再生纤维素-乳清分离蛋白乳化液对乳化肠品质的影响
|
摘要
利用再生纤维素(regenerated cellulose,RC)-乳清分离蛋白(whey protein isolate,WPI)乳化液替代乳化肠中0%、33%、66%和100%的猪背膘,研究RC乳化液对乳化肠化学组成、颜色、蒸煮损失、质构、脂肪酸组成、脂肪氧化以及肉糜动态储存模量(G’)的影响。结果表明:随着RC-WPI乳化液含量的增加,乳化肠中脂肪含量和脂肪氧化程度显著降低(P<0.05),亮度值显著提高(P<0.05);与对照组(C)相比,替代66%(T2)组蒸煮损失显著降低(P<0.05);添加乳化液肉糜的动态G’高于对照组,替代33%(T1)和66%(T2)的猪背膘时,乳化肠的硬度、弹性和咀嚼性显著高于对照组(P<0.05);随着替代比例的增加单不饱和脂肪酸含量显著提高,饱和脂肪酸含量显著降低(P<0.05)。结果表明,RC-WPI橄榄油乳化液替代66%猪背膘时,可以提高乳化肠品质并且改善脂肪酸组成。
The purpose of this study was to investigate the effects of regenerated cellulose(RC)-whey protein isolate(WPI)emulsion used as pork back fat replacer(0%, 33%, 66% and 100%) on the proximate composition, color, cooking loss,texture, fatty acid profile, lipid oxidation and dynamic storage modulus(G') of low-fat emulsified sausages. The results indicated that the emulsi?ed sausages showed a signi?cant reduction in fat content and lipid oxidation(P < 0.05) and a signi?cant increase in lightness(P < 0.05) with increasing percentage of RC-WPI emulsion. The 66% emulsion(T2) group showed a signi?cant reduction in cooking loss(P < 0.05). Dynamic storage modulus(G') was higher for samples with RCWPI emulsion compared to the control(C). The hardness, springiness and chewiness of the emulsi?ed sausages with 33%(T1) and 66%(T2) emulsion were signi?cantly higher than those of the control(C)(P < 0.05). Emulsi?ed sausages showed a signi?cant increase in polyunsaturated fatty acid content and a signi?cant decrease in saturated fatty acid content with increasing proportion of pork fat replacement by the emulsion(P < 0.05). In conclusion, olive oil emulsion stabilized by RC and WPI as a substitute for pork back fat could effectively improve the quality and fatty acid pro?le of emulsi?ed sausages.
The purpose of this study was to investigate the effects of regenerated cellulose(RC)-whey protein isolate(WPI)emulsion used as pork back fat replacer(0%, 33%, 66% and 100%) on the proximate composition, color, cooking loss,texture, fatty acid profile, lipid oxidation and dynamic storage modulus(G') of low-fat emulsified sausages. The results indicated that the emulsi?ed sausages showed a signi?cant reduction in fat content and lipid oxidation(P < 0.05) and a signi?cant increase in lightness(P < 0.05) with increasing percentage of RC-WPI emulsion. The 66% emulsion(T2) group showed a signi?cant reduction in cooking loss(P < 0.05). Dynamic storage modulus(G') was higher for samples with RCWPI emulsion compared to the control(C). The hardness, springiness and chewiness of the emulsi?ed sausages with 33%(T1) and 66%(T2) emulsion were signi?cantly higher than those of the control(C)(P < 0.05). Emulsi?ed sausages showed a signi?cant increase in polyunsaturated fatty acid content and a signi?cant decrease in saturated fatty acid content with increasing proportion of pork fat replacement by the emulsion(P < 0.05). In conclusion, olive oil emulsion stabilized by RC and WPI as a substitute for pork back fat could effectively improve the quality and fatty acid pro?le of emulsi?ed sausages.
引文
[1]CHOI Y S,CHOI J H,HAN D J,et al.Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reducedfat frankfurters[J].Meat Science,2010,84(3):557-563.DOI:10.1016/j.meatsci.2009.10.012.
[2]CHOI Y S,KIM H W,SONG D H,et al.Quality characteristics and sensory properties of reduced-fat emulsion sausages with Brown Rice Fiber[J].Korean Journal for Food Science of Animal Resources,2011,31(4):521-529.DOI:10.5851/kosfa.2011.31.4.521.
