Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage

Influences of sodium tripolyphosphate (STPP) contents (0.1, 0.2, 0.3 and 0.4%) on water holding capacity (WHC) and texture properties of low‐salt (1.2% NaCl) single‐step high‐pressure processed chicken breast sausages (LSSS‐HPP sausages) were evaluated. Results showed that WHC was improved (4–5%) by the addition of STPP. However, the STPP contents customarily used for cooked sausages (0.3–0.5%) were excessive for LSSS‐HPP sausages, causing a soft and tacky texture. Sausages containing 0.1% of STPP had the best taste according to the sensory evaluations. Chemical interactions plus Raman spectroscopic analysis revealed that STPP addition partly changed native structures of myofibrillar proteins. Furthermore, higher STPP contents in the meat batter prevented those proteins from high pressure denaturing and aggregating in the subsequent single‐step HPP procedure. Increased hydrogen bonds and decreased hydrophobic interactions explained the better WHC and softer texture. Therefore, 0.1% of STPP is the optimal content in the processing of new‐type LSSS‐HPP sausages.     

鸡肉火腿肠添加物对质构的影响

采用质构剖面分析法(texture profile analysis,TPA)及感官评定,探讨了脂肪、淀粉、焦磷酸钠和大豆分离蛋白对鸡肉火腿肠质构的影响。结果表明:当鸡肉火腿肠的配方为脂肪10%、淀粉4%、焦磷酸钠0.4%、大豆分离蛋白1.5%时,鸡肉火腿肠的质构特性较好,其硬度为1488.11g、弹性0.9、内聚性0.73、恢复性0.28。其中脂肪含量对火腿肠的硬度、内聚性和恢复性影响最大(R分别为335.49、0.033和0.32),而焦磷酸钠添加量对鸡肉火腿肠的弹性影响最大(R为0.046)。通过感官评定与机械测定之间的相关分析,发现机械硬度-感官硬度、机械恢复性-感官恢复性和机械硬度-感官总体接受性相关性极其显著。     

Development of Sausage with Inhibition of 60% Sodium Intake,Using Biopolymer Encapsulation Technology and Sodium Replacers

To develop sausage with inhibition of 60% sodium intake, using biopolymer encapsulation technology and sodium replacer, the sausages were subdivided into five treatment groups: control was the normal sodium amount without sodium substitution and biopolymers; and four treatments involved encapsulation with four different biopolymers (T1: pectin, T2: chitosan, T3: cellulose, T4: dextrin), with sodium substituted by 55% with sodium replacers (a mixture of potassium, magnesium, and calcium chlorides). The experimental sausages were fed to mice for 48 h, and sodium absorption and its inhibition were measured. T2 sausage (3% chitosan with a sodium replacer) and T3 sausage (3% cellulose with a sodium replacer) showed the highest rates of inhibition of sodium absorption: 69.65 and 67.34%, respectively. These results indicated that the final goal of 60% inhibition of sodium intake was accomplished by 55% sodium replacement and more than 15% inhibition of sodium absorption with minimal deterioration of sausage quality.     

基于主成分分析构建大豆蛋白对低盐乳化肠的品质综合评价模型

为研究大豆蛋白对低盐乳化肠品质的影响,用氯化钾替代0%、20%、30%、40%、50%的食盐,在每个替代量下又设计添加了大豆蛋白,添加量分别为0%、4%、6%、8%;来探究它们对乳化肠的品质的影响。结果表明：氯化钾替代食盐量为20%~40%时,添加6%~8%的大豆蛋白能提高乳化肠的出品率和保水率（p<0.05）,最高比空白组提高了3.89%和3.28%;降低乳化肠的红度,提高乳化肠的黄度。其中在氯化钾替代食盐量为50%时,大豆蛋白4%~8%可以提高乳化肠的硬度、弹性、咀嚼性（p<0.05）,乳化肠的硬度和弹性最高提高了19.37%和5.00%。在氯化钾替代食盐量为30%~40%时,添加4%~8%的大豆蛋白能降低乳化肠的回复性（p<0.05）。感官评分方面,4%~8%的大豆蛋白能提高低盐乳化肠的组织结构,但是降低了乳化肠的色泽和口感。大豆蛋白添加量与弹性、出品率、保水率、b值显著相关,氯化钾替代食盐量与其他品质指标相关性不显著。建议氯化钾替代食盐量为40%,大豆蛋白添加量为4%~6%;根据乳化肠品质指标的主成分分析的结果,得出了关于大豆蛋白对低盐乳化肠的品质综合评价模型;可以为生产低盐乳化肠提供一定的参考。     

Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

The effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ- and ι-CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ-CGN, which remained unchanged. k- and ι- CGN increased moisture retention of sausages prepared from low-pH meat.     

