大豆素丸和三种肉丸的营养成分与质构特性比较

比较以大豆拉丝蛋白为主要原料、经棕榈油炸制的大豆拉丝蛋白素丸子,与自制猪肉丸子、市售鱼肉和牛肉丸子的营养成分与质构特性,探讨其应用价值。采用国标法检测丸子的营养成分,质构仪检测四种丸子的质地。蛋白质含量从高到低依次为拉丝蛋白丸子39.06 mg N/g、猪肉丸子30.11 mg N/g、牛肉丸子19.91 mg N/g、鱼肉丸子12.79 mg N/g。胆固醇含量从高到低依次为牛肉丸子28.71 mg/100 g、猪肉丸子25.27 mg/100 g、鱼肉丸子14.83 mg/100 g、拉丝蛋白素丸子1.21 mg/100 g。猪肉丸子的脂肪含量显著高于其他三种丸子(p0.05)。大豆拉丝蛋白素丸子的总氨基酸、必需氨基酸、鲜味氨基酸含量最高,分别为15.44±0.59、5.33±0.20、8.89±0.34(g/100g)。四种丸子的不饱和脂肪酸比例很高,占各自总脂肪含量的59%到73%。大豆拉丝蛋白素丸子的弹性、回复性最好,分别为96.84%±1.43%、52.77%±0.56%。研究表明大豆拉丝蛋白素丸子的蛋白质含量高、胆固醇低、氨基酸含量高、有丰富的不饱和脂肪酸、营养价值高、口感佳,可以作为传统肉丸的替代品。

Comparison of Nutrient Composition and Texture Properties Between Soy Protein Ball and Three Meatballs

Nutrient composition and texture properties were detected in three meatballs and DSP (drawing soy protein) ball fried in palm oil to evaluate its application value. National standard methods were used to analyze nutrient composition. Texture of four types of balls were analyzed by a food texture analyzer. The protein content was as follow: DSP ball 39.06 mg N/g > pork meatball 30.11 mg N/g > beef meatball 19.9 mg N/g > fish meatball 12.79 mg N/g. The cholesterol content was as follow: beef meatball 28.71 mg/100 g > pork meatball 25.27 mg/100 g > fish meatball 14.83 mg/100 g > DSP balll 1.21 mg/100 g. The fat content of pork meatball was significantly higher than the other three samples (p<0.05). The maximum of total amino acid, essential amino acid and umami amino acid content were found in the DSP ball and were 15.44±0.59, 5.33±0.20, 8.89±0.34 (g/100 g), respectively. The four types of meatballs had a high proportion of unsaturated fatty acids, accounting for 59% to 73% of their total fat content. The maximum of springiness and resilience were obtained in DSP ball , which were 96.84%±1.43% and 52.77%±0.56%, respectively. Results showed that DSP ball had high protein content, low cholesterol, rich unsaturated fatty acids, high nutritional value and good taste. It can be used as a substitute for traditional meatballs.