猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响  

Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters

作　　者：朱东阳[1] 康壮丽[1] 何鸿举[1] 胡明明 黄清吉 马汉军[1] 赵改名[3] 徐幸莲[4] 王虎虎[4] ZHU Dongyang;KANG Zhuangli;HE Hongju;HU Mingming;HUANG Qingji;MA Hanjun;ZHAO Gaiming;XU Xinglian;WANG Huhu(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai 201108, China;;College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]马来西亚棕榈油总署大马棕榈油技术研发(上海)有限公司,上海201108 [3]河南农业大学食品科学技术学院,河南郑州450002 [4]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2018年第5期71-75,共5页Food Science

基　　金：河南省科技攻关计划项目(172102410087);马来西亚棕榈油总署基金项目(PORTSIM042/2015);河南省重大科技专项(161100110800);中国博士后科学基金项目(2016M602237)

摘　　要：以质量分数25%和50%猪血浆蛋白乳化棕榈油替代猪背膘,研究其对猪肉糜凝胶特性、流变性、水分分布状态和水分迁移特性的影响。结果表明:添加乳化棕榈油可显著提高猪肉糜凝胶的L*值、b*值、蒸煮得率、硬度和弹性(P<0.05),在替代量为50%时猪肉糜凝胶有最高的L*值、b*值、蒸煮得率、硬度和弹性。在80℃,猪背膘替代量为50%时猪肉糜的G’最高。低场核磁共振结果表明:添加乳化棕榈油猪肉糜凝胶的T_(22)起始弛豫时间较短,T_(21)的峰面积比例增加,而T_(22)的峰面积比例降低,说明水分可移动性降低,不易流动的水分含量增加,猪肉糜凝胶的保水性增强。The effect of substituting pork back-fat(25%and50%)with pre-emulsi?ed palm oil(with porcine plasma protein)on gel characteristics,water distribution and migration characteristics,and rheological property of pork meat batters was investigated.It was shown that addition of pre-emulsi?ed palm oil significantly increased the L*value,b*value,cooking yield,hardness and springiness(P<0.05).The L*value,b*value,cooking yield,hardness and springiness were the highest when the substitution level was50%.The batter with50%substitution had the highest G’value at80℃.The results of low field nuclear magnetic resonance(LF-NMR)indicated that the gel with palm oil emulsion had shorter relaxation time T22and greater T21peak area ratio,but it showed decreased T22peak area ratio,suggesting decreased water mobility and increased immobile water.Consequently,the water-holding capacity was improved.

关 键 词：猪血浆蛋白 棕榈油 猪肉糜 凝胶特性 低场核磁共振 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]