脂肪替代物在肉制品中的应用

针对脂肪替代物的基本概念、种类及在肉制品中的应用以及对肉制品品质特性的影响等几个方面进行阐述,分析脂肪替代物应用中存在的问题并进行了展望。     

Situational appropriateness of meat products,meat substitutes and meat alternatives as perceived by Dutch consumers

The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same. This led to the question of whether meat substitutes fit in the same usage situations as meat products do. Perceived situational appropriateness of meat, meat substitutes and other meat alternatives in different usage situations was studied using an item-by-use appropriateness survey. Products were presented via photographs and for each combination of product and situation, the appropriateness was rated on a 7-point scale. Personal information included the consumption of meat and meat substitutes and Food Neophobia. An exploratory survey was conducted in 2004 and an online survey in 2019.Overall, meat products were perceived as more appropriate than their vegetarian equivalents (e.g. hamburger vs. vegetarian hamburger) in almost all situations. Meat alternatives (chickpeas, nuts) scored generally higher than meat substitutes on situational appropriateness. Age and gender affected appropriateness ratings: women and younger respondents gave higher ratings to meat substitutes and meat alternatives. Food Neophobia showed a small effect. Meat substitute consumption frequency was a predictor of overall appropriateness in 2019, where it was not in 2004. Results underpin that situational appropriateness and consumer characteristics should be taken into account in new product development of meat substitutes. Furthermore, meat alternatives like chickpeas and nuts could also contribute to the reduction of meat consumption.     

Meat analogues: Health promising sustainable meat substitutes

There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.     

脂肪替代物在肉制品中应用研究进展

近几年人们对于肉制品的摄入量逐渐增加,而传统肉制品中较高的脂肪含量给人们带来了很多慢性疾病。由于脂肪替代物在肉制品中的应用可有效降低脂肪的摄入,且能预防高脂膳食所引起的一系列疾病,弥补脂肪的减少给肉制品所带来的口味上的损失,因此低脂肉制品的研究势在必行。本文基于国内外脂肪替代物的发展现状,从单一型脂肪替代物(蛋白质类、碳水化合物类、脂质类)和复合型脂肪替代物(由不同基质来源物按照一定比例结合在一起协同发挥脂肪替代作用的混合物)2个方面阐述了各自对于低脂肉制品的感官特性和质构特性影响的研究进展还有脂肪替代物应用中存在的问题,并对脂肪替代物发展方向做出了展望,以期为低脂肉制品的研发提供一定的参考。     

Consumer acceptance and appropriateness of meat substitutes in a meal context

The replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.     

脂肪替代品的研究进展及其在肉制品中的应用

脂肪替代品广泛应用在各种食品中,它能提供脂肪部分或全部的功能特性,同时．代替脂肪使用时,可提供更低的热能。概述了脂肪替代品的几种基本类型、研究进展,它们各自的特点及在食品工业中的应用,并展望了脂肪替代品的发展趋势和前景。     

大豆分离蛋白在肉制品加工中的应用

对大豆分离蛋白的保水性、乳化性、吸油性、凝胶性、发泡性等功能特性以及其在肉制品加工中的应用研究进展进行了综述,并根据当前的研究现状对大豆分离蛋白今后在肉制品加工中的应用提出几点展望与建议。     

大豆浓缩蛋白液在肉制品中的应用研究

以进口干粉大豆浓缩蛋白为对照,对大豆浓缩蛋白液的组成、功能性以及微生物增殖情况等进行了系统研究,根据其在肉制品中的应用效果,发现大豆浓缩蛋白液的功能性优于进口干粉蛋白,并对大豆浓缩蛋白液在肉制品中的应用进行了探讨。     

Detection of DNA in soybean oil

 The presence of DNA in foodstuffs which are, or contain, genetically modified organisms (GMO) is the basic requirement for labelling of GMO food in Switzerland and is also being discussed as a requirement for labelling in the European Union. The present work presents data indicating that no genetic material can be recovered after the first processing steps of soybean oil, i.e. when crude soybean oil is simply centrifuged. This fact is of some relevance because centrifugation is one of the first steps in industrial oil processing. A nested PCR system utilising a single copy gene (lectin 1) showed that centrifugation purified the oil from the genetic material by at least a factor of 10 000. The same results were observed when industrially processed oil fractions were analysed. Thus, with respect to the presence of DNA, soybean oil from GMO soybeans is identical to traditional oil and does not need to be labelled as a GMO product in Switzerland. Received: 21 January 1998 / Revised version: 30 March 1998     

