不同淀粉对低脂羊肉酥肉品质的影响  

Effect of Different Starches on the Quality of Low Fat Lamb Pastry

作　　者：刘欣 曹荣安[1] 陈洪生[1] 刁静静 LIU Xin;CAO Rong'an;CHEN Hongsheng;DIAO Jingjing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2023年第19期32-38,共7页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”重大攻关项目(2021ZX12B05);黑龙江省自然科学基金项目(SS2022C002)。

摘　　要：为了探究不同淀粉对低脂羊肉酥肉理化性质和感官品质的影响,本文分别采用马铃薯淀粉、红薯淀粉、绿豆淀粉为挂浆原料制作羊肉酥肉,以挂浆率、出品率、色度、水分分布、脂肪含量、质构特性和感官品质为评价指标,考察不同类型挂浆淀粉对低脂羊肉酥肉品质的影响。实验结果表明:以三种淀粉作为挂浆原料制作的低脂羊肉酥肉品质显著不同(P<0.05),其中红薯淀粉作为挂浆淀粉效果最佳,其挂浆率和出品率分别为55.28%和145.29%;外壳和肉中的脂肪含量分别为18.09%和3.78%,显著低于其他处理组(P<0.05);通过低场核磁共振技术(low-field nuclear magnetic resonance,LF-NMR)的结果得出,红薯淀粉处理组介于T22范围内峰面积A22和信号幅度最大,不易流动水含量最多;该处理组样品的硬度和咀嚼度最小,分别为2143.53 N和953.87 mJ,肉质嫩;且红薯淀粉处理组小酥肉外壳黄度值b为23.39,色泽金黄;总体感官评价指标也较高。绿豆淀粉处理组具有较高的挂浆率和出品率,分别为75.30%和150.12%,酥脆度较高,但颜色较差,外壳和肉中的脂肪含量分别为25.72%和5.20%,高于红薯淀粉处理组。马铃薯淀粉处理组的肉质偏硬。综合考虑,红薯淀粉是作为低脂羊肉酥肉的挂浆淀粉的最优选择。In this paper,the quality of lamb pastry made from three starch-based coating materials(e.g.potato starch,sweet potato starch and mung bean starch)was analyzed to investigate the effects of different starches on the physicochemical properties and sensory characteristics of low-fat lamb pastry by using coating rate,yield,color,water distribution,fat content,textural characteristics and sensory quality as evaluation indicators.The results showed that the quality of low-fat lamb pastry was significantly different among the three starch treatment groups(P<0.05).The coating and yield rates of the sweet potato starch treatment group were 55.28%and 145.29%,respectively,the fat content in the shell and meat was 18.09%and 3.78%,respectively.The results of the low-field NMR technique analysis concluded that the sweet potato starch treatment group had the highest content of non-fluid water,due to the largest peak area A22 and signal amplitude in the range of T22,and its hardness and chewiness were 2143.53 N and 953.87 mJ,respectively.It also had a better color and sensory properties with a shell yellowness value b of 23.39.The mung bean starch treatment group had higher coating and yield rates of 75.30%and 150.12%,respectively,as well as higher crispness,but this group had poor color and significantly higher fat content in the shell and meat of 25.72%and 5.20%,respectively,than the sweet potato starch treatment group.The potato starch treatment group exhibited a harder meat texture.Altogether,sweet potato starch was the preferred choice as a coating starch for low-fat lamb pastry.

关 键 词：羊肉酥肉 淀粉 品质 吸油率 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]