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对比不同添加剂对猪肉的物理化学和纹理特征的影响
Sang Keun Jin1, Chul Young Lee1, Jung Seok Choi2
1Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.
血 (BP) 有效稳定猪肉乳液,性能优于大豆蛋白分离物 (SPI) 和 kazeinate (SC). 这项研究突出了BP的重点.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 蛋白质化学 蛋白质化学
背景情况:
- 肉器是复杂的乳液,需要稳定剂来保证质量.
- 大豆蛋白分离物 (SPI), kazeinate (SC) 和血 (BP) 是潜在的添加剂.
研究的目的:
- 为了比较SPI,SC和BP对猪肉的物理化学和纹理性能的影响.
- 评估BP作为肉制品中的乳液稳定剂.
主要方法:
- 猪肉经过不同度 (0.5%,1.0%,1.5%) 的SPI,SC和BP处理.
- 分析了物理化学 (pH,颜色),纹理 (剪切力,性) 和乳液稳定性.
主要成果:
- 血 (BP) 显著降低pH值,并改变了CIE颜色值 (L*,a*,色调).
- BP提高了乳液稳定性,增加了剪切力和性.
- 在对照组和添加剂处理的器之间没有观察到显著的纹理差异.
结论:
- 与SPI和SC相比,血 (BP) 是猪肉的优越乳液稳定剂.
- 血蛋白为高质量的肉制品制造提供了一个可行的,环保的选择.
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