KCl和MgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响  

Effect of Partially Substituting NaCl with KCl or MgCl_2 on Emulsion Gel Properties of Pork Myofibrillar Protein

作　　者：魏朝贵[1] 吴菊清[1] 邵俊花[2] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095 [2]渤海大学食品科学研究院,辽宁锦州121013

出　　处：《食品科学》2014年第5期89-95,共7页Food Science

基　　金：江苏省科技成果转化专项(BA2009007);国家自然科学基金面上项目(31371795);"十二五"农村领域国家科技计划项目(2012BAD28B01-04);"十二五"国家科技支撑计划项目(2012BAD28B03)

摘　　要：研究KCl和MgCl2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响,以期找到在保证乳化型肉制品产品良好品质条件下降低食盐含量的方法。结果表明,对比低钠组,KCl部分替代NaCl后显著增加肌原纤维蛋白溶解度、黏度、乳化稳定性和乳化能力,改善乳化凝胶的黏弹性,降低乳化凝胶汁液流失,提高产品出品率。而MgCl2部分替代NaCl对肌原纤维蛋白在降低食盐含量后产生的乳化特性劣变没有明显改善,但能提高肌原纤维蛋白乳化凝胶的黏弹性并降低汁液流失。The aim of this study was to find a method to reduce the salt content of emulsion-type meat products while main- taining good quality. The emulsifying properties and emulsion gel properties of pork myofibrillar protein prepared with either KCl or MgCl2 as partial substitutes for NaCl were evaluted. The results showed that in comparison with the low-NaCl group （0.4 mol/L）, adding KCl significantly enhanced the solubility, viscosity, emulsion stability and emulsifying capacity of myofibrillar protein, improved the viscoelasticity and reduced the juice loss of the emulsion gels. The solubility, viscosity, emulsion stability, and emulsifying ability of myofibrillar protein with reduced NaCl content were not obviously improved by partially replacing NaCl with MgCl2; however, adding MgCl2 improved the viscoelasticity and reduced the juice loss of the emulsion gels.

关 键 词：肌原纤维蛋白 乳化特性 乳化凝胶性质 食盐替代 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]