对比分析了大豆分离蛋白(Soy Protein Isolate SPI)、功能性醇法大豆浓缩蛋白(Functional Alcohol-modified Soy Protein Concentrate,FASPC)及酸法大豆浓缩蛋白(Acid-Soy Protein Concentrate ASPC)在火腿肠中的应用特性,并从其产品功...对比分析了大豆分离蛋白(Soy Protein Isolate SPI)、功能性醇法大豆浓缩蛋白(Functional Alcohol-modified Soy Protein Concentrate,FASPC)及酸法大豆浓缩蛋白(Acid-Soy Protein Concentrate ASPC)在火腿肠中的应用特性,并从其产品功能特性、生产工艺导致的产品差异方面进行分析。在火腿香肠的应用中:SPI表现出最高硬度和咀嚼度,胶着度显著优于其他样品;FASPC弹性和回复性最佳,适合弹性好的产品;ASPC质构性能最弱,与其蛋白结构相关。复配优化试验显示,SPI与FASPC以1∶1比例混合时,产品硬度、咀嚼度和胶着度达到峰值。综上,SPI适合用在高质构要求火腿肠,FASPC可作为功能性替代产品与SPI复配使用,可在保证火腿肠质构的基础上适当降低成本,而ASPC适用于作为食品的填充物料,提高营养。研究为大豆蛋白在火腿肠中的精准应用提供了理论依据。展开更多
Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during fr...Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during frozen storage.Product indicators including pH,colour,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),texture,electronic nose(E-nose)response,and water-holding capacity(thawing and cooking losses)were determined.The results indicated that as storage time increased,water retention in Sichuan sausages with different moisture contents decreased,while the degree of protein and lipid oxidation increased.This led to an increase in pH value,a colour shift from red-bright to grey-brown,and a deterioration in palatability.Among the samples,sausages with 50% moisture content exhibited the lowest thawing and cooking losses,indicating superior water-holding capacity.After 8 weeks of storage,TBARS and TVB-N values for the 50% moisture group were 19.5%and 2.5%lower,respectively,than those of the 40%and 45%moisture groups,indicating a reduced degree of oxidation.Furthermore,Sichuan sausage with 50%moisture content demonstrated an appropriate pH and colour difference,along with excellent texture and flavour,as evidenced by its higher toughness and satisfactory hardness.In conclusion,Sichuan sausage with 50% moisture content demonstrated the highest overall quality under frozen storage conditions.展开更多
文摘对比分析了大豆分离蛋白(Soy Protein Isolate SPI)、功能性醇法大豆浓缩蛋白(Functional Alcohol-modified Soy Protein Concentrate,FASPC)及酸法大豆浓缩蛋白(Acid-Soy Protein Concentrate ASPC)在火腿肠中的应用特性,并从其产品功能特性、生产工艺导致的产品差异方面进行分析。在火腿香肠的应用中:SPI表现出最高硬度和咀嚼度,胶着度显著优于其他样品;FASPC弹性和回复性最佳,适合弹性好的产品;ASPC质构性能最弱,与其蛋白结构相关。复配优化试验显示,SPI与FASPC以1∶1比例混合时,产品硬度、咀嚼度和胶着度达到峰值。综上,SPI适合用在高质构要求火腿肠,FASPC可作为功能性替代产品与SPI复配使用,可在保证火腿肠质构的基础上适当降低成本,而ASPC适用于作为食品的填充物料,提高营养。研究为大豆蛋白在火腿肠中的精准应用提供了理论依据。
基金Supported by National Modern Agricultural Industry Technology System Sichuan Pig Innovation Team(SCCXTD-2026-8)Sichuan Science and Technology Program(2025ZYD0049)"Challenge and Leadership"Project for Key Core Technologies of Sui Ning in Sichuan(2025SNKBZ19).
文摘Sichuan sausages with moisture contents of 40%,45%,50%,and 60% were stored at-18℃for durations of 0,2,4,6,and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during frozen storage.Product indicators including pH,colour,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),texture,electronic nose(E-nose)response,and water-holding capacity(thawing and cooking losses)were determined.The results indicated that as storage time increased,water retention in Sichuan sausages with different moisture contents decreased,while the degree of protein and lipid oxidation increased.This led to an increase in pH value,a colour shift from red-bright to grey-brown,and a deterioration in palatability.Among the samples,sausages with 50% moisture content exhibited the lowest thawing and cooking losses,indicating superior water-holding capacity.After 8 weeks of storage,TBARS and TVB-N values for the 50% moisture group were 19.5%and 2.5%lower,respectively,than those of the 40%and 45%moisture groups,indicating a reduced degree of oxidation.Furthermore,Sichuan sausage with 50%moisture content demonstrated an appropriate pH and colour difference,along with excellent texture and flavour,as evidenced by its higher toughness and satisfactory hardness.In conclusion,Sichuan sausage with 50% moisture content demonstrated the highest overall quality under frozen storage conditions.
