卡拉胶、转谷氨酰胺酶及大豆分离蛋白对猪PSE肉低温香肠保水性和感官品质的影响
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摘要
为研究卡拉胶、转谷氨酰胺酶(transglutaminase,TG)及大豆分离蛋白对猪PSE(pale、soft、exudative)肉低温香肠保水性和感官品质的影响,通过单因素试验和L9(34)正交试验,以蒸煮损失和感官品质为参考指标,确定最适添加量。结果表明:单独添加卡拉胶或大豆分离蛋白可以明显改善猪PSE肉低温香肠的蒸煮损失(P<0.05),TG添加量超过0.6%会导致猪PSE肉低温香肠的保水性发生显著下降(P<0.05);正交试验进一步优化后确定卡拉胶、TG及大豆分离蛋白的最适添加量分别为0.5%、0.2%和4%;通过优选后的正交工艺进行验证发现,该工艺对猪PSE肉低温香肠的保水性和感官品质有明显的改善作用。
This experiment was performed to determine the effects of carrageenan, transglutaminase(TG) and soybean protein isolate(SPI) on improving the water-holding capacity(WHC) and sensory quality of low-temperature sausage made from PSE(pale, soft, exudative) pork. One-factor-at-a-time method and an L9(34) orthogonal array design were used to optimize the amounts of carrageenan, TG and SPI together added to sausage based on cooking loss and sensory evaluation.The results showed that the addition of carrageenan or soy protein isolate could signi?cantly improve the cooking loss of sausage(P < 0.05). The addition of TG at a level greater than 0.6% resulted in a signi?cant decrease in the WHC(P < 0.05).The addition of 5% carrageenan, 0.2% TG and 4% SPI was found to be the optimal combination to improve the WHC and sensory quality of low-temperature sausage.
This experiment was performed to determine the effects of carrageenan, transglutaminase(TG) and soybean protein isolate(SPI) on improving the water-holding capacity(WHC) and sensory quality of low-temperature sausage made from PSE(pale, soft, exudative) pork. One-factor-at-a-time method and an L9(34) orthogonal array design were used to optimize the amounts of carrageenan, TG and SPI together added to sausage based on cooking loss and sensory evaluation.The results showed that the addition of carrageenan or soy protein isolate could signi?cantly improve the cooking loss of sausage(P < 0.05). The addition of TG at a level greater than 0.6% resulted in a signi?cant decrease in the WHC(P < 0.05).The addition of 5% carrageenan, 0.2% TG and 4% SPI was found to be the optimal combination to improve the WHC and sensory quality of low-temperature sausage.
引文
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[29]PIETRASIK Z,JARMOLUK A,SHAND P J.Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(5):915-920.DOI:10.1016/j.lwt.2006.03.003.
[30]张明成,周凤超,张春华.添加不同配比7S/11S大豆球蛋白对鸡肉丸品质的影响[J].食品与发酵工业,2016,42(9):137-142.
[31]SU Y K,BOWERS J A,ZAYAS J F.Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins[J].Journal of Food Science,2000,65(1):123-128.DOI:10.1111/j.1365-2621.2000.tb15966.x.
[32]PERTRACCI M,BIANCHI M,MUDALA S,et al.Functional ingredients for poultry meat products[J].Trends in Food Science and Technology,2013,33(1):27-39.DOI:10.1016/j.tifs.2013.06.004.
[33]孙健,冯美琴,王鹏,等.亚麻籽胶,黄原胶与大豆分离蛋白对肉制品出品率和质构特性的影响[J].食品科学,2012,33(21):1-5.
[34]李艳青,陈洪生,俞龙浩,等.氧化大豆分离蛋白对法兰克福香肠品质的影响[J].肉类工业,2018(3):38-40.
[2]徐新萍.不同屠宰应激对生猪血液生化特性及肉质的影响[D].杭州:浙江工商大学,2015:1-5.
[3]陈怡岑,彭宏刚,曹艳婷,等.TG和大豆分离蛋白对猪PSE肉丸保水性和硬度的影响[J].食品工业,2015,36(10):218-222.
[4]刘婷,胡冠蓝,何栩晓,等.谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响[J].食品科学,2014,35(5):43-47.
[5]李跃文.鸭肉加工品质改良及乳化香肠的开发研究[D].雅安:四川农业大学,2016:20-26.
[6]袁晓龙,韩衍青,李景军,等.水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响[J].食品工业科技,2014,35(12):253-257.
[7]ZHUY,RINZEMA A,TRAMPERJ,etal.Microbial transglutaminase:a review of its production and application in food processing[J].Applied Microbiology and Biotechnology,1995,44(3/4):12-13.DOI:10.1007/s002530050554.
