蛋白添加剂增强肉制品凝胶性研究进展  

Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products

作　　者：李志杰 闫睿思 汪秀娟 胡中海 蔡天赐 甄宗圆 LI Zhijie;YAN Ruisi;WANG Xiujuan;HU Zhonghai;CAI Tianci;ZHEN Zongyuan(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,China;Huoqiu County Animal Health Supervision Institute,Lu’an 237400,China;Lu’an Longxiang Gourmet Poultry Co.Ltd.,Lu’an 237400,China;Anhui Yangfu Jin Seasoning Food Co.Ltd.,Huaibei 235000,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100 [2]霍邱县动物卫生监督所,安徽六安237400 [3]六安龙翔美食王禽业有限公司,安徽六安237400 [4]安徽杨府锦调味食品股份有限公司,安徽淮北235000

出　　处：《食品科学》2024年第7期348-357,共10页Food Science

基　　金：安徽省高等学校科学研究项目(2022AH051637);安徽科技学院横向项目(880502,880759);大学生创新创业训练计划项目(S202110879132);安徽科技学院引进人才项目SPYJ202101(200182)。

摘　　要：凝胶性作为肉类食品的重要特性之一,是影响肉制品外观、风味、质构的重要因素,增强肉制品的凝胶性对于改善肉制品的工艺和品质具有重要意义。肉制品加工中蛋白质形成聚集体的含量、结构、聚集速率等都会影响肉制品的凝胶性,而蛋白质添加剂可在一定程度上替代肌原纤维蛋白的凝胶和乳化作用,优化产品的感官和营养特性,并降低成本,成为肉制品研发和工艺优化的研究热点。本文对肌原纤维蛋白凝胶形成机理的研究进行汇总,并综述目前主要蛋白添加剂的性质和应用,以及蛋白添加剂与多糖胶体、酶制剂、磷酸盐进行复配增强肉制品凝胶性的研究进展,为凝胶肉制品的提质增效提供参考。Gelation,an important quality attribute of meat products,significantly influences the appearance,flavor,and texture of meat products.Enhancing gelation in meat products holds immense importance in improving the production process and the quality.The gel properties of meat products are influenced by the content and structure of protein aggregates and the aggregation rate during processing.Protein additives have the potential to partially replace myofibrillar proteins in gelation and emulsification properties,leading to cost reduction,and therefore have attracted much research interest for the development of new meat products and the optimization of the processing technology.This paper summarizes recent studies on the gelation mechanism of myofibrillar proteins,and reviews the properties and applications of the major protein additives as well as recent progress in using protein additives combined with polysaccharide colloids,enzymes or phosphates to enhance the gelation of meat products.This review may serve as a valuable reference for enhancing the quality of gel-type meat products.

关 键 词：肉制品 凝胶性 蛋白添加剂 复配 凝胶机理 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]