Detection of DNA in soybean oil

 The presence of DNA in foodstuffs which are, or contain, genetically modified organisms (GMO) is the basic requirement for labelling of GMO food in Switzerland and is also being discussed as a requirement for labelling in the European Union. The present work presents data indicating that no genetic material can be recovered after the first processing steps of soybean oil, i.e. when crude soybean oil is simply centrifuged. This fact is of some relevance because centrifugation is one of the first steps in industrial oil processing. A nested PCR system utilising a single copy gene (lectin 1) showed that centrifugation purified the oil from the genetic material by at least a factor of 10 000. The same results were observed when industrially processed oil fractions were analysed. Thus, with respect to the presence of DNA, soybean oil from GMO soybeans is identical to traditional oil and does not need to be labelled as a GMO product in Switzerland. Received: 21 January 1998 / Revised version: 30 March 1998     

Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds

Acceptable beancurds could not be formed from chickpea, mungbean, cowpea and peanuts, when using the standard procedure used to make soybean curds. Firmness (rigidity) of the curd was proportional to the protein content; inversely proportional to the square of the starch content; and negatively correlated with the square of the fat content. Firmness also improved the taste of the curds. Satisfactory curds could be formed from legume sources other than soybean only after the partial removal of starch (in chickpea, mungbean and cowpea) or oil (in peanuts). Calcium sulphate was the best coagulant; optimum concentrations were 0.3% (0.02 M) of the milk; and optimal heating time was 15 min at 95°C. Stirring during coagulation aided formation of firmer gels. The rigidity moduli of the various curds were: soybean 51 000 N m⁻²; peanuts 2200 N m⁻²; chickpea 6000 N m⁻²; mungbean 11 000 N m⁻²; and, cowpea 29 000 N m⁻². Chickpea and mungbean curds were rated as liked (2.0 and 1.8 respectively), almost as well as soybean curds (1.5); cowpea (3.1) and peanut (4.2) curds were less preferred.     

Detection of chicken meat in raw meat mixtures by a sandwich enzyme immunoassay

A double-antibody sandwich ELISA (enzyme-linked immunosorbent assay) has been successfully developed for the detection of low levels of chicken meat (1–30%) in unheated meat mixtures. The assay uses chicken-specific antibodies, obtained by immunoadsorption of the crude chicken antisera onto immobilized sarcoplasmic extracts from beef, pig and horse, to remove cross-reacting antibodies. The purified antibodies, bound to the wells of a microtitre plate, sequester chicken muscle soluble proteins from saline extracts of meat mixtures. Immuno-recognition is made with similar purified antibodies conjugated to the enzyme horseradish peroxidase. Subsequent enzymic conversion of substrate gives clear optical density differences, when assaying minced beef and pig containing variable amounts of chicken meat.     

Content of phytoestrogens in soy-based dietary supplements

The isoflavone content of 14 soy-based dietary supplements intended to help alleviate perimenopausal and menopausal symptoms on sale in Italy were analysed using HPLC with UV detection. The aim was to quantify soy isoflavones after hydrolysis as aglycones, which are the bioactive part of isoflavone molecules. In the examined products, the amounts of isoflavones were frequently expressed ambiguously, and none of the products stated whether the isoflavone content of the product was expressed as aglycones or as conjugates. Each product revealed a different aglycone concentration profile. These supplements have different “fingerprints”, probably due to different sources of raw materials and to methods used in processing and preparation of extracts. In more than half the supplements tested, the actual values contained were below those stated and below those expected to help alleviate perimenopausal and menopausal symptoms.     

