摘要
将没食子酸添加到大豆蛋白-大豆油预乳化液中,以预乳状液质量为基准,添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)作为对照,通过测定预乳状液的硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、离心稳定性、黏度,确定没食子酸最佳添加量;用预乳状液替代鸡肉糜中的动物脂肪,通过测定肉糜蒸煮损失、色差、质构,确定最佳脂肪替代比例。结果表明:没食子酸添加量为0.05%时,预乳状液的TBARS值最小,离心稳定性、黏度较好;脂肪替代比例为25%时,肉糜色差和质构特性较好,但预乳状液导致肉糜蒸煮损失增加。因此,预乳状液作为脂肪替代物在乳化型肉制品中的应用还有待进一步研究和改进。
The gallic acid was added to the soybean protein-soybean oil pre-emulsion,based on the mass of the pre-emulsion,and 0.02%butylated hydroxyanisole(BHA)as control.The optimal amount of gallic acid was determined by measuring the thiobarbituric acid reactive substances(TBARS)value,centrifugal stability,and viscosity of the pre-emulsion.Use pre-emulsion to replace animal fat in chicken minced meat,and determine the best fat replacement ratio by measuring the cooking loss,color difference and texture of minced meat.The results showed that the TBARS value of the pre-emulsion was the smallest when the gallic acid was added at 0.05%,and the centrifugal stability and viscosity were better;when the ratio of fat replacement was 25%,the color difference and texture characteristics of meat paste are better,but the pre-emulsion lead to the increase of meat paste cooking loss.Therefore,the application of pre-emulsion as a fat substitute in emulsified meat products needs further research and improvement.
作者
夏明敬
邱艳霞
XIA Ming-jing;QIU Yan-xia(College of Grain,Oil and Food,Jilin Engineering Vocational College,Siping 136001,Jilin,China;College of Food Science and Technology.Bohai University,Jinzhou 121013,Liaoning,China)
出处
《粮食与油脂》
北大核心
2021年第6期24-28,共5页
Cereals & Oils
关键词
没食子酸
大豆蛋白
大豆油
预乳状液
肉糜
gallic acid
soybean protein
soybean oil
pre-emulsion
meat mince
