Yan Hong-Yan, Zhang Shao-Bing
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Gels. 2025 Jan 13;11(1):62. doi: 10.3390/gels11010062.
The aim of this study was to evaluate the effects of the complete or partial substitution (0, 20, 40, and 100%) of the pork backfat in prepared sausage with protein emulsion gels loaded with curcumin. The effects of three protein emulsion gels (i.e., peanut proteins, ultrasound-modified peanut proteins, and soy proteins) on sausage characteristics (cooking loss, textural properties, microstructure, sensory characteristics, and antioxidant activity) were investigated and compared using a one-way analysis of variance and Duncan's multiple tests. The results revealed that the addition of each emulsion gel reduced cooking loss and improved the textural properties of the sausages in a dose-dependent manner. When 20% of pork backfat was substituted with untreated or ultrasound-modified peanut protein emulsion gel (PPEG), cooking loss decreased to a greater extent than when soy protein emulsion gel (SPEG) was used. However, the latter yielded higher cohesiveness and resilience at the same substitution levels. Compared with untreated PPEG, the sausages containing modified PPEG (at 200 W for 20 min) had significantly greater resilience and a denser microstructure. In addition, when 100% of pork backfat was substituted with modified PPEG, the sausages had desirable sensory characteristics. All sausages enriched with protein emulsion gels loaded with curcumin presented higher DPPH and ABTS radical scavenging capacities than the control sausages. The sausages prepared with the modified PPEG had the highest antioxidant activity (DPPH: 37.43 ± 0.35%; ABTS: 39.48 ± 0.50%; TBARS: 0.65 ± 0.05 mg MDA/Kg), which may be attributed to the increased stability of curcumin in the modified PPEG with a denser network structure. Therefore, ultrasound-modified PPEG loaded with curcumin can be used as a new fat substitute in functional sausages or other healthy meat products.
本研究旨在评估用负载姜黄素的蛋白质乳液凝胶完全或部分替代（0%、20%、40%和100%）制备香肠中的猪背膘的效果。使用单因素方差分析和邓肯多重检验，研究并比较了三种蛋白质乳液凝胶（即花生蛋白、超声改性花生蛋白和大豆蛋白）对香肠特性（蒸煮损失、质地特性、微观结构、感官特性和抗氧化活性）的影响。结果表明，添加每种乳液凝胶均以剂量依赖的方式降低了蒸煮损失并改善了香肠的质地特性。当用未处理或超声改性的花生蛋白乳液凝胶（PPEG）替代20%的猪背膘时，蒸煮损失的降低幅度大于使用大豆蛋白乳液凝胶（SPEG）时。然而，在相同替代水平下，后者具有更高的内聚性和弹性。与未处理的PPEG相比，含有改性PPEG（200 W处理20分钟）的香肠具有显著更高的弹性和更致密的微观结构。此外，当用改性PPEG替代100%的猪背膘时，香肠具有理想的感官特性。所有富含负载姜黄素的蛋白质乳液凝胶的香肠的DPPH和ABTS自由基清除能力均高于对照香肠。用改性PPEG制备的香肠具有最高的抗氧化活性（DPPH：37.43±0.35%；ABTS：39.48±0.50%；TBARS：0.65±0.05 mg MDA/Kg），这可能归因于姜黄素在具有更致密网络结构的改性PPEG中稳定性增加。因此，负载姜黄素的超声改性PPEG可作为功能性香肠或其他健康肉类产品中的新型脂肪替代品。
