摘要
将金针菇菇脚作为部分脂肪替代物加入到猪肉糜中制成肉糜凝胶,通过测定肉糜凝胶基本成分、保水性、色差、蒸煮损失率、乳化稳定性、质构、水分分布情况以及动态流变特性等指标,探究菇脚替代量(0%、2%、4%、6%、8%、10%)对猪肉糜凝胶品质的影响。结果表明:与对照组相比,不同菇脚替代量的肉糜凝胶脂肪含量均降低且具有更高的营养价值,保水性、储能模量(G′)、损耗模量(G′′)和L^(*)值均显著提高(P<0.05),蒸煮损失率、脂肪损失率、a^(*)值和b^(*)值均显著降低。T2向慢弛豫方向移动,持水性显著增加。综上所述,将金针菇菇脚作为部分脂肪替代物可以明显改善猪肉糜凝胶品质且提高其营养价值,为低脂肉糜凝胶制品及肉丸产品的开发提供了一定的理论基础。
In this study,Flammulina filiformis stem waste(FFS)was used as a partial fat substitute in minced pork to produce minced meat gel.The aim was to investigate the effects of different levels of FFS replacement(0%,2%,4%,6%,8%,10%)on the properties of the minced meat gel,including basic composition,water retention,color,cooking and fat loss rates,emulsification stability,texture,water distribution,and dynamic rheological properties.The results indicated that FFS replacement significantly increased the nutritional value of the minced meat gel and improved its water retention,storage modulus(G’),loss modulus(G”),and L^(*)values(P<0.05),while reducing cooking and fat loss rates,as well as a^(*)and b^(*)values.Moreover,T 2 relaxation time shifted towards slow relaxation direction,and water holding capacity was significantly increased.These findings suggest that FFS could be a potential substitute for fat in minced meat gel products and meatball products,promoting the development of low-fat meat products.
作者
申鑫玉
陈佳丽
商静雯
朱晴
岳喜庆
SHEN Xinyu;CHEN Jiali;SHANG Jingwen;ZHU Qing;YUE Xiqing(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)
出处
《食品科技》
CAS
北大核心
2023年第9期91-97,共7页
Food Science and Technology
基金
辽宁省“兴辽英才计划”科技创新领军人才项目(XLYC1902083)。
关键词
金针菇菇脚
脂肪替代
猪肉糜
凝胶特性
Flammulina filiformis stem waste
fat substitutes
minced pork
gel property
