膳食纤维在肉品加工中的应用
|
摘要
为了提高肉类食品营养品质,改善消费者健康体质,膳食纤维在肉品加工中的研究与应用成为了近年来的研究热点。简述了膳食纤维的概念、提取方法、理化性质,论述了膳食纤维在肉品加工中的应用及其作用机制,并对膳食纤维在肉品加工中的应用与研究进行了总结与展望,以期为开发新型膳食纤维肉类食品提供一定的理论依据与技术支持。
In order to improve the nutritional quality of meat products and consumers' health, the research and application of dietary fiber in meat processing have become a research hotspot in recent years. Study recent research focused on the concepts, extraction methods and physicochemical properties of dietary fiber, the application and mechanisms associated with the dietary fiber in meat processing. Finally, a prospect on research of dietary fiber was analyzed to provide reference for developing new meat products containing dietary fiber.
In order to improve the nutritional quality of meat products and consumers' health, the research and application of dietary fiber in meat processing have become a research hotspot in recent years. Study recent research focused on the concepts, extraction methods and physicochemical properties of dietary fiber, the application and mechanisms associated with the dietary fiber in meat processing. Finally, a prospect on research of dietary fiber was analyzed to provide reference for developing new meat products containing dietary fiber.
引文
[1]罗欣,周光宏.中国肉制品的过去,现在和发展[J].肉类研究, 2008(7):9-12.
[2] ZHANG W, NAVEENA B M, JO C, et al. Technological demands of meat processing:An Asian perspective[J]. Meat Science, 2017(132):35-44.
[3] 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 makgeollilees[J]. Meat Science, 2014, 96(2):892-900.
[4] ISLAM A, CIVITARESE A E, HESSLINK R L, et al. Viscous dietary fiber reduces adiposity and plasma leptin and increases muscle expression of fat oxidation genes in rats[J]. Obesity,2012, 20(2):349-355.
[5] POST R E, MAINOUS A G, KING D E, et al. Dietary fiber for the treatment of type 2 diabetes mellitus:A metaanalysis[J].Journal of the American Board of Family Medicine, 2012,25(1):16-23.
[6] THEUWISSEN E, MENSINK R P. Water-soluble dietary fibers and cardiovascular disease[J]. Physiology&Behavior,2008, 94(2):285-292.
[7] PETERS U, SINHA R, CHATTERJEE N, et al. Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme[J]. Lancet, 2003, 361(9368):1491-1495.
[8] WOLFRAM T, ISMAILBEIGI F. Efficacy of high-fiber diets in the management of type 2 diabetes mellitus[J]. Endocrine Practice, 2011, 17(1):132-142.
[9]扈晓杰,韩冬,李铎.膳食纤维的定义、分析方法和摄入现状[J].中国食品学报, 2011, 11(3):133-137.
[10] ZHUANG X, HAN M, BAI Y, et al. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J]. Food Hydrocolloids, 2018, 74:219-226.
[11]任媛媛,郝建雄,李稳,等.化学法结合酶法提取牛蒡中的可溶性膳食纤维[J].中国食品添加剂, 2017(1):77-82.
[12] ZHOU L, XIAO Z, YU J, et al. Extrusion-assisted aqueous enzymatic extraction process of rice bran oil[J]. Journal of the Chinese Cereals&Oils Association, 2014, 29(7):68-72, 91.
[13] YAN X, YE R, CHEN Y. Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J]. Food Chemistry, 2015(180):106-115.
[14]黄群,杨万根,余佶,等.超声波辅助碱法提取杜仲籽粕可溶性膳食纤维的工艺优化[J].食品科学, 2013, 34(22):70-74.
[15]陈仕学,郁建平,杨俊,等.响应面法优化微波提取阳荷水溶性膳食纤维工艺[J].食品科学, 2014, 35(18):57-62.
[16]张华,李银丽,李佳乐,等.竹笋膳食纤维对冷冻面团流变学特性,水分分布和微观结构的影响[J].食品科学,2018, 39(1):53-57.
[17] ELLEUCH M, BEDIGIAN D, ROISEUX O, et al. Dietary fibreandfibre-richby-productsoffoodprocessing:Characterisation, technological functionality and commercial applications:A review[J]. Food Chemistry, 2011, 124(2):411-421.
[18]李可,刘俊雅,扶磊,等.竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响[J].食品科学,在线, 2018-01-22:1-9.
[19]雷激,石秀梅,李铁志.柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响[J].食品科学, 2015, 36(4):19-22.
[20]黄萍,林亲录,朱凤霞,等.米糠水溶性膳食纤维理化特性及抗氧化性[J].食品科学, 2017, 38(23):14-19.
[21] SELGAS M D, SANZ M L G, CáCERES E. Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages[J]. Food Science&Technology International, 2005,11(11):41-47.