基于大豆-鸡肉复合酶解物替代配方制备鸡肉肠及其品质的变化

为探究大豆-鸡肉复合酶解物（Soybean-chicken Hydrolysate,SCH）部分替代鸡胸肉和氯化钠（Sodium Chloride,NaCl）对鸡肉火腿肠品质特性的影响及其替代方案的可行性,该研究以不同大豆-鸡肉复合酶解物替代量制备火腿肠为研究对象,对其主要成分含量、热稳定性、质构、感官品质和储藏稳定性进行系统分析,并结合正交实验,优化出鸡肉火腿肠的最佳复合配方。结果表明：大豆-鸡肉复合酶解物部分替代鸡胸肉和NaCl能显著提升鸡肉肠的风味、咀嚼特性与储藏品质,其中鲜味和鸡肉香气提升约15%和20%,咀嚼性同比提高71.86%。SCH最佳替代量分别为20%鸡胸肉和17% NaCl,总添加量（干基）占鸡肉肠总重2.0%。以最优配方制得的鸡肉肠营养健康（蛋白含量15.82%,钠盐含量1.59%）、风味佳（鲜味突出且鸡肉香味浓郁,感官评分91.04）、质构适中（硬度6 416.63 N,咀嚼性3 974.41 N）、储藏稳定性强（TBARS值0.37 mg MDA/kg,菌落总数1.78 lg CFU/g）,达到了优质鸡肉肠水平。由此可见,以大豆-鸡肉复合酶解物部分替代鸡肉肠原辅料具有一定可行性,且对鸡肉肠的品质改善具有积极作用。     

大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响

研究大豆分离蛋白、淀粉、卡拉胶对鸡肉肠硬度的影响。采用中心组合设计的方法,建立二次多项式回归方程的预测模型。结果显示:大豆分离蛋白能极显著提高鸡肉肠的硬度(p<0.01),淀粉、卡拉胶则影响不显著(p>0.05)。得出硬度预测方程,并优化得到最佳组合:大豆分离蛋白7.28%、淀粉10.11%、卡拉胶0.44%条件下鸡肉肠有最大硬度737.232 g。     

大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白及转谷氨酰胺酶对鸡肉肠出品率和硬度的影响

本文采用两因素析因实验设计,研究了转谷氨酰胺酶和四种非肉蛋白(大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白)对鸡肉肠出品率和硬度的影响。结果显示,随着浓度的增加,四种非肉蛋白均可显著增加鸡肉肠的出品率(p<0.01);转谷氨酰胺酶对出品率没有影响,与非肉蛋白之间亦无交互作用。转谷氨酰胺酶在提高鸡肉肠硬度的同时和非肉蛋白间有交互作用,其中酪蛋白和大豆蛋白能提高硬度,而卵清蛋白和浓缩乳清蛋白则显著降低了鸡肉肠的硬度(p<0.05)。     

真空搅拌对添加不同植物蛋白香肠品质特性的影响

研究真空搅拌对添加不同植物蛋白香肠品质特性的影响。分别制备添加大豆分离蛋白和小麦蛋白的香肠（添加量均为4%、5%、6%）,经2 种搅拌工艺（常压搅拌（S0）和真空搅拌（S1））搅拌10 min,分别从盐溶蛋白溶出率、香肠出品率、水分含量、色度和质构特性等方面分析真空搅拌对植物蛋白香肠品质特性的影响。结果表明：大豆分离蛋白和小麦蛋白在香肠中的最佳添加量均为5%;经过真空搅拌处理后,各组香肠肉馅盐溶性蛋白的溶出量、香肠的出品率、水分含量、红度值、黄度值、硬度及咀嚼度均显著提高（P＜0.05）;真空处理对香肠的质地、多汁性和总体可接受度也具有显著影响（P＜0.05）,但对香肠的pH值和风味无显著影响（P＞0.05）;结合各组香肠的品质特性指标及感官评分,真空搅拌处理对添加大豆分离蛋白和小麦蛋白2 种植物蛋白香肠的品质较常压搅拌有显著改善作用,且对添加大豆分离蛋白香肠的影响更大。     