[3]YOO S S,KOOK S H,PARK S Y,et al.Physicochemical characteristics,textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacors[J].International Journal of Food Science and Technology,2007,42(9):1114-1122.DOI:10.1111/j.1365-2621.2006.01402.x.
[4]OEZVURAL E B,VURAL H.Utilization of interesterified oil blends in the production of frankfurters[J].Meat Science,2008,78(3):211-216.DOI:10.1016/j.meatsci.2007.06.012.
[5]VICKERY A P,ROGERS R W.The use of fat replacers in lowfat pepperoni[J].Journal of Muscle Foods,2002,13(3):205-222.DOI:10.1111/j.1745-4573.2002.tb00331.x.
[6]乔彩利,范晓全,刘慕华,等.再生纤维素凝胶对发酵香肠品质的影响[J].食品科学,2016,37(15):49-55.DOI:10.7506/spkx1002-6630-201615009.
[7]CHOI Y S,KIM Y B,HWANG K E,et al.Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured,reducedfat chicken sausages[J].Poultry Science,2016,95(6):1465-1471.DOI:10.3382/ps/pew096.
[8]JIMéNEZ-COLMENERO F,HERRERO A,PINTADO T,et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International,2010,43(8):2068-2076.DOI:10.1016/j.foodres.2010.06.010.
[9]MORA-GALLEGO H,SERRA X,DOLORS GUARDIA M,et al.Effect of the type of fat on the physicochemical,instrumental and sensory characteristics of reduced fat non-acid fermented sausages[J].Meat Science,2013,93(3):668-674.DOI:10.1016/j.meatsci.2012.11.042.
[10]MORAIS C S N,MORAIS JUNIOR N N,VICENTE-NETO J,et al.Mortadella sausage manufactured with Caiman yacare(Caiman crocodilus yacare)meat,pork backfat,and soybean oil[J].Meat Science,2013,95(2):403-411.DOI:10.1016/j.meatsci.2013.04.017.
[11]GAO L,HUANG Y P,GAO X C.Influence of pre-emulsified sunflower oil used for pork backfat replacement in Sika deer(Cervus nippon hortulorum)frankfurter[J].Food Science and Technology Research,2013,19(5):773-780.DOI:10.3136/fstr.19.773.
[12]王晓娟,李伟锋,唐长波,等.酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响[J].食品科学,2015,36(3):51-56.DOI:10.7506/spkx1002-6630-201503010.
[13]BISHOP D J,OLSON D G,KNIPE C L.Pre-emulsified corn-oil,pork fat,or added moisture affect quality of reduced fat bologna quality[J].Journal of Food Science,1993,58(3):484-487.DOI:10.1111/j.1365-2621.1993.tb04306.x.
[14]CALERO N,MUNOZ J,COX P W,et al.Influence of chitosan concentration on the stability,microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein[J].Food Hydrocolloids,2013,30(1):152-162.DOI:10.1016/j.foodhyd.2012.05.004.
[15]JIA X,XU R,SHEN W,et al.Stabilizing oil-in-water emulsion with amorphous cellulose[J].Food Hydrocolloids,2015,43:275-282.DOI:10.1016/j.foodhyd.2014.05.024.
[16]JIA X J,CHEN Y W,SHI C,et al.Rheological properties of an amorphous cellulose suspension[J].Food Hydrocolloids,2014,39:27-33.DOI:10.1016/j.foodhyd.2013.12.026.
[17]赵尹毓,田筱娜,周光宏,等.再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响[J].食品科学,2019,40(6):16-21.DOI:10.7506/spkx1002-6630-20180109-108.
[18]卫生部.食品中水分的测定:GB/T 5009.3-2010[S].北京:中国标准出版社,2010.
[19]BLIGH E G,DYER W J.A rapid method of total lipid extraction and purification[J].Canadian Journal of Biochemistry and Physiology,1959,37(8):911-917.DOI:10.1139/y59-099.
[20]SALCEDO-SANDOVAL L,COFRADES S,RUIZ-CAPILLASPEREZ C,et al.Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters[J].Meat Science,2013,93(3):757-766.DOI:10.1016/j.meatsci.2012.11.038.
[21]GAO X Q,KANG Z L,ZHANG W G,et al.Combination of kappacarrageenan and soy protein isolate effects on functional properties of chopped low-fat pork batters during heat-induced gelation[J].Food and Bioprocess Technology,2015,8(7):1524-1531.DOI:10.1007/s11947-015-1516-x.
