原辅料对植物基鸡排质构特性的影响

Effects of Raw Materials on Texture Characteristics of Plant-Based Chicken Steaks

研究原辅料对植物基鸡排质构特性的影响,以确定配料种类及用量。采用质构分析及感官评价方法,研究水、拉丝蛋白、大豆油、魔芋胶、谷朊粉、大豆分离蛋白、Tg酶对植物基鸡排硬度、弹性、咀嚼性、内聚性、外观、色泽、组织状态及多汁性的影响。通过质构分析、扫描电镜和感官评价等方法将植物基鸡排、鸡肉糜重组鸡排及市售鸡排进行了对比分析。试验结果表明,植物基鸡排最优配方为:水质量分数54.7%、拉丝蛋白18.7%(大豆拉丝蛋白添加比例60%)、大豆油13.6%、魔芋胶0.7%、谷朊粉2.7%、大豆分离蛋白3.3%、Tg酶0.3%;植物基鸡排在质构方面,超越了以鸡肉糜作为原料的重组鸡排,同时也能较好地模拟市售鸡排。实验结果为植物基鸡排的产业化生产奠定了理论和应用基础。

The effects of raw materials on texture characteristics of plant-based chicken steaks were studied to determine the type and dosage of ingredients.The effects of water,drawing protein,soybean oil,konjac gum,gluten,soybean protein isolate and transglutaminase on the hardness,elasticity,chewiness,cohesion,appearance,color,tissue state and juiciness of plant-based chicken steaks were studied by texture analysis and sensory evaluation.The comparative analysis of plant-based chicken steaks,reconstituted chicken steaks and market chicken steaks was carried out by means of texture analysis,scanning electron microscopy and sensory evaluation.The results showed that the optimal formula of plant-based chicken steak was:water content 54.7%,drawn protein 18.7%(soybean drawn protein 60%),soybean oil 13.6%,konjac gum 0.7%,gluten 2.7%,soybean protein isolate 3.3%,transglutaminase 0.3%.Plant-based chicken steaks surpass the reconstituted chicken steaks in terms of texture,and can also better simulate the commercial chicken steaks.The results laid a theoretical and applied foundation for the industrialization of plant-based chicken steaks.