不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响
Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels
-
摘要: 以魔芋葡甘聚糖(KGM)、木薯乙酰化二淀粉磷酸酯(ADSP)为原料,甲基纤维素为乳化剂,大豆植物油为油相,制备KGM-ADSP复合乳液凝胶,通过测定不同冷冻处理KGM-ADSP复合乳液凝胶和猪背脂(对照组)的色泽、白度、离心损失等,研究不同冷冻处理对KGM-ADSP复合乳液凝胶质构、流变和热特性的影响。结果表明:冷冻处理可显著提高KGM-ADSP复合乳液凝胶的白度、硬度、弹性和离心损失,降低其蒸煮损失、储能模量和损失模量,且KGM-ADSP复合乳液凝胶在升温时均不会发生油脂融化现象;经300 W超声波辅助冷冻处理后的KGM-ADSP复合乳液凝胶,其白度、质构、硬度、内聚性、咀嚼性和流变特性均与猪背脂最接近,且在一定热环境下与猪背脂的储能模量和损失模量差异较小,可作为热加工肉制品的脂肪替代物。
-
关键词:
- KGM-ADSP复合乳液凝胶 /
- 超声波辅助冷冻 /
- 质构特性 /
- 流变特性 /
- 热特性
Abstract: Konjac glucomannan (KGM) and cassava acetylated distarch phosphate (ADSP) were used as raw materials, methyl cellulose as emulsifying agent, and soybean oil as oil phase to prepare KGM-ADSP composite emulsion gels. The effects of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels were studied by measuring the color, whiteness, centrifugal loss, ect. of KGM-ADSP composite emulsion gels after different freezing treatments and porcine back fat (control group). The results showed that freezing treatment could significantly improve the whiteness, hardness, elasticity and centrifugal loss of KGM-ADSP composite emulsion gels, and reduce the cooking loss, storage modulus and loss modulus, and no oil melting occurred in KGM-ADSP composite emulsion gels when heating up. The whiteness, texture, hardness, cohesion, chewiness and rheological properties of KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment were closest to those of porcine back fat. And the differences in storage modulus and loss modulus between KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment and pig back fat were minimal under certain thermal environment. It could be used as the fat mimetic in hot processed meat products. -
-
[1]
PINTADO T, MUNOZ-GONZALEZ I, SALVADOR M, et al.Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters:Physico-chemical, structural and microbiological approach[J].Food Chemistry, 2021, 340:128095.
-
[2]
黄红涛, 冯若楠, 夏天宇, 等.脂肪对肉品质的影响[J].畜牧兽医杂志, 2018, 37(1):59-60.
-
[3]
REN Y Q, HUANG L, ZHANG Y X, et al.Application of emulsion gels as fat substitutes in meat products[J].Foods, 2022, 11(13):1950.
-
[4]
王丽, 句荣辉, 王辉, 等.脂肪替代物在肉制品中的应用[J].粮食与油脂, 2020, 33(2):7-9.
-
[5]
冯旸旸, 徐敬欣, 于栋, 等.乳液凝胶替代动物脂肪在肉制品中应用的研究进展[J].食品科学, 2019, 40(21):236-242.
-
[6]
高艳蕾, 张丽, 余群力, 等.动物脂肪替代物及其在肉制品中的应用研究进展[J].食品与发酵工业, 2021, 47(15):315-324.
-
[7]
YANG J, LIU L L, WANG B J, et al.Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose[J].Food Hydrocolloids, 2019, 91:232-237.
-
[8]
袁冬雪, 常婧瑶, 殷永超, 等.油凝胶替代动物脂肪在肉制品中应用的研究进展[J].食品工业科技, 2022, 43(14):467-474.
-
[9]
吴雪, 陶志华, 刘伟锜, 等.乳化植物油对香肠品质影响的研究进展[J].中国调味品, 2021, 46(11):173-177
, 182. -
[10]
马兰雪.植物基块状脂肪替代物及其在红肠中的应用研究[D].锦州:渤海大学, 2021.
-
[11]
余依敏, 夏强, 杨林林, 等.魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响[J].食品科学, 2021, 42(16):46-53.
-
[12]
BAUNE M C, SCHROEDER S, WITTE F, et al.Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes[J].Journal of Food Measurement and Characterization, 2021, 15:2399-2416.
-
[13]
GIOVANA M G, DE MORAES M A, BEPPU M M, et al.Freezing influence on physical properties of glucomannan hydrogels[J]. International Journal of Biological Macromolecules, 2019, 128:401-405.
-
[14]
徐聪, 栗俊广, 张旭玥, 等.不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析[J].现代食品科技, 2022, 38(5):145-151.
-
[15]
KIM D H, MINSHIN D, SEO H G, et al.Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage[J].Asian-Australasian Journal of Animal Sciences, 2019, 32(8):1195-1204.
-
[16]
栗俊广, 徐聪, 张旭玥, 等.不同冷冻处理对魔芋葡甘聚糖凝胶特性和结构的影响[J].食品科学, 2022, 43(21):111-116.
-
[17]
张根生, 徐旖梦, 刘欣慈, 等.湿法糖基化改性对蛋清蛋白凝胶特性及微观结构的影响[J].食品工业科技, 2023, 44(6):105-112.
-
[18]
VARGAS-RAMELLA M, LORENZO J M, ZAMUZ S, et al.Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pȃtés[J].LWT-Food Science and Technology, 2022, 163:113522.
-
[19]
张雪花, 李艳萍, 鲁飞, 等.结冷胶对猪肉糜凝胶特性的影响[J].食品工业科技, 2019, 40(14):222-226.
-
[20]
高佳佳, 马冰冰, 马腾飞, 等.猪不同部位脂肪理化检测及结晶特性分析[J].中国油脂, 2019, 44(6):34-39.
-
[1]
计量
- PDF下载量: 23
- 文章访问数: 2607
- 引证文献数: 0