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当前位置: 首页 > 文章 > 大豆分离蛋白对速冻肉饼理化和质构特性的影响 食品科学 2015,36 (15) 70-74
Position: Home > Articles > Effect of Soy Protein Isolate on Physicochemical Properties and Structural Characteristics of Quick-Frozen Patty FOOD SCIENCE 2015,36 (15) 70-74

大豆分离蛋白对速冻肉饼理化和质构特性的影响

作  者：
邓秀蝶;滕建文;王勤志;夏宁
单  位：
广西大学轻工与食品工程学院
关键词：
大豆分离蛋白;肉饼;加工特性;质构特性
摘  要：
本实验用大豆分离蛋白(soy protein isolate,SPI)替代速冻中式肉饼中的部分猪肥膘,研究SPI对肉饼的加工特性、质构特性和色度的影响。结果表明:SPI替代率为12.5%~62.5%时,速冻肉饼的离心损失率、蒸煮损失率逐渐减少,蒸煮损失率的减少量最大达89%,离心损失率减少量最大为49%;水分含量和水分保有率逐渐增大,当替代率为62.5%时,生肉饼水分含量增大了31%,熟肉饼水分含量增大了36%,水分保有率增加了32%;而解冻损失率在SPI替代率为0~37.5%时是逐渐降低的,超过37.5%则变大。蛋白质含量随着SPI替代率的增大而增大,当替代率为37.5%时,生肉饼蛋白质含量比无替代肉饼增加了34%,而脂肪含量随着替代率的增大而减少,替代率最大时脂肪含量减少最多,减少量达到57%(生肉饼)。质构方面,肉饼硬度、咀嚼性随着SPI替代率的增大逐渐增大。SPI替代率在50.0%及以下对肉饼的色度值没有影响。
译  名：
Effect of Soy Protein Isolate on Physicochemical Properties and Structural Characteristics of Quick-Frozen Patty
作  者：
DENG Xiudie;TENG Jianwen;WANG Qinzhi;XIA Ning;Institute of Light Industry and Food Engineering, Guangxi University;
关键词：
soy protein isolate(SPI);;patty;;processing features;;structure characteristics
摘  要：
Low fat is the trend of future development of Chinese patty. The effect of soy protein isolate(SPI) on processing features, structure characteristics and color of petty with SPI replacing partially fat was studied. The experimental results showed that when the SPI replacement rate was 12.5%–62.5%, the centrifugal loss and cooking loss of quick-frozen patties gradually reduced by up to 89%, the centrifugal loss reduced by up to 49%. The moisture content and moisture retention increased gradually. Moreover, The moisture content of uncooked and cooked patties increased by 31% and 36%, the moisture retention increased by 32% when the replacement rate was 62.5%; the thawing loss rate at SPI substitution rate of 0–37.5% gradually declined followed by an increase when the substitution rate exceeded 37.5%. The protein content increased as SPI replacement rate rose. At the replacement rate of 37.5%, the protein content of uncooked patties increased by 34% when compared with the sample without substitution. The fat content reduced with increasing replacement rate. The largest replacement rate induced the maximum fat reduction of uncooked patties, by up to 57%. In terms of quality and structure, the hardness and chewiness gradually increased with increasing replacement rate. No effect on the color was observed with SPI substitution rate below 50.0%.

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