松子油乳液凝在加工肉制品中的营养和技术益处
Berik Idyryshev1, Almagul Nurgazezova1, Zhanna Assirzhanova1
1Department of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.
Foods (Basel, Switzerland)
|August 14, 2025
概括
在香肠中用松子油乳液凝取代牛肉,通过减少不健康的脂肪和胆固醇,显著改善了营养质量. 这种清洁标签的方法可以提高心血管健康的益处,而不会影响味道或质地.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 肉类科学 肉科学
背景情况:
- 像香肠这样的加工肉类中和脂肪和胆固醇的高摄入量与心血管疾病风险的增加有关.
- 开发更健康的加工肉类替代品对于公共卫生和消费者需求至关重要.
研究的目的:
- 通过加入结构化乳液凝 (EG) 来制造营养增强的博洛尼亚型香肠.
- 评估EG对脂质质量,功能性质和消费者接受度的影响.
- 为了确定牛肉含量的EG最佳替代水平.
主要方法:
- 使用松果油,胰岛素,卡拉济南和乳清蛋白缩剂制造乳液凝 (EG).
- 为牛肉准备不同EG替代水平 (0%,7%,10%) 的香肠样品.
- 综合分析包括近距离组成,脂肪酸概况,胆固醇,pH值,产量,水容量,乳液稳定性,纹理,微观结构 (SEM),氧化稳定性 (TBARS) 和感官评估.
主要成果:
- 加入EG显著降低了总脂肪,和脂肪和胆固醇,同时增加了蛋白质和不和脂肪酸.
- 10%的EG配方实现了1.00的有利的PUFA/SFA比率,并降低了超过80%的风险性/血栓性指数.
- 观察到功能性质的改善 (乳液稳定性,产量,保持水分) 和可接受的感官属性.
结论:
- 将牛肉部分替换成以松子油为基础的EG是一种可行的清洁标签策略,以提高博洛尼亚型香肠的营养特征.
- 这一创新提高了脂质质量和功能性能,而不会对消费者接受度产生负面影响.
- 该研究支持开发更健康的加工肉类产品,以满足消费者和监管要求.
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