大豆分离蛋白与茶多酚稳定的高内相Pickering乳液替代脂肪对肉丸品质的影响

Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

为降低饱和脂肪摄入过高对人体健康造成的危害,本实验选择大豆分离蛋白与大豆油为原料制备高内相Pickering乳液(High interphase Pickering emulsions,HIPEs),并以茶多酚作为活性物质进一步优化乳液性能,以替代肉丸中动物脂肪。分别选用水、HIPEs及负载茶多酚的HIPEs替代猪背脂肪,制备了6种不同的配方,并对肉丸的理化、感官指标进行表征。结果表明,相较于对照组,除pH外各指标均存在显著性差异(P<0.05),随着乳液的添加,肉丸的蒸煮得率可提高至93.59%,水分含量上升至66.91%,脂肪含量下降至8.42%,蛋白质含量上升至14.48%,肉丸的硬度、弹性、内聚性、咀嚼性均随着乳液的添加而上升,pH无明显差异,添加Pickering乳液后肉丸的L值提高,a、b值因茶多酚的添加而升高,含茶多酚的HIPEs对肉丸水分与脂肪渗出率的改善最佳,分别降低至1.57%与0.019%,硫代巴比妥酸(Thiobarbituric acid,TBA)值最低为4.12 mg/kg,添加乳液后,感官评价较对照组均有所上升。以HIPEs作为脂肪替代可有效减少肉丸中脂肪含量,提高肉丸的出品率及品质,本研究可为减脂肉制品的开发提供一定参考。

In order to reduce the harm caused by high intake of saturated fat on human health.This study aimed to investigate the effect of high interphase Pickering emulsions(HIPEs)stabilized by soybean protein isolated and soybean oil,and tea polyphenols were used as functional ingredients to evaluate two different HIPEs as pork back fat(PBF)replacers in the meatballs.Six different formulations were prepared by the replacement of PBF with water,HIPEs and HIPEs loaded with tea polyphenols.Physical,chemical and sensory indexes of meatballs were assessed.Compared with the control group,there were significant differences in all indexes expect pH(P<0.05).Reduce-fat meatballs with HIPEs showed higher cooking rate(93.59%),content of moisture(66.91%)and protein(14.48%)and lower content of fat(8.42%).The hardness,elasticity,cohesiveness and chewability of meatballs increased with the addition of emulsion.After addition of HIPEs,the L of meatballs was increased,and the a,b were increased due to the addition of tea polyphenols.The HIPEs loaded with tea polyphenols had the best improvement on the infiltrate on the moisture(1.57%)and fat(0.019%)of meatballs,the lowest TBA value was 4.12 mg/kg.The sensory evaluation was higher than the control group.Using HIPEs as a fat substitute could effectively reduce the fat content in meatballs and improve the yield and quality of meatballs.This study can provide some reference for the development of fat-reducing meat products.