Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 131 - 138

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024818

Effect of different addition of whole purple sweet potato powder on the eating quality of pork meatballs

  • HU Xiao ,
  • XIE Yong ,
  • LIU Lin ,
  • LIAO Chao ,
  • LIU Yue ,
  • ZHENG Wanqin ,
  • LIU Xiong
Expand
  • (College of Food Science,Southwest University,Chongqing 400715,China)

Received date: 2020-06-21

  Revised date: 2020-07-14

  Online published: 2020-12-30

Fold

Abstract

To improve the eating quality of traditional pork meatballs,whole purple sweet potato powder (WPSPP) was used to replace some cassava starch to prepare pork meatballs.Texture analysis,volatile flavor analysis and fuzzy mathematics were used to evaluate the eating quality of the pork meatballs.Meanwhile,the basic components,cooking loss,total juice yield and color of pork meatballs with different WPSPP addition (0,5%,10%,15%) were determined in the current study.The results showed that the types and total amount of characteristic flavor substances,such as alcohol,aldehyde,ketone,ester,in the pork meatballs increased when increasing the WPSPP content.Meanwhile,the hardness,cohesiveness,chewiness and brightness of the pork meatballs gradually reduced,while the spring and cooking loss had no significant change.The total juice yield increased and then decreased with the increasing of WPSPP addition.Notably,the highest sensory score was obtained when the WPSPP content was 5%,and the anthocyanin and total dietary fiber content of the pork meatballs increased by 333% and 40%,respectively.Moreover,more softer in the texture and more attractive in color were observed compared to other addtions of WPSPP.However,the texture and taste of the pork meatballs became worse when the additive amount was 15%.The results indicated that adding WPSPP could not only keep the original eating quality,but also balance the nutritional components and enrich the flavor composition of the traditional pork meatballs.

Key words： eating quality; whole purple sweet potato powder; pork meatball; anthocyanin; dietary fiber

Cite this article

HU Xiao , XIE Yong , LIU Lin , LIAO Chao , LIU Yue , ZHENG Wanqin , LIU Xiong . Effect of different addition of whole purple sweet potato powder on the eating quality of pork meatballs[J]. Food and Fermentation Industries, 2020 , 46(23) : 131 -138 . DOI: 10.13995/j.cnki.11-1802/ts.024818

