魔芋葡甘聚糖对紫薯猪肉丸储藏品质的影响

Effects of konjac glucomannan on storage quality of purple sweet potato pork meatballs

中文关键词:  魔芋葡甘聚糖  紫薯  猪肉丸  品质  储藏

英文关键词:konjac glucomannan  purple sweet potato  pork meatballs  quality  storage

中文摘要:

      目的 探究魔芋葡甘聚糖(konjac glucomannan, KGM)对紫薯猪肉丸储藏品质的影响。方法 添加10%质量分数的紫薯全粉, 同时利用KGM凝胶作为脂肪替代品制作紫薯肉丸, 通过感官评定和测定理化指标分析猪肉丸在储藏过程中的品质变化, 探究KGM对猪肉丸的储藏特性的影响。结果 通过权重法配方优化确定以6% KGM凝胶替代50%脂肪的紫薯猪肉丸(KGM6-50)综合评分最高; 与无紫薯添加组相比, KGM6-50样品在储藏过程中冻融析水率显著降低, 肉丸的质构品质劣变减缓, pH和蒸煮损失无显著变化; 相较于添加紫薯全粉的全脂肉丸, KGM6-50样品冻融析水率略有提高而蒸煮损失降低; 在储藏时间30 d以内时, 肉丸的过氧化值较低且品质变化较小, 为最佳食用期。结论 KGM凝胶可有效改善紫薯猪肉丸品质, 且可抑制肉丸在储藏过程中的品质劣变, 结果可为肉制品的品质改良和储藏品控提供参考依据。

英文摘要:

      Objective To explore the effect of konjac glucomannan (KGM) on the storage quality of purple sweet potato pork meatballs. Methods Purple potato meatballs were prepared by adding 10% whole purple sweet potato powder and using KGM gel as fat substitute. The sensory evaluation and physical-chemical indexes of the pork meatballs were analyzed during storage, and the effects of KGM on the storage characteristics of pork meatballs were explored. Results Through weight method formula optimization, it was determined that the comprehensive score of purple sweet potato pork meatballs (KGM6-50) with 6% KGM gel instead of 50% fat was the highest. Compared with the meatballs without purple potatoes, the freezeing-thawing water separation rate of sample KGM6-50 significantly decreased, the texture quality of KGM6-50 slowed down, and pH and cooking loss of KGM6-50 did not change significantly during storage. Compared with full fat meatballs, the freezeing-thawing water separation rate of KGM6-50 slightly increased while the cooking loss of KGM6-50 decreased. The best eating period of meatballs was within 30 days of storage time, during which the peroxide value of meatballs was lower and the quality changes were relatively smaller. Conclusion KGM gel can effectively improve the quality of purple sweet potato pork meatballs and inhibit the quality deterioration of meatballs during storage. The results can provide a reference for quality improvement and storage quality control of meat products.