燕麦麸添加量对燕麦麸猪肉丸品质的影响

为采用燕麦麸糊替代猪肉丸中部分脂肪以开发最佳的低脂肉丸，本实验对不同燕麦麸添加量对传统猪肉丸的感官品质、色泽、质构、基本成分、风味物质及氧化程度的影响进行研究，从而为低脂燕麦麸猪肉丸的开发提供可行性建议。结果表明：当燕麦麸添加量为3.09%时，燕麦麸猪肉丸感官总评最高。随燕麦麸添加量增加，燕麦麸猪肉丸硬度、咀嚼性显著降低；亮度逐渐减小，红度与黄度增加；脂肪含量显著减少，粗纤维、蛋白质、水分含量增加。根据电子鼻及气相色谱-质谱分析发现，5 组样品的风味差异明显且脂肪氧化产物的含量降低；高效液相色谱分析显示，燕麦麸猪肉丸核苷酸含量并无显著差异，而氨基酸总量显著下降；过氧化值逐渐降低，但硫代巴比妥酸值却增加。综上，燕麦麸添加量对产品各方面的品质具有不同影响，因此，选择适当的燕麦麸添加量（3.09%）能保证燕麦麸猪肉丸综合品质最佳。

Effect of Oat Bran Addition on the Quality of Pork Meatballs

In order to develop low-fat meatballs with fat replacement by oat bran, this investigation studied the influence ofadding different amounts of oat bran to traditional pork meatballs on sensory quality, color, texture, proximate composition(moisture, fat, crude protein and crude fiber), flavor (volatile and non-volatile flavor compounds) and oxidation (peroxidevalue (POV) and thiobarbituric acid (TBA) values). The results showed that the samples with 3.09% (relative to thetotal mass of meatballs) oat bran added gained the highest sensory score. With the increase of oat bran, the hardness andchewiness of pork meatballs reduced significantly; brightness decreased gradually, and redness and yellowness increased;fat content decreased significantly, crude fiber and protein content increased apparently, and moisture content increasedslightly. According to the electronic nose and gas chromatography-mass spectrometry analysis, the flavor of five sampleswith different amounts of oat bran added could be distinguished significantly and they showed a decrease in fat oxidationproducts. The high performance liquid chromatography analysis indicated that the addition of oat bran had no evident effecton nucleotide content, but led to a significant decrease in total amino acid content, a decrease in POV and an increase inTBA value. Overall, the above findings demonstrated that oat bran addition had a large effect on the product quality of porkmeatballs and it could ensure the best overall quality of pork meatballs when used at the appropriate concentration (3.09%).