苹果渣结合预乳化稻米油对低脂猪肉丸品质的影响

Effect of Apple Pomace Combined with Pre-emulsified Rice Oil on the Quality of Low-Fat Pork Meatballs

为开发低脂肉制品,利用苹果渣结合预乳化稻米油部分替代猪背膘,研究其对低脂猪肉丸持水力和持油能力、色泽、质构、粗脂肪、流变特性以及感官评价的影响。结果表明:苹果渣结合预乳化稻米油部分替代猪背膘能提高低脂肉丸的硬度和咀嚼性,且可有效地降低其粗脂肪含量。随着苹果渣添加量的增加,低脂肉丸持水力、持油能力和黄度值呈增加的趋势。流变学特性分析结果表明:随着苹果渣添加量的增加其储能模量逐步增加,但是苹果渣添加量为3%时,其红度值和感官评分有降低的趋势,当苹果渣添加量为2%时,其感官评分(74.02±1.04)与对照组(75.92±0.85)最为接近,且差异不显著(P>0.05)。因此结合经济因素,综合考虑,添加2%的苹果渣结合预乳化稻米油部分替代猪背膘的猪肉丸效果最佳。

In order to develop low-fat meat products,the effect of partially replacing pork back fat with apple pomace combined with pre-emulsified sesame oil on the water holding/oil binding capacity,color,texture profile analysis(TPA),fat content,dynamic rheology,and sensory properties of pork meatballs was examined.The results showed that partial replacement of pork back fat with apple pomace combined with pre-emulsified sesame oil increased the hardness and chewiness,and reduced the crude fat content of meatballs.An ascending trend in the water holding/oil binding capacity and yellowness(b*value)was observed with increasing level of apple pomace.The rheological analysis demonstrated that the storage modulus G’progressively increased with increasing level of apple pomace.However,both a*value and sensory evaluation score increased firstly and then decreased with increasing level of apple pomace up to 3%.The sensory score of the sample with 2%apple pomace was closest to the control meatballs,74.02±1.04 versus 75.92±0.85,without any significant difference between them(P>0.05).From an economic perspective,2%apple pomace combined with preemulsified sesame oil was determine to be optimum for partially replacing pork back fat in meatballs.