绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
曹云刚 1李颖 2郭安琪 3熊幼翎3
作者信息
- 1. 陕西科技大学食品与生物工程学院,天然食品高分子研究中心,陕西西安 710021;江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡 214122
- 2. 陕西科技大学食品与生物工程学院,天然食品高分子研究中心,陕西西安 710021
- 3. 肯塔基大学动物与食品科学系,美国马萨诸塞州列克星顿 40546
- 折叠
摘要
采用柯罗纳油或预乳化后的柯罗纳油取代50％的猪后背脂肪,并添加不同含量的绿茶提取物(100 mg/kg或1000 mg/kg)制作低动物脂肪猪肉香肠.对蒸煮后不同处理香肠的感官特性及脂肪氧化稳定性进行分析.结果表明直接采用植物油部分替代动物脂肪并不影响产品颜色(亮度和红度)、硬度和变形性,显著改善了产品的脂肪氧化稳定性(P<0.05),但增加了蒸煮损失并显著降低了产品破断强度.对植物油预乳化处理在一定程度上降低了脂肪替代引起的产品质构恶化.添加绿茶提取物(100 mg/kg或1000 mg/kg)几乎完全抑制了香肠在贮藏过程中的脂质氧化.但值得注意的是,尽管没有观察到统计学上的显著差异(P>0.05),添加高含量绿茶提取物(1000 mg/kg)倾向于破坏产品质构.
Abstract
Reduced-fat sausages were manufactured with 50％ substitution of pork back-fat by either unpre-emulsified or pre-emulsified commercial canola oil combined with green tea extract (100 and 1000 mg/kg). Textural properties and lipidoxidative stability (expressed as thiobarbituric acid reactive substances value) of cooked products were analyzed. The partial replacement of animal fat with vegetable oil did not compromise the color (lightness and redness), hardness or deformability, and significantly improved oxidative stability (P < 0.05). However, the oil substitution aggravated cooking loss and markedly decreased the breaking force. Pre-emulsification alleviated the texture deterioration induced by fat replacement. Addition of green tea extract, independent of dosage, almost completely inhibited lipid oxidation in sausages during storage. However, green tea extract at 1000 mg/kg tended to disrupt the texture properties, although no statistically significant difference (P > 0.05) was observed.
关键词
低脂香肠/色差/蒸煮损失/质构/脂肪氧化Key words
reduced-fat sausages/color/cooking loss/texture/lipid oxidation引用本文复制引用
基金项目
USDA National Institute of Food and Agriculture(USAHatch project 1005724)
国家自然科学基金青年科学基金(31801480)
陕西省科技厅自然科学基础研究计划项目(2019JQ-397)
出版年
2021
国家科技期刊平台
NSTL
维普
万方数据