Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
Food Processing Development Centre, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
Meat Sci. 2021 Jan;171:108283. doi: 10.1016/j.meatsci.2020.108283. Epub 2020 Aug 19.
In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality of low-fat (LF) bologna. LF bologna processed without binder (control) was compared to formulations supplemented with modified corn starch (MCS) or one of two pea starches: air classified pea starch (ACPS) and wet extracted pea starch (WEPS). Although not as effective as corn starch, addition of pea starches reduced cook loss and improved water holding capacity of LF bologna sausage (P < 0.05). Generally, pea starches contributed to higher chewiness and hardness in LF bologna (P < 0.05). However, instrumental colour parameters as well as sensory attributes of LF bologna type sausages were only minimally impacted by the addition of starches. The current study revealed that pea starch addition to LF bologna could be beneficial for meat processors given that its effect on sensory attributes is only marginal when compared to other conventional binders.
为了探索满足新兴消费者对清洁标签产品需求的替代成分，我们研究了豌豆淀粉对低脂（LF）博洛尼亚香肠功能特性、质构和食用品质的影响。无粘结剂（对照）加工的 LF 博洛尼亚与添加改性玉米淀粉（MCS）或两种豌豆淀粉之一的配方进行了比较：空气分级豌豆淀粉（ACPS）和湿提取豌豆淀粉（WEPS）。尽管豌豆淀粉的效果不如玉米淀粉，但添加豌豆淀粉可降低 LF 博洛尼亚香肠的蒸煮损失并提高其持水能力（P<0.05）。通常，豌豆淀粉会使 LF 博洛尼亚香肠的咀嚼性和硬度更高（P<0.05）。然而，添加淀粉对 LF 博洛尼亚型香肠的仪器颜色参数和感官属性的影响很小。本研究表明，鉴于与其他传统粘结剂相比，豌豆淀粉对感官属性的影响微不足道，因此将其添加到 LF 博洛尼亚中对肉类加工商可能是有益的。
