Gao Xue-qin, Zhang Wan-gang, Zhou Guang-hong
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
Department of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, Henan, China.
J Sci Food Agric. 2015 Nov;95(14):2832-7. doi: 10.1002/jsfa.7023. Epub 2014 Dec 18.
Plant proteins and polysaccharides are often utilised in ground meat products as meat binders, gelling agents, texture stabilisers or fat substitutes. The aim of this study was to investigate the effects of the incorporation of 57 g kg(-1) soy protein isolate (SPI), 7 g kg(-1) carrageenan (CAR) and SPI/CAR mixture on the quality of ground pork patties.
Ground pork patties with individual SPI and CAR or SPI/CAR mixture showed either retained or improved emulsion stability, physicochemical properties and dynamic rheology compared with control samples. Although there were no significant colour differences among treatments, samples with SPI/CAR mixture presented higher texture profile values for hardness and chewiness compared with other treatments (P < 0.05). Patties with additives showed significantly lower cooking loss and better thermal emulsion stability than control samples owing to a lower release rate of water and fat (P < 0.05). Compared with control samples or those with individual SPI and CAR, patties with SPI/CAR mixture formed a smoother and more continuous structure with a more compact protein matrix.
The results indicate that a mixture of SPI and CAR can be effectively used as a functional ingredient to improve the quality of ground pork patties.
植物蛋白和多糖常用于碎肉制品中，作为肉类粘合剂、胶凝剂、质地稳定剂或脂肪替代品。本研究的目的是探究添加57 g/kg大豆分离蛋白（SPI）、7 g/kg卡拉胶（CAR）以及SPI/CAR混合物对猪肉肉饼品质的影响。
与对照样品相比，添加单独的SPI和CAR或SPI/CAR混合物的猪肉肉饼在乳化稳定性、理化性质和动态流变学方面表现出保持或改善的情况。尽管各处理之间颜色没有显著差异，但与其他处理相比，含有SPI/CAR混合物的样品在硬度和咀嚼性方面呈现出更高的质地剖面值（P < 0.05）。由于水和脂肪的释放率较低，添加添加剂的肉饼与对照样品相比，烹饪损失显著更低，热乳化稳定性更好（P < ０.05）。与对照样品或含有单独SPI和CAR的样品相比，含有SPI/CAR混合物的肉饼形成了更光滑、更连续的结构，蛋白质基质更致密。
结果表明，SPI和CAR的混合物可有效地用作功能性成分，以改善猪肉肉饼的品质。
