大豆分离蛋白对速冻肉饼理化和质构特性的影响.pdf

702015,Vol.36,No.15食品科学※基础研究

大豆分离蛋白对速冻肉饼理化和质构特性的影响

邓秀蝶，滕建文*，王勤志，夏宁
（广西大学轻工与食品工程学院，广西南宁530004）

摘 要：本实验用大豆分离蛋白（soyproteinisolate，SPI）替代速冻中式肉饼中的部分猪肥膘，研究SPI对肉饼的
加工特性、质构特性和色度的影响。结果表明：SPI替代率为12.5%～62.5%时，速冻肉饼的离心损失率、蒸煮损失
率逐渐减少，蒸煮损失率的减少量最大达89%，离心损失率减少量最大为49%；水分含量和水分保有率逐渐增大，
当替代率为62.5%时，生肉饼水分含量增大了31%，熟肉饼水分含量增大了36%，水分保有率增加了32%；而解冻
损失率在SPI替代率为0～37.5%时是逐渐降低的，超过37.5%则变大。蛋白质含量随着SPI替代率的增大而增大，当
替代率为37.5%时，生肉饼蛋白质含量比无替代肉饼增加了34%，而脂肪含量随着替代率的增大而减少，替代率最
大时脂肪含量减少最多，减少量达到57%（生肉饼）。质构方面，肉饼硬度、咀嚼性随着SPI替代率的增大逐渐增
大。SPI替代率在50.0%及以下对肉饼的色度值没有影响。
关键词：大豆分离蛋白；肉饼；加工特性；质构特性

EffectofSoyProteinIsolateonPhysicochemicalPropertiesandStructuralCharacteristicsofQuick-FrozenPatty

DENGXiudie,TENGJianwen*,WANGQinzhi,XIANing
(InstituteofLightIndustryandFoodEngineering,GuangxiUniversity,Nanning530004,China)

Abstract:LowfatisthetrendoffuturedevelopmentofChinesepatty.Theeffectofsoyproteinisolate(SPI)onprocessing
features,structurecharacteristicsandcolorofpettywithSPIreplacingpartiallyfatwasstudied.Theexperimentalresults
showedthatwhentheSPIreplacementratewas12.5%–62.5%,thecentrifugallossandcookinglossofquick-frozenpatties
graduallyreducedbyupto89%,thecentrifugallossreducedbyupto49%.Themoisturecontentandmoistureretention
increasedgradually.Moreover,Themoisturecontentofuncookedandcookedpattiesincreasedby31%and36%,the
moistureretentionincreasedby32%whenthereplacementratewas62.5%;thethawinglossrateatSPIsubstitutionrate
of0–37.5%graduallydeclinedfollowedbyanincreasewhenthesubstitutionrateexceeded37.5%.Theproteincontent
increasedasSPIreplacementraterose.Atthereplacementrateof37.5%,theproteincontentofuncookedpattiesincreased
by34%whencomparedwiththesamplewithoutsubstitution.Thefatcontentreducedwithincreasingreplacementrate.
Thelargestreplacementrateinducedthemaximumfatreductionofuncookedpatties,byupto57%.Intermsofquality
andstructure,thehardnessandchewinessgraduallyincreasedwithincreasingreplacementrate.Noeffectonthecolorwas
observedwithSPIsubstitutionratebelow50.0%.
Keywords:soyproteinisolate(SPI);patty;processingfea