茶多酚对羊肉糜凝胶特性的影响

Effect of Tea Polyphenols on Gelation Properties of Mutton Batters

探究茶多酚对羊肉糜凝胶特性的影响,将不同添加量(0.00%、0.01%、0.05%、0.10%、0.50%、1.00%)(w/w)的茶多酚添加到羊肉糜后测定其保水性、乳化稳定性、质构特性及微观结构。结果表明,随着茶多酚添加量的增加,羊肉糜的保水性和乳化稳定性呈现先上升后下降的趋势,其硬度、弹性、内聚性、咀嚼度和回复性显著降低(P<0.05);当茶多酚添加量不超过0.10%时,茶多酚的添加有助于形成致密、形状规则且分布均匀的羊肉糜凝胶,显著改善羊肉糜的乳化稳定性和保水性(P<0.05),其蒸煮损失和解冻损失在0.10%添加量时有最小值,分别为14.13%和0.99%。说明添加0.01%和0.05%茶多酚使羊肉糜凝胶网络结构紧密、孔径较小,乳化稳定性提高,添加0.10%的茶多酚可显著改善羊肉糜的保水性,而过量的多酚物质可能使蛋白质过度聚集,形成大分子聚集体,从而导致羊肉糜的凝胶特性变差。

The effects of tea polyphenols (TP) on the gelation properties of mutton batters were investigated.Different concentrations of TP (0.00%,0.01%,0.05%,0.10%,0.50%,1.00%,w/w) were added into mutton batters to determine its water retention,emulsifying stability,textural properties and microstructure.The results showed that the water retention and emulsifying stability of mutton batters gel increased and then decreased with the adding of TP,meanwhile the hardness,springiness,cohesiveness,chewiness and resilience decreased significantly (P<0.05).When the concentrations of TP were under 0.10%,TP helped to form a dense,regular shape and uniform gel,and significantly improved the emulsifying stability and water retention of mutton batters (P<0.05).The cooking loss and thawing loss had the minimum values at 0.10% TP,which were 14.13% and 0.99% respectively.It indicated that the addition of 0.01% and 0.05% tea polyphenols could make the gel network structure of mutton batters close and the pore diameter smaller,and improved emulsifying stability,meanwhile,the addition of 0.10% tea polyphenols could significantly improve the water retention of mutton batters.Excessive polyphenols could cause protein aggregation and result in poor gelation properties of mutton batters.