大豆分离蛋白对速冻饺子肉馅抗冻性能的改善

Improving of Soy Protein Isolate on the Quick-frozen Dumplings Pork Stuffing Antifreeze Activity

研究了大豆分离蛋白(SPI)对速冻饺子肉馅持水性、脂肪氧化、质构特性及水分转移的改善作用。研究表明:冻藏90 d,对照组肉馅的持水性明显下降,解冻损失由0.6%增加到1.6%,蒸煮损失由24%增加到33%。大豆分离蛋白能有效改善速冻饺子肉馅的抗冻性能。添加6%大豆分离蛋白的饺子肉馅冻藏90 d解冻损失为0.98%,蒸煮损失为17%。添加复合配方(6%大豆分离蛋白、0.4%卡拉胶、0.03%VC和0.05%茶多酚)能进一步改善饺子肉馅的持水性。大豆分离蛋白还能有效延缓冻藏期间饺子肉馅的脂肪氧化、改善肉馅质构特性、抑制水分迁移和冰晶生长。

The improvements of soy protein isolate （SPI） on the water holding capacity, fat oxidation, textural characteristics and water transfer of quick-frozen dumplings pork stuffing were studied. The result showed that after frozen 90 d, the water holding capacity of the control pork stuffing decreased significantly, thawing loss increased from 0.6% to 1.6%, the cooking loss increased from 24% to 33%. The soy protein isolate could effectively improve the antifreeze activity of the quick-frozen dumplings pork satt^g. By adding 6% soy protein isolate, the thawing loss of the pork stuffing was 0.98%, cooking loss was 17%. Compound formula （6% soy protein isolate, 0.4% carrageenan, 0.03% VC and 0.05% tea polyphenols） could further improve the water holding capacity of the pork stuffing. Soy protein isolate could also effectively retard the lipid oxidation of the pork stuffing, improve the texture properties, inhibition of moisture migration and the growth of ice crystals during frozen storage.