肉类研究2018，Vol.32Issue(4)：27-32,6.DOI:10.7506/rlyj1001-8123-201804005
添加大豆分离蛋白对鲊广椒肉丸品质的影响
Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product
摘要
Abstract
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 ifeld 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 signiifcantly 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.关键词
鲊广椒/肉丸/大豆分离蛋白/品质评价Key words
Zhaguangjiao/meatball/soybean protein isolate/quality evaluation分类
轻工纺织引用本文复制引用
邹金,徐宝钗,尚雪娇,廖华,余海忠,郭壮..添加大豆分离蛋白对鲊广椒肉丸品质的影响[J].肉类研究,2018,32(4):27-32,6.基金项目
湖北文理学院教师科研能力培育基金项目(2017kypy051) （2017kypy051）
