[1]高雪琴,胡力,付丽等.大豆油预乳化液对低动物脂肪肉糜凝胶改性的影响[J].中国调味品,2021,46(4):55-60.
 Effect of pre-emulsification of soybean oil on gel stability of minced meat with low animal fat[J].CHINA CONDIMENT,2021,46(4):55-60.
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大豆油预乳化液对低动物脂肪肉糜凝胶改性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
55-60
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effect of pre-emulsification of soybean oil on gel stability of minced meat with low animal fat
作者:
高雪琴胡力付丽等
文献标志码:
A
摘要:
大豆油预乳化液作为动物脂肪替代品,可改善低动物脂肪肉糜类产品的品质。本实验以大豆油、大豆分离蛋白和卡拉胶等为原料制备预乳化液,用以部分代替动物脂肪,研究其对肉糜凝胶蒸煮损失。在单因素的基础上,进行Box-Behnken 响应面法试验优化设计,得到最优的大豆油预乳化配方为:大豆油24.8%,大豆分离蛋白2.6%,水15.5%,此时肉糜热凝胶过程中蒸煮损失为5.64%;与对照组相比,实验组肉糜凝胶硬度和弹性明显增加,蒸煮损失明显减小,而色差分析值除b*值发生明显变化外,L*和a*无明显差异;采用扫描电镜对肉糜凝胶进行分析得知,与对照组相比,大豆油预乳化液对肉糜凝胶微观结构具有较好的改善作用。由此可知,通过合理优化大豆油预乳化液的配比可明显提升低动物脂肪肉糜凝胶的品质。
Abstract:
As a substitute for animal fat, soybean oil pre-emulsion can improve the quality of low animal fat minced meat products. In this experiment, soybean oil, soybean protein isolate and carrageenan were used as raw materials to prepare preemulsion, which was used to partially replace animal fat to study the cooking loss of minced meat gel. On the basis of single factor, the optimization design of Box-Behnken response surface method was carried out, and the optimal pre-emulsified formula of soybean oil was obtained as follows: 24.8% of soybean oil, 2.6% of soybean protein isolate and 15.5% of water, and the cooking loss in the process of minced meat thermal gel was 5.64%. Compared with the control group, the hardness and elasticity of minced meat gel in the experimental group increased significantly, and the cooking loss decreased significantly, but there was no significant difference in L* and a* except for b *. The microstructure of minced meat gel was analyzed by scanning electron microscope. Compared with the control group, soybean oil pre-emulsion has a better effect on improving the microstructure of minced meat gel. It can be concluded that the quality of low animal fat minced meat gel can be significantly improved by reasonably optimizing the ratio of soybean oil pre-emulsion.
更新日期/Last Update: 2021-04-09