References

[1] WIM V,LIU R D.The impacts of information about the risks and benefits of pork consumption on Chinese consumers' perceptions towards,and intention to eat,pork[J].Meat Science,2014,98(4):766-772.
[2] 中华人民共和国国家统计局.2018年全国猪肉产量[OL].[2019-11-30].http://data.stats.gov.cn/.
Statistics Bureau of the People's Republic of China.National pork production in 2018[OL].http://data.stats.gov.cn/.
[3] RAN M,CHEN C,LI C,et al.Effects of replacing fat with Perilla seed on the characteristics of meatballs[J].Meat Science,2019,161:107 995.
[4] URSULA K,METTE P,MARGIT D.A,et al.Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre-Effects on sensory quality and subjective appetite sensations[J].Meat Science,2017,125:66-75.
[5] 胡胜杰,张春月,程佳佳,等.玉米膳食纤维保健肉丸的研究[J].河南科技学院学报(自然科学版),2017,45(3):34-38.
HU S J,ZHANG C Y,CHENG J J,et al.Study on corn dietary fiber health pork balls[J].Journal of Henan Institute of Science and Technology (Natural Science Edition),2017,45(3):34-38.
[6] LIU R,WANG N,LI Q,et al.Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs[J].Food Hydrocolloids,2015,51:424-431.
[7] HUANG H,XU Q,TARUN B,et al.Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol:A greener approach for anthocyanins recovery from purple sweet potato[J].Food Chemistry,2019,283:59-67.
[8] HU Y J,DENG L Q,CHEN J W,et al.An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars[J].Food Chemistry,2016,194:46-54.
[9] JIANG T,MAO Y,SUI L S,et al.Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH[J].Food Chemistry,2019,274:460-470.
[10] TUBA E,MIRIAM R,ANKE S,et al.Fractionation,enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)[J].Food Chemistry,2017,221:447-456.
[11] JIANG Z H,CHEN C,XIE W Y,et al.Anthocyanins attenuate alcohol-induced hepatic injury by inhibiting pro-inflammation signalling[J].Natural Product Research,2016,30(4):469-473.
[12] HU Y,JIANG Y B,HU P P,et al.Impaired social cognition in patients with interictal epileptiform discharges in the frontal lobe[J].Epilepsy &Behavior,2016,57:46-54.
[13] JANG H H,KIM H W,KIM S Y,et al.In vitro andin vivo hypoglycemic effects of cyanidin 3-caffeoyl-phydroxybenzoylsophoroside-5-glucoside,an anthocyanin isolated from purple-fleshed sweet potato[J].Food Chemistry,2019,272:688-693.
[14] 张婷,陈小伟,张琪,等.紫薯功能性与其食品开发研究进展[J].食品工业科技,2018,39(13):315-319;324.
ZHANG T,CHEN X W,ZHANG Q,et al.Research progress of functional and product development of purple sweet potatoes[J].Science and Technology of Food Industry,2018,39(13):315-319;324.
[15] JIA R,TOYOHIKO K,YASUSHI Y,et al.Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing[J].Food Hydrocolloids,2018,81:467-473.
[16] 胡明珍,许紫云,侯歆,等.紫薯肉糕的加工工艺研究[J].吉林农业,2018(18):125.
HU M Z,XU Z Y,HOU Q,et al.Study on processing technic of purple sweet potato meat loaf[J].Agriculture of Jilin,2018(18):125.
[17] 姜英杰,杨振东.紫甘薯肉丸的研制[J].肉类研究,2011,25(7):8-10.
JIANG Y J,YANG Z D.Development of purple sweet potato starch meatballs[J].Meat Research,2011,25(7):8-10.
[18] 汪倩,姜万舟,王瑞花,等.基于模糊数学综合评价法确定燕麦麸猪肉丸中的淀粉种类[J].食品与发酵工业,2016,42(3):55-60.
WANG Q,JIANG W Z,WANG R H,et al.The determination of starch in oat bran meatballs based on the fuzzy mathematics evaluation[J].Food and Fermentation Industries,2016,42(3):55-60.
[19] ZHU F,SUN J.Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour[J].Food Bioscience,2019,30.
[20] 郅琦.紫薯花青素抗UVB诱导的BALB/c-nu小鼠皮肤光老化作用研究[D].重庆:西南大学,2019.
ZHI Q.The anthocyanin extracted from purple-fleshed sweet potato exhibited anti-photoaging effects on UVB-Irradiated BALB/c-nu mouse skin[D].Congqing:Southwest University,2019.
[21] 田潇瑜,黄星奕,白竣文,等.基于近红外光谱技术的紫薯贮藏期间花青素含量检测[J].农业机械学报,2019,50(2):350-355.
