酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响

Synergistic Effect of Sodium Caseinate and Sunflower Oil on Characteristics of Emulsified Sausages

以猪后腿肉为原料肉,酪蛋白酸钠、葵花籽油预乳化液替代猪背膘制备乳化肠,研究不同比例(0、25%、50%、75%、100%)预乳化液替代对乳化肠蒸煮损失率、物理化学组成、色泽、质构、脂肪酸组成及硫代巴比妥酸值的影响。结果显示:随着预乳化液替代比例增加,乳化肠中蛋白质、水分的含量显著增加(P<0.05),灰分含量变化差异不显著,脂肪含量显著下降(P<0.05),从18.58%降低到10.17%;蒸煮损失率降低;乳化肠的亮度值随预乳化液代替猪背膘比例的增加呈上升趋势,红度值和黄度值呈下降趋势;预乳化液替代组乳化肠的质构特性优于对照组;预乳化液替代猪背膘制备乳化肠还可以改变乳化肠的脂肪酸组成,随替代比例的增大,乳化肠中必需脂肪酸亚油酸在总脂肪酸中所占的比例显著增加(P<0.05),多不饱和脂肪酸所占的比例增加,高达55.92%,饱和脂肪酸从39.72%降低到13.52%,满足消费者对低脂多不饱和脂肪酸肉制品的需求;随替代比例的增大,乳化肠的TBARS值逐渐减小,用预乳化液替代猪背膘可增强乳化肠的氧化稳定性。因此,酪蛋白酸钠、葵花籽油预乳化液替代猪背膘可显著改善乳化肠的品质及营养特性。

The effect of replacing pork backfat (0, 25%, 50%, 75% and 100%) with sodium caseinate-sunflower oil emulsion on cooking loss, proximate composition, color, texture, fatty acid composition and thiobarbituric acid reactive substances (TBARS) value of emulsified pork sausages was investigated. The results showed that increasing sodium caseinate-sunflower oil emulsion from 25% to 100% increased protein content, moisture content, lightness value and springiness, reduced cooking loss, fat content, redness and TBARS value, and enhanced oxidative stability. The treatments which contained pre-emulsified sunflower oil had better texture. Replacing pork backfat with the pre-emulsion at total fat content of 25% to 100% reduced the content of total saturated fatty acid (SFA) from 39.72% to 13.52%, and increased the content of polyunsaturated fatty acid (PUFA) from 14.08% to 55.92%. In conclusion, replacement of pork backfat with sodium caseinate-sunflower oil emulsion improved the quality and nutritional aspects of emulsified pork sausage evidently.