不同破碎工艺对低脂肉糜品质的影响  

Comparison of Different Crushing Processes on the Quality of Low Fat Minced Meat

作　　者：韩毅 林可情 王纪鹏 张志刚 缪松 张龙涛[1,2] 郑宝东 HAN Yi;LIN Keqing;WANG Jipeng;ZHANG Zhigang;MIAO Song;ZHANG Longtao;ZHENG Baodong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;China-Ireland International Cooperation Centre for Food Material Science and Structural Design,Fuzhou 350002,China;State Key Laboratory of Food Safety Technology for Meat Products,Xiamen Yinxiang Group Co.,Ltd.,Xiamen 361100,China;Teagasc Food Research Centre,Moorepark,Fermoy,Co.,Cork P61C996,Ireland)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国-爱尔兰国际合作食品物质学与结构设计研究中心,福建福州350002 [3]厦门银祥集团有限公司肉食品安全生产技术国家重点实验室,福建厦门361100 [4]爱尔兰Teagasc食品研究中心,爱尔兰科克P61C996

出　　处：《食品工业科技》2023年第19期68-77,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划(2022YFD2101305);福厦泉自创区协同创新专项(3502ZCQXT2021005)。

摘　　要：为探究不同破碎工艺对低脂肉糜蛋白质性质和食用品质的影响,在打浆机和斩拌机上,采用不同刀具(钝刀和利刀)制备肉糜,测定肉糜的pH、盐溶性蛋白质含量、蛋白质二级结构、粒径分布、色泽、流变特性和肉糜凝胶的蒸煮损失、持水力、质构特性、微观结构。结果表明:4种破碎工艺对肌肉纤维的破碎程度不同,使低脂肉糜及所形成的凝胶呈现不同性质。与打浆机相比,斩拌机处理的低脂肉糜在温度扫描中拥有更高的G'值。钝刀打浆处理的低脂肉糜在频率扫描中拥有最低的粘度,呈现较差的稳定性。斩拌机高强度的切割作用使得破碎的肉糜的终点温度更低、颗粒粒径更小,煮制形成低脂肉糜凝胶的持水力更高。与其他3种工艺相比,钝刀斩拌低脂肉糜有最高的红度值、pH、盐溶性蛋白质含量和β折叠的相对含量,分别为15.95、6.66、77.05 mg/mL、43.71%,所形成低脂肉糜凝胶的蒸煮损失最低和硬度、胶黏性、咀嚼性、感官评分最高,分别为17.48%、4147.72 g、2883.35、2496.02 g,这可能归因于该处理对肌肉的适度破碎所形成的低脂肉糜凝胶具有更加紧密的微观结构。因此,钝刀斩拌工艺适用于低脂肉糜的破碎生产,可提高其盐溶性蛋白质含量、β折叠相对含量、红度、持水力和质构特性。To explore the effects of crushing processes on the rheological properties and edible quality of minced meat,blunt cutting tool and sharp cutting tool on two devices of beating machine and chopping machine were used to prepare minced meat.The pH value,salt soluble protein content,protein secondary structure,particle size distribution,color,stability and cooking loss,water holding capacity,texture characteristics and microstructure of minced meat gel were investigated.The results showed that the four crushing processes had different degrees of muscle fiber fragmentation,resulting in different properties of the low-fat minced meat and the resulting gel.Compared with the beater,the low-fat minced meat treated by the chopper had a higher G′value in the temperature scanning.The low-fat minced meat beaten with blunt knife had the lowest viscosity and showed poor stability in frequency scanning.The high intensity cutting action of the chopper resulted in a lower end temperature and smaller particle size of the broken low-fat minced meat,and higher water holding capacity of the low-fat minced meat gel.Compared with the other three processes,the blunt knife chopped low-fat minced meat had the highest redness value(15.95),pH value(6.66),salt-soluble protein content(77.05 mg/mL),relative content ofβ-fold(43.71%),and the low-fat minced meat gel had the lowest cooking loss(17.48%),the highest hardness(4147.72 g),gumminess(2883.72),chewiness(2496.02 g),sensory scores,which may be attributed to the tighter microstructure of low-fat minced meat gel formed by this treatment with moderate muscle fragmentation.Therefore,the blunt chopping is suitable for the crushing production of low-fat minced meat,which can improve its salt-soluble protein content,relative content ofβ-sheet,redness,water holding capacity and texture properties.

关 键 词：破碎工艺 盐溶性蛋白质含量 蛋白质二级结构 粒度 色泽 持水力 质构 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]