响应面法优化猪肉重组工艺配方
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摘要
为使油脂能很好地储存于碎肉重组体系,促进产品重组成型,解决传统肉干制品难以咀嚼的品质问题,开发高档肉制品,通过单因素试验研究油脂,复合磷酸盐,谷氨酰胺转氨酶(transglutaminase,TG酶),大豆分离蛋白对碎肉重组产品凝胶强度的影响,采用响应面法对重组配方进行优化。研究结果表明,添加油脂、复合磷酸盐、TG酶、大豆分离蛋白对碎肉重组产品的凝胶强度有显著影响(P <0. 05),采用Box-Behnken响应面法得到最佳工艺配方为大豆分离蛋白1. 63%(质量分数),复合磷酸盐0. 30%(质量分数),TG酶1. 95%(质量分数),玉米油6. 00%(质量分数),此时碎肉重组产品凝胶强度值为32 366 g·cm,与预测值34 542 g·cm接近。同时,由扫描电镜图可知优化后的碎肉重组产品凝胶网络均匀有致,空洞较多,油脂能很好地储存于凝胶网络中。
In order to solve the problem that dried meat is hard to chew,the oil was expected to be stored well in the recombinant system of minced meat. This paper studied the effects of oil,compounded phosphate,glutamine transaminase( TG enzyme),and soybean protein isolate on the gel strength of the recombinant minced meat product.The results showed that oil,compounded phosphate,TG enzyme,and soy protein isolate had significant effects on the gel strength of the recombinant product( P < 0. 05). The best processing formula was found as follows: 1. 63% soy protein isolate,0. 30% compounded phosphate,1. 95% TG enzyme,and 6. 00% corn oil. Under this condition,the gel strength of the recombinant meat was 32 366 g·cm,which was close to the predicted value( 34 542 g·cm). Besides,the scanning electron micrograph showed that the gel network of the optimized recombinant product was uniform and porous,which was beneficial for the oil to be stored well in the gel network.
In order to solve the problem that dried meat is hard to chew,the oil was expected to be stored well in the recombinant system of minced meat. This paper studied the effects of oil,compounded phosphate,glutamine transaminase( TG enzyme),and soybean protein isolate on the gel strength of the recombinant minced meat product.The results showed that oil,compounded phosphate,TG enzyme,and soy protein isolate had significant effects on the gel strength of the recombinant product( P < 0. 05). The best processing formula was found as follows: 1. 63% soy protein isolate,0. 30% compounded phosphate,1. 95% TG enzyme,and 6. 00% corn oil. Under this condition,the gel strength of the recombinant meat was 32 366 g·cm,which was close to the predicted value( 34 542 g·cm). Besides,the scanning electron micrograph showed that the gel network of the optimized recombinant product was uniform and porous,which was beneficial for the oil to be stored well in the gel network.
引文
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[14]刘敦华,谷文英.沙蒿籽胶与大豆分离蛋白相互作用的研究[J].食品研究与开发,2006,27(7):80-84.
[15]王洪晶,华欲飞,鄢全.脱脂豆粕中不同脂肪氧合酶活力对大豆分离蛋白凝胶性质的影响[J].中国粮油学报,2006,21(5):58-62.
[16] MOURTZINOS I,KIOSSEOGLOU V. Protein interactions in comminuted meat gels containing emulsified corn oil[J]. Food Chemistry,2005,90(4):699-704.
[17]周爱梅,曾庆孝,刘欣,等.鳙鱼鱼糜凝胶特性改良的研究[J]. 2004,25(2):104-107.
[18] FELISBERTO M H F,PICONE C S F,CUNHA R A,et al. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions[J]. LWT-Food Science and Technology,2015,60(1):148-155.
[19] C CERES E,GARCIA M L,SELGAS M D. Effect of pre-emulsified fish oil-as source of PUFA n-3 on microstructure and sensory properties of mortadella,a Spanish bologna-type sausage[J]. Meat Science,2008,80(2):183-193.
[2]张毅超.中式重组火腿粘合剂配方及工艺条件优化的研究[D].哈尔滨:哈尔滨商业大学,2016:1-61.
[3]张佳敏,唐占敏,冉渺,等.响应面优化重组牛肉加工工艺[J].食品工业科技,2017,38(4):263-267; 271.
[4]韩墨非.重组调理牛排关键加工技术的研究[D].泰安:山东农业大学,2017:1-50.
[5]何芳.带鱼鱼肉重组制品工艺优化及其品质研究[D].杭州:浙江工商大学,2012:1-50.
[6] PAMBSUN,YEN WEN T. Biochemical and morphological changes in grass shrimp(Penaeus monodon)muscle following freezing by air blast and liquid nitrogen methods[J].Journal of Food Biochemistry,2007,17(3):147-160.
[7]蒋平香,夏宁,韦保耀,等.添加油脂对重组肉干硬度和持水性的影响[J].食品工业科技,2015,36(18):77-81.
[8] RUUSUNEN M,VAINIONPJ,LYLY M,et a1. Reducing the sodium content in meat products:The effect of the formulation in low-sodium ground meat patties[J]. Meat Science,2005,69(1):53-60.
[9] PUOLANNE E J,TERRELL R N. Effects of rigor-state,levels of salt and sodium tripolyphosphate on physical,chemical and sensory properties of frankfurter-type sausages[J]. Journal of Food Science,1983,48(4):1 036-1 038.
[10]赵文亚,崔旭海,孙中贯.复合磷酸盐对乌鳢鱼糜凝胶强度影响的研究[J].食品研究与开发,2016,37(3):23-25.
[11] SUN X D,AMTFIELD S D. Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking[J]. Journal of Food Engineering,2011,107(2):226-233.
[12] CHANARAT S,BENJAKUL S. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase[J].Food Hydrocolloids,2013,30(2):704-711.
[13] JIMNEZ-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):2 068-2 076.
[14]刘敦华,谷文英.沙蒿籽胶与大豆分离蛋白相互作用的研究[J].食品研究与开发,2006,27(7):80-84.
[15]王洪晶,华欲飞,鄢全.脱脂豆粕中不同脂肪氧合酶活力对大豆分离蛋白凝胶性质的影响[J].中国粮油学报,2006,21(5):58-62.
[16] MOURTZINOS I,KIOSSEOGLOU V. Protein interactions in comminuted meat gels containing emulsified corn oil[J]. Food Chemistry,2005,90(4):699-704.
[17]周爱梅,曾庆孝,刘欣,等.鳙鱼鱼糜凝胶特性改良的研究[J]. 2004,25(2):104-107.
[18] FELISBERTO M H F,PICONE C S F,CUNHA R A,et al. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions[J]. LWT-Food Science and Technology,2015,60(1):148-155.
[19] C CERES E,GARCIA M L,SELGAS M D. Effect of pre-emulsified fish oil-as source of PUFA n-3 on microstructure and sensory properties of mortadella,a Spanish bologna-type sausage[J]. Meat Science,2008,80(2):183-193.