针对传统猪肉丸脂肪含量高、冻融稳定性差等问题,该研究采用蔗糖共结晶技术包埋姜黄素(curcumin, CUR)和大豆分离蛋白(soy protein isolate, SPI)等功能组分,制备具有乳化、抗氧化和抗冻功能的蔗糖共结晶产物,并将该共结晶产物应用于猪肉丸中,探究其对低脂猪肉丸冻融稳定性的影响。结果表明,SPI与较高质量分数CUR的交互作用能够显著提升蔗糖共结晶产物的抗氧化活性和热稳定性,红外光谱、扫描电镜和原子力显微镜结果证实了2种功能组分成功附聚在重结晶蔗糖的多孔空间内,且SPI的存在明显提升了姜黄素在共结晶体系中的分散性。此外,经过5次反复冻融,与常规脂和低脂对照组相比,添加功能复合型蔗糖共结晶[包埋0.8%(质量分数)CUR与5%(质量分数)SPI复配物]的低脂猪肉丸凝胶网络结构更加致密,且羰基含量(1.21 nmol/mg)和脂质过氧化值(0.24 mg/kg)较低,最终表现出较好的色泽、持水力与质构特性。综上,功能复合型蔗糖共结晶作为代脂添加物能够有效提升低脂猪肉丸的冻融品质。
The present study aimed to address the challenges associated with the high fat content and inadequate freeze-thaw stability of conventional pork meatballs.To achieve this, sucrose co-crystallization technology was employed to incorporate functional components, including curcumin (CUR) and soy protein isolate (SPI), in order to formulate sucrose co-crystallized products that exhibited emulsifying, antioxidant, and anti-freezing properties.Additionally, the effects of these sucrose co-crystallized products on the freeze-thaw stability of low-fat pork meatballs were investigated.The results showed that the interaction of SPI with higher mass fraction CUR significantly enhanced the antioxidant activity and thermal stability of sucrose co-crystallised products.IR spectroscopy, scanning electron microscopy and atomic force microscopy results confirmed the successful attachment of the two functional components to the porous space of the recrystallised sucrose, and the presence of SPI significantly enhanced the dispersion of curcumin in the co-crystallised system.In addition, after five repeated freezing and thawing, the gel network structure of low-fat pork balls with the addition of functional complex sucrose co-crystallization (encapsulated with mass fraction of 0.8% CUR and 5% SPI complex) was denser and had a lower carbonyl content (1.21 nmol/mg) and lipid peroxide value (0.24 mg/kg), and ultimately exhibited a better colour, water holding capacity, and texture, as compared to both the conventional fat and low-fat controls.properties.In conclusion, the functional complex sucrose eutectic as a fat replacing additive can effectively improve the freeze-thaw quality of low-fat pork balls.
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