摘要
将以多糖(魔芋粉、κ-卡拉胶和大麦β-葡聚糖)为基质的脂肪模拟物分别以20%、40%、60%和80%的比例替代猪脂肪用于法兰克福香肠生产中,探讨猪脂肪的不同替代比例对法兰克福香肠品质特性和感官特性的影响。结果表明,随着脂肪模拟物替代比例的增加,香肠的水分含量和碳水化合物含量显著增加(P<0.05),而总脂质含量、蛋白含量、灰分含量、能量值和脂肪卡路里值显著降低(P<0.05)。而且,随着脂肪替代物替代量的增加,香肠的蒸煮损失率、乳化稳定性显著降低(P<0.05),亮度值增加,硬度以及咀嚼性降低。另外,低场核磁结果表明替代脂肪能够显著缩短香肠的弛豫时间(P<0.05),说明其能增强蛋白质网络对水分子的束缚能力。然而,较高的脂肪替代比例(60%和80%)显著降低肉糜在加热终点的储能模量(G′)和损失模量(G′′)(P<0.05),而且降低了法兰克福香肠的总体可接受性。上述研究结果表明,以多糖为基质的脂肪模拟物能够在法兰克福香肠中部分替代猪脂肪,且以40%的替代比例为最佳。
Fat mimetics based on polysaccharides(konjac flour,κ-carrageenan,and barleyβ-glucan)were used in frankfurters production to replace pork fat with 20%,40%,60%and 80%,respectively.In this paper,the influence of different replacement ratios of pork fat on the quality and sensorial characteristics of frankfurters was discussed.The results showed that with the increase in the replacement ratio of fat mimetics,the moisture content and carbohydrate content of sausages increased significantly(P<0.05),while the total lipid content,protein content,ash content,energy value and fat calorie value decreased significantly(P<0.05).Moreover,with the increase in the replacement ratio of fat substitutes,the cooking loss and emulsification stability of frankfurters decreased significantly,and the brightness value increased,hardness and chewiness decreased.In addition,the LF-NMR results showed that replacing fat shorten the relaxation time of frankfurters significantly(P<0.05),indicated that fat replacement was capable of enhancing the binding ability of the protein network to water molecules.However,the higher fat replacement ratio(60%and 80%)reduced the storage modulus(G′)and loss modulus(G′′)of the meat emulsion significantly(P<0.05)at the end of heating,and reduced the overall acceptability of frankfurters(P<0.05).The above research results showed that fat mimetics based on polysaccharides can replace pork fat in frankfurters partially,and the replacement ratio of 40%was the best.
作者
徐敬欣
张帅
常婧瑶
曹传爱
陈佳新
孔保华
夏秀芳
刘骞
XU Jingxin;ZHANG Shuai;CHANG Jingyao;CAO Chuan’ai;CHEN Jiaxin;KONG Baohua;XIA Xiufang;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2021年第9期85-93,共9页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项课题(2019ZX07B03)。
关键词
多糖
法兰克福香肠
脂肪模拟物
替代脂肪
品质特性
polysaccharide
frankfurters
fat mimetics
fat replacement
quality characteristics
