不同温度处理的大豆分离蛋白乳化大豆油对猪肉糜品质的影响

Effects of the pre-emulsified soybean oils with soybean protein isolate treated by different temperatures on the quality of pork batter

中文关键词:  大豆分离蛋白  猪肉糜  色差  蒸煮得率

英文关键词:soy protein isolate  pork batter  chromatism  cooking yield

中文摘要:

      目的 探讨应用不同温度(20、60、98 ℃)处理的大豆分离蛋白乳化大豆油替代猪背膘生产低脂猪肉糜的可行性。方法 利用色差计、物性仪、低场核磁共振仪测量猪肉糜的色泽、质构、保水性、水分分布和移动性。结果 添加不同温度处理的大豆分离蛋白乳化大豆油显著提高(P<0.05)猪肉糜的L*和b*值、蒸煮得率、硬度、弹性、内聚性和咀嚼性, 降低水分移动性。大豆分离蛋白处理温度显著影响猪肉糜的品质, 添加98 ℃处理大豆分离蛋白乳化大豆油的猪肉糜有最高的(P<0.05) L*和b*值、蒸煮得率、质构特性和不易流动水的含量。结论 添加98 ℃处理大豆分离蛋白乳化大豆油的猪肉糜品质最佳, 应用不同温度处理的大豆分离蛋白乳化大豆油替代猪背膘生产低脂猪肉糜具有可行性。

英文摘要:

      Objective To study the feasibility of producing the low-fat pork batters when used the soybean oil emulsified with soybean protein isolate treated at different temperatures (20, 60 and 98 ℃) to replace the pork back-fat. Methods The color, texture, water retention, water distribution and mobility of minced pork were measured using the chromameter, texture analyzer, low-field nuclear magnetic resonance. Results The addition of pre-emulsified soy oils with soy protein isolate treated at different temperature treatments significantly increased the L* and b* values (P<0.05), cooing yield, hardness, springiness, cohesiveness and chewiness of pork batters, and reduced water mobility. The quality of pork batters were significantly affected by the processing temperatures of soy protein isolate, the batter with soy protein isolate treated at 98 ℃ had the highest L* and b* values (P<0.05), cooking yield, texture characteristics and the content of unmovable water. Conclusion The quality of pork batter with pre-emulsified soy oil with soy protein isolate treated at 98 ℃ is the best, and it is feasible to use soy protein isolate emulsified soybean oil treated at different temperatures instead of pig back fat to produce low-fat minced pork.