超声波协同冷冻保护剂对速冻饺子馅持水性及质构的影响

为降低速冻饺子馅在冻藏过程中产生的品质劣变,本文研究了超声波协同复合配方冷冻保护剂(抗冻蛋白复合配方:0.3%抗冻蛋白、5%海藻糖、0.05%茶多酚和0.03%V_C;大豆分离蛋白复合配方:6%大豆分离蛋白、0.4%卡拉胶、0.05%茶多酚和0.03% V_C;黄原胶复合配方:0.2%黄原胶、0.4%卡拉胶、0.05%茶多酚和0.03% V_C)对速冻饺子馅抗冻性能的改善作用。研究发现,在冻藏90 d后,与仅添加抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方冷冻保护剂的肉馅相比,超声波协同处理60 min后的肉馅解冻损失率分别降低了58.3%、63.0%和52.0%,蒸煮损失率分别降低了18.5%、67.6%和32.6%。超声波协同抗冻蛋白复合配方和大豆分离蛋白复合配方处理60 min后,肉馅的硬度和弹性提高、咀嚼性和粘聚性增加,质构特性得到改善,但是超声波协同黄原胶复合配方组对肉馅的质构特性有不利影响。超声波协同抗冻蛋白复合配方、大豆分离蛋白复合配方和黄原胶复合配方处理60 min组比仅添加复合配方组的硫代巴比妥酸(TBARS)值分别降低了17.2%、24.0%和33.3%。超声波处理能显著(P<0.05)提高复合配方冷冻保护剂对速冻饺子馅持水性的改善效果,增强复合配方冷冻保护剂对饺子肉馅脂肪氧化的抑制作用,且在一定程度上改善速冻饺子肉馅的质构性能。

Effect of Ultrasonic Synergistic Cryoprotectant on Water Retention and Texture of Quick-frozen Dumplings Stuffing

In order to reduce the quality deterioration of frozen dumplings during the frozen storage process,the effect of ultrasonic synergistic composite formula cryoprotectant(Antifreeze protein composite formula:0.3% antifreeze protein,5% trehalose,0.05% tea polyphenol and 0.03% V_C;Soy protein isolate composite formula:6% soy protein isolate,0.4% carrageenan,0.05% tea polyphenol and 0.03% V_C;Xanthan gum composite formula:0.2% xanthan gum,0.4% carrageenan,0.05% tea polyphenol and 0.03% V_C)on the antifreeze performance of quick-frozen dumplings stuffing was studied. The results showed that,after 90 days of frozen storage,the thawing loss rates of meat stuffing with ultrasonic synergistic treatment for 60 minutes were reduced respectively by 58.3%,63.0%,and 52.0% than the meat stuffing mixture treatment with only the antifreeze protein,the soy protein isolate,and the xanthan gum compound formula. The cooking loss rates of meat stuffing with ultrasonic synergistic treatment for 60 min were reduced respectively by 18.5%,67.6%,and 32.6%. After ultrasonic synergistic antifreeze protein compound formula and soy protein isolate compound formula treatment for 60 min,the hardness,elasticity,chewiness and cohesiveness of the meat stuffing were increased,the texture characteristics of the meat stuffing were improved. However,the ultrasonic synergistic xanthan gum compound formula group had an adverse effect on the texture characteristics of the meat stuffing. The thiobarbituric acid(TBARS)values of meat stuffing with ultrasonic synergistic treatment for 60 min were decreased respectively by 17.2%,24.0%,and 33.3% than with only the antifreeze protein,the soy protein isolate,and the xanthan gum compound formula. Ultrasonic treatment could significantly improve(P<0.05)the effect of the composite formula cryoprotectant on the water retention of quick-frozen dumplings stuffing and enhance the inhibitory effect of the compound formula cryoprotectant on the fat oxidation of meat stuffing. Further,the ultrasonic treatment improved the texture properties of the frozen dumplings stuffing.