血浆蛋白乳化物在低脂乳化肠中的应用

Concentrated emulsion stabilized with plasma protein as pork backfat substitute in low-fat emulsified sausages

血浆蛋白、大豆油和水经斩拌可形成高浓度乳化物。以该乳化物作为脂肪替代品加工乳化肠,研究了不同脂肪替代率(25%、50%、75%、100%)下乳化肠的感官品质、化学组成、脂肪酸组成、持水能力、颜色和质构特性。结果表明:随脂肪替代率增大,乳化肠水分、蛋白质、灰分含量逐渐升高,脂肪含量逐渐降低;饱和脂肪酸、单不饱和脂肪酸含量逐渐降低,多不饱和脂肪酸含量逐渐升高;持水能力逐渐下降;50%、75%及100%替代组乳化肠L*,a*,b*值显著高于对照组(p<0.05);在质构特性上,25%、50%和75%替代组乳化肠硬度、弹性、粘聚性、咀嚼性、回复性均显著高于对照组(p<0.05),粘着性显著低于对照组(p<0.05)。脂肪替代比例为25%、50%、75%的乳化肠在感官上与对照组差别不大。替代率为100%时,乳化肠中血浆蛋白粉的特征腥味明显,可接受程度降低。

Concentrated oil-in-water emulsions stabilized with plasma protein was used as pork backfat replacers in low-fat emulsified sausages. Composition （ proximate analysis and fatty acid profile） ,sensory analysis and technological（ processing loss and WHC,colour and texture） properties of emulsified sausages were analyzed as affected by the different percentage of fat replacer（ 25% ,50% ,75% ,100% ） .The moisture,protein,ash content of emulsified sausages became larger and fat content became smaller with the increasing of replacing level. Emulsified sausages produced with higher content emulsions had lower levels of saturated fatty acids （ SFA） , MUFA and higher levels of PUFA.Sausages formulated with emulsions（ 50% ,75% ,100% replacers） had higher L ＊ , a ＊ ,b ＊ values than the control（ p 0.05） .Compared to control sample,emulsified sausages with the fat replacing level of 25% ,50% and 75% had higher hardness,springiness,cohesiveness,chewiness,resilience and lower adhesiveness values（ p 0.05） .Emulsified sausages with the fat replacing level of 25% ,50% and 75% had similar sensory characteristics with the control. Emulsified sausages had unpleased flavor when all pork backfat was replaced by the emulsions and it was not accepted by customers.