[22]PARKKS,CHOIYS,KIMHY,etal.Quality characteristics of chicken emulsion sausages with different levels of Makgeolli Lees Fiber[J]. Hangug Chugsan Sigpum Haghoeji Korean Journal for Food Science of Animal Resources,2012, 32(1):54-61.
[23] HAM Y, HWANG K, KIM H, et al. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages[J]. International Journal of Food Science&Technology, 2016, 51(1):96-104.
[24] BESBES S, ATTIA H, DEROANNE C, et al. Partial replacement of meat by pea fiber and wheat fiber:Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers[J]. Journal of Food Quality, 2008,31(4):480-489.
[25] SáYAGO-AYERDI S G, BRENES A, GO?I I. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers[J]. LWT-Food Science and Technology, 2009, 42(5):971-976.
[26] TALUKDER S, SHARMA D P. Development of dietary fiber rich chicken meat patties using wheat and oat bran[J].Journal of Food Science&Technology, 2010, 47(2):224-229.
[27] GALANAKIS C M, TORNBERG E, GEKAS V. Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs[J]. LWT-Food Science and Technology, 2010, 43(7):1018-1025.
[28] KEHLET U, PAGTER M, AASLYNG M D, et al. Meatballs with 3%and 6%dietary fibre from rye bran or pea fibre:Effects on sensory quality and subjective appetite sensations[J]. Meat Science, 2017(125):66-75.
[29]夏建新,王海滨.燕麦复合火腿肠的感官、质构及保水特性研究[J].食品科学, 2010, 31(1):98-101.
[30]SáNCHEZ-ALONSOI,JIMéNEZ-ESCRIGA,SAURA-CALIXTO F, et al. Antioxidant protection of white grape pomace on restructured fish products during frozen storage[J]. LWT-Food Science and Technology, 2008,41(1):42-50.
[31]杨振,孔保华,夏秀芳,等.魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响[J].食品科学, 2012, 33(11):116-120.
[32] CHOI Y S, CHOI J H, HAN D J, et al. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J]. Meat Science, 2011, 88(1):59.
[33]朱君,曾茂茂,何志勇,等.膳食纤维对肌原纤维蛋白凝胶性能的影响[J].食品科学, 2011, 32(17):55-59.
[34] DEBUSCA A, TAHERGORABI R, BEAMER S K, et al.Physicochemical properties of surimi gels fortified with dietary fiber[J]. Food Chemistry, 2014, 148(2):70-76.
[35]刘英丽,谢良需,丁立,等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学, 2016, 37(19):15-23.
[36]CHOIYS,PARKKS,KIMHW,etal.Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J]. Meat Science, 2013, 93(3):652-658.
[37] ZHUANG X, HAN M, KANG Z L, et al. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure[J]. Meat Science, 2016(113):107-115.
[38] ZHUANG X, JIANG X, HAN M, et al. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels[J]. Food Hydrocolloids, 2016(57):253-261.
[39] ZHUANG X, ZHANG W, LIU R, et al. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber[J]. Food Research International, 2017,100(1):586-594.
[2] ZHANG W, NAVEENA B M, JO C, et al. Technological demands of meat processing:An Asian perspective[J]. Meat Science, 2017(132):35-44.
[3] 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 makgeollilees[J]. Meat Science, 2014, 96(2):892-900.
[4] ISLAM A, CIVITARESE A E, HESSLINK R L, et al. Viscous dietary fiber reduces adiposity and plasma leptin and increases muscle expression of fat oxidation genes in rats[J]. Obesity,2012, 20(2):349-355.
[5] POST R E, MAINOUS A G, KING D E, et al. Dietary fiber for the treatment of type 2 diabetes mellitus:A metaanalysis[J].Journal of the American Board of Family Medicine, 2012,25(1):16-23.
[6] THEUWISSEN E, MENSINK R P. Water-soluble dietary fibers and cardiovascular disease[J]. Physiology&Behavior,2008, 94(2):285-292.
[7] PETERS U, SINHA R, CHATTERJEE N, et al. Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme[J]. Lancet, 2003, 361(9368):1491-1495.
[8] WOLFRAM T, ISMAILBEIGI F. Efficacy of high-fiber diets in the management of type 2 diabetes mellitus[J]. Endocrine Practice, 2011, 17(1):132-142.
[9]扈晓杰,韩冬,李铎.膳食纤维的定义、分析方法和摄入现状[J].中国食品学报, 2011, 11(3):133-137.
[10] ZHUANG X, HAN M, BAI Y, et al. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J]. Food Hydrocolloids, 2018, 74:219-226.
[11]任媛媛,郝建雄,李稳,等.化学法结合酶法提取牛蒡中的可溶性膳食纤维[J].中国食品添加剂, 2017(1):77-82.
