College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China.
College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China.
Ultrason Sonochem. 2024 Oct;109:106997. doi: 10.1016/j.ultsonch.2024.106997. Epub 2024 Jul 17.
This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P<0.05) in the cooking yield, WHC, textural characteristics, color difference, and salt-soluble protein (SSP) solubility of the meatballs. Furthermore, the structural alterations induced by the ultrasound treatment combined with quinoa protein addition included enhancement in β-sheet, β-turn, and random coil structure contents, along with a red-shift in the intrinsic fluorescence peak. Additionally, the storage (G') and loss modulus (G'') of the raw meatballs significantly enhanced (P<0.05), indicating a denser gel structure in parallel with the microstructure. In conclusion, the findings demonstrated that ultrasound combined with quinoa protein enhanced the WHC and texture properties of Chinese style reduced-salt pork meatballs by improving SSP solubility.
本研究旨在探讨超声处理时间（30 分钟和 60 分钟）和添加藜麦蛋白水平（1%和 2%）对中式低盐猪肉丸（俗称狮子头）品质的影响。评估了持水力（WHC）、凝胶和流变特性以及蛋白质构象。结果表明，延长超声处理时间和提高藜麦蛋白含量显著提高了肉丸的烹饪产率、WHC、质构特性、色差和盐溶性蛋白（SSP）溶解度（P<0.05）。此外，超声处理与藜麦蛋白添加共同引起的结构变化包括β-折叠、β-转角和无规卷曲结构含量的增加，以及内源荧光峰的红移。此外，生肉丸子的储能模量（G'）和损耗模量（G''）显著提高（P<0.05），表明凝胶结构更加致密，同时微观结构也更加紧密。总之，研究结果表明，超声处理与藜麦蛋白结合可通过提高 SSP 溶解度来增强中式低盐猪肉丸的 WHC 和质构特性。
