黑豆豆腐替代脂肪对肉丸品质特性的影响

Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

本文将黑豆豆腐作为脂肪替代品应用于肉丸的生产中,通过测定肉糜蒸煮损失及乳化稳定性、肉丸感官评价、基本成分、电子鼻、质构、色泽、出品率、pH、微观结构等指标,研究黑豆豆腐添加量(0、4%、8%、12%、16%、20%)对肉丸品质特性的影响,从而为低脂黑豆豆腐肉丸产品的开发提供可行性建议。结果表明:与对照组相比,肉糜的蒸煮损失率、水分损失率、脂肪损失率随着黑豆豆腐添加量的增加逐渐降低。当黑豆豆腐添加量为12%时,肉丸感官评分最高,整体可接受性最好。随着黑豆豆腐添加量的增加,肉丸的脂肪含量逐渐降低,蛋白质、水分、灰分含量增加;肉丸硬度、咀嚼性逐渐增大,弹性、胶黏性呈先增大后减小的趋势;L^(*)值、a^(*)值逐渐减小,b^(*)值增加,出品率和pH呈先上升后下降的趋势。当黑豆豆腐添加量为12%时,肉丸出品率最高,pH最大。电子鼻主成分分析结果显示:不同黑豆豆腐添加量的肉丸样品间气味存在明显差异。扫描电镜结果表明:加入黑豆豆腐能明显提高肉丸内部结构的均匀性,改善整体品质。因此,12%的黑豆豆腐添加量制作的肉丸综合品质最佳。

In this paper,black bean tofu was used as a fat substitute in the production of meatballs,by measuring the cooking loss and emulsion stability of meat paste,sensory evaluation of meatballs,basic components,electronic nose,texture,color,yield,pH,microstructure,etc.The effect of black bean tofu addition(0,4%,8%,12%,16%,20%)on the quality characteristics of meatballs was studied to provide feasibility suggestions for the development of low-fat black bean tofu meatball products.The results showed that compared with the control group,the cooking loss rate,water loss rate,and fat loss rate of meat paste gradually decreased with the increasing of black bean tofu addition.When the black bean tofu was added at 12%,the meatballs had the highest sensory scores and the best overall acceptability.With the increasing in the amount of black bean tofu added,the fat content of the meatballs gradually decreased,and the protein,moisture,and ash content increased.The hardness and chewiness of meatballs gradually increased with the increasing of black bean tofu,while the elasticity and stickiness first increased and then decreased.Meanwhile,the L^(*) value and a^(*) value gradually decreased,and the b^(*) value increased,and the yield and pH showed a trend of first rising and then falling.When the black bean tofu was added at 12%,the yield and the pH of meatballs was the highest.The principal component analysis results of the electronic nose showed that there were significant differences in the smell of meatballs under different amount of black bean tofu.The results of the microstructure measurement showed that adding black bean tofu could significantly improve the uniformity of microstructure and the overall quality of meatballs.Therefore,the overall quality of meatballs would be the best under the condition of 12% black bean tofu addition.