Qiao Mengmeng, Zhang Tao, Miao Ming
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2024 Feb 6;13(4):510. doi: 10.3390/foods13040510.
The influences of various m-γ-PGA (0.08-0.20%, /) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively ( < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.
评估了不同浓度的中γ-聚谷氨酸（0.08 - 0.20%，/）对牛肉末肉酱流变学特性、质地、水分分布和微观结构等性质的影响。结果表明，中γ-聚谷氨酸提高了牛肉末肉酱的保水能力、凝胶强度、质地和白度。基于微观结构结果，中γ-聚谷氨酸有助于形成更有序、致密的凝胶，从而限制水分在凝胶基质中的迁移。与对照组相比，中γ-聚谷氨酸含量为0.12%的肉酱凝胶的保水性能、凝胶强度和白度分别从75.89%、584.51 g·cm和61.83提高到79.91%、780.87 g·cm和62.54（P < 0.05），表现出最高的保水性能和凝胶强度。因此，中γ-聚谷氨酸作为低脂肉类产品中一种健康的凝胶保水剂和增强剂，在肉末肉酱产品中具有巨大潜力。
