摘要
为探讨大豆分离蛋白添加量对调理重组牛肉制品品质特性的影响,以碎牛肉为实验原料,经过调理和重组工艺,研究不同大豆分离蛋白添加量对产品的各项品质特性的影响。结果表明:随着大豆分离蛋白添加量的增加,调理重组牛肉制品的解冻损失显著降低(P<0.05),出品率显著提高(P<0.05),产品的质构特性得到显著改善(P<0.05),黏结强度显著增强(P<0.05),但是产品的色泽变暗(P<0.05)。另外,低场核磁检测发现,增加大豆分离蛋白的添加量,T_(2b)和T_(21)的弛豫时间均逐渐变短,而T_(22)的弛豫时间逐渐延长,说明产品的保水性逐渐增强。对产品进行感官评价表明,大豆分离蛋白添加量为2.0%时,产品品质最好。综合考虑产品品质和感官质量,确定在调理重组牛肉制品中大豆分离蛋白的最佳添加量为2.0%。
This study aimed to evaluate the effect of soybean protein isolate（SPI） addition on quality characteristics of ready-to-eat restructured beef products. Towards this goal, restructured beef products were prepared and the changes in quality characteristics with salt addition were determined. Results showed that with the increase of SPI addition, thawing loss of the product reduced significantly（P〈0.05）, accompanied with a significant increase in product yield（P〈0.05） and a significant improvement in textural properties（P〈0.05）. In addition, the binding strength was enhanced significantly（P〈0.05） and the color of the product was darkened（P〈0.05）. In addition, with the increase of SPI addition, T2b and T21 relaxation times became shorter while T22 relaxation time were prolonged, implying enhanced water retention. The sensory evaluation showed that the best product quality was obtained upon SPI addition at 2.0%. Considering the quality characteristics and sensory quality together, it was suggested that the suitable amount of SPI addition was 2.0% in the readyto-eat restructured beef products.
出处
《肉类研究》
北大核心
2016年第10期7-12,共6页
Meat Research
基金
国家自然科学基金自由申请项目(31271897)
黑龙江省应用技术研究与开发计划项目(GA15B302)
关键词
大豆分离蛋白
重组牛肉
品质特性
soy protein isolate（SPI）
restructured beef
quality characteristics