[8]王富刚,魏永义.大豆分离蛋白在香肠加工中的应用研究[J].肉类工业,2018(7):55-57.
[9]袁先群.酱卤类低温肉制品品质变化[D].重庆:西南大学,2012:30-38.
[10]苏丹,赖雪雷,康建波,等.肉制品加工研究进展与新技术应用[J].农产品加工,2011(3):52-58.
[11]彭晓龙,李琳,李冰,等.花生油对类PSE鸡肉糜凝胶特性及微观结构的影响[J].食品科技,2018,43(9):158-165.
[12]邱祖兴.PSE猪肉的预防与鉴别处理[J].肉品加工,2007(10):43-44.
[13]LEE H C,CHIN K B.Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham[J].International Journal of Food Science and Technology,2011,46(7):1522-1528.DOI:10.1111/j.1365-2621.2011.02654.x.
[14]YOUSSEF M K,BARBUT S.Effects of two types of soy protein isolates,native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels[J].Meat Science,2011,87(1):54-60.DOI:10.1016/j.meatsci.2010.09.002.
[15]PéREZ-MATEOS M,HURTADO J L,MONTERO P,et al.Interactions ofκ-carrageenan plus other hydrocolloids in fish myosystem gels[J].Journal of Food Science,2006,66(6):838-843.DOI:10.1111/j.1365-2621.2001.tb15183.x.
[16]闫晓蕾,郇延军,孙冬梅,等.四种无磷持水物质对低温熏煮香肠持水性的影响[J].食品工业科技,2012,33(4):360-364;382.
[17]浮吟梅,王林山,苏海燕.卡拉胶在食品工业中的应用[J].中国食品添加剂,2009,1(5):159-163.
[18]于建行,夏杨毅,尚永彪,等.卡拉胶和黄原胶对转谷氨酰胺酶处理PSE兔肉糜蒸煮损失与成胶能力的影响[J].食品科学,2014,35(15):77-81.
[19]马亚萍,康壮丽,王嘉楠,等.卡拉胶结合超高压处理对鸡胸肉糜品质的影响[J].食品工业科技,2016,37(6):275-279;286.
[20]张国丛,李美桃,刘欢,等.亲水胶体及其复配胶在肉制品中应用的研究进展[J].肉类研究,2008,22(4):7-9.
[21]杨园媛,赵谋明,孙为正,等.卡拉胶对猪肉脯品质的影响[J].食品工业科技,2013,34(24):326-328;343.
[22]刘国信.磷酸盐品质改良剂在食品中的应用[J].山东食品发酵,2007,37(1):26-28.
[23]陈晓平,何姣,李燕,等.不同辅料对鱼糜制品品质的影响研究[J].食品工业,2011,23(11):87-90.
[24]赵光辉,赵改名,田玮,等.海藻胶对熏煮香肠品质的影响研究[J].现代食品科技,2014,30(2):105-111;152.
[25]聂晓开,邓绍林,周光宏,等.复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响[J].食品科学,2016,37(1):50-55.
[26]康壮丽,李想,李斌,等.谷氨酰胺转氨酶对低盐鸡肉糜保水性和蛋白质二级结构的影响[J].食品工业科技,2016,37(20):130-133.
[27]TSENG T F,LIU D C,CHEN M T.Evaluation of transglutaminase on the quality of low-salt chicken meat-balls[J].Meat Science,2000,55(4):427-431.DOI:10.1016/S0309-1740(99)00172-2.
[28]郝凤霞,付伟超,康壮丽,等.谷氨酰胺转氨酶添加量对肉燕品质的影响[J].食品科技,2018,43(7):274-278.
[29]PIETRASIK Z,JARMOLUK A,SHAND P J.Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(5):915-920.DOI:10.1016/j.lwt.2006.03.003.
[30]张明成,周凤超,张春华.添加不同配比7S/11S大豆球蛋白对鸡肉丸品质的影响[J].食品与发酵工业,2016,42(9):137-142.
[31]SU Y K,BOWERS J A,ZAYAS J F.Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins[J].Journal of Food Science,2000,65(1):123-128.DOI:10.1111/j.1365-2621.2000.tb15966.x.
[32]PERTRACCI M,BIANCHI M,MUDALA S,et al.Functional ingredients for poultry meat products[J].Trends in Food Science and Technology,2013,33(1):27-39.DOI:10.1016/j.tifs.2013.06.004.
[33]孙健,冯美琴,王鹏,等.亚麻籽胶,黄原胶与大豆分离蛋白对肉制品出品率和质构特性的影响[J].食品科学,2012,33(21):1-5.
[34]李艳青,陈洪生,俞龙浩,等.氧化大豆分离蛋白对法兰克福香肠品质的影响[J].肉类工业,2018(3):38-40.