蛋白添加剂增强肉制品凝胶性研究进展

摘要/Abstract

摘要： 凝胶性作为肉类食品的重要特性之一，是影响肉制品外观、风味、质构的重要因素，增强肉制品的凝胶性对于改善肉制品的工艺和品质具有重要意义。肉制品加工中蛋白质形成聚集体的含量、结构、聚集速率等都会影响肉制品的凝胶性，而蛋白质添加剂可在一定程度上替代肌原纤维蛋白的凝胶和乳化作用，优化产品的感官和营养特性，并降低成本，成为肉制品研发和工艺优化的研究热点。本文对肌原纤维蛋白凝胶形成机理的研究进行汇总，并综述了目前主要的蛋白添加剂的性质和应用，以及蛋白添加剂与多糖胶体、酶制剂、磷酸盐进行复配增强肉制品凝胶性的研究进展，为凝胶肉制品的提质增效提供参考。

关键词: 肉制品, 凝胶性, 蛋白添加剂, 复配, 凝胶机理

Abstract: Gelation is a crucial attribute of meat that significantly influences the visual appeal, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in enhancing the overall production process and quality. The gelation of meat products is influenced by the composition, arrangement, and rate of protein aggregation during meat processing. Protein additives have the potential to partially substitute the gelation and emulsification properties of myofibrillar proteins, leading to cost reduction. In conjunction with high-pressure processing and other methodologies, these techniques have the potential to enhance the sensory and nutritional attributes of meat products, rendering them a prominent area of investigation for the advancement and refinement of meat product development. This paper summarizes the research on the mechanism of myofibrillar protein gel formation and reviews the properties and applications of the major protein additives currently available, as well as the progress of research on the compounding of protein additives with polysaccharide colloids, enzymes, and phosphates to enhance the gelation of meat products. This article may serve as a valuable reference for enhancing the quality and efficiency of gel meat products.

Key words: meat products, gel property, protein additive, compounding, gel mechanism

中图分类号:

TS201.1

李志杰闫睿思汪秀娟蔡天赐胡中海甄宗圆. 蛋白添加剂增强肉制品凝胶性研究进展[J]. 食品科学, 2024, 45(7): 0-0.

Zong-Yuan Zhen. Research progress of protein additives in enhancing gel properties of meat products[J]. FOOD SCIENCE, 2024, 45(7): 0-0.

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