食品科学技术学报2019，Vol.37Issue(5)：42-49,8.DOI:10.3969/j.issn.2095-6002.2019.05.006
圆苞车前子壳粉的添加对肉饼品质的影响
Effect of Psyllium Husk Powder Addition on Quality of Meat Patties
摘要
Abstract
In order to explore the effect of psyllium husk powder addition on the quality of meat patties, using pork as raw material, the effects of the powder addition on the cooking loss, water retention, oil re-tention and sensory quality of meat patties and their causes were studied. The results showed that the ad-dition of the powder could significantly improve the water retention of the meat emulsion. When the addi-tion amount was 0. 5% -1. 0% , it could simultaneously promote the oil-water emulsion stability of the meat emulsion and improve the oil retention of the meat patties compared to the control group. When the powder was added to 1. 0% , the cooking loss of the meat patties was reduced from 19. 05% to 4. 30% , and the brightness value was higher. At this time, the main component of the powder ( psyllium polysac-charide) could be evenly distributed and promotes texture properties of meat emulsion products in the sys-tem. When the amount of the powder was increased to 2. 0% -3. 0% , the oily water emulsification was hindered due to the strong water absorption of the powder, and resulted in reducing oil retention of the meat patties and increasing cooking loss. Meanwhile, the gel system exhibited obvious phase separation, and the continuity of the three-dimensional network of the myofibrillar protein gel was blocked, leading to the decrease of the texture characteristics of the meat patties. Polysaccharides ( gum) in the powder in-creased the viscosity of the meat patties and made meat products easy to shape. This study was supposed to provide a theoretical basis for the application of psyllium husk powder in meat emulsion products.关键词
圆苞车前子/肉饼/肌原纤维蛋白/多糖/相互作用Key words
psyllium/meat patties/myofibrillar protein/polysaccharide/interaction分类
轻工纺织引用本文复制引用
周扬,马良,戴宏杰,余永,朱瀚昆,王洪霞,张宇昊..圆苞车前子壳粉的添加对肉饼品质的影响[J].食品科学技术学报,2019,37(5):42-49,8.基金项目
国家重点研发计划项目(2016YFD0400203-2) （2016YFD0400203-2）
国家自然科学基金资助项目(31671881) （31671881）
重庆市基础科学与前沿技术研究项目(cstc2018jcyjA0939) （cstc2018jcyjA0939）
中央高校业务费重点项目(XDJK2019B028). （XDJK2019B028）
