食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 86 - 93

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027208

研究报告

超高压技术辅助优化牛皮胶原低脂牛肉饼工艺

  • 高艳蕾 ,
  • OJANGBA THEODORA ,
  • 杨超 ,
  • 王拙 ,
  • 张丽 ,
  • 余群力 ,
  • 郭兆斌
展开
  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(张丽教授为通信作者,E-mail:zhanglwubd@163.com)

收稿日期: 2021-03-02

  修回日期: 2021-04-12

  网络出版日期: 2022-02-28

基金资助

甘肃省教育厅:优秀研究生“创新之星”项目(2021CXZX-416);国家自然科学基金 (32060550);甘肃省现代农业猪鸡产业技术资助项目 (GARS-ZJ-5)

收起

Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties

  • GAO Yanlei ,
  • OJANGBA THEODORA ,
  • YANG Chao ,
  • WANG Zhuo ,
  • ZHANG Li ,
  • YU Qunli ,
  • GUO Zhaobin
Expand
  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-03-02

  Revised date: 2021-04-12

  Online published: 2022-02-28

Fold

摘要

以超高压技术辅助制备的牛皮胶原为脂肪替代物,制作低脂牛肉饼。结合质构、烹饪损失和感官评分结果,探究超高压压力(200、250、300、350、400 MPa)、超高压时间(5、10、15、20、25 min)、NaCl添加量(1%、1.3%、1.5%、1.7%、1.9%,质量分数)和复合磷酸盐添加量(0.1%、0.2%、0.3%、0.4%、0.5%,质量分数)对牛肉饼品质的影响。通过单因素和响应面试验优化,最终确定牛皮胶原低脂牛肉饼的最佳工艺配方。结果表明,在超高压压力为360 MPa、超高压时间为21 min、NaCl添加量为1.5%以及复合磷酸盐添加量为0.3%的条件下,牛肉饼的感官评分为84.1,弹性为0.8%,综合品质较佳。

关键词： 超高压; 牛皮胶原; 低脂; 牛肉饼; 响应面

本文引用格式

高艳蕾 , OJANGBA THEODORA , 杨超 , 王拙 , 张丽 , 余群力 , 郭兆斌 . 超高压技术辅助优化牛皮胶原低脂牛肉饼工艺[J]. 食品与发酵工业, 2022 , 48(2) : 86 -93 . DOI: 10.13995/j.cnki.11-1802/ts.027208

Abstract

The cowhide collagen assisted by ultra-high pressure technology was used as a fat substitute to make low-fat beef patties. Combined the texture, cooking loss, and sensory scoring, the effects of ultra-high pressure, ultra-high pressure time, NaCl content, and compound phosphate addition on the quality of beef patties was explored. Through the optimization of single factor and response surface experiments, the best process formula of cowhide collagen low-fat beef patties was finally determined. The results showed that under the conditions of an ultra-high pressure of 360 MPa for 21 min with a NaCl content of 1.5%, and a compound phosphate addition of 0.3%, the sensory score of beef patties reached 84.1, and the elasticity was 0.8%. The overall quality of patties was better.

Key words： ultra high pressure; cowhide collagen; low fat; beef patties; response surface

