冷冻魔芋-玉米醇溶蛋白复合凝胶对猪肉糜品质的影响

Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork

为探究经冷冻-解冻处理的魔芋葡甘聚糖(konjac glucomannan,KGM)与玉米醇溶蛋白复合凝胶部分替代猪肉糜的可行性。将不同KGM和玉米醇溶蛋白添加比例(8∶1、2∶1、1∶2、1∶8)的冷冻复合凝胶以不同添加量(20%、40%、60%、80%)加入到猪肉糜中,研究不同KGM和玉米醇溶蛋白添加比例的冷冻复合凝胶及其不同添加量对猪肉糜的色泽、质构特性、压力失水率的影响。结果表明:当冷冻复合凝胶的添加量为20%时,复合猪肉糜的颜色、硬度、弹性与纯猪肉糜相比均无显著差异,并且冷冻复合凝胶的加入可以显著降低猪肉糜的压力失水率。此时KGM与玉米醇溶蛋白比例的变化对复合猪肉糜的硬度、弹性以及压力失水率无显著影响。由此可知,冷冻复合凝胶能够部分替代猪肉糜,具有制备低脂肉制品的潜力。

This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan(KGM)-zein composite gels.The effects of adding different levels(20%,40%,60%,and 80%)of frozen-thawed composite gels with different ratios between KGM and zein(8:1,2:1,1:2,and 1:8)to minced pork on its color,texture properties,and water-holding capacity(WHC)were studied.The results showed that the color,hardness,and springiness of minced pork with 20%frozen-thawed composite gels were not significantly different from those of pure minced pork,and the addition of frozen-thawed composite gels significantly enhanced the WHC.Changing the ratio of KGM to zein had no significant effect on the hardness,springiness or WHC of minced pork with 20%frozen-thawed composite gels.Therefore,the frozen-thawed composite gels have potential to partially replace minced pork in the preparation of low-fat meat products.