脂肪蛋白比对肉糜特性的影响

为研究脂肪蛋白比对肉糜特性的影响，分别测定肉糜的乳化稳定性、颜色、pH 值、质构特性、流变特性和微观结构等指标。结果表明：脂肪蛋白比较大(29:13)的肉糜加热后游离出的液体质量百分比和脂肪质量百分比均显著大于脂肪蛋白比小(9:12)和中间水平(18:12)处理组(P ＜ 0.05)；随着脂肪蛋白比增大，肉糜凝胶亮度值(L*)值显著增加(P ＜ 0.05)，而红度值(a*)和黄度值(b*)均显著降低(P ＜ 0.05)；脂肪蛋白比大的肉糜的凝胶硬度显著大于脂肪蛋白比小和中间水平处理组(P ＜ 0.05)，但弹性值却显著小于后两种处理组(P ＜ 0.05)；脂肪蛋白比中间水平的凝胶胶黏性和咀嚼性最大，脂肪蛋白比小的次之，脂肪蛋白比大的最差；脂肪蛋白比小，肉糜体系储能模量(G')值小，脂肪蛋白比大，G' 值大；脂肪蛋白比小和中间水平的凝胶结构致密、完整，网孔小而均匀，而脂肪蛋白比大的凝胶结构疏松、不完整，出现不少残留蛋白膜。因而，中等脂肪蛋白比(18:12)能够形成乳化性能好的肉糜。

Effect of Fat/Protein Ratio on Meat Batter Properties

To study the effect of fat/protein (FP) ratio on the emulsion stability, color, pH, texture property, rheological property and microstructure of meat batters. The results showed that the percentages of the total expressible fluid and fat loss in high FP (29:13) treatment were significantly higher than those of the middle FP (18:12) and low (9:12) treatments (P＜0.05). With the increase of the FP ratio, the L*- value of the uncooked meat emulsion and its gel increased significantly (P＜0.05), while a*- and b*- values decreased (P＜0.05). So did the gel hardness, but reverse for the springiness (P＜0.05). For chewiness and gumminess of the gels, the middle FP treatment had the highest level and the low FP treatment was in the second place, while the high FP treatment was the last. The meat batter with the low FP ratio had the less storage modulus (G'). Moreover, the gels of the middle and low FP treatments had a more compact, smooth and uniform protein matrix, while the high FP meat gels had coarse protein matrix and protein film residual. Therefore, the middle FP (18:12) ratio could give a good quality of meat batter observed in this study.