儿茶素/大豆分离蛋白复合物对猪肉肠品质的影响  

Effect of Catechin and Soybean Protein Isolate Compound on the Quality of Pork Sausage

作　　者：石长波[1] 姚恒喆 袁惠萍 孙昕萌 赵钜阳 SHI Chang-bo;YAO Heng-zhe;YUAN Hui-ping;SUN Xin-meng;ZHAO Ju-yang(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150030,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,哈尔滨150030

出　　处：《中国调味品》2021年第5期60-65,共6页China Condiment

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020213);哈尔滨商业大学校级“青年创新人才”支持计划项目(2019CX23);哈尔滨商业大学博士科研启动项目(2019DS060)。

摘　　要：儿茶素作为常见的酚类物质可与大豆分离蛋白相互作用形成相应的复合物。实验分析了功能性质不同的复合物及不同含量儿茶素对猪肉肠贮存0,1,3,5,7 d过程中质构特性、色泽、水分含量、保水性及感官等品质的影响。结果显示:复合物及儿茶素均具有维持猪肉肠色泽、弹性及水分含量的作用,且复合物的加入使肉肠的L*值降低,肉肠偏于肉色,更易被接受,此外,含有凝胶型复合物的猪肉肠硬度值更高,保水性更好。As a common phenolic substance,catechin can interact with soybean protein isolate to form corresponding compound.The effects of different functional compounds and different content of catechins on the texture properties,color,water content,water retention and sensory quality of pork sausage during storage for 0,1,3,5,7 days are analyzed.The results show that both compound and catechin could maintain the color,elasticity and water content of pork sausage,and the addition of compound could reduce the L*value of pork sausage,make the color of pork sausage tend to the meat color,which is more acceptable.In addition,the hardness value of pork sausage containing gelatinous compound is higher and its water retention is better.

关 键 词：儿茶素 大豆分离蛋白 复合物 猪肉肠 品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]