为改善大豆分离蛋白(SPI)在肉制品的应用效果,将经过超高温瞬时热处理和预乳化的SPI应用于乳化香肠的制作,并研究其对产品蒸煮损失、质构特性和颜色的影响。结果显示:预乳化技术能够显著增强SPI在乳化香肠中的作用,添加量为10%~20%时,预乳化SPI制作的香肠产品质构和色泽与纯肉体系产品无显著性差异(P<0.05),且好于商业SPI的产品,而蒸煮损失明显降低;在30%~60%的高添加量下,预乳化SPI的香肠制品质构品质要略逊于纯肉体系,但明显好于商业SPI的产品,产品亮度和红度有所下降,黄度明显增加,其蒸煮损失低于纯肉体系产品,接近于商业SPI的产品,表明添加预乳化SPI可明显降低乳化香肠的蒸煮损失,改善产品质构品质。

In order to improve the soy protein isolate( SPI) in meat products,we treated SPI by ultra-high temperature heat and pre-emulsification before applying in sausage. These pretreated SPI on the products qualities including cooking loss,texture characteristics and color was investigated. The results showed that pre-emulsification technology could significantly improve the effect of SPI in the emulsified sausage. The amount of 10% ~ 20% SPI pretreatment sausages had no significant difference( P < 0. 05) on the texture and color with real meat sausage,and is better than commercial SPI,and its cooking loss decreased significantly. At amount of 30% ~ 60% of pretreated SPI,the texture of sausage was slightly worse than pure meat products,but significantly better than that of the commercial SPI,the brightness and redness value were decreased,yellowness obviously increased. The cooking loss was a little lower than the pure meat system products,and close to the products of commercial SPI. This showed that the addition of pre-emulsified SPI could reduce the cooking loss of emulsified sausage significantly and improve the texture quality of sausages.