黑豆蛋白脂肪模拟物在肉饼中的应用  

Application of Fat Simulants of Black Bean Protein in Meat Patties

作　　者：李玉娥[1] 张荣荣 马玲[1] LI Yu-e;ZHANG Rong-rong;MA Ling(School of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030800,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030800

出　　处：《中国调味品》2022年第9期95-100,共6页China Condiment

基　　金：山西省重点研发计划项目(201903D221035)。

摘　　要：为加深杂粮资源的综合开发利用,降低肉制品的生产成本,加深功能性肉制品的开发,该研究以富含膳食纤维的黑豆为原料,提取其蛋白并使用物理方法制备改性的蛋白脂肪模拟物。科学研发加入植物蛋白的低脂肉饼,与全脂肉饼进行对照,并探究其在贮藏中及熟制后的品质变化。研究内容如下:将黑豆蛋白脂肪模拟物添加到猪肉饼中制作低脂肉饼,将低脂肉饼进行冰温贮藏,在第0,7,14,21,28天测定其水分活度、pH值、TBARS值、TVB-N值、亚硝酸盐含量、菌落总数、肌原纤维蛋白含量,并对其进行熟制后将其与全脂肉饼进行比较,测定色差、质构等指标,并请专业试验员进行感官评分。其结果为:低脂肉饼的汁液流失率显著低于全脂肉饼,pH值、菌落总数与全脂肉饼相差不大。TBARS值、TVB-N值的升高趋势低于全脂肉饼;煎制后的低脂肉饼色泽红度较高,亮度和黄度较低。质构中的硬度较高,弹性和咀嚼性较低。专业人员感官评分中,低脂肉饼的口感、滋味及总分这3项得分均高于全脂肉饼,说明加入黑豆改性蛋白的低脂肉饼品质无明显不足,能较好地被食用者接受,且其贮藏特性优于全脂肉饼。To deepen the comprehensive development and utilization of miscellaneous grain resources,reduce the production cost of meat products,and deepen the development of functional meat products,in this study,with black bean rich in dietary fiber as the raw material,its protein is extracted and modified protein fat simulants are prepared using physical methods.Low-fat meat patties with vegetable protein are developed scientifically,and are compared with full-fat meat patties.The quality changes in storage and after cooking are investigated.The research content is as follows:fat simulants of black bean protein are added into pork patties to make low-fat meat patties.The low-fat meat patties are stored at ice temperature,and their water activity,pH values,TBARS values,TVB-N values,nitrite content,total number of bacterial colonies and myofibrillar protein content are measured on the 0th,7th,14th,21st and 28th day.The meat patties are cooked and then compared with full-fat meat patties to determine color difference,texture and other indicators.Professional testers are asked to conduct sensory scoring.The results are as follows:the juice loss rate of low-fat meat patties is significantly lower than that of full-fat meat patties,and there is no significant difference in the pH values and total number of bacterial colonies.The increasing tendency of TBARS values and TVB-N values is lower than that of full-fat meat patties;the color of low-fat meat patties after frying is higher in redness and lower in brightness and yellowness.Hardness in texture is higher and elasticity and chewiness are lower.In the sensory scores of professionals,the scores of taste,flavor and total score of low-fat meat patties are higher than those of full-fat meat patties,indicating that the low-fat meat patties with modified black bean protein have no significant deficiencies in quality and can be well accepted by consumers.Also,the storage characteristics are better than those of full-fat meat patties.

关 键 词：杂粮蛋白 改性 脂肪模拟物 肉饼 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]