effect on meatball juiciness. Addition of WP increased fat and moisture retention of meatballs. Twenty percent fat resulted in higher L* and lower a* values. Adding WP resulted in higher L* values but WP had no effect on a* and b* values. WP had no detrimental effect on sensory properties.     

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b^∗-value, hardness, cohesiveness, gumminess, chewiness, and viscosity of meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better emulsion stability. Low-fat meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.     

魔芋葡甘聚糖对紫薯猪肉丸储藏品质的影响

目的 探究魔芋葡甘聚糖(konjac glucomannan, KGM)对紫薯猪肉丸储藏品质的影响。方法 添加10%质量分数的紫薯全粉,同时利用KGM凝胶作为脂肪替代品制作紫薯肉丸,通过感官评定和测定理化指标分析猪肉丸在储藏过程中的品质变化,探究KGM对猪肉丸的储藏特性的影响。结果 通过权重法配方优化确定以6%KGM凝胶替代50%脂肪的紫薯猪肉丸(KGM6-50)综合评分最高;与无紫薯添加组相比,KGM6-50样品在储藏过程中冻融析水率显著降低,肉丸的质构品质劣变减缓,pH和蒸煮损失无显著变化;相较于添加紫薯全粉的全脂肉丸,KGM6-50样品冻融析水率略有提高而蒸煮损失降低;在储藏时间30 d以内时,肉丸的过氧化值较低且品质变化较小,为最佳食用期。结论 KGM凝胶可有效改善紫薯猪肉丸品质,且可抑制肉丸在储藏过程中的品质劣变,结果可为肉制品的品质改良和储藏品控提供参考依据。