作 者：
邹金;徐宝钗;尚雪娇;廖华;余海忠;郭壮
单 位：
湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所;恩施市硒资源保护与开发局
摘 要：
使用色度仪、电子舌、质构仪和低场核磁共振成像分析仪对添加1%~3%大豆分离蛋白的鲊广椒肉丸的色泽、滋味、质构和水分特性进行评价和分析。结果表明:添加大豆分离蛋白对鲊广椒肉丸的色泽和保水性无显著影响(P>0.05),而随着大豆分离蛋白添加量的增大,鲊广椒肉丸的咸味和鲜味随之显著增强(P<0.05);通过增加大豆分离蛋白的添加量,可以增强大豆分离蛋白与肉中蛋白质间的凝胶网络结构,进而显著提高鲊广椒肉丸的硬度、胶着性和咀嚼度(P<0.05);随着大豆分离蛋白添加量的增大,鲊广椒肉丸的结合水含量增加;通过聚类分析及多元方差分析发现,添加1%大豆分离蛋白即可极显著改善鲊广椒肉丸的品质(P<0.001)。由此可见,大豆分离蛋白可用于鲊广椒肉丸的加工。
译 名：
Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao,a Chinese Traditional Fermented Chill Product
作 者：
ZOU Jin;XU Baochai;SHANG Xuejiao;LIAO Hua;YU Haizhong;GUO Zhuang;Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science;Enshi Selenium Resource Protection and Development Bureau;
单 位：
ZOU Jin%XU Baochai%SHANG Xuejiao%LIAO Hua%YU Haizhong%GUO Zhuang%Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science%Enshi Selenium Resource Protection and Development Bureau
关键词：
Zhaguangjiao;;meatball;;soybean protein isolate;;quality evaluation
摘 要：
The color, taste, texture and water properties of meatballs with Zhaguangjiao and 1% to 3% of soybean protein isolate(SPI) addition were investigated by colorimeter, electronic tongue, texture analyzer and low field nuclear magnetic resonance(LF-NMR). The results showed that SPI had no significant effects on the color or water-holding capacity of meatballs(P > 0.05), while the salty and umami taste increased significantly with increasing addition of SPI(P < 0.05). Moreover, the gel structure formed between SPI and meat proteins was enhanced, thereby significantly increasing the hardness, gumminess, and chewiness of meatballs(P < 0.05). The content of bound water in meatballs increased with increasing addition of SPI. Cluster analysis and multivariate analysis of variance indicated that addition of SPI at 1% could significantly improve the quality of meatballs(P < 0.001). Thus, we concluded that soybean protein isolate has a great potential for application in the processing of Zhaguangjiao meatballs.
