不同钙盐、植物蛋白、膳食纤维对牦牛肉糜质构特性的影响

Effects of different calcium salt, plant protein and dietary fiber on texture properties of ground yak meat

低盐低脂肉制品相比传统肉制品有利于人体健康,目前尚未有添加外源营养物质对牦牛肉糜质构特性影响的研究报道。研究探讨不同的钙盐(氯化钙、乳酸钙和谷氨酸钙)对氯化钠的替代比、不同的植物蛋白(大豆蛋白、花生蛋白和大米蛋白)、不同的膳食纤维(大麦膳食纤维、小麦膳食纤维和魔芋膳食纤维)对牦牛肉糜质构、色泽和p H的变化规律。结果表明,随钙盐对氯化钠的替代比添加量增加,会使牦牛肉糜色泽得到改善,pH下降,硬度和咀嚼性增大;植物蛋白和膳食纤维均会使牦牛肉糜pH升高,改善肉糜色泽,增大硬度和咀嚼性,但膳食纤维添加范围应控制在3%~5%,过量添加会造成牦牛肉糜质构特性下降。

Low-salt and low-fat meat products are more conducive to human health than traditional meat products. At present, there is no report on the effect of exogenous nutrients on the texture characteristics of yak meat. The purpose of this paper was to investigate the substitution ratios of different calcium salt(calcium chloride, calcium lactate, and calcium glutamate) for sodium chloride, and to discuss the relationship between the texture, color, and pH of yak meat and different plant protein(soybean protein, peanut protein, and rice protein) or different dietary fiber(barley dietary fiber, wheat dietary fiber, and konjac dietary fiber). The results of the study showed that with the increase of the replacement ratio of sodium chloride to the calcium salt, the color of the yak meat was improved, the pH decreased, and the hardness and chewiness increased; the addition of plant protein and dietary fiber can both increase pH and improve color, hardness and chewiness of yak meat. Nonetheless, the addition range should be controlled at 3%~5%, for excessive addition would cause deterioration of the texture characteristics of yak meat.