真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响

doi:10.7506/spkx1002-6630-20190903-030

食品科学 ›› 2020, Vol. 41 ›› Issue (19): 105-110.doi: 10.7506/spkx1002-6630-20190903-030

真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响

张艳艳，王文涛，张中义，柴颖，刘兴丽，王宏伟，张华

（1.郑州轻工业大学食品与生物工程学院，食品生产与安全河南省协同创新中心，河南省冷链食品质量安全控制重点实验室，河南?郑州 450002；2.郑州科技学院食品科学与工程学院，河南?郑州 450064）

出版日期:2020-10-15 发布日期:2020-10-23
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400604-02）

Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing

ZHANG Yanyan, WANG Wentao, ZHANG Zhongyi, CHAI Ying, LIU Xingli, WANG Hongwei, ZHANG Hua

(1. Henan Collaborative Innovation Center of Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, China)

Online:2020-10-15 Published:2020-10-23

摘要/Abstract

摘要： 本实验研究了真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅水分分布、可冻结水含量及微观结构的影响。结果表明：真空协同大豆分离蛋白复合冷冻保护剂处理60 min对冻藏中肉馅的各项指标改善效果最优，冻藏90 d时，其解冻损失率、硫代巴比妥酸反应物值比未添加大豆分离蛋白复合冷冻保护剂组（对照组）分别降低了61.3%、85.8%，比仅添加大豆分离蛋白复合冷冻保护剂（未处理组）分别降低了39.3%、3.3%；肉馅的硬度、弹性、咀嚼性和黏聚性明显提高；弱结合水相对含量比对照组增加了16.1%，比未处理组增加了2.4%；肉馅的冰晶变小，大部分冰晶长度小于10 μm，减弱了冻藏过程对饺子肉馅组织结构的破坏。真空协同大豆分离蛋白复合冷冻保护剂处理提高了速冻饺子馅的持水性能和质构特性，延缓了脂肪氧化进程，且减轻了冻藏对速冻饺子馅组织结构的破坏程度，提高了速冻饺子馅的品质。

关键词: 肉馅品质；大豆分离蛋白；真空处理；水分分布；微观结构

Abstract: In this paper, the effects of vacuum treatment combined with soybean protein isolate (SPI)-based composite cryoprotectant on the moisture distribution, freezeable water content and microstructure of quick-frozen dumpling stuffing were studied. The results showed that 60 min vacuum treatment combined with the cryoprotectant had the best effect on improving various indicators of meat stuffing during frozen storage. On day 90 of frozen storage, the thawing loss rate and thiobarbituric acid reactive substances (TBARS) value of the combined treatment group decreased by 61.3% and 85.8% compared with those of the control group without any treatment; by only 39.3% and 3.3% compared with those of the single cryoprotectant treatment group, respectively. The combined treatment significantly improved the hardness, elasticity, chewiness and cohesiveness of meat stuffing, and increased the content of weakly bound water of 16.1% and 2.4% compared with the control and single cryoprotectant treatment groups, respectively. The combined treatment reduced the size of ice crystals in frozen meat stuffing, the length of most ice crystals being less than 10 μm in this treatment group, and protected the microstrcuture of meat stuffing from damage during frozen storage. In conclusion, the combined treatment could improve the water-holding capacity and texture of meat stuffing, delay fat oxidation, and protect the microstrcuture of meat stuffing from damage during frozen storage, thereby improving the quality of quick-frozen dumpling stuffing.

Key words: meat stuffing quality; soybean protein isolate; vacuum treatment; moisture distribution; microstructure

中图分类号:

TS201.1

张艳艳，王文涛，张中义，柴颖，刘兴丽，王宏伟，张华. 真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响[J]. 食品科学, 2020, 41(19): 105-110.

ZHANG Yanyan, WANG Wentao, ZHANG Zhongyi, CHAI Ying, LIU Xingli, WANG Hongwei, ZHANG Hua. Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing[J]. FOOD SCIENCE, 2020, 41(19): 105-110.

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真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响

Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing

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