[22]KANG Z L,WANG P,XU X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kungwan):a dynamic rheological and Raman spectroscopy study[J].Meat Science,2014,96(2):669-674.DOI:10.1016/j.meatsci.2013.09.024.
[23]ZHANG W G,XIAO S,LEE E J,et al.Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat[J].Journal of Agricultural and Food Chemistry,2011,59(3):969-974.DOI:10.1021/jf102918z.
[24]CHOI Y S,CHOI J H,HAN D J,et al.Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reducedfat pork patties[J].Meat Science,2012,91(1):1-7.DOI:10.1016/j.meatsci.2011.11.011.
[25]赵颖颖,邹玉峰,王鹏,等.预乳化液超声处理对低脂法兰克福香肠品质的影响[J].中国农业科学,2014(13):2634-2642.DOI:10.3864/j.issn.0578-1752.2014.13.015.
[26]GIBIS M,SCHUH V,WEISS J.Effects of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)as fat replacers on the microstructure and sensory characteristics of fried beef patties[J].Food Hydrocolloids,2015,45:236-246.DOI:10.1016/j.foodhyd.2014.11.021.
[27]CHOI Y S,KIM H W,HWANG K E,et al.Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees[J].Meat Science,2014,96(2):892-900.DOI:10.1016/j.meatsci.2013.08.033.
[28]潘丽华,冯美琴,孙健,等.不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制[J].食品科学,2016,37(9):1-6.DOI:10.7506/spkx1002-6630-201609001.
[29]ESTEVEZ M,VENTANAS S,CAVA R.Physicochemical properties and oxidative stability of liver pate as affected by fat content[J].Food Chemistry,2005,92(3):449-457.DOI:10.1016/j.foodchem.2004.08.014.
[30]KARGAR M,FAYAZMANESH K,ALAVI M,et al.Investigation into the potential ability of Pickering emulsions(food-grade particles)to enhance the oxidative stability of oil-in-water emulsions[J].Journal of Colloid and Interface Science,2012,366(1):209-215.DOI:10.1016/j.jcis.2011.09.073.
[2]CHOI Y S,KIM H W,SONG D H,et al.Quality characteristics and sensory properties of reduced-fat emulsion sausages with Brown Rice Fiber[J].Korean Journal for Food Science of Animal Resources,2011,31(4):521-529.DOI:10.5851/kosfa.2011.31.4.521.
[3]YOO S S,KOOK S H,PARK S Y,et al.Physicochemical characteristics,textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacors[J].International Journal of Food Science and Technology,2007,42(9):1114-1122.DOI:10.1111/j.1365-2621.2006.01402.x.
[4]OEZVURAL E B,VURAL H.Utilization of interesterified oil blends in the production of frankfurters[J].Meat Science,2008,78(3):211-216.DOI:10.1016/j.meatsci.2007.06.012.
[5]VICKERY A P,ROGERS R W.The use of fat replacers in lowfat pepperoni[J].Journal of Muscle Foods,2002,13(3):205-222.DOI:10.1111/j.1745-4573.2002.tb00331.x.
[6]乔彩利,范晓全,刘慕华,等.再生纤维素凝胶对发酵香肠品质的影响[J].食品科学,2016,37(15):49-55.DOI:10.7506/spkx1002-6630-201615009.
[7]CHOI Y S,KIM Y B,HWANG K E,et al.Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured,reducedfat chicken sausages[J].Poultry Science,2016,95(6):1465-1471.DOI:10.3382/ps/pew096.
[8]JIMéNEZ-COLMENERO F,HERRERO A,PINTADO T,et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International,2010,43(8):2068-2076.DOI:10.1016/j.foodres.2010.06.010.
[9]MORA-GALLEGO H,SERRA X,DOLORS GUARDIA M,et al.Effect of the type of fat on the physicochemical,instrumental and sensory characteristics of reduced fat non-acid fermented sausages[J].Meat Science,2013,93(3):668-674.DOI:10.1016/j.meatsci.2012.11.042.
[10]MORAIS C S N,MORAIS JUNIOR N N,VICENTE-NETO J,et al.Mortadella sausage manufactured with Caiman yacare(Caiman crocodilus yacare)meat,pork backfat,and soybean oil[J].Meat Science,2013,95(2):403-411.DOI:10.1016/j.meatsci.2013.04.017.
[11]GAO L,HUANG Y P,GAO X C.Influence of pre-emulsified sunflower oil used for pork backfat replacement in Sika deer(Cervus nippon hortulorum)frankfurter[J].Food Science and Technology Research,2013,19(5):773-780.DOI:10.3136/fstr.19.773.
