酪蛋白酸钠-玉米油预乳化液响应面优化及其在低脂肉糜凝胶中的应用  

Optimization of sodium caseinate-corn oil emulsion by response surface methodology and its application in low-fat ground pork

作　　者：高雪琴[1] 楚文琪 胡力 付丽[1] 孙森伟 GAO Xueqin;CHU Wenqi;HU Li;FU Li;SUN Senwei(Henan University of Animal Husbandry and Economy,Zhengzhou 450054;Xinjiang University,Urumqi 830000;Henan Yisai Beef Co.,Ltd.,Jiaozuo 454450)

机构地区：[1]河南牧业经济学院,郑州450054 [2]新疆大学,乌鲁木齐830000 [3]河南伊赛牛肉股份有限公司,焦作454450

出　　处：《中国食品添加剂》2023年第9期48-55,共8页China Food Additives

基　　金：河南省自然科学基金面上项目:双重乳状液对肉糜盐溶蛋白凝胶介观力的影响机理研究(212300410350);河南省科技攻关项目:基于绿色制造技术提升传统道口烧鸡品质与安全性的研究(202102110286)。

摘　　要：为了降低动物脂肪在肉糜凝胶制品中的使用,本研究旨在通过酪蛋白酸钠和玉米油制备预乳化液以部分替代动物脂肪。首先,通过单因素实验探讨了玉米油与酪蛋白酸钠质量比、酪蛋白与水添加比和预乳化液添加比对肉糜凝胶蒸煮损失和硬度的影响;然后,通过响应面试验,以蒸煮损失为响应值得出玉米油∶酪蛋白酸钠为7.27∶1,酪蛋白酸钠∶水为0.21∶1,预乳化液的添加比为37.58%。最后,进一步对比了优化实验组与对照组之间的区别,结果表明:预乳化液的添加能够使肉糜凝胶具有更加致密和均匀的微观结构;预乳化液对肉糜粘弹性的不利影响主要体现在凝胶形成前期,而不可逆凝胶形成后这种影响逐渐减少;与对照组相比,实验组肉糜凝胶亮度值(L^(*))和红度值(a^(*))表现出显著性差异(P<0.05);预乳化液的添加能够显著增加肉糜凝胶的硬度和咀嚼性(P<0.05),但不利于凝胶内聚性(P<0.05),而对弹性和可恢复性形变无显著影响(P>0.05)。综上,玉米油预乳化液能够部分替代动物脂肪,在一定程度上改善凝胶特性,达到减少使用动物脂肪的目的。In order to reduce the use of animal fat in ground pork,a combination of sodium caseinate and corn oil was selected to partially substitute for animal fat.First,a series of single-factor experiments were conducted including the mass ratio of corn oil to sodium caseinate,pre-emulsion amount on the cooking loss and hardness of ground pork.Then,utilizing the response surface methodology,the emulsion solution formula was optimized with cooking loss as the response variable.The optimal ratio of the emulsion solution was:corn oil∶sodium caseinate 7.27∶1,sodium caseinate∶water 0.21∶1,and emulsion amount 37.58%.Finally,the differences between the optimal experimental group and the control group were compared.Pre-emulsion enabled ground pork to acquire a denser and more uniform microstructure.Compared with the control group,the L*and a*of the pork in the experimental group showed significant differences(P<0.05).The amount of emulsion could significantly increase the hardness and chewiness of ground pork(P<0.05),but it was not beneficial to gel cohesion(P<0.05),and had no significant effect on elastic and recoverable deformation(P>0.05).In summary,the emulsion can partially replace animal fat and improve the gel properties to a certain extent and meet the requirements of reducing the use of animal fat.

关 键 词：动物脂肪替代物 玉米油 酪蛋白酸钠 预乳化液 响应面优化 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.51[轻工技术与工程—食品科学与工程]