College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Poult Sci. 2020 Dec;99(12):7147-7158. doi: 10.1016/j.psj.2020.08.058. Epub 2020 Sep 14.
This study aimed to improve the nutritional quality of Harbin dry sausages using natural plant-based Jerusalem artichoke powder (JAP) and olive oil as animal fat replacers. Low-fat Harbin dry sausages were manufactured with 2 different formulations containing JAP and olive oil as pork fat replacers. The texture, rheological properties, microstructure, water holding capacity, muscle protein structure, physicochemical indices, microbiological characteristics, and sensory evaluation of the sausages were analyzed. The result showed that Harbin dry sausages with JAP and olive oil were healthier than control sausages based on the lower fat content and improved fatty acid composition. Scanning electron microscopy showed gel network formation in sausages with a high JAP content. Low-field nuclear magnetic resonance illustrated that the water-holding capacity of the modified sausages was improved, suggesting that the replacers enhanced protein gel formation by changes in C-H stretching and bending vibrations, a reduction in α-helixes, and increases in β-sheets and random coils accompanying the exposure of reactive groups and microenvironment of the tertiary structure. Dynamic rheological and texture tests indicated that the replacers improved the elasticity of sausages. The reduction of fat and addition of replacers significantly enhanced lipid oxidative resistance. Overall, JAP and olive oil improved the fatty acid composition, gel structure, lipid oxidative resistance, and sensory quality of the sausages. These results may contribute to the development of healthy meat products to further reduce animal fat.
本研究旨在通过使用天然植物性菊芋粉（JAP）和橄榄油作为动物脂肪替代物来提高哈尔滨干香肠的营养价值。使用 2 种不同配方，用 JAP 和橄榄油替代猪肉脂肪，生产低脂哈尔滨干香肠。分析了香肠的质地、流变特性、微观结构、持水力、肌肉蛋白结构、理化指标、微生物特性和感官评价。结果表明，基于较低的脂肪含量和改善的脂肪酸组成，含有 JAP 和橄榄油的哈尔滨干香肠比对照香肠更健康。扫描电子显微镜显示，高 JAP 含量的香肠形成了凝胶网络。低场核磁共振表明，改性香肠的持水力得到提高，这表明替代物通过改变 C-H 伸缩和弯曲振动、减少α-螺旋、增加β-折叠和无规卷曲，同时暴露出反应基团和三级结构的微环境，增强了蛋白质凝胶的形成。动态流变学和质构测试表明，替代物提高了香肠的弹性。脂肪的减少和替代物的添加显著提高了脂质的抗氧化能力。总的来说，JAP 和橄榄油改善了香肠的脂肪酸组成、凝胶结构、脂质抗氧化能力和感官品质。这些结果可能有助于开发更健康的肉类产品，以进一步减少动物脂肪。
