再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响

doi:10.7506/spkx1002-6630-20180314-182

食品科学 ›› 2019, Vol. 40 ›› Issue (10): 15-20.doi: 10.7506/spkx1002-6630-20180314-182

再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响

赵尹毓，田筱娜，周光宏，张万刚*

南京农业大学食品科技学院，江苏省肉类生产与加工质量安全控制协同创新中心，肉品加工与质量控制教育部重点实验室，江苏南京 210095

出版日期:2019-05-25 发布日期:2019-05-31
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400700；2016YFD0400703；2018YFD0400101）；国家生猪产业技术体系建设专项（CARS-35）；肉类食品质量安全控制及营养学创新引智基地（“111基地”）项目（B14023）

Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages

ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang*

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2019-05-25 Published:2019-05-31

摘要/Abstract

摘要： 利用再生纤维素（regenerated cellulose，RC）-乳清分离蛋白（whey protein isolate，WPI）乳化液替代乳化肠中0%、33%、66%和100%的猪背膘，研究RC乳化液对乳化肠化学组成、颜色、蒸煮损失、质构、脂肪酸组成、脂肪氧化以及肉糜动态储存模量（G’）的影响。结果表明：随着RC-WPI乳化液含量的增加，乳化肠中脂肪含量和脂肪氧化程度显著降低（P＜0.05），亮度值显著提高（P＜0.05）；与对照组（C）相比，替代66%（T2）组蒸煮损失显著降低（P＜0.05）；添加乳化液肉糜的动态G’高于对照组，替代33%（T1）和66%（T2）的猪背膘时，乳化肠的硬度、弹性和咀嚼性显著高于对照组（P＜0.05）；随着替代比例的增加单不饱和脂肪酸含量显著提高，饱和脂肪酸含量显著降低（P＜0.05）。结果表明，RC-WPI橄榄油乳化液替代66%猪背膘时，可以提高乳化肠品质并且改善脂肪酸组成。

关键词: 再生纤维素, 乳清分离蛋白, 乳化液, 低脂乳化肠, 脂肪酸

Abstract: The purpose of this study was to investigate the effects of regenerated cellulose (RC)-whey protein isolate (WPI) emulsion used as pork back fat replacer (0%, 33%, 66% and 100%) on the proximate composition, color, cooking loss, texture, fatty acid profile, lipid oxidation and dynamic storage modulus (G’) of low-fat emulsified sausages. The results indicated that the emulsified sausages showed a significant reduction in fat content and lipid oxidation (P < 0.05) and a significant increase in lightness (P < 0.05) with increasing percentage of RC-WPI emulsion. The 66% emulsion (T2) group showed a significant reduction in cooking loss (P < 0.05). Dynamic storage modulus (G’) was higher for samples with RCWPI emulsion compared to the control (C). The hardness, springiness and chewiness of the emulsified sausages with 33% (T1) and 66% (T2) emulsion were significantly higher than those of the control (C) (P < 0.05). Emulsified sausages showed a significant increase in polyunsaturated fatty acid content and a significant decrease in saturated fatty acid content with increasing proportion of pork fat replacement by the emulsion (P < 0.05). In conclusion, olive oil emulsion stabilized by RC and WPI as a substitute for pork back fat could effectively improve the quality and fatty acid profile of emulsified sausages.

Key words: regenerated cellulose, whey protein isolate, emulsion, low-fat emulsified sausage, fatty acid

中图分类号:

TS251.5.1

赵尹毓，田筱娜，周光宏，张万刚. 再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响[J]. 食品科学, 2019, 40(10): 15-20.

ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang. Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages[J]. FOOD SCIENCE, 2019, 40(10): 15-20.

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再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响

Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages

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