植物蛋白肉产品品质评价及过敏原分析  

Quality Evaluation and Allergen Analysis of Plant-based Meat

作　　者：佟宗航 李亚敏[1] 高昂 谢赫然 高子凡 邢竹青 TONG Zonghang;LI Yamin;GAO Ang;XIE Heran;GAO Zifan;XING Zhuqing(College of Health Science and Engineering,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)

机构地区：[1]天津中医药大学健康科学与工程学院,天津301617

出　　处：《食品工业科技》2022年第4期387-395,共9页Science and Technology of Food Industry

基　　金：天津市合成生物技术创新能力提升行动项目(TSBICIP-KJGG-004-14);天津市高等学校科技发展基金计划项目(2018KJ032);天津市“131”创新型人才培养工程项目(YL19020238)。

摘　　要：为考察不同类别、不同品牌植物蛋白肉的品质,对市售18种植物蛋白肉产品进行感官评价及仪器检测,并对感官评价结果与仪器分析结果进行关联性分析,进一步探讨了过敏原的存在风险。通过外观、风味、口感等方面的指标可对植物蛋白鸡块、牛肉饼、肉馅品类有效评价产品像真性。全质构分析(TPA)参数中的咀嚼性和剪切力可以有效地评价感官指标,植物蛋白肉的内聚性、咀嚼性(仪器)、剪切力结果,可预测样品感官软硬度、汁水性、紧实感、颗粒感、纤维感、弹性(感官)的变化。植物蛋白肉鸡块和牛肉饼不同产品烹饪前色度a^(*)值存在显著性差异(P<0.05),不同品牌肉馅的色度L^(*)值相对于a^(*)值和b^(*)值差异较小。不同品牌植物蛋白鸡块的烹饪损失率差异较显著(P<0.05)。植物蛋白肉产品中,含有胰蛋白酶抑制剂(STI)的产品占所测样品的57.14%,含有β-伴大豆球蛋白的产品占所测样品的64.29%,含有大豆球蛋白的产品占所测样品的57.14%,含有麸质的产品占所测样品的85.71%。本试验将市售不同品牌的植物蛋白肉进行对比,为建立植物蛋白肉产品品质评价指标和潜在过敏原风险评估提供理论参考。In order to examine the quality of different types and different brands of plant-based meat,sensory evaluation and instrument testing were performed on 18 commercially available plant-based meat products,and the correlation analysis between the sensory evaluation results and the instrumental analysis results was carried out,and instrumental analysis results were analyzed to further explore the risk of allergens.The appearance,flavor and taste of the indicators could effectively evaluate the authenticity of the plant-based chicken nuggets,plant-based beef patties,and plant-based meat filling categories.The chewiness and shear force in the texture profile analysis(TPA)parameters could effectively evaluate the sensory indicators.The cohesiveness,chewiness(instrument)and shear force results of the plant-based meat could be used to predict the sensory softness,hardness,juiciness,firmness,graininess,fiber,elasticity(sensory)changes of the samples.There were significant differences in the color a^(*)value of different types of plant-based chicken nuggets and plantbased beef patties before cooking(P<0.05),and the color L^(*)value of different brands of plant-based meat filling before cooking was less different than a^(*)and b^(*)values.There were significant differences in the cooking loss rate of different brands of plant-based chicken nuggets(P<0.05).Among different brands of plant-based meat products,products containing soybean trypsi inhibutor(STI)accounted for 57.14%of the tested samples,products containingβ-conglycinin accounted for 64.29%of the tested samples,products containing glycinin accounted for 57.14%of the tested samples,and products containing gluten accounted for 85.71%of the tested samples.This experiment compared the different brands of plantbased meat on the market,and would provide atheoretical reference for the establishment of evaluation indicators for plantbased meat products and potential allergen risk assessment.

关 键 词：植物蛋白肉 质构特性 感官评价 关联分析 过敏原分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]