真空搅拌对添加不同植物蛋白香肠品质特性的影响

Effect of Vacuum Stirring on the Quality Characteristics of Sausages with Different Vegetable Proteins

研究真空搅拌对添加不同植物蛋白香肠品质特性的影响。分别制备添加大豆分离蛋白和小麦蛋白的香肠(添加量均为4%、5%、6%),经2种搅拌工艺(常压搅拌(S0)和真空搅拌(S1))搅拌10min,分别从盐溶蛋白溶出率、香肠出品率、水分含量、色度和质构特性等方面分析真空搅拌对植物蛋白香肠品质特性的影响。结果表明:大豆分离蛋白和小麦蛋白在香肠中的最佳添加量均为5%;经过真空搅拌处理后,各组香肠肉馅盐溶性蛋白的溶出量、香肠的出品率、水分含量、红度值、黄度值、硬度及咀嚼度均显著提高(P<0.05);真空处理对香肠的质地、多汁性和总体可接受度也具有显著影响(P<0.05),但对香肠的pH值和风味无显著影响(P>0.05);结合各组香肠的品质特性指标及感官评分,真空搅拌处理对添加大豆分离蛋白和小麦蛋白2种植物蛋白香肠的品质较常压搅拌有显著改善作用,且对添加大豆分离蛋白香肠的影响更大。

We undertook this study in order to determine the effect of vacuum agitation on the quality characteristics of sausages added with different vegetable proteins. In this experiment, sausages containing separately different levels (4%, 5% and 6%) of soy protein isolate (SPI) and wheat protein were prepared. The ground meat in each group was stirred for 10 minutes by two stirring processes (atmospheric pressure stirring (S0) and vacuum stirring (S1)). The effects of vacuum stirring on the quality of the vegetable protein-incorporated sausages were analyzed with respect to dissolution percentage of salt-soluble protein, sausage yield, water content, color and texture characteristics. The results showed that the optimal addition levels of both SPI and wheat protein were 5%. The dissolution percentage of salt-soluble protein, the yield of sausage, water content, redness value, yellowness value, hardness and chewiness in each group were significantly increased after being vacuum-stirred (P < 0.05). Vacuum stirring treatment also had a significant effect on the texture, juiciness and overall acceptability of sausages (P < 0.05), but had no significant effect on the pH value or flavor (P > 0.05). Collectively, it was found that the vacuum agitation significantly improved the quality of the sausages with the above two vegetable proteins compared with atmospheric pressure agitation, and the effect was greater when SPI was added.