麸皮对猪肉丸品质的影响

Effect of Wheat Bran on Quality of Pork Meatballs

为开发低脂猪肉丸,本实验分别用发酵麸皮和非发酵麸皮替代猪肉丸中部分脂肪,比较了发酵麸皮及非发酵麸皮对猪肉丸感官品质、色泽、质构的影响,且对相同添加量的发酵麸皮及非发酵麸皮对猪肉丸的挥发性物质及脂肪酸组成进行了分析。结果表明:添加非发酵麸皮后,猪肉丸的硬度、红度及黄度增加,弹性、粘聚性及亮度减小,最大可接受添加量为4%;当麸皮经过发酵处理后添加,麸皮最大可接受添加量提高至8%,并且相对于非发酵麸皮猪肉丸而言,猪肉丸的感官品质、质构特性及亮度得到明显改善。电子鼻及GC-MS分析结果显示,非发酵麸皮及发酵麸皮添加后,猪肉丸中的挥发性风味物质构成发生变化。与非发酵麸皮肉相比,发酵麸皮猪肉丸中醇类、酯类风味成分的相对含量及种类增加;同时非发酵与发酵麸皮取代部分肥肉,可降低猪肉丸的脂肪含量,使猪肉丸中饱和脂肪酸百分含量降低,不饱和脂肪酸百分含量增加。综上,因发酵麸皮的添加能够改善猪肉丸品质,并且能够增加其在肉制品的添加量,从而更多地降低猪肉丸的脂肪含量,所以最终选择发酵麸皮加入到猪肉丸的加工中。

In order to develop low-fat pork meatballs,the study investigated the influence of fermented wheat bran（FWB） and non-fermented wheat bran （NFWB）on sensory quality, color and texture after being added to traditional pork meatballs. Furthermore, the volatiles and fatty acid composition of pork meatballs with the same amount of FWB or NFWB were analyzed and compared.The results showed that the hardness,redness and yellowness of meatballs increased, and the elasticity, cohesion and brightness decreased gradually after adding NFWB, and the maximum acceptable amount was 4%.The sensory quality, texture and brightness of pork meatballs with FWB which were compared with meatball with NFWB, were significantly improved, and the maximum acceptable amount of FWB was increased to 8% in meatballs. Electronic nose and gas chromatography-mass spectrometry analysis showed that the relative content of ketones and aldehydes increased, and esters decreased in meatballs with NFWB, while the relative content of alcohols and esters increased in meatballs with NFWB. Meanwhile, wheat bran replaced part of fat meat in pork meatballs, the content of saturated fatty acid decreased and unsaturated one increased.In summary,wheat bran fermentation could improve the quality and reduce the fat content of pork meatballs, so the fermented wheat bran was selected to add in the pork meatball processing.