中国食品添加剂2025，Vol.36Issue(11)：78-88,11.DOI:10.19804/j.issn1006-2513.2025.11.0010
冷冻改性蛋白复合膜的研究及在覆膜肉丸中应用
Research on freeze-modified protein composite films and their application in coated meatballs
刘梓檀 1耿东宇 1李文博 1胡海玥 1肖诗雨 1乔叶宁 1杨晨 1汪建明1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
Soybean isolate protein(SPI)and flaxseed gum(FG)were used as raw materials to prepare composite films.The film-forming solutions were subjected to different freezing durations and temperatures.The effects of freezing modification on the properties of SPI-FG composite films were investigated by measuring light transmittance,oxygen and water barrier capabilities.The results showed that freezing increased the water solubility of the films,water barrier properties increased,oxygen barrier performance declined.When applied to frozen meatballs,the film-forming solution modified at-40℃for 7 d exhibited the best protective effects.Under this condition,drip loss rate of the meatballs was reduced to 0.06%,decreased by 1.28%compared to the untreated group;cooking loss rate was 1.08%,reduced by 2.42%;hardness was(300.82±2.14)g,elasticity 0.94±0.03,cohesiveness 0.79±0.04,and chewiness 239.53±4.09.During 7-days storage,the meatballs coated with the film-forming solution showed no significant appearance changes,with total viable count remained below 6.0 lg CFU/g and pH values remaining under the spoilage threshold of 6.6.These findings provide theoretical foundations for the development of SPI-FG composite films and highlight their potential application in frozen food preservation.关键词
复合膜/成膜液/亚麻籽胶/大豆分离蛋白/肉丸/冷冻Key words
composite film/film forming liquid/flaxseed gum/soy protein isolate/meatball/frozen分类
轻工业引用本文复制引用
刘梓檀,耿东宇,李文博,胡海玥,肖诗雨,乔叶宁,杨晨,汪建明..冷冻改性蛋白复合膜的研究及在覆膜肉丸中应用[J].中国食品添加剂,2025,36(11):78-88,11.
