添加非肉蛋白对菜籽油替代肥膘猪肉糜品质的影响

以菜籽油代替猪肉糜传统配方中的背膘，再分别添加大豆分离蛋白（soya protein isolate，SPI）、豌豆蛋白（pea protein，PP）和乳清分离蛋白（whey protein isolate，WPI）替代1.5%肉蛋白，研究不同蛋白质含量（12%、14%）下3 种非肉蛋白对猪肉糜脂肪损失及品质变化的影响。结果表明：在3 种非肉蛋白中，PP的乳化能力最差（48.78 m2/g），SPI乳化能力最好（59.65 m2/g）；与全肉对照组相比，所有非肉蛋白处理组的蒸煮损失率均较低，当蛋白质含量从12%提高到14%时，添加非肉蛋白组的蒸煮损失率均增加；在12%和14%蛋白质含量下，添加SPI后猪肉糜的乳化特性有所提升，并更加稳定；质构分析结果表明，蛋白质含量的提高增加了猪肉糜硬度、黏聚性和胶着度，WPI组硬度最高，PP组硬度最低，表明非肉蛋白对质构的改性作用很强；与全肉对照组相比，添加非肉蛋白会导致产品的亮度值升高，红度值降低；此外，添加WPI制备的猪肉糜乳脂层蛋白质含量最低。

Effect of Non-Meat Protein on the Quality of Pork Mince with Rapeseed Oil as a Fat Substitute

In this study, rapeseed oil was used to replace back fat in traditional pork mince, and soy protein isolate (SPI), pea protein (PP) and whey protein isolate (WPI) were individually added to replace 1.5% lean meat. The effects of these three non-meat proteins on the fat loss and quality changes of two formulations with different protein levels (12% and 14%) were compared. The results showed that among the three non-meat proteins, PP had the worst emulsification ability (48.78 m2/g), and SPI had the best emulsification ability (59.65 m2/g). Compared with the control group with 100% lean meat, all the non-meat protein treatment groups had lower cooking losses. When the protein level increased from 12% to 14%, the cooking loss of the non-meat protein groups increased. At either protein level, adding SPI improved the emulsification characteristics and stability of mince. The results of texture analysis showed that the increase in protein levels increased the hardness, cohesiveness and adhesiveness. Addition of WPI and PP resulted in the highest and lowest hardness, respectively, indicating that the non-meat proteins has a strong effect on texture modification. Compared with the control group, addition of the non-meat proteins increased the L* value of the product and decrease the a* value. In addition, the mince prepared with WPI had the lowest protein content in the emulsified fat layer.