不同种木薯变性淀粉对鸡肉肠品质的影响

对比研究了在斩拌过程中添加6%的木薯变性淀粉(醋酸酯淀粉、交酯淀粉和磷酸酯淀粉)和木薯原淀粉对鸡肉肠品质的影响。结果发现:添加变性淀粉的鸡肉肠的产率差异不显著(P>0.05);添加醋酸酯淀粉的鸡肉肠的L*值最大;添加变性淀粉的产品的质构特性要明显好于添加原淀粉的鸡肉肠(P<0.05),其中添加交酯淀粉的产品的硬度、咀嚼性、弹性和凝聚性最高。感官评定结果显示,添加醋酸酯淀粉产品的品质优于添加其它种类变性淀粉的产品。醋酸酯木薯淀粉更适合于肉类产品实际生产中。     

PHOSPHATE AND NON-MEAT PROTEIN INCORPORATION INTO SMOKED SAUSAGE PRODUCED FROM MECHANICALLY DEBONED POULTRY MEAT

The effects of sodium tripolyphosphate and type of non-meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P < 0.05). Addition of sodium tripolyphosphate, with or without non-meat protein binder, also increased cook yields (P < 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.     

Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties,sensory characteristics,and microstructure

Reduced sodium emulsified lamb sausages produced using addition of lamb plasma protein were evaluated for gel properties, sensory attributes, and microstructures. Hardness, cohesiveness, chewiness, redness, yellowness, juiciness, and overall acceptability values of the emulsified lamb sausages containing 1.5% sodium chloride and more than 3% lamb plasma protein were significantly (p<0.05) higher than values for sausages with 3.5% sodium chloride and no plasma protein. Sensory attributes indicated that lamb sausages with addition of 4% plasma protein and 1.5% sodium chloride had the greatest overall acceptability. Matrix morphological characteristics of sausages were affected by addition of plasma protein and sodium chloride. Lamb plasma protein enhanced the gel properties of emulsified lamb sausages and improved the sensory quality, providing a method to reduce the sodium chloride content of emulsified sausage.     

复乳凝胶作为脂肪替代物 对鸡肉肠理化性质的影响

本实验将海带水提多糖以0%、0.25%、0.5%、0.75%、1.00%、1.25%的浓度添加到复乳凝胶中,以改善其持水性和热稳定性。并将1.00%多糖复乳凝胶以0%、15%、30%、45%、60%、75%替代度替代猪背脂,分析其对鸡肉肠持水持油性、乳化稳定性、质构与感官的影响。随着海带多糖浓度的增加,复乳凝胶的持水性和热稳定性增加(P<0.05),当添加量大于1.00%时,硬度、粘聚性、咀嚼性显著降低(P<0.05)。随着复乳凝胶替代猪背脂比例增大,鸡肉肠的持油性、乳化稳定性、硬度和咀嚼性显著提高(P<0.05),L*值、b*值逐渐增大,a*值逐渐降低(P<0.05),当替代度为30%时,脂肪含量为9.29%;替代度为75%时,脂肪含量仅2.68%。感官评定结果显示,当替代度达到60%时,感官评分与对照组相似。由以上结果说明,复乳凝胶可替代鸡肉肠中60%的猪背脂,且保证了产品性质和质量。     

L-精氨酸与迷迭香提取物联合处理对低钠低脂乳化香肠品质的影响

研究不同添加量（0.05%、0.10%、0.15%和0.20%）迷迭香提取物（rosemary extract,RE）与0.6%L-精氨酸（L-arginine,Arg）分别对乳化香肠蒸煮损失、色泽、质构、pH值、微观结构、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值、羰基含量和感官品质的影响。结果表明：与空白组相比,单独添加0.6% Arg显著降低乳化香肠蒸煮损失,提高乳化香肠的红度值（a*）、硬度、pH值、整体可接受性,但是增加TBARs值和羰基含量,内部脂肪球更小、更均匀、更规则;在添加0.6% Arg的基础上,添加低含量的RE（0.05%～0.15%）会进一步提高乳化香肠的a*和整体可接受性,延缓TBARs值和羰基含量的增加以及pH值的降低,同时对乳化香肠的蒸煮损失、质构和微观结构没有明显影响;然而,添加高含量（0.20%）的RE会降低乳化香肠的硬度。综合上述各项指标,RE的添加量以0.15%为宜。     