TIAN X Y,HUANG X Y,BAI J W,et al.Detection of anthocyanin content of purple sweet potato during storage period based on near infrared spectroscopy[J].Transactions of the Chinese Society for Agricultural Machinery,2019,50(2):350-355.
[22] 汪倩,姜万舟,任思婕,等.燕麦麸添加量对燕麦麸猪肉丸品质的影响[J].食品科学,2016,37(23):70-77.
WANG Q,JIANG W Z,REN S J,et al.Effect of oat bran addition on the quality of pork meatballs[J].Food Science,2016,37(23):70-77.
[23] 方媛媛,刘帅,聂乾忠.功能性添加物对宁乡花猪肉丸质构的影响研究[J].食品研究与开发,2016,37(18):114-119.
FANG Y Y,LIU S,NIE Q Z.Study on the effect of functional additives on texture property of ningxiang pork meatball[J].Food Research And Development,2016,37(18):114-119.
[24] 付婷婷,覃小丽,刘雄.包装方式对青稞鲜湿面条微波减菌效果的影响[J].食品与发酵工业,2019,45(16):155-161.
FU T T,QIN X L,LIU X.Effects of pre-packaging on microwave sterilization of highland barley fresh wet noodles[J].Food and Fermentation Industries,2019,45(16):155-161.
[25] SALVADOR P,TOLDRA M,SAGUER E,et al.Microstructure-function relationships of heat-induced gels of porcine haemoglobin[J].Food Hydrocolloids,2009,23(7):1 654-1 659.
[26] 张春江,王宇,臧明伍,等.模糊数学综合评判法在酱牛肉感官评价中的应用[J].食品科学,2009,30(7):60-62.
ZHANG C J,WANG Y,ZANG M W,et al.Application of fuzzy integrated evaluation to sensory quality analysis of chinese traditional spiced beef[J].Food Science,2009,30(7):60-62.
[27] 熊德国,鲜学福.模糊综合评价方法的改进[J].重庆大学学报(自然科学版),2003(6):93-95.
XIONG D G,XIAN X F.Improvement of fuzzy comprehensive evaluation method[J].Journal of Chongqing University(Natural Science Edition),2003(6):93-95.
[28] HUG I,ESCHER E,CONDE-PETIT B.Staling of bread:Role of amylose and amylopectin and influence of starch-degrading enzymes[J].Cereal Chemistry,2003,80(6):654-661.
[29] 李敬,杨媛媛,赵青余,等.肉风味前体物质与风味品质的关系研究进展[J].中国畜牧杂志,2019,55(11):1-7.
LI J,YANG Y Y,ZHAO Q Y,et al.Research progress on the relationship between meat flavor precursors and flavor[J].Chinese Journal of Animal Science,2019,55(11):1-7.
[30] 王玉涛,王世锋,刘孟洲,等.应用HS-SPME和GC/MS技术检测舍饲合作猪肌肉中的风味物质[J].核农学报,2008(5):654-660.
WANG Y T,WANG S F,LIU M Z,et al.Detecting of volatile flavor compounds of meat from yard feeding hezuo swine by hs-spme-gc ms method[J].Journal of Nuclear Agricultural Sciences,2008(5):654-660.
[31] LOTFY S N,FADEL H H M,EL-GHORAB A H,et al.Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating[J].Food Chemistry,2015,187(15):7-13.
[32] ZHAO Jian,WANG Meng,XIE Jianchun,et al.Volatile flavor constituents in the pork broth of black-pig[J].Food Chemistry,2017,226:51-60.
[33] ZHAO Y Y,ZHOU G H,ZHANG W G.Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels[J].Carbohydrate Polymers,2019,209:276-281.
[34] 刘英丽,谢良需,丁立,等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学,2016,37(19):15-23.
LIU Y L,XIE L R,DING L,et al.Effect of wheat dietary fibers on functional properties of pork myofibrillar protein gels[J].Food Science,2016,37(19):15-23.
[35] 王丽丽,杨文鸽,徐大伦,等.外源添加物对鱼糜及其制品凝胶性能影响的研究[J].核农学报,2015,29(10):1 985-1 990.
WANG L L,YANG W G,XU D L,et al.Effects of exogenous additives on gel properties of surimi and its products[J].Journal of Nuclear Agricultural Sciences,2015,29(10):1 985-1 990.
[36] 李新华,高路.紫甘薯多酚氧化酶酶促反应最适条件的研究[J].粮油食品科技,2008(3):42-45.
LI X H,GAO L.Study on the optimum conditions of the reaction catalyzed by polyphenol oxidase from purple sweet potato[J].Science and Technology of Cereals,Oils and Foods,2008(3):42-45.
[37] 李甜,王越,安家彦.紫薯酒发酵过程颜色变化规律及颜色特征[J].食品与发酵工业,2016,42(1):48-52.
LI T,WANG Y,AN J Y.Research on color change rules and color features of purple sweet potato wine during fermentation[J].Food and Fermentation Industries,2016,42(1):48-52.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.