鹰嘴豆分离蛋白对减盐辽宁庄河大骨鸡鸡肉丸凝胶品质的影响  

Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball

作　　者：颜瑞池 金娜 苏玉虹 邵彩梅 尚宏丽 YAN Ruichi;JIN Na;SU Yuhong;SHAO Caimei;SHANG Hongli(College of Food and Health,Jinzhou Medical University,Jinzhou 121001,China;Hefeng Food Co.,Ltd.,Shenyang 110000,China)

机构地区：[1]锦州医科大学食品与健康学院,辽宁锦州121001 [2]禾丰食品股份有限公司,辽宁沈阳110000

出　　处：《食品工业科技》2025年第1期138-143,共6页Science and Technology of Food Industry

基　　金：辽宁省种质创新藏粮于技专项(2023020531-JH1/102-04,JH1/102-05);2022禾丰食品股份有限公司横向课题。

摘　　要：探究添加不同比例(1%、2%、4%)鹰嘴豆分离蛋白(chickpea protein isolate,CPI)对减盐大骨鸡鸡肉丸凝胶品质的影响。测定不同处理组减盐大骨鸡鸡肉丸的质构特性、色泽、水分分布、流变特性和微观结构。结果表明:(1.4%NaCl、4%CPI)处理组的减盐大骨鸡鸡肉丸的硬度、弹性、咀嚼性显著高于其他处理组(P<0.05)。低场核磁共振分析显示,CPI添加量为4%的减盐大骨鸡鸡肉丸具有最高的P21和最低的P22,证明该条件下的减盐大骨鸡鸡肉丸持水性最佳。流变学特性显示,(1.4%NaCl、4%CPI)处理组的减盐大骨鸡鸡肉丸的储能模量最大,弹性最佳。扫描电镜显示,(1.4%NaCl、4%CPI)处理组的减盐大骨鸡鸡肉丸凝胶与其他处理组相比,结构更紧实,连续性更好。综上所述,添加1.4%NaCl、4%CPI有利于提高CPI减盐大骨鸡鸡肉丸的凝胶品质。To explore the effects of different proportions(1%,2%,4%)of chickpea protein isolate(CPI)on the gel quality of salt-reduced big bone chicken meatballs.The texture properties,color,water distribution,rheological properties and microstructure of salt-reduced big bone chicken meatballs in different treatment groups were determined.The results showed that the hardness,elasticity and chewability of salt-reduced big bone chicken meatballs in(1.4%NaCl,4%CPI)treatment group were significantly higher than those in other treatment groups(P<0.05).Low-field NMR analysis showed that the big bone chicken meatballs with 4%CPI had the highest P21 and the lowest P22,which proved that the salt-reduced big bone chicken meatballs had the best water retention under this condition.Rheological characteristics showed that(1.4%NaCl,4%CPI)treatment group had the largest energy storage modulus and the best elasticity.Scanning electron microscopy showed that compared with other treatment groups,the structure of big bone chicken meatballs gel treated with(1.4%NaCl,4%CPI)was more compact and better continuity.In summary,the addition of 1.4%NaCl and 4%CPI is conducive to improving the gel quality of CPI salt-reduced big bone chicken meatballs.

关 键 词：大骨鸡 鹰嘴豆分离蛋白 鸡肉丸 凝胶品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]