Zou Qiang, Zheng Yuhan, Liu Yudie, Luo Linghui, Chen Yuyou, Ran Guilian, Liu Dayu
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Gels. 2024 Oct 9;10(10):643. doi: 10.3390/gels10100643.
The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.
使用植物源乳化凝胶体系作为肉类产品的脂肪替代品一直是健康食品发展的一个重要方向。在本研究中，用大豆分离蛋白（SPI）和不同浓度的决明胶（CG）制备了复合基质乳液凝胶，然后将筛选出的乳液凝胶作为脂肪替代品应用于肉肠中，以探究其稳定性。我们的结果表明，乳液凝胶的硬度、咀嚼性、粘度、剪切应力以及储能模量（G'）和损耗模量（G″）随决明胶浓度的增加而显著增加，乳液凝胶的厚度增加，孔径减小。1.75% CG/SPI乳液凝胶的凝胶强度最高，为586.91 g。弹性为0.94 mm，可嚼性为452.94 mJ，保水能力（WHC）为98.45%。然后，将筛选得到的1.75% CG/SPI乳液凝胶作为脂肪替代品应用于肉肠中。随着替代量的增加，肉肠在冻融前后的蒸煮损失、乳化稳定性、pH值、色差、质地和抗氧化活性先增加后降低。脂肪替代率为50%的肉肠各项指标与全脂肉肠相比无显著差异。本研究可为植物源乳化凝胶体系作为脂肪替代品在肉肠中的应用提供理论依据。
