大豆分离蛋白与魔芋混合物在低脂博洛尼亚香肠（模型体系）中的应用。
Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system).
作者信息
Chin K B, Keeton J T, Longnecker M T, Lamkey J W
机构信息
Meat Science Section, Department of Animal Science, Texas A&M University, College Station, Texas 77843-2471, USA.
出版信息
Meat Sci. 1999 Sep;53(1):45-57. doi: 10.1016/s0309-1740(99)00035-2.
Low-fat bologna formulations (LFBMS, <2.0% fat) were manufactured in a model system with two levels (0.5 or 1%) of two konjac blends (KB; KSS=konjac flour/starch and KNC=konjac flour/carrageenan/starch), and three levels (0, 2.2, 4.4%, DWB) of prehydrated soy protein isolate (SPI) to replace 0, 2 and 4% of the meat protein, respectively. Compared to 0.5% KB, the 1% level reduced (p<0.05) protein solubility (PS), vacuum purge (VP, %) and texture profile analysis (TPA) hardness. LFBMS containing KNC had higher (p<0.05) cooking yields, TPA fracturability and shear stress, but lower (p<0.05) expressible moisture (EM), VP values and TPA cohesiveness than KSS. Replacement of 4% meat protein with SPI increased (p<0.05) pH and yellowness (b*), but decreased (p<0.05) redness (a*), PS, EM and most textural characteristics, whereas no differences (p>0.05) were observed between 0 and 2% of meat protein replacements with SPI for most characteristics.
低脂博洛尼亚香肠配方（LFBMS，脂肪含量<2.0%）在模型体系中制备，使用两种魔芋混合物（KB；KSS = 魔芋粉/淀粉，KNC = 魔芋粉/卡拉胶/淀粉），两种添加水平（0.5%或1%），以及预水化大豆分离蛋白（SPI）的三种添加水平（0、2.2%、4.4%，DWB），分别替代0%、2%和4%的肉蛋白。与0.5%的KB相比，1%的水平降低了（p<0.05）蛋白质溶解度（PS）、真空脱气率（VP，%）和质地剖面分析（TPA）硬度。与KSS相比，含有KNC的LFBMS具有更高的（p<0.05）烹饪产率、TPA易碎性和剪切应力，但可表达水分（EM）、VP值和TPA内聚性较低（p<0.05）。用SPI替代4%的肉蛋白会增加（p<0.05）pH值和黄度（b*），但会降低（p<0.05）红度（a*）、PS、EM和大多数质地特性，而对于大多数特性，用SPI替代0%和2%的肉蛋白之间未观察到差异（p>0.05）。
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