探究添加不同比例(1％、2％、4％)鹰嘴豆分离蛋白(chickpea protein isolate,CPI)对减盐大骨鸡鸡肉丸凝胶品质的影响.测定不同处理组减盐大骨鸡鸡肉丸的质构特性、色泽、水分分布、流变特性和微观结构.结果表明:(1.4％NaCl、4％CPI)处理组的减盐大骨鸡鸡肉丸的硬度、弹性、咀嚼性显著高于其他处理组(P＜0.05).低场核磁共振分析显示,CPI添加量为4％的减盐大骨鸡鸡肉丸具有最高的P21和最低的P22,证明该条件下的减盐大骨鸡鸡肉丸持水性最佳.流变学特性显示,(1.4％NaCl、4％CPI)处理组的减盐大骨鸡鸡肉丸的储能模量最大,弹性最佳.扫描电镜显示,(1.4％NaCl、4％CPI)处理组的减盐大骨鸡鸡肉丸凝胶与其他处理组相比,结构更紧实,连续性更好.综上所述,添加1.4％NaCl、4％CPI有利于提高CPI减盐大骨鸡鸡肉丸的凝胶品质.
Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
To explore the effects of different proportions(1％,2％,4％)of chickpea protein isolate(CPI)on the gel quality of salt-reduced big bone chicken meatballs.The texture properties,color,water distribution,rheological properties and microstructure of salt-reduced big bone chicken meatballs in different treatment groups were determined.The results showed that the hardness,elasticity and chewability of salt-reduced big bone chicken meatballs in(1.4％NaCl,4％CPI)treatment group were significantly higher than those in other treatment groups(P＜0.05).Low-field NMR analysis showed that the big bone chicken meatballs with 4％CPI had the highest P21 and the lowest P22,which proved that the salt-reduced big bone chicken meatballs had the best water retention under this condition.Rheological characteristics showed that(1.4％NaCl,4％CPI)treatment group had the largest energy storage modulus and the best elasticity.Scanning electron microscopy showed that compared with other treatment groups,the structure of big bone chicken meatballs gel treated with(1.4％NaCl,4％CPI)was more compact and better continuity.In summary,the addition of 1.4％NaCl and 4％CPI is conducive to improving the gel quality of CPI salt-reduced big bone chicken meatballs.
big bone chickenchickpea protein isolatechicken meatballsgel quality
万方数据
维普