参考文献

[1] SH.CHULUUNCHIMEG(其木格).动物脂肪风味的形成成分的分析[D].天津:天津科技大学, 2014.
SH.CHULUUNCHIMEG (QI M G).Analysis of the composition of animal fat flavor[D].Tianjin:Tianjin University of Science and Technology, 2014.
[2] BAYS H E, JONES P H, ORRINGER C E, et al.National lipid association annual summary of clinical lipidology 2015[J].Journal of Clinical Lipidology, 2014, 8(6):S1-S36.
[3] BARBUT S, WOOD J, MARANGONI A G.Effects of organogel hardness and formulation on acceptance of frankfurters[J].Journal of Food Science, 2016, 81(9):2 183-2 188.
[4] 高艳蕾, 张丽, 余群力, 等.动物脂肪替代物及其在肉制品中的应用研究进展[J].食品与发酵工业, 2021,47(15):315-324.
GAO Y L, ZHANG L, YU Q L, et al.Research progress in animal fat substitutes and their applications in meat products[J].Food and Fermentation Industries, 2021,47(15):315-324.
[5] DA SILVA S L, AMARAL J T, RIBEIRO M, et al.Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages[J].Meat Science, 2019, 149:141-148.
[6] ZHOU T T, ZHAO Y N, WU X M, et al.Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers[J].International Journal of Food Science & Technology, 2018, 53(3):747-754.
[7] 李升升, 靳义超, 闫忠心.环湖牦牛屠宰性能及肉品品质研究[J].食品工业, 2016, 37(7):172-174.
LI S S, JIN Y C, YAN Z X.Experiment of slaughtering Huanhu yaks and meat quality investigation[J].Food Industry, 2016, 37(7):172-174.
[8] 吴茜, 刘芳芳, 苗宇, 等.牦牛皮在食品领域的利用现状及应用前景分析[J].食品与发酵工业, 2020, 46(13):305-309.
WU Q, LIU F F, MIAO Y, et al.Analysis of the utilization status and application prospect of yak hide in the food industry[J].Food and Fermentation Industries, 2020, 46(13):305-309.
[9] XU M Q, WEI L X, XIAO Y C, et al.Molecular structural properties of extracted gelatin from yak skin as analysed based on molecular weight[J].International Journal of Food Properties, 2017,20(sup1):S543-S555.
[10] DANIEL L M, RACHEL J J, KENNETH H M. Economic research service[C]. Washington:Where's the (Not) Meat? Byproducts From Beef and Pork Production, 2011.
[11] 李敬, 孙宝忠, 李海鹏, 等.我国牛皮加工增值途径探析[J].黑龙江畜牧兽医, 2016(19):113-115.
LI J, SUN B Z, LI H P, et al.Exploration and analysis on the value-added approach to cowhide processing in China[J].Heilongjiang Animal Science and Veterinary Medicine, 2016(19):113-115.
[12] 陈丽清, 马良, 张宇昊.现代加工技术在明胶制备中的应用展望[J].食品科学, 2010, 31(19):418-421.
CHEN L Q, MA L, ZHANG Y H.Prospects for the application of modern processing technology in gelatin preparation[J].Food Science, 2010, 31(19):418-421.
[13] 周梦柔, 马良, 张宇昊.超高压诱导胶原蛋白明胶化机制研究进展[J].食品安全质量检测学报, 2013, 4(5):1 313-1 317.
ZHOU M R, MA L, ZHANG Y H.Progress of research on mechanism of gelatinization of collagen induced by ultra-high pressure[J].Journal of Food Safety and Quality Inspection, 2013, 4(5):1 313-1 317.
[14] CHEN L Q, MA L, ZHOU M R, et al.Effects of pressure on gelatinization of collagen and properties of extracted gelatins[J].Food Hydrocolloids, 2014, 36:316-322.
[15] 陈丽清, 张宇昊, 周梦柔, 等.猪皮明胶提取过程中的超高压预处理工艺优化[J].农业工程学报, 2012, 28(19):262-269.
CHEN L Q, ZHANG Y H, ZHOU M R, et al.Optimization of pretreatment by ultra-high pressure during production of gelatin from pig-skin[J].Transactions of the Chinese Society of Agricultural Engineering, 2012, 28(19):262-269.
[16] 闫艺, 王静云, 黄笠原, 等.食盐添加量对马肉肉糜加工特性的研究[J].农产品加工, 2020(18):32-36;40.
YAN Y, WANG J Y, HUANG L Y, et al.Study on the processing characteristics of horse meat minced with salt additions[J].Agricultural Products Processing, 2020(18):32-36;40.
[17] 闫家荫, 刘瑞英, 康明丽.复合磷酸盐在肉制品中的应用及研究进展[J].农产品加工, 2020(2):82-84.
YAN J Y, LIU R Y, KANG M L.Research progress on the application of complex phosphate in meat products[J].Agricultural Products Processing, 2020(2):82-84.
[18] 孟雪萍. 牛皮胶原的提取及分子质量分布研究[D].郑州:郑州大学, 2017.
MENG X P.Extraction and molecular weight distribution of cowhide collagen[D].Zhengzhou:Zhengzhou University, 2017.
[19] 李明华, 高艳蕾, 宋艳艳, 等.凝胶油替代脂肪制备牛肉饼的配方优化[J].现代食品科技, 2020, 36(5):252-260.
LI M H, GAO Y L, SONG Y Y, et al.Formulation optimization of beef pie using gel oil instead of fat[J].Modern Food Science and Technology, 2020, 36(5):252-260.
[20] MOGHTADAEI M, SOLTANIZADEH N, GOLI S A H.Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger[J].Food Research International, 2018, 108:368-377.
[21] ZHANG F S, FAN Q, LI H Y, et al.Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure[J].Journal of the Science of Food and Agriculture, 2018, 98(11):4 160-4 167.
[22] MA X S, YI S M, YU Y M, et al.Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing[J].LWT-Food Science and Technology, 2015, 61(2):377-384.
[23] 黄丹丹, 马良, 周梦柔, 等.超高压时间对胶原明胶化及成品明胶品质的影响[J].食品工业科技, 2014, 35(16):109-114.
HUANG D D, MA L, ZHOU M R, et al.Effects of pressure level on collagen gelatinizing and properties of extracted gelains[J].Food Industry Science and Technology, 2014, 35(16):109-114.
[24] 张宇昊, 马良, 师萱.鱼皮明胶的超高压辅助提取工艺[J].食品科学, 2011, 32(6):99-103.
ZHANG Y H, MA L, SHI X.Ultra-high pressure-assisted extraction of gelatin from fish skin[J].Food Science, 2011, 32(6):99-103.
[25] 汪张贵, 闫利萍, 彭增起, 等.NaCl浓度和pH对肉糜中脂肪微粒蛋白吸收量及凝胶特性的影响[J].食品工业科技, 2011, 32(10):190-193.
WANG Z G, YAN L P, PENG Z Q, et al.Effect of NaCl concentrations and pH on amount of protein adsorbed by fat particles and its emulsion gel property[J].Science and Technology of Food Industry, 2011, 32(10):190-193.
[26] 陈驰, 唐善虎, 李思宁, 等.微波加热及NaCl添加量对牦牛肉糜凝胶特性和保水性的影响[J].食品科学, 2016, 37(21):67-72.
CHEN C, TANG S H, LI S N, et al.Effect of microwave heating and NaCl content on texture properties and water-holding capacity of ground yak meat[J].Food Science, 2016, 37(21):67-72.
[27] 赵改名, 孟子晴, 祝超智, 等.不同复合磷酸盐添加量下牛肉糜理化特性研究[J].农业机械学报, 2020, 51(9):337-343.
ZHAO G M, MENG Z Q, ZHU C Z, et al.Effect of compound phosphate on hydration, structure and rheological properties of beef minced meat[J].Transactions of the Chinese Society for Agricultural Machinery, 2020, 51(9):337-343.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司