不同玉米油凝胶作为火腿肠中脂肪替代品

Different corn oil gel as a substitute for ham sausage fat

在火腿肠中分别以不同油凝胶部分替代动物脂肪,对其质构、保水性、流变特性、色泽、pH、乳化稳定性以及感官品质进行测定,评价油凝胶对火腿肠品质的影响,以得到更适合添加在火腿肠中的油凝胶。结果表明:在50%的脂肪替代量下,火腿肠硬度值显著下降,其中乙基纤维素油凝胶处理组具有最高的硬度值,但与对照组相比,其硬度下降49.60%;单甘酯油凝胶处理组保水性最弱,除单甘酯、单甘酯/β-谷甾醇油凝胶处理组外,其他油凝胶处理组保水性与对照组无显著差异;单甘酯/β-谷甾醇油凝胶处理组降低了样品的黄度值,其他油凝胶处理组提高了火腿肠的亮度值及黄度值,降低了红度值及pH;动态流变过程中,部分油凝胶处理组减小了肉糜加热过程中的储能模量,到最终加热温度时,单甘酯、β-谷甾醇/γ-谷维素、单甘酯+β-谷甾醇/γ-谷维素油凝胶处理组具有与对照组相似的储能模量;蜂蜡油凝胶处理组乳化稳定性最差,总汁液损失率为4.28%,水分损失率为3.51%;感官评价方面,蜂蜡、乙基纤维素、β-谷甾醇/γ-谷维素、单甘酯+β-谷甾醇/γ-谷维素油凝胶处理组具有总体相对较高的感官得分。在实验条件下,β-谷甾醇/γ-谷维素、单甘酯+β-谷甾醇/γ-谷维素油凝胶更适合作为火腿肠中脂肪替代品。

Different oleogels were used to replace animal fats in ham sausage, and their texture, water holding capacity, rheology, color, pH, emulsion stability and sensory quality were measured. The influence of oleogels on the quality of ham sausage were evaluated so as to obtain the more suitable oleogels for adding in ham sausage. The results showed that the hardness of ham sausages decreased significantly with 50% fat replacement. The hardness of ethyl cellulose oleogel treatment group was the highest, but it decreased by 49.60% compared with the control group. Monoglyceride oleogel treatment group had the weakest water holding capacity. Except for the monoglyceride oleogel and monoglyceride/β-sitosterol oleogel treatment groups, there was no significant difference in water holding capacity between the oleogel treatment groups and the control group. The monoglyceride/β-sitosterol oleogel treatment group reduced the yellowness value of the sample, and the other oleogel treatment groups increased the brightness and yellowness value of the ham sausage, and lowered the redness value and pH. In the dynamic rheological process, part of the oleogel treatment groups reduced the storage modulus during the heating process of the meat emulsion, and when the final heating temperature was reached, the monoglyceride, β-sitosterol/γ-oryzanol, monoglyceride+β-sitosterol/γ-oryzanol oleogel treatment groups had the storage modulus similar to the control group. The beeswax oleogel treatment group had the worst emulsion stability, with a total juice loss of 4.28% and a water loss of 3.51%. In terms of sensory evaluation, beeswax, ethyl cellulose, β-sitosterol/γ-oryzanol, monoglyceride + β-sitosterol/γ-oryzanol oleogel treatment groups had relatively high sensory scores. In this study, β-sitosterol/γ-oryzanol and monoglyceride + β-sitosterol/γ-oryzanol oleogel were more suitable as fat substitutes in ham sausage.