摘要
为探究复合黏合剂(0.86%β-葡聚糖,1.5%酪蛋白酸钠,0.25%葡萄糖酸-δ-内酯,均为质量分数)对重组过程中兔肉排品质特性的影响,该试验以伊拉兔后腿碎肉和猪肉为原料生产重组兔肉排,分别以未添加和添加复合黏合剂的兔肉排作为对照组和处理组,在重组的0、6、12、18、24 h测定兔肉排的基本理化特性、质构特性和流变学特性,并对其微观结构进行观察。结果表明,与对照组相比,处理组的蛋白质含量、灰分含量、凝胶强度和硬度显著上升(P<0.05),脂肪含量显著下降(P<0.05);复合黏合剂可以维持兔肉排在重组过程中水分含量、pH、弹性、内聚性、胶着性和咀嚼性的相对稳定;在频率和动态温度扫描中,复合黏合剂的添加可以增强兔肉排在重组过程中的凝胶流变特性,但兔肉排在高温时重组热稳定性较差。扫描电镜结果表明复合黏合剂的加入使重组兔肉排更好地维持均匀、致密、缝隙较小的空间结构。因此,应用复合黏合剂能较好地改善重组兔肉排的品质特性,这为复合黏合剂的后期应用提供参考。
The objective of this study is to investigate the effect of composite adhesive(0.86%β-glucan,and 1.5%sodium caseinate,0.25%glucose-δ-lactone)on the quality of rabbit steak during the restructuring process.The hind legs of Ira rabbit and pork were used as raw material to produce restructured rabbit steak.The rabbit steaks were divided into the treatment and control group according to whether to add composite adhesive.The basic physical and chemical properties,quality and structure characteristics,rheological properties,and the microstructure of rabbit steak were observed at 0,6,12,18,24 h.The results showed that,compared with the control group,the content of protein and ash,the gel strength and the hardness of treatment group increased significantly(P<0.05).However,the fat content decreased significantly(P<0.05).In the treatment group,the moisture content,pH,elasticity,cohesiveness,adhesion and mastication of treatment group were less affected by the restructuring time.Moreover,the frequency and dynamic temperature scanning showed that compound adhesive could enhance the gelatinous rheological properties of rabbit meat steak during the recombination process,while the recombination thermal stability of rabbit meat steak was poor at higher temperature.Furthermore,the results of scanning electron microscope showed that the uniform,dense and narrow space structure of reconstituted rabbit steak were better maintained by the addition of composite adhesive.Hence,the quality characteristics of the recombined rabbit steak was improved by composite adhesive,and the results provided a reference for the application of composite adhesive.
作者
陈茹
曾令英
李洪军
王春幸
贺稚非
CHEN Ru;ZENG Lingying;LI Hongjun;WANG Chunxing;HE Zhifei(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Center of Regional Food,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第2期130-136,共7页
Food and Fermentation Industries
基金
2017年国家自然科学基金项目(31671787)
国家兔产业技术体系肉加工与综合利用(CARS-43-E-1)
重庆市草食牲畜产业技术体系(Y201706)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。
关键词
兔肉
复合黏合剂
重组
理化特性
rabbit meat
composite adhesive
restructuring
physicochemical properties
作者简介
第一作者:陈茹,硕士研究生;共同第一作者:曾令英,硕士研究生;通讯作者:贺稚非,教授,E-mail:2628576386@qq.com。