Detection of allergenic additives in processed meat products

Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties, which help to create a texture or flavor profile, or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins, can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products – for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. © 2018 Society of Chemical Industry     

大豆食用纤维在肉灌制品中的应用研究

大豆食用纤维是大豆中不能被人体消化吸收的多糖类碳水化合物,广泛用于食品加工中。本文对大豆食用纤维的性能及在肉灌制品中的应用进行阐述,旨在不断扩大大豆食用纤维的应用领域。     

Detection of factors influencing nitrite determination in meat

A critical assessment was made of the official Spanish method for determining nitrite content in meat, using a 2^(k-p) fold-over Plackett–Burman experiment to identify influencing factors (IF) affecting the analytical method; these factors were drawn from seven apparent critical factors (ACF): sample weight (W_S), extraction temperature (T_E), stirring extraction time (S_ET), addition of Carrez I reagent (C_I-R), addition of Carrez II reagent (C_II-R), addition of borax reagent (B_R) and color development time (D_CT). In the experimental conditions assayed, the analytical method does not require protein precipitation. In addition, a negative effect of the Carrez reagent on nitrite determination was detected; it is thus proposed that this reagent be eliminated, in accordance with AOAC method 973.31. The use of borate improved nitrite extraction, but the W_S/B_R ratio must be adjusted to determine the best ratio and to eliminate any negative effect when the ratio increases.     

Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

This study aimed to investigate the effect of a synbiotic fermented soy product supplemented with okara (a by-product from soybean) on cardiovascular disease risk markers in healthy men. In a randomized, double-blinded, placebo controlled trial, thirty-six normocholesterolemic men were assigned to two groups. Subjects consumed daily 100 g of soy-based product fermented with Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, and Streptococcus thermophilus (starter culture) (synbiotic group — S) (n = 18) or 100 g of unfermented soy-based product (placebo group — P) (n = 18) for 8 weeks. Fasting blood samples and anthropometric measurements were collected at the baseline (T₀), the end of week 4 (T₄), and the end of week 8 (T₈). Serum lipids, C-reactive protein, fibrinogen, and electronegative LDL were also analysed on T₀, T₄, and T₈. During the period of daily soy-based product consumption (from T₀ to T₈) the LDL-C mean decreased significantly (p < 0.05) in group S, resulting in a significant (p < 0.05) improvement of the LDL-C/HDL-C ratio. Comparing mean differences (T₈–T₀) between the two groups, the trend of LDL-C and LDL-C/HDL-C ratio reductions was higher in group S (14.1 mg/dL and 0.38 mg/dL, respectively) than group P (4.9 mg/dL and 0.17 mg/dL, respectively) (p > 0.05). Our results suggest limited lipid-lowering effects of synbiotic soy-based product supplemented with okara on cardiovascular risk markers in normocholesterolemic men.     

The determination of isolated soybean protein in raw and pasteurized meat products

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to determine the isolated soy protein content in raw and pasteurized meat products. This method determined soy protein (±0.5%) by using an internal standard protein (haemocyanin) to compensate for variations in the meat. The detection limit for meat products was 0.5%. Several possible meat and non-meat interferences were examined and none were found to interfere. The assay cannot be used on retorted products.     

A PCR assay to detect trace amounts of soybean in meat sausages

Soybean proteins are the most widely used source vegetable proteins in the meat industry because of several interesting characteristics. As soybean is included in the group of ingredients potentially allergenic, if not declared, it can be considered a hidden allergen, representing a potential risk to sensitised individuals. The aim of this work was to optimise and apply DNA‐based techniques for soybean detection in meat products, as alternative to the currently used protein‐based methods. The optimised polymerase chain reaction (PCR) protocol targeting the soybean lectin gene enabled the detection of the addition of 0.1% and 0.5% of hydrated textured protein, which corresponded to 0.01% and 0.06% (w/w) of soybean protein in unprocessed and heat‐processed pork meats, respectively. The established PCR technique, when applied to commercial meat sausages (eighteen samples), confirmed the presence of soybean declared in nine samples and indicated the presence of soybean in four samples with no labelled information about soybean. Additionally, the event‐specific PCR detection of Roundup Ready^® soybean was also performed, enabling the detection of transgenic DNA in three samples.     

肉制品中性价比高的醇法功能性大豆浓缩蛋白

对醇法功能性大豆浓缩蛋白和大豆分离蛋白在肉制品中应用的对比实验进行研究分析,结果发现,醇法功能性大豆浓缩蛋白具备优良的持水持油性、乳化性以及凝胶性,可以提高肉制品的组织结构特性,并降低生产成本,且价格低廉, 是一种性价比很高的大豆蛋白产品.