豌豆纤维添加量对3D打印预乳化猪肉糜制品冻融稳定性的影响  

Effects of pea fiber additive amount on the freeze-thaw stability of 3D printed pre-emulsified minced pork products

作　　者：符馨予 王丽敬 刘思园 张思琪 谢欣悦 陈思雨 邵俊花 李冬男[1] 赵海波 李春强 FU Xinyu;WANG Lijing;LIU Siyuan;ZHANG Siqi;XIE Xinyue;CHEN Siyu;SHAO Junhua;LI Dongnan;ZHAO Haibo;LI Chunqiang(Food Science College,Shenyang Agricultural University,Shenyang 110866,China;School of Food Science and Engineering,Qilu University of Technology,Jinan 250353,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]齐鲁工业大学食品科学与工程学院,济南250353

出　　处：《农业工程学报》2025年第5期288-296,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：辽宁省自然科学基金联合基金计划项目(2023-MSLH-279);山东省重点研发计划项目(2022TZXD0021)。

摘　　要：反复冻融常发生于乳化肉制品的储藏、运输和销售过程中,导致肉制品品质劣变。为改善冻融循环对肉制品品质的影响,该研究以高内相Pickering乳液填充肉糜为研究对象,利用流变仪、色差仪、质构仪和硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)反应等方法探究豌豆纤维添加量对3D打印预乳化猪肉糜制品冻融稳定性的影响。结果表明,乳液肉糜的表观黏度和黏弹性均与豌豆纤维添加量成正比;当豌豆纤维添加量为2%时,乳液肉糜的流变特性与未加油脂肉糜相近,呈现出最优的打印外观和解冻持型性,打印产品的解冻损失率和收缩率显著降低(P<0.05),解冻损失率比未加油脂和仅添加乳液肉糜分别显著(P<0.05)降低21.70%和23.04%,收缩率分别显著(P<0.05)降低24.88%和26.26%。仅添加乳液的处理组以及添加豌豆纤维的乳液的处理组的冰晶空隙和TBARS值均显著(P<0.05)优于未加油脂处理组。可见,豌豆纤维能够有效提高3D打印预乳化猪肉糜制品的冻融稳定性,该结果为3D打印冷冻肉制品的开发及品质提升提供了理论依据。Repeated freezing-thawing cycles can often occur during storage,transportation,and sales of emulsified meat products.Ice crystals produced by repeated freezing-thawing cycles can destroy the structures of muscle fibers and meat proteins,thus resulting in water loss and quality deterioration of meat products.Fortunately,dietary fiber with strong water absorption can be expected for the water retention of frozen-thawed meat products.Therefore,this study aims to investigate the effect of the pea fiber on the freezing-thawing stability of 3D-printed meat mince cubes.The rheometer,color difference meter,texture meter,and TBARS were also utilized to examine the products.The samples were taken as the 3D-printed meat mince cubes only filled with high internal phase Pickering emulsion(P),and the meat mince cubes without Pickering emulsion(N)as the control.The results showed that the apparent viscosity and viscoelasticity(G′and G″)of minced meat filled with Pickering emulsion were proportional to the addition of pea fiber.Once the addition of pea fiber increased to 2%(PPF2)or more,the G′and G″of minced meat were higher than those of P and N minced meat.The viscosity and mechanical strength of emulsion mince were significantly improved after the addition of pea fiber.The shape preservation of printed products was also obtained after that.However,the printed meat mince cubes collapsed,when the added amount of pea fiber was more than 2%.Consequently,the excessive addition of pea fiber interfered with the formation of muscle gel network through steric hindrance,thus resulting in reduced network connectivity.The printing accuracy of minced meat was also reduced at the same time.There was a decrease in the shape-holding capacity of printed meat mince cubes under freezing-thawing cycles.Compared with the P and N meat mince cubes,PPF2 meat mince cubes shared the best shape-holding capacity under the same freezing-thawing treatment.The thawing loss rates of PPF2 meat mince cubes were 21.70%and 23.04%lower than that of N and

关 键 词：纤维 乳化 冻融 3D打印 肉糜制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]