| 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响 |
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| 引用本文： | 曹云刚,李颖,郭安琪,熊幼翎. 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J]. 食品科学, 2021, 42(4): 94-99. DOI: 10.7506/spkx1002-6630-20200106-070 |
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| 作者姓名： | 曹云刚 李颖 郭安琪 熊幼翎 |
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| 作者单位： | （1.陕西科技大学食品与生物工程学院，天然食品高分子研究中心，陕西?西安 710021；2.江南大学食品学院，食品科学与技术国家重点实验室，江苏?无锡 214122；3.肯塔基大学动物与食品科学系，美国?马萨诸塞州?列克星顿 40546） |
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| 基金项目： | USDA National Institute of Food and Agriculture,USA(Hatch project 1005724);国家自然科学基金青年科学基金项目(31801480);陕西省科技厅自然科学基础研究计划项目(2019JQ-397)。 |
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| 摘 要： | 采用柯罗纳油或预乳化后的柯罗纳油取代50％的猪后背脂肪,并添加不同含量的绿茶提取物(100 mg/kg或1000 mg/kg)制作低动物脂肪猪肉香肠.对蒸煮后不同处理香肠的感官特性及脂肪氧化稳定性进行分析.结果表明直接采用植物油部分替代动物脂肪并不影响产品颜色(亮度和红度)、硬度和变形性,显著改善了产品的脂肪氧化稳定性...
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| 关 键 词： | 低脂香肠 色差 蒸煮损失 质构 脂肪氧化 |
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage |
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| CAO Yungang,LI Ying,GUO Anqi,XIONG Youling. Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage[J]. Food Science, 2021, 42(4): 94-99. DOI: 10.7506/spkx1002-6630-20200106-070 |
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| Authors: | CAO Yungang LI Ying GUO Anqi XIONG Youling |
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| Affiliation: | (1. Natural Food Macromolecule Research Center, School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA) |
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| Abstract: | Reduced-fat sausages were manufactured with 50%substitution of pork back-fat by either unpre-emulsified or pre-emulsified commercial canola oil combined with green tea extract(100 and 1000 mg/kg).Textural properties and lipid oxidative stability(expressed as thiobarbituric acid reactive substances value)of cooked products were analyzed.The partial replacement of animal fat with vegetable oil did not compromise the color(lightness and redness),hardness or deformability,and significantly improved oxidative stability(P<0.05).However,the oil substitution aggravated cooking loss and markedly decreased the breaking force.Pre-emulsification alleviated the texture deterioration induced by fat replacement.Addition of green tea extract,independent of dosage,almost completely inhibited lipid oxidation in sausages during storage.However,green tea extract at 1000 mg/kg tended to disrupt the texture properties,although no statistically significant difference(P>0.05)was observed. |
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| Keywords: | reduced-fat sausages color cooking loss texture lipid oxidation |
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