摘要
优良的乳化性能是预制乳化型肉糜制品重要的质量属性,这与其中乳液的组成密切相关。以橄榄油为分散相,1%的肌原纤维蛋白溶液分别与瓜尔胶和黄原胶形成复合溶液作为连续相制备乳化液,检测乳液的乳化活性与乳化稳定性、粒度分布、Zeta-电位、微观结构和动态流变的性能变化,研究黄原胶与瓜尔胶对乳化液稳定性的影响。结果显示乳化液中添加的瓜尔胶和黄原胶在0.05%~0.30%质量分数范围内,乳化液的乳化活性及乳化稳定性均呈先升后降的趋势;添加0.30%瓜尔胶与黄原胶时,乳液脂肪球的平均粒径最小。微观结构表明,当瓜尔胶与黄原胶质量分数分别超过0.25%和0.20%时,乳化液体系存在絮凝的情况,黄原胶显著降低了肌原纤维蛋白乳化液的Zeta-电位,而瓜尔胶基本无影响。值得注意的是,黄原胶、瓜尔胶与肌原纤维蛋白存在相互作用,能增加乳液体系的弹性模量。另外,瓜尔胶与黄原胶的添加均可以提高肌原纤维蛋白乳化液的稳定性,且在相同浓度下,瓜尔胶的稳定效果略高于黄原胶。综上,瓜尔胶与黄原胶具备乳化稳定剂的优良性能,为提高乳化肉糜制品的稳定性提供了新的思路。
Excellent emulsifying performance is an important quality attribute of pre-emulsified minced meat products,which is closely related to the composition of the emulsion.The emulsion was prepared with olive oil as dispersed phase and guar gum or xanthan gum with myofibrillar protein(1% protein)solution as continuous phase.The emulsifying activity,emulsion stability,particle size distribution,ζ-potential,microstructure and dynamic rheological properties of the emulsion were tested to assess the effect of guar gum and xanthan gum on the stability of the emulsion.The results showed that the emulsifying activity and emulsify on stability increased first and then decreased when guar gum and xanthan gum were added in the concentration range of 0.05%-0.30%.When 0.30% guar gum and xanthan gum were added,the average particle size of droplets was the smallest.The microstructure showed that when the concentration of guar gum and xanthan gum exceeded 0.25% and 0.20% respectively,the emulsion system had flocculation.Xanthan gum significantly reduced the ζ-potential of myofibrillar protein emulsion,while guar gum did not.Guar gum,xanthan gum and myofibrillar protein could interact and increase the elastic modulus of emulsion system.The addition of guar gum and xanthan gum could improve the stability of myofibrillar protein emulsion,and guar gum is acted a bit better than xanthan gum at the same concentration.Guar gum and xanthan gum showed excellent performance as emulsion stabilizers,which provided new ideas and research basis for improving the stability of emulsified meat products.
作者
缪雨雁
栾艺
顾晨
费立天
吴满刚
MIAO Yuyan;LUAN Yi;GU Chen;FEI Litian;WU Mangang(College of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province,Yangzhou University,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2022年第4期71-78,共8页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金项目(32272335)
扬州大学大学生科创基金项目(X20210905)
扬州大学中青年学术带头人资助项目(201606)。
关键词
肌原纤维蛋白
乳化液
瓜尔胶
黄原胶
预制菜
myofibrillar protein
emulsions
guar gum
xanthan gum
prefabricated dishes
