发酵麸皮对猪肉糜及肉丸性质的影响

Effects of fermented wheat bran on properties of meat emulsion and meatballs

为改善麸皮取代部分肥肉应用于肉制品中造成口感粗糙问题,明确麸皮添加对猪肉制品品质的影响,研究了发酵麸皮与非发酵麸皮对猪肉糜理化性质及肉丸感官品质的影响。结果表明:添加麸皮后,肉糜的保水性、凝胶硬度增大,蒸煮损失率、乳化性(Emulsifying activity index,EAI)及乳化稳定性(Emulsion stability index,ESI)降低;与添加未发酵麸皮的肉糜相比,添加相同量发酵麸皮的肉糜的保水性、蒸煮损失率、乳化性及乳化稳定性有明显的改善,硬度变化趋势不大,弹性及黏聚性升高,且感官评分更好;通过发酵改性麸皮,其在肉糜中的可接受添加量范围从2%~4%提升到4%~6%。由此可见,麸皮发酵可以显著改善麸皮在肉丸中的感官品质,提高其用量。

In order to improve the quality of pork products added with wheat bran, fermented and unfermented wheat bran were added to meat emulsion products. The physicochemical properties of meat emulsion and the sensory quality of meatballs were studied. The results showed that the water-holding capacity and gel hardness were increased, while cooking loss rate, EAI （Emulsifying activity index） and ESI （Emulsion stability index） decreased with increasing addition of wheat bran. Compared with unfermented bran meat, the physical and chemical properties of meat emulsion with fermented bran have improved significantly. Meanwhile, the sensory evaluations of fermented bran meatballs are better, the acceptable adding level increased from 2%-4% to 4%-6%. In conclusion, fermentation could improve the sensory quality of wheat bran in meatballs and increase its usage amount in products.