食品科学 ›› 2011, Vol. 32 ›› Issue (7 ): 145-150.doi: 10.7506/spkx1002-6630-201107032

• 基础研究 • 上一篇    下一篇

添加不同非肉蛋白对乳化肠品质特性的影响

孔保华,刘迪迪,刘 骞,夏秀芳,张宏伟   

  1. 东北农业大学食品学院
  • 收稿日期:2010-08-03 修回日期:2011-03-02 出版日期:2011-04-15 发布日期:2011-03-30
  • 通讯作者: 孔保华 E-mail:kongbh@163.com
  • 基金资助:
    黑龙江省杰出青年基金项目(JC200702);国家公益性行业(农业)科研专项(200903012-02)

Influence of Non-meat Proteins on Quality Characteristics of Emulsion-type Sausage

KONG Bao-hua,LIU Di-di,LIU Qian,XIA Xiu-fang,ZHANG Hong-wei   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Received:2010-08-03 Revised:2011-03-02 Online:2011-04-15 Published:2011-03-30
  • Contact: KONG Bao-hua E-mail:kongbh@163.com

摘要: 研究添加3种非肉蛋白(蛋清蛋白、乳清蛋白和大豆蛋白)对乳化肠的质构、颜色、感官和微观结构的影响。结果表明:在这3种蛋白中,添加蛋清分离蛋白所获得乳化肠产品的品质好于乳清分离蛋白和大豆分离蛋白;在低脂肠中添加蛋清分离蛋白比在高脂肠中添加时硬度、胶黏性明显增加(P<0.05);在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶黏性明显增加(P<0.05)。添加不同的分离蛋白对感官评定影响差异不显著(P>0.05)。

关键词: 乳化肠, 非肉蛋白, 品质特性

Abstract: The effects of respective additions of the three kinds of non-meat proteins white protein isolate (EPI), whey protein isolate (WPI) and soy protein isolate (SPI) during chopping on the quality characteristics of emulsion-type sausage were investigated. The texture profile analysis (TPA), color, sensory characteristics and microstructure structure of three kinds of processed sausages were measured. The results showed that EPI had better improving effect than WPI and SPI on the quality characteristics of emulsion-type sausage. The quality of sausage was also affected by fat content, and EPI had more significant enhancing effect on hardness and gumminess in the low-fat emulsion-type sausage than that in the high-fat sausage (P<0.05). The three kinds of protein isolates, however, had no significant effect on sensory quality (P>0.05). In conclusion, non-meat protein could improve the quality of emulsification-type meat products.

Key words: emulsion-type sausage, non-meat proteins, quality properties

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