大豆分离蛋白添加方式对猪肉凝胶特性的影响

大豆分离蛋白是肉制品加工中常用的植物蛋白,能够改善肉制品品质,但添加方式影响肉制品质量。本文研究添加大豆分离蛋白和11S球蛋白变性的大豆分离蛋白乳化猪背膘对猪肉肉糜蒸煮得率、乳化稳定性及猪肉凝胶色差和质构的影响,并应用低场核磁共振技术,研究不同处理猪肉凝胶中水分分布状态和水分迁移特性的异同。与添加大豆分离蛋白相比,添加大豆分离蛋白乳化猪背膘显著提高(P0.05)猪肉肉糜的蒸煮得率和乳化稳定性,提高凝胶的L*-值和b*-值,硬度、弹性、内聚性和咀嚼性等。低场核磁共振结果表明:添加大豆分离蛋白乳化猪背膘的凝胶,T_(2b)和T_(22)弛豫时间较短,说明水分可移动性降低;T_(21)的峰比例增加,而T_(22)的峰比例降低,说明不易流动的水分含量增加,凝胶有较好的保水性。

Effect of Soybean Protein Isolate Addition Method on Gel Properties of Pork

Soy protein isolate (SPI) is commonly used in meat processing to improve the quality of meat products; however, the method of adding SPI can affect meat quality. This work compareed the effects of SPI addition and addition of pork back-fat emulsified with SPI containing denatured 11S globulin, on the cooking yield and emulsion stability of raw pork batter and the color and texture of pork batter gel. In addition, the differences in the water distribution and migration characteristics in the pork batter gel with different treatments were analyzed using low-field nuclear magnetic resonance spectroscopy. Compared with the addition of SPI, adding the pork back-fat emulsified with SPI could significantly increase the cooking yield and emulsion stability of cooked pork batter (p< 0.05), the L*-value and b*- value of pork batter gel, and improve the hardness, springiness, cohesiveness, and chewiness. Low-field nuclear magnetic resonance spectroscopic analysis showed that the gel with addition of the pork back-fat emulsified with SPI had shorter T2b and T22 relaxation times, an increasing peak ratio of T21, and a decreasing peak ratio of T22, indicating an increased amount of bound water and a good water-holding capacity of the gel.