摘要
以含有0.2%海藻酸钠和1.8%大豆分离蛋白的低脂(≤2.0%)猪肉凝胶(LGPG)为对象,考察食盐添加量(0～2%)和超高压(300MPa)对LGPG品质及肉糜热特性的影响。结果表明:LGPG的蒸煮损失率和L*值随食盐质量分数升高而显著下降(P<0.05),保水率、a*值、b*值、硬度和咀嚼性则显著上升(P<0.05);300MPa处理可显著改善低盐(≤1.5%)LGPG的保水能力、硬度与咀嚼性;添加1.5%的食盐可显著降低肌球蛋白头部和肌动蛋白的变性温度,但会提高肌球蛋白尾部与肌浆蛋白的热稳定性;300MPa处理有降低肌球蛋白、肌浆蛋白和肌动蛋白热稳定性的倾向。
The effects of salt （0 - 2% addition） and ultra-high pressure （300 MPa） on the gel qualities and thermal properties of low-fat ground pork （LGPG） containing 0.2% sodium alginate and 1.8% soy protein isolate were investigated. The results showed that the cooking loss and L^＊ values of LGP gels were significantly decreased with increasing salt addition, while the water-holding capacity, a^＊ values, b^＊ values, hardness and chewiness were evidently increased （P 〈 0.05）. The pressure of 300 MPa resulted in an obvious improvement in the water-binding capacity, hardness and chewiness of low salt （≤1.5%） LGP gels. The addition of 1.5% salt could markedly decrease the denaturation temperature of myosin heads and actin, and significantly increase the denaturation temperature of myosin tails and sarcoplasmic protein. So, we concluded that 300 MPa treatment tends to attenuate the thermal stability of myosin, sarcoplasmic protein and actin.
出处
《肉类研究》
2011年第4期12-16,共5页
Meat Research
基金
安徽省自然科学基金面上项目(090411007)
关键词
低脂猪肉糜
食盐
超高压
凝胶特性
热特性
low-fat ground pork
salt
ultra-high pressure
gel properties
thermal properties
