猪皮胶原蛋白肽对猪肉馅品质特性及微观结构的影响  

Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing

作　　者：张肖楠 张永生[1] 颜振敏[1] 何承云[1] 毕继才 叶润宗 ZHANG Xiaonan;ZHANG Yongsheng;YAN Zhenmin;HE Chengyun;BI Jicai;YE Runzong(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2023年第14期67-73,共7页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(222102110149,212102110073)。

摘　　要：为评估猪皮胶原蛋白肽在肉馅类食品中的应用潜力,本试验研究了不同添加量的猪皮胶原蛋白肽(0.5%、1%、2%、4%和6%)对新鲜猪肉馅品质特性、水分分布和微观结构的影响,分别以不添加猪皮胶原蛋白肽的肉馅为空白组以及添加复配改良剂(2%大豆蛋白和0.15%卡拉胶)的肉馅为对照组进行实验。结果表明,当猪皮胶原蛋白肽添加量达到2%以上时,肉馅的蒸煮损失率显著降低(P<0.05),添加量为6%时,与空白组和对照组相比,其蒸煮损失率分别降低了71.1%和43.9%;和空白组相比,当添加量为6%时,其硬度、粘聚性、咀嚼性和弹性分别下降31.0%、19.7%、52.2%和15.3%;添加量为4%时,肉馅鲜嫩多汁,可接受性好。水分分布试验结果表明,猪皮胶原蛋白肽添加量超过4%时,肉馅中不易流动水(T22)的最高出峰时间发生了左移(75.65 ms→65.79 ms),在500倍电镜下观察,添加猪皮胶原蛋白肽的肉馅网络结构更加均匀致密。本试验结果为猪皮胶原蛋白肽在肉馅类食品中的应用提供了科学依据。In order to evaluate the potential application of pigskin collagen peptides(PCP)in fresh pork stuffing products,the effects of PCP content(0.5%,1%,2%,4%and 6%)on the quality characteristics,water distribution and microstructure of fresh pork stuffing were investigated in this study.For comparison,the pork stuffing without PCP and the pork stuffing with a compound modifier(2%soybean protein and 0.15%carrageenan)were used as blank and control,respectively.The results showed that when the PCP content was more than 2%,the cooking loss rate of the sample was significantly reduced(P<0.05).When the PCP content was 6%,compared with the blank and the control,the cooking loss rate was reduced by 71.1%and 43.9%,respectively.Compared with the blank,when the PCP content was 6%,the hardness,cohesiveness,chewiness and elasticity of the sample decreased by 31.0%,19.7%,52.2%and 15.3%,respectively.The pork stuffing developed at the PCP content of 4%was fresh and juicy and had good acceptability.The results of water distribution test indicated that when the PCP content was more than 4%,the maximum peak signal of immobile water(T22)in pork stuffing shifted from 75.65 ms to 65.79 ms.Observed under 500 times electron microscope,the network structure of pork stuffing with PCP was more uniform and denser.The results would provide a scientific basis for the application of PCP in meat stuffing food.

关 键 词：猪皮胶原蛋白肽 猪肉馅 品质特性 微观结构 水分分布 

分 类 号：TS201.2[轻工技术与工程—食品科学]