发酵酸肉和抗性淀粉的添加对肉丸品质的影响

Effects of Addition of Fermented Sour Meat and Resistant Starch on Quality of Meatballs

为探究发酵酸肉和抗性淀粉对肉丸品质的影响,对不同发酵酸肉和抗性淀粉添加量的肉丸感官、出品率和质构进行评价,确定酸肉风味肉丸的最佳配方,并将用最佳配方制作的肉丸与空白对照组及市售代表性较高的肉丸进行对比。结果表明,发酵酸肉和抗性淀粉的添加对肉丸品质存在显著性影响,肉丸的最佳配方为6%发酵酸肉、6%抗性淀粉,且添加鸡肉酸肉和猪肉酸肉的肉丸体外蛋白质消化率分别为81.65%、83.20%,显著高于其他组(P<0.05);消化180 min的血糖生成指数分别为70.70,70.16,显著低于其他组(P<0.05)。研究表明添加适量酸肉和抗性淀粉可以改善肉丸的品质,还可以在一定程度上提高体外蛋白质消化率,降低血糖生成指数。

In order to explore the effects of fermented sour meat and resistant starch on the quality of meatballs,the sense,yield and texture of meatballs with different addition amounts of fermented sour meat and resistant starch are evaluated to determined the best formula of sour meat-flavor meatballs,and the meatballs prepared by the best formula are compared with the blank control group and the highly representative commercially available meatballs.The results show that the addition of fermented sour meat and resistant starch has significant effects on the quality of meatballs.The best formula of meatballs is 6%fermented sour meat and 6%resistant starch,and the in vitro protein digestibility of meatballs with sour chicken and sour pork is 81.65%and 83.20%respectively,significantly higher than that of the other groups(P<0.05).The glycemic indexes after digestion for 180 min are 70.70,70.16 respectively,significantly lower than those of the other groups(P<0.05).The results show that adding proper amount of sour meat and resistant starch can improve the quality of meatballs,increase the protein digestibility in vitro to a certain extent and reduce the glycemic indexes.