为探究鹰嘴豆分离蛋白(chickpea protein isolate, CPI)不同添加量对2种盐含量(质量分数1.4%和2%)猪肉糜凝胶品质的影响,将猪瘦肉与猪背膘斩拌成肉糜,分别设置不同盐含量和鹰嘴豆分离蛋白的处理组并加热制成凝胶。测定猪肉糜凝胶的色泽、乳化稳定性、质构、水分分布和流变特性。结果表明,在不添加鹰嘴豆分离蛋白的条件下,1.4%食盐质量分数的猪肉糜凝胶的汁液流失和硬度值显著高于2%食盐浓度的猪肉糜凝胶;相同食盐浓度条件下,随着CPI添加量的增加,猪肉糜凝胶的a*值、b*值、硬度、弹性、咀嚼性以及不易流动水比例均显著增加(P<0.05),动态流变储能模量G'值升高,汁液流失率显著降低(P<0.05),并在CPI添加量为1.2%时达到最大值或最小值;在相同CPI添加量条件下,1.4%食盐1.2%CPI的猪肉糜凝胶的储能模量G'值高于2%食盐1.2%CPI的猪肉糜凝胶,且2组凝胶的不易流动水比例、乳化稳定性、质构特性无显著差异(P>0.05)。综上,鹰嘴豆分离蛋白的添加能够在降低食盐用量的同时提升猪肉糜的凝胶品质。
This study aims to investigate the influence of chickpea protein isolate (CPI) on the quality properties of pork meat batters with different addition of salt. Pork meat and fat were chopped and mixed into meat batters. The color, emulsion stability, texture profile analysis(TPA), water distribution and rheological properties of pork meat batters with different addition group of salt and CPI were analyzed. The hardness and liquid loss of pork meat batters gels with 1.4% salt concentration were significantly increased(P<0.05)compared with that of 2% concentration. Under the same salt concentration, the a*, b* value, hardness, springiness, chewiness, emulsion stability and the ratio of immobilized water were significantly increased(P<0.05)with the increase of CPI addition while the storage modulus (G') increased and emulsion stability reduced, both value reaching the maximum when the addition of CPI reached 1.2%. Under the same CPI addition amount, G' value of gelatinous storage modulus of pork with 1.4% salt and 1.2% CPI was higher than that of 2% salt and 1.2% CPI, and there was no significant difference in the proportion of non-flowing water, emulsification stability and texture characteristics between two groups (P>0.05). The results showed that the addition of CPI could improve the gelation quality of pork meat batters while reducing the addition of salt.
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