State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya, 266003/572000, PR China.
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya, 266003/572000, PR China.
Food Chem. 2024 Dec 15;461:140584. doi: 10.1016/j.foodchem.2024.140584. Epub 2024 Jul 23.
This study investigated the effects of the addition of konjac glucomannan (KGM), curdlan (CD), carrageenan (CA), and sodium alginate (SA) on fibrous structure formation in surimi-based meat analogs to livestock meat. Meat analogs were prepared using high-moisture extrusion with Alaskan pollock surimi and soy protein isolate at a ratio of 7:3 (w/w). The meat analogs samples were labeled as SSP. Macrostructure observation showed that the best fibrous structure was obtained in SSP containing 2% SA. Mesostructure and microstructure observations revealed that 2% CD, CA or SA promoted the formation of a less tight three-dimensional network structure, which contributed to the formation of fiber filaments. Increased β-sheet structure content, ordered degree, fractal dimension and thermal stability were observed in SSP with the three colloids. Moreover, fibrous texture was closely associated with the thermal stability and fractal dimension. This study has provided useful information for colloid application in surimi-based meat analogs.
本研究探讨了在以阿拉斯加狭鳕鱼糜和大豆分离蛋白为 7:3（w/w）比例的模拟肉中添加魔芋葡甘聚糖（KGM）、结冷胶（CD）、卡拉胶（CA）和海藻酸钠（SA）对纤维结构形成的影响。模拟肉样品标记为 SSP。宏观结构观察表明，在含有 2%SA 的 SSP 中获得了最佳的纤维结构。介观结构和微观结构观察表明，2%CD、CA 或 SA 促进了较不紧密的三维网络结构的形成，这有助于纤维丝的形成。在含有这三种胶体的 SSP 中，观察到β-折叠结构含量、有序度、分形维数和热稳定性增加。此外，纤维纹理与热稳定性和分形维数密切相关。本研究为胶体在模拟肉中的应用提供了有用的信息。
