食品工业科技2024，Vol.45Issue(6)：59-66,8.DOI:10.13386/j.issn1002-0306.2023050118
大豆分离蛋白与茶多酚稳定的高内相Pickering乳液替代脂肪对肉丸品质的影响
Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality
摘要
Abstract
In order to reduce the harm caused by high intake of saturated fat on human health.This study aimed to invest-igate the effect of high interphase Pickering emulsions(HIPEs)stabilized by soybean protein isolated and soybean oil,and tea polyphenols were used as functional ingredients to evaluate two different HIPEs as pork back fat(PBF)replacers in the meatballs.Six different formulations were prepared by the replacement of PBF with water,HIPEs and HIPEs loaded with tea polyphenols.Physical,chemical and sensory indexes of meatballs were assessed.Compared with the control group,there were significant differences in all indexes expect pH(P<0.05).Reduce-fat meatballs with HIPEs showed higher cooking rate(93.59%),content of moisture(66.91%)and protein(14.48%)and lower content of fat(8.42%).The hardness,elasticity,cohesiveness and chewability of meatballs increased with the addition of emulsion.After addition of HIPEs,the L*of meatballs was increased,and the a*,b*were increased due to the addition of tea polyphenols.The HIPEs loaded with tea polyphenols had the best improvement on the infiltrate on the moisture(1.57%)and fat(0.019%)of meatballs,the lowest TBA value was 4.12 mg/kg.The sensory evaluation was higher than the control group.Using HIPEs as a fat substitute could effectively reduce the fat content in meatballs and improve the yield and quality of meatballs.This study can provide some reference for the development of fat-reducing meat products.关键词
高内相Pickering乳液/茶多酚/脂肪替代/肉丸/脂肪氧化Key words
high interphase Pickering emulsion/tea polyphenols/fat-replace/meatballs/fat oxidation分类
轻工纺织引用本文复制引用
刘树萍,彭秀文,张佳美,李沛钊..大豆分离蛋白与茶多酚稳定的高内相Pickering乳液替代脂肪对肉丸品质的影响[J].食品工业科技,2024,45(6):59-66,8.基金项目
黑龙江省自然科学基金项目(LH2021B015) （LH2021B015）
2021年哈尔滨商业大学教师"创新"项目支持计划项目(LH2021B015) （LH2021B015）
第二批国家级职业教育教师教学创新团队课题研究项目(ZH2021080101). （ZH2021080101）