[12] ZHOU L, XIAO Z, YU J, et al. Extrusion-assisted aqueous enzymatic extraction process of rice bran oil[J]. Journal of the Chinese Cereals&Oils Association, 2014, 29(7):68-72, 91.
[13] YAN X, YE R, CHEN Y. Blasting extrusion processing:the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran[J]. Food Chemistry, 2015(180):106-115.
[14]黄群,杨万根,余佶,等.超声波辅助碱法提取杜仲籽粕可溶性膳食纤维的工艺优化[J].食品科学, 2013, 34(22):70-74.
[15]陈仕学,郁建平,杨俊,等.响应面法优化微波提取阳荷水溶性膳食纤维工艺[J].食品科学, 2014, 35(18):57-62.
[16]张华,李银丽,李佳乐,等.竹笋膳食纤维对冷冻面团流变学特性,水分分布和微观结构的影响[J].食品科学,2018, 39(1):53-57.
[17] ELLEUCH M, BEDIGIAN D, ROISEUX O, et al. Dietary fibreandfibre-richby-productsoffoodprocessing:Characterisation, technological functionality and commercial applications:A review[J]. Food Chemistry, 2011, 124(2):411-421.
[18]李可,刘俊雅,扶磊,等.竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响[J].食品科学,在线, 2018-01-22:1-9.
[19]雷激,石秀梅,李铁志.柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响[J].食品科学, 2015, 36(4):19-22.
[20]黄萍,林亲录,朱凤霞,等.米糠水溶性膳食纤维理化特性及抗氧化性[J].食品科学, 2017, 38(23):14-19.
[21] SELGAS M D, SANZ M L G, CáCERES E. Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages[J]. Food Science&Technology International, 2005,11(11):41-47.
[22]PARKKS,CHOIYS,KIMHY,etal.Quality characteristics of chicken emulsion sausages with different levels of Makgeolli Lees Fiber[J]. Hangug Chugsan Sigpum Haghoeji Korean Journal for Food Science of Animal Resources,2012, 32(1):54-61.
[23] HAM Y, HWANG K, KIM H, et al. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages[J]. International Journal of Food Science&Technology, 2016, 51(1):96-104.
[24] BESBES S, ATTIA H, DEROANNE C, et al. Partial replacement of meat by pea fiber and wheat fiber:Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers[J]. Journal of Food Quality, 2008,31(4):480-489.
[25] SáYAGO-AYERDI S G, BRENES A, GO?I I. Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers[J]. LWT-Food Science and Technology, 2009, 42(5):971-976.
[26] TALUKDER S, SHARMA D P. Development of dietary fiber rich chicken meat patties using wheat and oat bran[J].Journal of Food Science&Technology, 2010, 47(2):224-229.
[27] GALANAKIS C M, TORNBERG E, GEKAS V. Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs[J]. LWT-Food Science and Technology, 2010, 43(7):1018-1025.
[28] KEHLET U, PAGTER M, AASLYNG M D, et al. Meatballs with 3%and 6%dietary fibre from rye bran or pea fibre:Effects on sensory quality and subjective appetite sensations[J]. Meat Science, 2017(125):66-75.
[29]夏建新,王海滨.燕麦复合火腿肠的感官、质构及保水特性研究[J].食品科学, 2010, 31(1):98-101.
[30]SáNCHEZ-ALONSOI,JIMéNEZ-ESCRIGA,SAURA-CALIXTO F, et al. Antioxidant protection of white grape pomace on restructured fish products during frozen storage[J]. LWT-Food Science and Technology, 2008,41(1):42-50.
[31]杨振,孔保华,夏秀芳,等.魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响[J].食品科学, 2012, 33(11):116-120.
[32] CHOI Y S, CHOI J H, HAN D J, et al. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J]. Meat Science, 2011, 88(1):59.
[33]朱君,曾茂茂,何志勇,等.膳食纤维对肌原纤维蛋白凝胶性能的影响[J].食品科学, 2011, 32(17):55-59.
[34] DEBUSCA A, TAHERGORABI R, BEAMER S K, et al.Physicochemical properties of surimi gels fortified with dietary fiber[J]. Food Chemistry, 2014, 148(2):70-76.
[35]刘英丽,谢良需,丁立,等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学, 2016, 37(19):15-23.
[36]CHOIYS,PARKKS,KIMHW,etal.Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J]. Meat Science, 2013, 93(3):652-658.
[37] ZHUANG X, HAN M, KANG Z L, et al. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure[J]. Meat Science, 2016(113):107-115.
[38] ZHUANG X, JIANG X, HAN M, et al. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels[J]. Food Hydrocolloids, 2016(57):253-261.
[39] ZHUANG X, ZHANG W, LIU R, et al. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber[J]. Food Research International, 2017,100(1):586-594.