Effect of CMC Molecular Weight on Acid‐Induced Gelation of Heated WPI‐CMC Soluble Complex

Acid‐induced gelation properties of heated whey protein isolate (WPI) and carboxymethylcellulose (CMC) soluble complex were investigated as a function of CMC molecular weight (270, 680, and 750 kDa) and concentrations (0% to 0.125%). Heated WPI‐CMC soluble complex with 6% protein was made by heating biopolymers together at pH 7.0 and 85 °C for 30 min and diluted to 5% protein before acid‐induced gelation. Acid‐induced gel formed from heated WPI‐CMC complexes exhibited increased hardness and decreased water holding capacity with increasing CMC concentrations but gel strength decreased at higher CMC content. The highest gel strength was observed with CMC 750 k at 0.05%. Gels with low CMC concentration showed homogenous microstructure which was independent of CMC molecular weight, while increasing CMC concentration led to microphase separation with higher CMC molecular weight showing more extensive phase separation. When heated WPI‐CMC complexes were prepared at 9% protein the acid gels showed improved gel hardness and water holding capacity, which was supported by the more interconnected protein network with less porosity when compared to complexes heated at 6% protein. It is concluded that protein concentration and biopolymer ratio during complex formation are the major factors affecting gel properties while the effect of CMC molecular weight was less significant.     

添加不同非肉蛋白对乳化肠品质特性的影响

研究添加3种非肉蛋白(蛋清蛋白、乳清蛋白和大豆蛋白)对乳化肠的质构、颜色、感官和微观结构的影响。结果表明：在这3种蛋白中,添加蛋清分离蛋白所获得乳化肠产品的品质好于乳清分离蛋白和大豆分离蛋白;在低脂肠中添加蛋清分离蛋白比在高脂肠中添加时硬度、胶黏性明显增加(P＜0.05);在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶黏性明显增加(P＜0.05)。添加不同的分离蛋白对感官评定影响差异不显著(P＞0.05)。     

磷酸盐和转谷氨酰胺酶对鸡肉肠出品率和硬度的影响

本文主要研究了焦磷酸钠(SPP)、三聚磷酸钠(STP)和六偏磷酸钠(SHMP)对鸡肉肠出品率的影响,并采用L9(34)正交试验设计确定了鸡肉肠中添加复合磷酸盐的最佳配比;通过复合磷酸盐(0.2%、0.3%、0.4%)与转谷氨酰胺酶(0.4%、0.6%、0.8%)析因实验,分析了复合磷酸盐与转谷氨酰胺酶对鸡肉肠质构特性的影响。结果显示,复合磷酸盐的最优配比为STP:SPP:SHMP为4:2:3;复合磷酸盐能显著提高鸡肉肠出品率;转谷氨酰胺酶能显著提高鸡肉肠硬度;二者之间对肉制品出品率及硬度均无显著性交互作用。     

Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

Low-fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low-fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat-reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin-screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high-fat sausages.     

Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate

We investigated effects of meat pH or sodium tripolyphosphate (STPP) on performance of carageenans (kappa, iota or lambda) in low-fat beaker sausage model systems. Adding STPP or using high-pH meat affected performance of the meat batter in similar ways. High-pH meat batters or those containing STPP had lower force values when extruded, lower cooking losses, and were firmer when cooked. The addition of lambda-carrageenan produced the softest texture. Kappa- and iota-carrrageenan improved water retention of low-pH meat batters. After staining, light microscopy revealed different structural effects of the carrageenans.     

谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响

研究谷氨酰胺转胺酶和脂肪酶的复合使用在低温腌制过程中对中式香肠食用品质和质构特性的影响。通过对中式香肠的质构特性、加压损失、颜色的测定,发现谷氨酰胺转胺酶的加入能够提高中式香肠的胶黏强度,并且在一定的条件下还能降低加压损失,提高保水性,而脂肪酶的加入能改善中式香肠的硬度和咀嚼性等特性。当谷氨酰胺转胺酶用量为0.2%,脂肪酶为0.75%时,能显著提高中式香肠制品的硬度、凝聚性、胶凝强度和咀嚼性等质构特性,产品的感官品质比对照组更令人满意。