不同种类原料肉对婴幼儿肉泥理化性质和体外消化特性的影响

doi:10.7506/spkx1002-6630-20201008-035

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 105-110.doi: 10.7506/spkx1002-6630-20201008-035

不同种类原料肉对婴幼儿肉泥理化性质和体外消化特性的影响

罗明洋，吴菊清，粘颖群，赵迪，俞莉莉，李春保

（南京农业大学食品科学技术学院，肉品加工与质量控制教育部重点实验室，农业农村部肉品加工重点实验室，江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京 210095）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
国家自然科学基金重点项目（31530054）；科技部万人计划领军人才项目

Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat

LUO Mingyang, WU Juqing, NIAN Yingqun, ZHAO Di, YU Lili, LI Chunbao

(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, 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:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 为研究不同种类原料肉对婴幼儿肉泥的影响，本实验以3 种婴幼儿肉泥（牛肉泥、猪肉泥、鸡肉泥）为研究对象，对其营养成分、流变特性及消化情况的差异性进行分析。结果表明：婴幼儿肉泥是一种高蛋白、低脂肪、高水分食品。不同种类肉泥的营养成分含量存在显著性差异（P＜0.05）。其中牛肉泥蛋白质量分数最高（（11.01±0.53）%），猪肉泥脂肪质量分数最高（（6.19±0.42）%），鸡肉泥水分质量分数最高（（81.15±0.26）%）。流变学分析结果表明，婴幼儿肉泥呈现出剪切稀化特点，具有弹性成分占主体的弱凝胶特征。表观黏度和储能模量（G’）都呈现出牛肉泥＞猪肉泥＞鸡肉泥。经过胃蛋白酶和胰蛋白酶两步消化后，猪肉泥的消化率高于其他两种肉泥，肉泥的粒径分布范围由最初4.3～550.0 μm范围缩小至1.2～118.0 μm。牛肉泥消化后的中值粒径最小，为（8.15±0.94）μm，猪肉泥和鸡肉泥的粒径无显著差异。总体来说，不同种类原料肉加工而成的婴幼儿肉泥在理化性质和体外消化特性方面存在较大差异。

关键词: 婴幼儿肉泥；营养成分；流变性；体外消化率；粒径

Abstract: This study was designed to investigate the effect of different species of raw meat (beef, pork and chicken) on the nutritional composition, rheological properties, and in vitro digestion properties of infant puree. The results showed that infant puree was found to be a high-protein, low-fat and high-moisture food. There were significant differences in the nutritional composition of the three meat purees investigated (P < 0.05). Beef puree had the highest protein content (11.01 ± 0.53)%, pork puree had the highest fat content (6.19 ± 0.42)% and chicken puree had the highest moisture content (81.15 ± 0.26)%. The rheological analysis showed that all products had a shear thinning behavior and weak gel-like properties dominated by elastic components. Their apparent viscosity and storage modulus (G’) showed a decreasing order of beef puree > pork puree > chicken puree. After two-step digestion with pepsin followed by pancreatin, the digestibility of pork puree was higher than that of the other two products and the particle size ranges of the three purees were reduced from 4.3–550.0 μm to 1.2–118.0 μm. After the digestion process, the particle size of beef puree was the smallest, (8.15 ± 0.94) μm, while there was no significant difference in particle size between pork puree and chicken puree. Overall, there were significant differences in physicochemical properties and digestibility among the three meat purees.

Key words: infant meat puree; nutrient; rheological properties; in vitro digestibility; particle size

中图分类号:

TS201.1

罗明洋，吴菊清，粘颖群，赵迪，俞莉莉，李春保. 不同种类原料肉对婴幼儿肉泥理化性质和体外消化特性的影响[J]. 食品科学, 2021, 42(21): 105-110.

LUO Mingyang, WU Juqing, NIAN Yingqun, ZHAO Di, YU Lili, LI Chunbao. Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat[J]. FOOD SCIENCE, 2021, 42(21): 105-110.

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不同种类原料肉对婴幼儿肉泥理化性质和体外消化特性的影响

Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat

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