花生油对类PSE鸡肉糜凝胶特性及微观结构的影响
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摘要
为了更好地应用类PSE鸡肉制作生肉肠,研究以类PSE鸡肉糜凝胶为研究对象,研究花生油不同添加量(0%~16%)对其色泽、乳化稳定性、质构性质、流变性质等宏观性质和微观结构的影响。研究发现,花生油添加量会影响油滴分布及尺寸,从而影响类PSE鸡肉糜凝胶的亮度值;当添加量为4%时,类PSE鸡肉糜中油滴较小,总汁液流失和水分流失增高,凝胶咀嚼性增大。随添加量继续增加,肉糜中油滴逐渐变大,总汁液流失和水分流失逐渐降低(与正常鸡肉糜无显著差异),凝胶咀嚼性逐渐降低。与正常凝胶相比,类PSE鸡肉糜凝胶的微观形态呈聚集态,导致其咀嚼性降低。相关性分析表明,花生油添加量与凝胶硬度、咀嚼性、总汁液流失负相关,与凝胶亮度值正相关。添加量为8%~12%时,花生油能明显改善类PSE鸡肉糜凝胶的品质。
For better application of PSE-like chicken meat in making raw sausages, this study used PSElike chicken meat gel as the research object and the effects of different added amounts of peanut oil(0%~16%) on its microscopic morphology and macroscopical properties of color, emulsification stability, texture properties, rheological properties were studied. The results showed that increasing the amount of peanut oil would affect the distribution and size of the oil droplets, which in turn affected the brightness value of the PSE-like chicken meat gel. Compared with samples without peanut oil, the size of oil droplets in the PSE-like chicken paste with 4% peanut oil became smaller and its total expressible loss, water loss, and gel chewiness increased. Further increasing the amount of peanut oil increased the size of oil droplets and reduced the total expressible loss and water loss(no significant difference from the normal chicken paste), and the chewiness of the gel. Compared to normal gels, the microscopic morphology of PSE-like chicken meat gel was aggregated, resulting in chewiness reduced. The correlation analysis showed that the added amount of peanut oil was negatively correlated with gel hardness, chewiness, total expressible loss, and positively correlated with chicken color. Adding 8%~12% peanut oil could significantly improve the quality of PSE-like chicken meat gel.
For better application of PSE-like chicken meat in making raw sausages, this study used PSElike chicken meat gel as the research object and the effects of different added amounts of peanut oil(0%~16%) on its microscopic morphology and macroscopical properties of color, emulsification stability, texture properties, rheological properties were studied. The results showed that increasing the amount of peanut oil would affect the distribution and size of the oil droplets, which in turn affected the brightness value of the PSE-like chicken meat gel. Compared with samples without peanut oil, the size of oil droplets in the PSE-like chicken paste with 4% peanut oil became smaller and its total expressible loss, water loss, and gel chewiness increased. Further increasing the amount of peanut oil increased the size of oil droplets and reduced the total expressible loss and water loss(no significant difference from the normal chicken paste), and the chewiness of the gel. Compared to normal gels, the microscopic morphology of PSE-like chicken meat gel was aggregated, resulting in chewiness reduced. The correlation analysis showed that the added amount of peanut oil was negatively correlated with gel hardness, chewiness, total expressible loss, and positively correlated with chicken color. Adding 8%~12% peanut oil could significantly improve the quality of PSE-like chicken meat gel.
引文
[1]李可.类PSE鸡胸肉蛋白质凝胶特性的研究[D].南京:南京农业大学,2015
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[12]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机制[D].无锡:江南大学,2010
[13]Kouzounis D,Lazaridou A,Katsanidis E.Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages[J].Meat Science,2017,130:38
[14]孙皓.鸡肉类PSE肉与正常肉的功能特性的比较研究[D].南京:南京农业大学,2013
[15]Cofrades S,Serrano A,Ayo J,et al.Characteristics of meat batters with added native and preheated defatted walnut[J].Food Chemistry,2008,107(4):1506-1514
[16]王晓娟.酪蛋白酸钠-葵花籽油预乳化液替代背膘对香肠品质及营养特性影响研究[D].南京:南京农业大学,2015
[17]Jiménez-Colmenero F,Herrero A,Pintado T,et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International,2010,43(8):2068-2076
[18]赵清霞,郑环宇,丁阳月,等.湿豆渣面包仪器质构与感官质构相关性分析[J].食品工业科技,2016,(06):94-99
[19]Jiang J,Xiong Y L.Extreme p H treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Sci,2013,93(3):469-476
[20]Zhao Y Y,Wang P,Zou Y F,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58(4):98-104
[2]Zhu X,Ruusunen M,Gusella M,et al.High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale,soft and exudative characteristics in turkey muscles[J].Meat Science,2013,93(3):600-606
[3]Carvalho R H,Ida E I,Madruga M S,et al.Underlying connections between the redox system imbalance,protein oxidation and impaired quality traits in pale,soft and exudative(PSE)poultrymeat[J].Food Chemistry,2017,215:129-137
[4]Zhu X-s,Xu X-l,Min H-h,et al.Occurrence and Characterization of Pale,Soft,Exudative-Like Broiler Muscle Commercially Produced in China[J].Journal of Integrative Agriculture,2012,11(8):1384-1390
[5]Liu J,Arner A,Puolanne E,et al.On the water-holding of myofibrils:Effect of sarcoplasmic protein denaturation[J].Meat Sci,2016,119:32-40
[6]Barbut S.Pale,soft,and exudative poultry meatReviewing ways to manage at the processing plant[J].Poultry Science,2009,88(7):1506-1512
[7]Schilling M W,Alvarado C Z,Marriott N G.particle size and nonmeat adjunct effects on the protein functionality of boneless cured pork formulated with PSE and RFN raw material[J].Journal of Muscle Foods,2004,15(1):57-68
[8]Zhao X,Chen X,Han M-y,et al.Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale,soft,exudative(PSE)-like chicken breast meat[J].Lwt-Food Science and Technology,2016,72:141-148
[9]Lesiów T,Kijowski J.Impact of PSE and DFD meat on poultry processing-a review[J].Polish Journal of Food&Nutrition Sciences,2003,1253(2):3-8
[10]Youn J J,Taek L S,Jei K C.The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking[J].Korean Journal for Food Science of Animal Resources,2016,36(4):538-546
[11]安丰富.乳化香肠用大豆分离蛋白的制备及应用研究[D].无锡:江南大学,2013
[12]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机制[D].无锡:江南大学,2010
[13]Kouzounis D,Lazaridou A,Katsanidis E.Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages[J].Meat Science,2017,130:38
[14]孙皓.鸡肉类PSE肉与正常肉的功能特性的比较研究[D].南京:南京农业大学,2013
[15]Cofrades S,Serrano A,Ayo J,et al.Characteristics of meat batters with added native and preheated defatted walnut[J].Food Chemistry,2008,107(4):1506-1514
[16]王晓娟.酪蛋白酸钠-葵花籽油预乳化液替代背膘对香肠品质及营养特性影响研究[D].南京:南京农业大学,2015
[17]Jiménez-Colmenero F,Herrero A,Pintado T,et al.Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J].Food Research International,2010,43(8):2068-2076
[18]赵清霞,郑环宇,丁阳月,等.湿豆渣面包仪器质构与感官质构相关性分析[J].食品工业科技,2016,(06):94-99
[19]Jiang J,Xiong Y L.Extreme p H treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Sci,2013,93(3):469-476
[20]Zhao Y Y,Wang P,Zou Y F,et al.Effect of preemulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J].Food Research International,2014,58(4):98-104