不同脂肪替代品对猪肉丸品质及消化特性的影响  

Effects of Different Fat Replacers on Eating Quality and Digestive Characteristics of Pork Meatballs

作　　者：郑雪珂 陈晖 刘海波 王清[1] 胡潇 朱静[1] 刘雄[2] ZHENG Xueke;CHEN Hui;LIU Haibo;WANG Qing;HU Xiao;ZHU Jing;LIU Xiong(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China;College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000 [2]西南大学食品科学学院,重庆400715

出　　处：《肉类研究》2024年第1期19-27,共9页Meat Research

基　　金：河南省青年科学基金项目(212300410228);河南省高等学校重点科研项目(23B550006,24B180016);2022信阳农林学院科技创新团队项目(XNKJTD-001);信阳农林学院高水平科研孵化器建设基金项目(FCL202014,FCL202110);信阳农林学院校青年基金项目(QN2022026)。

摘　　要：为寻求有效的脂肪替代品用于肉制品品质改良,探究魔芋葡甘聚糖(konjac glucomannan,KGM)和海藻酸钠(sodium alginate,SA)凝胶对猪肉丸品质和消化特性的影响。结果表明:KGM和SA凝胶对猪肉丸的挥发性风味无不良影响;猪肉丸的硬度、黏聚性和咀嚼性随KGM凝胶添加量增大而逐渐增加,猪肉丸的硬度和咀嚼性随SA凝胶添加量的增大而降低,KGM和SA凝胶对猪肉丸的弹性均无较大影响;KGM和SA凝胶均可降低猪肉丸的蒸煮损失率、离心损失率和脂肪消化率;KGM凝胶可显著抑制猪肉丸的冻融析水率;添加4%KGM凝胶和9%SA凝胶对猪肉丸的淀粉水解有明显抑制作用;SA凝胶添加量增大可降低猪肉丸的蛋白质消化率,而KGM凝胶对其影响较小。To find an effective fat replacer for improving the quality of meat products,the effects of konjac glucomannan(KGM)and sodium alginate(SA)gel on the eating quality and digestive characteristics of pork meatballs were explored.The results showed that KGM and SA gel had no adverse effect on the volatile flavor of meatballs.The hardness,cohesiveness,and chewability of meatballs gradually increased with the increase in KGM gel concentration,while the hardness and chewability of meatballs decreased with the increase in SA gel concentration.Neither of them significantly affected the elasticity of meatballs.KGM and SA gel could reduce the cooking loss,centrifugal loss,and fat digestibility of meatballs.KGM gel significantly inhibited the freeze-thaw syneresis of meatballs.Addition of KGM gel at 4%or SA gel at 9%significantly inhibited the starch hydrolysis of meatballs.The increase in SA gel concentration could reduce the protein digestibility of meatballs,while KGM gel had little effect on it.

关 键 词：脂肪替代品 魔芋葡甘聚糖 海藻酸钠 猪肉丸 食品品质 消化特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]