摘要
以低脂低盐鸡肉法兰克福香肠为研究对象,探讨不同添加量(0.5%、0.75%、1%、1.25%、1.5%、1.75%)的海藻膳食纤维对其食用品质的改善效果。结果表明,随着海藻膳食纤维添加量的增加,低脂低盐鸡肉法兰克福香肠的蒸煮损失、L^(*)值和b^(*)值显著降低(P<0.05),而乳化稳定性、弹性、回复性、脆性和感官评价(致密性、多汁性、风味和总体可接受性)显著增大(P<0.05),且1.5%为最佳添加量(P<0.05)。扫描电镜结果表明海藻膳食纤维能够促进鸡肉蛋白凝胶形成致密的三维网状结构。因此,海藻膳食纤维能够提高低脂低盐肉糜体系的持水性和凝胶特性,进而改善产品的食用品质,为低脂低盐肉制品的开发提供技术指导。
The present study aimed to investigate the effect of the addition of different concentrations(0.5%,0.75%,1%,1.25%,1.5%and 1.75%)of seaweed dietary fiber on improving the quality of low-fat and low-salt chicken frankfurters.The results showed that increasing concentration of seaweed dietary fiber could result in a significant decrease in the cooking loss,L^(*)value and b^(*)value of low-fat and low-salt chicken frankfurters(P<0.05),but a significant increase in the emulsion stability,springiness,resilience,fracturability and sensory evaluation(tightness,juiciness,flavor and overall acceptability)(P<0.05),and the optimal concentration was 1.5%(P<0.05).The microstructural observation showed that seaweed dietary fiber could promote the formation of a dense three-dimensional network structure in chicken protein gels.Therefore,seaweed dietary fiber can improve the water-holding capacity and gel properties of low-fat and low-salt chicken meat batters,which in turn can improve the eating quality of the final product.Our results provide a technical guidance for the development of low-fat and low-salt meat products.
作者
吴九夷
姚文晶
曹传爱
王美娟
孔保华
刘骞
WU Jiuyi;YAO Wenjing;CAO Chuan’ai;WANG Meijuan;KONG Baohua;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第2期87-93,共7页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(2020ZX07B02)
黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才)项目(2020YQ15)。
关键词
海藻膳食纤维
低脂
低盐
鸡肉肠
品质
seaweed dietary fiber
low-fat
low-salt
chicken frankfurters
quality
