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通过类纤维结构化肉类类似物,减少盐摄入量
Yanlei Li1,2, Qian Cheng2, Jian Guo2
1Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China.
Journal of food science
|July 8, 2023
概括
将类纤维 (CF) 添加到大豆蛋白分离物和小麦质肉类类似物中,可以改善质地和水分. 这增强了度感知,允许减少20%的盐,同时保持味道.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 肉类类似物是肉制品的植物性替代品.
- 优化肉类类型的质地,水分和风味对于消费者接受至关重要.
- 纤维 (CF) 是富含点和纤维素的副产品,具有潜在的功能性质.
研究的目的:
- 研究纤维 (CF) 添加对高湿度挤出肉类类似物体的物理性质和微观结构的影响.
- 探索CF如何影响纹理,水分含量和度感知.
- 评估使用CF的肉类类型的盐分减少潜力.
主要方法:
- 用5%和10%的类纤维高湿度挤出大豆蛋白分离物和小麦质.
- 使用扫描电子显微镜 (SEM) 和共聚焦激光扫描显微镜 (CLSM) 的微结构分析.
- 风病学测量 (应变和频率扫描) 和感官评估.
主要成果:
- 纤维的添加导致了一个无序的,相互连接的微观结构与较小的纤维.
- 有CF的肉类类型呈现出更柔软的质地和显著增加的水分含量,与增加的果汁度相关.
- 观察到增强的度感知,使得20%的盐分减少,同时保持与对照组相似的度.
结论:
- 类纤维有效地修改了肉类类型的微观结构和物理特性.
- 结合CF可以改善纹理,水分和度感知,为低肉类替代品提供一种策略.
- 这项研究提出了一种新的方法,通过结构修改来增强植物性食品的风味感知.
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