| 魔芋葡甘聚糖对紫薯猪肉丸储藏品质的影响 |
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| 引用本文： | 朱 静,陈 晖,刘海波,胡 潇,陈亚蓝,陈 龙,郑雪珂,刘 雄.魔芋葡甘聚糖对紫薯猪肉丸储藏品质的影响[J].食品安全质量检测技术,2023,14(19):262-271. |
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| 作者姓名： | 朱 静 陈 晖 刘海波 胡 潇 陈亚蓝 陈 龙 郑雪珂 刘 雄 |
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| 作者单位： | 信阳农林学院食品学院,信阳农林学院食品学院,信阳农林学院食品学院、西南大学食品科学学院,西南大学食品科学学院,信阳农林学院食品学院,信阳农林学院食品学院,信阳农林学院食品学院,西南大学食品科学学院 |
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| 基金项目： | 河南省青年科学基金项目(212300410228)、河南省高等学校青年骨干教师培养计划(2019GGJS264)、信阳农林学院高水平科研孵化器建设基金项目(FCL202014)、信阳农林学院科技创新团队(XNKJTD-001)、信阳农林学院校青年基金(QN2022026) |
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| 摘 要： | 目的 探究魔芋葡甘聚糖(Konjac glucomannan,KGM)对紫薯猪肉丸储藏品质的影响。方法 添加10%质量分数的紫薯全粉(whole purple sweet potato powder, WPSPP)、同时利用KGM凝胶作为脂肪替代品制作紫薯肉丸,通过感官评定和测定理化指标分析猪肉丸在储藏过程中的品质变化,探究KGM对猪肉丸的储藏特性的影响。结果 以6%KGM凝胶替代50%脂肪的紫薯猪肉丸(KGM6-50)综合评分最高,KGM6-50样品在储藏过程中,冻融析水率显著降低,肉丸的质构品质劣变减缓,pH和蒸煮损失无显著影响；相较于添加紫薯全粉的全脂肉丸,KGM6-50样品冻融析水率略有提高而蒸煮损失降低；在储藏时间30 d以内时,肉丸的过氧化值较低且品质变化较小,为最佳食用期。结论 KGM凝胶可有效改善紫薯猪肉丸品质,且可抑制肉丸在储藏过程中的品质劣变,结果可为肉制品的品质改良和储藏品控提供参考依据。
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| 关 键 词： | 魔芋葡甘聚糖 紫薯 猪肉丸 品质 储藏 |
| 收稿时间： | 2023/7/12 0:00:00 |
| 修稿时间： | 2023/9/27 0:00:00 |
Effects of konjac glucomannan on storage quality of purple sweet potato pork meatballs |
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| ZHU Jing,CHEN Hui,LIU Hai-Bo,HU Xiao,CHEN Ya-Lan,CHEN Long,ZHENG Xue-Ke,LIU Xiong.Effects of konjac glucomannan on storage quality of purple sweet potato pork meatballs[J].Food Safety and Quality Detection Technology,2023,14(19):262-271. |
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| Authors: | ZHU Jing CHEN Hui LIU Hai-Bo HU Xiao CHEN Ya-Lan CHEN Long ZHENG Xue-Ke LIU Xiong |
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| Abstract: | Objective To explore the effect of Konjac glucomannan (KGM) on the storage quality of purple sweet potato pork meatballs. Methods Adddtion 10% of the whole purple sweet potato powder and KGM used as fat substitute were made the purple sweet potato meatballs. The sensory evaluation and physical-chemical indexes of the pork meatballs were analyzed during storage, and the effect of KGM on the storage characteristics of pork meatballs was explored. Results The comprehensive score of purple sweet potato pork meatballs (KGM6-50) with 6% KGM gel instead of 50% fat was the highest. During storage, the freeze-thaw water separation rate of sample KGM6-50 significantly decreased, the texture quality of KGM6-50 slowed down, and pH and cooking loss of KGM6-50 did not change significantly. Compared with full fat meatballs, the freeze-thaw water separation rate of KGM6-50 slightly increased while the cooking loss of KGM6-50 decreased. The best eating period of meatballs was within 30 days of storage time, during which the peroxide value of meatballs was lower and the quality changes were relatively smaller. Conclusion KGM gel could effectively improve the quality of purple sweet potato pork meatballs and inhibit the quality deterioration of meatballs during storage. The results could provide a reference for quality improvement and storage quality control of meat products. |
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| Keywords: | konjac glucomannan purple sweet potato pork meatballs quality storage |
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