摘要
为探究4种非肉蛋白:血球蛋白(spray-dried blood cells,SBC)、大豆分离蛋白(soybean protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、血浆蛋白(porcine plasma protein,PPP)对南京香肠品质的影响,本文通过对香肠感官特性、蒸煮损失、压汁损失、水分活度、色差、咀嚼性、微观结构的检测结果进行分析。结果表明:在这4种蛋白中,添加EWP所获得南京香肠产品的感官品质和咀嚼性整体得到改善,其中咀嚼性相比于对照组提高了14.73%;香肠中添加PPP可明显增加产品的保水性,蒸煮损失率和压汁损失率分别降低了13.31%和55.79%,SPI和PPP的低场核磁结果显示T21也有左移的趋势;在香肠中添加SBC后a*值显著(P<0.05)提高,香肠颜色变暗;HE染色结果可以更直观的看出添加PPP和SBC组的香肠结构更紧密。综合本文其他指标分析得出PPP与猪肉中的蛋白质交联最好,从而一定程度改善南京香肠品质。
This paper was aimed to improve sausage quality by adding non-meat protein.The effects of adding of four non-meat proteins:Spray-dried blood cells(SBC),soybean protein isolate(SPI),egg white protein(EWP),and porcine plasma protein(PPP)on the quality of Nanjing sausages were investigated.The sensory properties,cooking loss,pressure juice loss,water activity,color difference,chewiness,and microstructure were analyzed.The results showed that among these 4 proteins,the sensory quality and chewiness of Nanjing sausage products were overall improved by adding EWP,in which chewiness was increased by 14.73%compared to the control group.The sausages by adding PPP was significantly increased the water-retaining property,where the steaming loss rate and pressure loss rate was decreased by 13.31%and 55.79%,respectively.The low-field NMR results of sausages by adding SPI and PPP showed that a tendency for T21 was left-shifted.The addition of SBC to sausages was significantly(P<0.05)increased a*values and darker sausages.HE staining results indicated that sausages by adding PPP and SBC groups had a more compact structure.Based on the analysis of other indexes in this paper,it was concluded that PPP was the best cross-linked with pork protein,so as to improve the quality of Nanjing sausage to a certain extent.
作者
黄春阳
王哲
王灵娟
张新笑
邹烨
王道营
徐为民
罗章
HUANG Chunyang;WANG Zhe;WANG Lingjuan;ZHANG Xinxiao;ZOU Ye;WANG Daoying;XU Weimin;LUO Zhang(Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Food Science,Tibet Academy of Agriculture and Animal Husbandry,Nyingchi 860000,China;School of food and Bioengineering,Jiangsu University,Zhenjiang 212013,China)
出处
《食品工业科技》
CAS
北大核心
2023年第21期91-96,共6页
Science and Technology of Food Industry
基金
西藏自治区科技计划项目(XZ202001ZY0033G)
西藏自治区科学技术厅2022年度中央引导地方科技发展资金项目(XZ202202YD0004C)。
关键词
南京香肠
非肉蛋白
品质
感官评价
相互作用
Nanjing sausage
non-meat proteins
quality
sensory evaluation
interaction
作者简介
黄春阳(1997−),女,硕士研究生,研究方向:畜产品加工与质量控制,E-mail:2785324889@qq.com;通信作者:邹烨(1986−),女,博士,副研究员,研究方向:畜禽产品加工、质量控制与副产物综合利用研究,E-mail:zouye@jaas.ac.cn;通信作者:罗章(1965−),男,博士,教授,研究方向:畜产食品科学,E-mail:luozhang1759@sohu.com。