[12]王晓娟,李伟锋,唐长波,等.酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响[J].食品科学,2015,36(3):51-56.DOI:10.7506/spkx1002-6630-201503010.
[13]BISHOP D J,OLSON D G,KNIPE C L.Pre-emulsified corn-oil,pork fat,or added moisture affect quality of reduced fat bologna quality[J].Journal of Food Science,1993,58(3):484-487.DOI:10.1111/j.1365-2621.1993.tb04306.x.
[14]CALERO N,MUNOZ J,COX P W,et al.Influence of chitosan concentration on the stability,microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein[J].Food Hydrocolloids,2013,30(1):152-162.DOI:10.1016/j.foodhyd.2012.05.004.
[15]JIA X,XU R,SHEN W,et al.Stabilizing oil-in-water emulsion with amorphous cellulose[J].Food Hydrocolloids,2015,43:275-282.DOI:10.1016/j.foodhyd.2014.05.024.
[16]JIA X J,CHEN Y W,SHI C,et al.Rheological properties of an amorphous cellulose suspension[J].Food Hydrocolloids,2014,39:27-33.DOI:10.1016/j.foodhyd.2013.12.026.
[17]赵尹毓,田筱娜,周光宏,等.再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响[J].食品科学,2019,40(6):16-21.DOI:10.7506/spkx1002-6630-20180109-108.
[18]卫生部.食品中水分的测定:GB/T 5009.3-2010[S].北京:中国标准出版社,2010.
[19]BLIGH E G,DYER W J.A rapid method of total lipid extraction and purification[J].Canadian Journal of Biochemistry and Physiology,1959,37(8):911-917.DOI:10.1139/y59-099.
[20]SALCEDO-SANDOVAL L,COFRADES S,RUIZ-CAPILLASPEREZ C,et al.Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters[J].Meat Science,2013,93(3):757-766.DOI:10.1016/j.meatsci.2012.11.038.
[21]GAO X Q,KANG Z L,ZHANG W G,et al.Combination of kappacarrageenan and soy protein isolate effects on functional properties of chopped low-fat pork batters during heat-induced gelation[J].Food and Bioprocess Technology,2015,8(7):1524-1531.DOI:10.1007/s11947-015-1516-x.
[22]KANG Z L,WANG P,XU X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kungwan):a dynamic rheological and Raman spectroscopy study[J].Meat Science,2014,96(2):669-674.DOI:10.1016/j.meatsci.2013.09.024.
[23]ZHANG W G,XIAO S,LEE E J,et al.Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat[J].Journal of Agricultural and Food Chemistry,2011,59(3):969-974.DOI:10.1021/jf102918z.
[24]CHOI Y S,CHOI J H,HAN D J,et al.Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reducedfat pork patties[J].Meat Science,2012,91(1):1-7.DOI:10.1016/j.meatsci.2011.11.011.
[25]赵颖颖,邹玉峰,王鹏,等.预乳化液超声处理对低脂法兰克福香肠品质的影响[J].中国农业科学,2014(13):2634-2642.DOI:10.3864/j.issn.0578-1752.2014.13.015.
[26]GIBIS M,SCHUH V,WEISS J.Effects of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)as fat replacers on the microstructure and sensory characteristics of fried beef patties[J].Food Hydrocolloids,2015,45:236-246.DOI:10.1016/j.foodhyd.2014.11.021.
[27]CHOI Y S,KIM H W,HWANG K E,et al.Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees[J].Meat Science,2014,96(2):892-900.DOI:10.1016/j.meatsci.2013.08.033.
[28]潘丽华,冯美琴,孙健,等.不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制[J].食品科学,2016,37(9):1-6.DOI:10.7506/spkx1002-6630-201609001.
[29]ESTEVEZ M,VENTANAS S,CAVA R.Physicochemical properties and oxidative stability of liver pate as affected by fat content[J].Food Chemistry,2005,92(3):449-457.DOI:10.1016/j.foodchem.2004.08.014.
[30]KARGAR M,FAYAZMANESH K,ALAVI M,et al.Investigation into the potential ability of Pickering emulsions(food-grade particles)to enhance the oxidative stability of oil-in-water emulsions[J].Journal of Colloid and Interface Science,2012,366(1):209-215.DOI:10.1016/j.jcis.2011.09.073.