食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032749

研究报告

三种原淀粉及其变性淀粉对牛肉糜凝胶品质的影响

  • 秦斐 ,
  • 强亚妹 ,
  • 王琳琳 ,
  • 冷坪蔚 ,
  • 芦慧勤 ,
  • 梅议文
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  • (西南民族大学 食品科学与技术学院,四川 成都,610041)
第一作者:硕士研究生(王琳琳讲师为通信作者,E-mail:jiayouwl123@163.com)

收稿日期: 2022-06-24

  修回日期: 2022-07-25

  网络出版日期: 2023-10-25

基金资助

西南民族大学研究生创新型科研项目(ZD2022943);四川省科技厅青年科学基金项目(2022NSFSC1663);国家重点研发计划项目(2021YFD1600205)

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Effect of three starches and their modified starches on gel quality of minced beef

  • QIN Fei ,
  • QIANG Yamei ,
  • WANG Linlin ,
  • LENG Pingwei ,
  • LU Huiqin ,
  • MEI Yiwen
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  • (College of Food science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2022-06-24

  Revised date: 2022-07-25

  Online published: 2023-10-25

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摘要

为研究不同种类淀粉对牛肉糜凝胶品质的影响,并确定能够改善牛肉糜凝胶品质的最佳淀粉品类,该研究以牛肉糜凝胶为研究对象,探究3种原淀粉(玉米淀粉、木薯淀粉、马铃薯淀粉)及其变性淀粉(玉米变性淀粉、木薯变性淀粉、马铃薯变性淀粉)在6 g/100 g添加量时对牛肉糜凝胶品质的影响。结果表明,3种原淀粉均能提高牛肉糜凝胶的pH值(P＜0.05),其中马铃薯淀粉组质构特性与空白对照组类似,玉米淀粉和木薯淀粉对牛肉糜凝胶品质无显著改善作用;添加3种变性淀粉都能降低牛肉糜凝胶的蒸煮损失(cooking loss, CL)、非压出水分(non-expressible water, NW)、持水性(water-holding capacity, WHC)以及冻融损失,并能使牛肉糜凝胶获得更好的组织结构和感官品质;同时,玉米变性淀粉能最显著减少牛肉糜凝胶CL和冻融损失(P＜0.05),CL和冻融损失为5.04%、3.44%;马铃薯变性淀粉对牛肉糜凝胶持水性的改善效果最好,牛肉糜凝胶水分含量为76.62%、NW为92.61%、WHC为92%、乳化稳定性为7.25%,且感官品质也较好。由此可知,变性淀粉对牛肉糜凝胶品质的作用效果要优于原淀粉,马铃薯变性淀粉能有效改善牛肉糜凝胶品质。

关键词： 原淀粉; 变性淀粉; 牛肉糜; 凝胶品质

本文引用格式

秦斐 , 强亚妹 , 王琳琳 , 冷坪蔚 , 芦慧勤 , 梅议文 . 三种原淀粉及其变性淀粉对牛肉糜凝胶品质的影响[J]. 食品与发酵工业, 2023 , 49(18) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.032749

Abstract

To investigate the effect of different starch types on the gel quality of minced beef and to determine the best starch type to improve the gel quality of minced beef, this study investigated the effect of three primary starches (corn starch, tapioca starch, and potato starch) and their modified starches (corn modified starch, tapioca modified starch, and potato modified starch) on the gel quality of minced beef at 6 g/100 g addition. Results showed that all three raw starches could improve the pH value of minced beef gels (P<0.05), among which the potato starch group had similar textural characteristics to the blank control group, and corn starch and tapioca starch had no significant improvement on the quality of minced beef gels. The addition of all three modified starches reduced the cooking loss (CL), non-pressure-out water (NW), water holding capacity (WHC), and freeze-thaw loss of ground beef gels, and all three modified starches resulted in better tissue structure and sensory quality of minced beef gels. Meanwhile, corn-modified starch could most significantly reduce CL and freeze-thaw loss of minced beef gels (P<0.05), with CL and freeze-thaw loss of 5.04% and 3.44%. Potato-modified starch had the best effect on improving the holding quality of minced beef gels, with 76.62% of moisture content, 92.61% of NW, 92% of WHC, and 7.25% of emulsion stability, and the sensory quality was also better. It can be seen that the effect of modified starch on the gel quality of minced beef is better than that of the original starch, and potato-modified starch can effectively improve the gel quality of minced beef.

Key words： original starch; modified starch; minced beef; gel quality

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