一种新的以肉为基础的胡姆斯的物理化学,营养和结构特征
Meena Goswami1,2, Rishav Kumar1, Xin M Teng3
1Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
Foods (Basel, Switzerland)
|July 29, 2025
概括
一种新的以50%羊肉为基础的肉类胡姆斯,提供更高的蛋白质和更好的微生物稳定性. 这种创新产品增强了风味和质地,吸引了寻求综合饮食益处的柔性主义者.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 传统的胡姆斯是一种受欢迎的植物性浸泡,来源于豆.
- 消费者对结合植物性和动物性饮食元素的新型食品越来越感兴趣.
研究的目的:
- 描述一种新的以肉为基础的胡姆斯的物理化学,营养和结构性质.
- 为了评估与传统胡姆斯相比,肉类胡姆斯的微生物稳定性和感官属性.
主要方法:
- 基于肉类的胡姆斯是通过将50%的小豆糊代替熟的碎羊肉,并将酸硫酸盐 (0.4%) 作为抗菌剂来开发的.
- 分析了物理化学性质 (pH,颜色),营养含量 (蛋白质),微生物数量 (总板数),结构特征 (扫描电子显微镜) 和感官属性 (味道,质地,口感).
主要成果:
- 肉类胡姆斯的pH值较低,与传统胡姆斯相比,在第7天总盘数显著减少,这归因于抗菌剂.
- 仪器色彩分析显示了轻度和黄色的差异. 基于肉类的胡姆斯显示蛋白质含量增加了66%.
- 扫描电子显微镜显示,肉类胡姆斯的密集纤维结构与植物性胡姆斯的多孔,凝状结构相比. 在基于肉的版本中,感官评估表明,在风味,奶油度,粒度特性和口腔涂层方面,得分更高.
结论:
- 肉类胡姆斯可以通过将50%的煮熟的碎羊肉融入成功开发,提供增强的营养和感官特征.
- 添加硫酸酸盐提高了微生物的稳定性,使得基于肉类的胡姆斯成为一种可行的创新食品.
- 这种以肉为基础的胡姆斯为柔性主义者提供了一种新的选择,将植物性和动物性食物来源的好处合并在一起.
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