藜麦蛋白Pickering乳液替代脂肪对牛肉丸冻融稳定性的影响  

Effect of Replacing Fat with Quinoa Protein Pickering Emulsion on Freeze⁃thaw Stability of Beef Meatballs

作　　者：崔悦 杨棚辉 李晓丹 刘锞琳 马长明 许龙 祝超智[1] 王可 余小领 CUI Yue;YANG Penghui;LI Xiaodan;LIU Kelin;MA Changming;XU Long;ZHU Chaozhi;WANG Ke;YU Xiaoling(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Henan Miracle Food Technology Co.,Ltd.,Zhengzhou 450018,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南麦瑞克食品科技有限公司,河南郑州450018

出　　处：《食品研究与开发》2024年第13期48-54,共7页Food Research and Development

基　　金：河南省重点研发与推广专项(科技攻关)(222102110097、232102110144);河南麦瑞克食品科技有限公司横向合作项目(30802122)。

摘　　要：肉制品在冷冻储藏期间,其品质会受到一定影响,冻融循环会导致其持水力、pH值、色泽、质构等受到负面影响。基于藜麦蛋白Pickering乳液良好的冻融稳定性,该试验用藜麦蛋白Pickering乳液替代25%~100%的猪背膘,探究其在冻融循环过程中对牛肉丸品质的影响。结果表明,3次冻融循环后,对照组牛肉丸的持水力由85.70%降至80.42%,而用藜麦蛋白Pickering乳液替代脂肪后的持水力维持在85.32%~88.85%,其中乳液替代比例50%的稳定效果较好,此时解冻汁液流失率达到最低,为1.94%。同时,用藜麦蛋白Pickering乳液替代脂肪可以延缓牛肉丸冻融过程中pH值的降低以及色泽、硬度和咀嚼度的变化;冻融过程中,牛肉丸中的不易流动水逐渐向游离水转变,而以藜麦蛋白Pickering乳液替代脂肪可以抑制其转化程度。The quality of meat products can be compromised during frozen storage,because freeze⁃thaw cycles may have negative effects on water⁃holding capacity,pH value,color,and texture.Based on the good freeze⁃thaw stability of quinoa protein Pickering emulsion,the effect of replacing 25%-100%pork backfat with it on the quality of beef meatballs was studied during the freeze⁃thaw cycle.The results showed that after three freeze⁃thaw cycles,the water⁃holding capacity of the meatballs in the control group decreased from 85.70%to 80.42%.In contrast,when using quinoa protein Pickering emulsion to replace fat,the water holding capacity remained within the range of 85.32%to 88.85%.In particular,the stability was better at a replacement ratio of 50%,with the lowest thawing juice loss rate at 1.94%.Moreover,replacing fat with quinoa protein Pickering emulsion in beef meatballs can suppress the decrease of pH and the changes in color,hardness,and chewi⁃ness during freeze⁃thaw cycles.Meanwhile,the immobilized water of beef meatballs gradually transformed into free water,while using quinoa protein Pickering emulsion as a replacement can inhibit this transformation.

关 键 词：藜麦蛋白 Pickering乳液 脂肪替代 牛肉丸 冻融稳定性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]