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食品与发酵工业  2020, Vol. 46 Issue (20): 9-14    DOI: 10.13995/j.cnki.11-1802/ts.024420
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响
李可1,2, 李燕1,2, 刘俊雅1,2, 赵颖颖1,2, 刘骁1,2, 赵卫东1,2, 白艳红1,2*
1(郑州轻工业大学 食品与生物工程学院,河南 郑州,450001);
2(河南省冷链食品质量安全控制重点实验室,河南 郑州,450001)
Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters
LI Ke1,2*, LI Yan1,2*, LIU Junya1,2*, ZHAO Yingying1,2*, LIU Xiao1,2*, ZHAO Weidong1,2*, BAI Yanhong1,2*
1(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China);
2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)
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摘要 该试验研究竹笋膳食纤维(bamboo shoot dietary fiber,BSDF)结合预乳化技术替代猪背膘对低脂猪肉糜的乳化稳定性和流变学特性的影响。BSDF结合预乳化技术显著降低低脂猪肉糜的L*值、脂肪含量和总能量(P<0.05),显著增加低脂猪肉糜的a*值、b*值和乳化稳定性(P<0.05);静态流变学表明预乳化液替代部分猪背膘降低低脂猪肉糜体系的黏度,而添加BSDF(2%)提高低脂猪肉糜体系的黏度;动态流变学结果表明,BSDF(2%)结合预乳化液能够增加低脂猪肉糜的储能模量(G');BSDF(2%)结合预乳化液的低脂猪肉糜的微观网络结构变得光滑、紧凑和连续,从而具有更好的持水持油能力。综上可知,BSDF结合预乳化技术可以有效应用在低脂肉制品中,在降低脂肪含量的同时又能保证肉制品的质量。
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李可
李燕
刘俊雅
赵颖颖
刘骁
赵卫东
白艳红
关键词:  竹笋膳食纤维  预乳化  低脂肉糜  乳化稳定性  流变学特性    
Abstract: The effect of bamboo shoot dietary fiber (BSDF) addition combined with pre-emulsification on the emulsion stability, rheological characteristic of lower-fat meat batters were studied. This treatment could significantly reduce L* value and total energy (P<0.05),while improved a* value, b* value and emulsion stability of lower-fat meat batters (P<0.05). Static rheological tests proved that the replacement of pork back-fat by the pre-emulsification reduced the viscosity of lower-fat meat batters,however, the addition of BSDF (2%) increased the viscosity of the low-fat meat batters. Moreover, the dynamic rheological test indicated that the synergistic pre-emulsion of BSDF (2%) could increase the storage modulus (G') of low-fat meat batters. And the micro-network structure of the low-fat batters with BSDF (2%) combined with pre-emulsification became smooth, compact and continuous, and owned better water and oil holding capacity. In summary, BSDF combined with pre-emulsification could be used in low-fat meat products to reduce the fat content and ensure the quality of meat products.
Key words:  bamboo shoot dietary fiber (BSDF)    pre-emulsification    lower-fat meat batters    emulsion stability    rheological properties
收稿日期:  2020-05-10      修回日期:  2020-06-08           出版日期:  2020-10-25      发布日期:  2020-11-12      期的出版日期:  2020-10-25
基金资助: “十三五”国家重点研发计划项目(2018YFD0401200);河南省重点研发与推广专项(192102110107;182102110331;192102110106);河南省高等学校青年骨干教师培养计划(2019GGJS128)
作者简介:  博士,副教授(白艳红教授为通讯作者,E-mail:baiyanhong212@163.com)
引用本文:    
李可,李燕,刘俊雅,等. 竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响[J]. 食品与发酵工业, 2020, 46(20): 9-14.
LI Ke,LI Yan,LIU Junya,et al. Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters[J]. Food and Fermentation Industries, 2020, 46(20): 9-14.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024420  或          http://sf1970.cnif.cn/CN/Y2020/V46/I20/9
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