该文主要探讨魔芋葡甘露聚糖(konjac glucomannan, KGM)作为脂肪替代品对中式香肠品质及凝胶特性的影响。将不同量的KGM(添加量(质量分数)为0%,0.5%,1.0%,1.5%,2.0%,2.5%)添加于中式香肠中,通过比较低脂香肠与普通香肠在蒸煮损失、脂肪含量、蛋白质含量、感官评价等方面的差异,确定KGM最佳添加量;在此基础上,提取对肉糜类制品的质构特性起主要作用的肌球蛋白,与不同比例的KGM制成混合凝胶,借助红外光谱、荧光光谱以及扫描电镜技术分析其存在状态和分子构象的变化,探讨KGM对凝胶特性的影响。结果表明,添加KGM的香肠样品蒸煮损失明显减小,香肠中脂肪含量降低,蛋白质含量增加,综合感官评定及整体接受性得出,KGM最佳添加量(质量分数)为1.5%;红外、荧光以及电镜分析表明,添加KGM对肌球蛋白凝胶形成影响显著,KGM与肌球蛋白间形成了新的氢键,从而结合形成稳定而致密的网状结构,其中KGM添加量(质量分数)为1.5%时结构最为致密。
This paper explored the effects of konjac glucomannan (KGM) as a fat substitute on the quality and gel properties of Chinese-style sausage. Different amounts of KGM (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were added into sausages. The optimum addition amount of KGM was determined by measuring differences in cooking loss, fat content, protein content, and sensory evaluation between low-fat sausages and ordinary ones. Additionally, changes in the existence state and molecular conformation of myosin were analyzed to explore the effects of KGM on the gel properties. The results showed that the cooking loss and fat content of the samples reduced obviously, while the protein content increased by KGM. Sensory evaluation and overall acceptability indicated that the optimum addition amount of KGM was 1.5%. Moreover, KGM had significant effects on myosin gel formation. A stable and dense network structure was formed based on new hydrogen bonds formed between KGM and myosin. Therefore, when 1.5% KGM added, the structure was the most compact.
[1] VURAL H, JAVIDIPOUR I, OZBAS. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters[J]. Meat Science, 2004,67(1):65-72.
[2] CARBALLO J,BARRETO G,JIMENEZ C F.Starch and egg white influence on properties of bologna sausage as related to fat content[J].Journal of Food Science,2010,60(4):673-677.
[3] 刘怀伟,孔保华,徐聃.脂肪替代物及其在肉制品中的应用[J].肉类研究,2006,20(7):28-31.
[4] 陈洁,张科,杜金平,等. 魔芋葡甘聚糖及其衍生物对禽肉重组火腿物性的影响[J].食品科学, 2010,31(13):36-39.
[5] 倪学文,严文莉,汪芳丽,等.魔芋胶对鸡肉和猪肉混合肉糜凝胶特性的影响[J].食品工业科技, 2015,36(8):305-308.
[6] 刘虎成,李洪军,刘勤晋,等.魔芋胶在低脂肉糜制品中的应用研究[J].肉类研究,2000,229(7):44-46.
[7] 孙姣林,夏延斌.中式香肠中肥肉丁替代物的研究[J].食品与机械.2010,26(6):131-134.
[8] 扶庆权,师文添.拉胶和魔芋胶的复配及其在香肠类产品中的应用[J].肉类研究,2008,116(10):28-30.
[9] CHIN B K,KEETON J T,MILLER R K,et al.Evaluation of konjac blends and soy proteinisolate as fat replacements in low-fat bologna[J].Journal of Food Science,2000,65(5):756-763.
[10] JIMÉNEZ-COLMENERO F, COFRADES S, LÓPEZ-LÓPEZ, et al. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed [J].Meat Science,2010,84(3):356-363.
[11] RUIZ-CAPILLAS C, TRIKI M, HERRERO A M, et al. Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics[J]. Meat Science, 2012, 92(2):144-150.
[12] 安攀宇.低脂低钠传统中式香肠的研究[D].昆明:云南农业大学,2012.
[13] 曲超.一种脂肪替代品的制备及其在低脂肉制品中的应用[D].哈尔滨:东北林业大学,2010.
[14] 韩敏义,徐幸莲,周光宏.肌球蛋白及其凝胶特性[J]. 江苏农业科学.2003,26(3):67-70.
[15] 曹莹莹,张亮,王鹏,等.超高压结合热处理对肌球蛋白凝胶特性及蛋白二级结构的影响[J].肉类研究,2013, 27(1):1-7.
[16] 中华人民共和国国家标准.GB 5009.5—2016,食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016.
[17] 中华人民共和国国家标准.GB 5009.6—2016,食品安全国家标准食品中脂肪的测定[S]. 北京:中国标准出版社, 2016.
[18] 徐幸莲. 兔骨骼肌肌球蛋白热诱导凝胶特性及成胶机制研究[D]. 南京:南京农业大学,2003.
[19] 杨湘庆,沈悦玉.魔芋胶的理化性、功能性、流变性及其在食品中的应用[J]. 冷饮与速冻食品工业,2002,8(4):29-33.
[20] 许时婴,李博,王璋.复配胶在低脂肉糜制品中的作用机理[J]. 无锡轻工大学学报,2006,15(2):102-108.
[21] HUANG C C,SU H P,LIN C W.Utilization of konjac in low-fat Chinese-style sausage[J].Food Science(Taiwan),1998,25(4): 437-445.
[22] 张艳玲,夏远,朝格图,等. 野菊花不同提取物的红外光谱分析[J].光谱学与光谱分析,2012,32(12):3 225-3 228.
[23] 王伟,汪梦非,姚遥,等. 魔芋葡甘聚糖对鸭肉盐溶蛋白凝胶特性的影响[J].食品工业科技,2013,34(20):144-148.
[24] 倪学文,严文莉,汪芳丽,等. KGM对鸡肉和猪肉混合肉糜凝胶特性的影响[J].食品工业科技,2015,36(8):305-308.
[25] 杨振,孔保华,夏秀芳,等.魔芋粉对鲤鱼肌原纤维蛋白凝胶特性的影响[J].食品科学, 2012, 33(11):116-120.
[26] 唐学燕,李博,顾小红,等. KGM对肌肉蛋白质性质的影响[J]. 食品与机械,2000,16(4):25-26.
[27] CHIN K B, GO M Y, XIONG Y L. Konjac flour improved textural and water retention properties of transglutaminase-mediatedt, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation [J]. Meat Science,2009,81:565-572.
[28] TONG Qunyi, CHEN Long, WANG Weijun, et al.Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins[J].Journal of Food Science. 2018, 55(8):2 899-2 909.
