超声波处理鹰嘴豆分离蛋白乳化液对低脂猪肉糜品质及其冻融稳定性的影响

张怡雪; 贾尚羲; 崔冰冰; 韩雪; 马武超; 王昱; 白艳红; 李可

doi:10.13386/j.issn1002-0306.2024050268

超声波处理鹰嘴豆分离蛋白乳化液对低脂猪肉糜品质及其冻融稳定性的影响

Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter

摘要

摘要: 近年来乳化型肉制品颇受欢迎，但在实际生产及贮藏过程中易出现乳化稳定性差、品质劣变等现象，因此改善低脂乳化肉制品品质问题尤为关键。本研究通过超声波（频率20 kHz，功率450 W，时间12 min）处理鹰嘴豆分离蛋白（chickpea protein isolate，CPI）作为乳化剂制备O/W乳化液代替部分脂肪制备低脂猪肉糜，测定乳化稳定性、水分分布规律、流变学特性、微观结构及经冻融循环后肉糜的质构、脂肪氧化以及微观结构的变化，探究超声波处理的CPI乳化液对低脂猪肉肉糜品质特性的影响。结果表明：超声波处理CPI乳化液乳液的添加使得低脂猪肉糜的水分含量上升至66.67%，脂肪含量下降至14.77%，蒸煮损失也随着超声波处理乳化液的加入降低约6%，同时肉糜的蛋白质含量、pH、L*值和b*值得到显著提升（P<0.05），脂肪分布更加均匀。随着冻融次数的增加，添加超声波处理的CPI乳液代替脂肪的肉糜的持水能力及质构特性显著增强（P<0.05），且结构更加光滑、均匀和致密，5次冻融循环后的TBARS值及羰基含量增加减缓，与未处理组相比，分别减小21.6%和18.7%。综上，超声波处理CPI乳液替代部分脂肪有效改善了猪肉靡的品质特性及冻融稳定性，为进一步将超声波CPI乳液作为脂肪替代品生产低脂肉糜提供一定的理论参考。

Abstract: In recent years, the emulsion-type meat products is gained considerable popularity. However, the production and storage processes can cause poor emulsification stability and quality deterioration. It is especially acritical need to enhance the quality of low-fat emulsion-type meat products. In this study, O/W emulsion was prepared by ultrasound (frequency 20 kHz, power 450 W, time 12 min) teated chickpea protein isolate (CPI) as an emulsifier to replace part of the fat in the preparation of low-fat pork batter, and the emulsion stability, moisture distribution pattern, rheological properties, microstructure and texture, fat oxidation, and microstructure of minced pork were determined after freeze-thaw cycle. To investigate the effect of ultrasonically treated CPI emulsions on the quality characteristics of low-fat pork mince. The results showed that with the addition of ultrasound treated-CPI emulsion, the water content of the low-fat pork batter increased to 66.67%, while the fat content decreased to 14.77%. The boiling loss also decreased by about 6% with the addition of ultrasound-treated CPI. Meanwhile, the protein content, pH value, L* value, and b* value of pork batter were significantly improved, and the fat distribution was more even. With an increase in freeze-thaw cycles following the addition of ultrasound treated CPI emulsion instead of fat replacement in pork batter preparation, its water-holding capacity and textural properties were significantly enhanced (P<0.05). In addition, the structure of pork batter became smoother, denser, and more uniform. Compared with the untreated group, the TBARS value and carbonyl content increased slowed down after five freeze-thaw cycles, reducing by 21.6% and 18.7%, respectively. In conclusion, ultrasound treatment of CPI emulsion as a fat substitute effectively improved the quality characteristics and freeze-thaw stability of pork mince, which provides some theoretical references for the further use of ultrasound CPI emulsion as a fat substitute in the production of low-fat minced pork.