摘要
添加外源蛋白对肉肠类食品进行改性是目前的一个研究热点。以猪血浆蛋白和大豆蛋白为外源蛋白,按比例添加于乳化肠中,考察不同外源蛋白对乳化肠表面结构、色差、质构、剪切力的影响。结果表明:添加2%～6%的猪血浆蛋白可以显著降低乳化肠的蒸煮损失(P<0.05),提高猪肉凝胶的硬度、弹性、咀嚼度、回复性和剪切力,改善肉糜凝胶的质构,同时引起肠色泽的显著变化;而大豆蛋白在较低浓度时也表现出较好的降低乳化肠蒸煮损失率的特性,但对肠凝胶质构特性和色泽影响不显著。
Porcine plasma protein and soybean protein were added to the emulsion sausage as exogenous protein with different proportion,and the effect on emulsion sausage structure,color,texture,shear stress were determined.The results showed that： 2 %-6 % porcine plasma protein can notably decrease the cooking loss of emulsion sausage,and improve the properties in solidity,elasticity,chewiness,reversion and shearing force,also influence the color of the sausage.Soybean protein showed a bit of advantages in decreasing cooking loss of the sausage,and showed inapparent effect on gelatin properties and color.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期44-47,共4页
Food Research and Development
关键词
乳化肠
大豆蛋白
猪血浆蛋白
质构
色泽
保水性
emulsion sausage
soybean protein
porcine plasma protein
texture
color
water holding capacity
