摘要
调控肌原纤维蛋白(myofibrillar protein,MP)乳液特性对乳化型肉制品品质至关重要,本实验以鸡胸肉为原料提取肌原纤维蛋白制备乳液,添加不同含量竹笋纤维(0.5%、1.0%、1.5%、2.0%、2.5%),同时以不添加竹笋膳食纤维作为空白对照(0%),通过测定乳液表观稳定性、Turbiscan稳定指数(TSI)、液滴粒径、流变特性以及微观结构和油水界面蛋白吸附含量,研究竹笋膳食纤维对肌原纤维蛋白乳液稳定性的影响。结果表明,与对照组相比,竹笋膳食纤维的添加显著改善了乳液的乳化稳定性,降低了乳液TSI值(1.35~0.71)和液滴粒径(36.89~22.55μm),增加了乳液的粘度(0.61~1.67 Pa∙s)、储能模量(0.81~44.3 Pa)和损耗模量(2.06~6.97 Pa)。激光共聚焦结果表明,油滴表面的界面蛋白含量随着竹笋膳食纤维含量的增加而增加。当竹笋膳食纤维含量为2.5%时,乳液贮藏稳定性最好,在4℃贮藏7 d未出现分层现象。综上,竹笋膳食纤维作为一种有前途的乳化剂在乳化型肉制品中具有广阔的应用前景。
It was vital to regulate the properties of myofibrillar protein(MP)emulsions for improving the quality of emulsified meat products.In this experiment,chicken breast meat was used as raw material to extract MP,and different contents of bamboo shoot dietary fiber(0.5%,1.0%,1.5%,2.0%,2.5%)were added.The MP emulsion without bamboo shoot dietary fiber was used as blank control(0%).The effect of bamboo shoot dietary fiber on the stability of chicken MP emulsion was investigated by measuring the apparent stability,Turbiscan stability index(TSI),droplet size,rheological properties,microstructure,and the content of oil-water adsorption protein.The results indicated that the emulsions containing bamboo shoot dietary fiber significantly improved the emulsion stability,decreased the TSI values(1.35~0.71)and droplet size(36.89~22.55μm),and increased the viscosities(0.61~1.67 Pa∙s),storage modulus(0.81~44.3 Pa)and loss modulus(2.06~6.97 Pa)compared to those of the control.Laser confocal scanning microscope results showed that the interfacial proteins on the surface of oil droplets increased with increasing content of bamboo shoot dietary fiber.When the bamboo shoot fiber content was increased to 2.5%,the best storage stability of the emulsion was observed,and there was no stratification at 4℃for 7 days.In conclusion,bamboo shoot dietary fiber as a promising emulsifier in the emulsified meat products has a broad application prospect.
作者
扶庆权
徐家君
徐彦恺
张伟
陈全战
葛鑫
FU Qingquan;XU Jiajun;XU Yankai;ZHANG Wei;CHEN Quanzhan;GE Xin(School of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China;Tianchang City Tiantai Casing Food Co.,Ltd.,Tianchang 239300,China;The Affiliated Jiangning Hospital of Nanjing Medical University,Nanjing 211100,China)
出处
《食品工业科技》
北大核心
2025年第16期126-131,共6页
Science and Technology of Food Industry
基金
南京晓庄学院高层次培育项目(2022NXY06)。
关键词
竹笋纤维
肌原纤维蛋白乳液
稳定性
流变
微观结构
bamboo shoot dietary fiber
myofibrillar protein emulsion
stability
rheology
microstructure
