圆苞车前子壳粉的添加对肉饼品质的影响

为探究圆苞车前子壳粉的添加对肉饼品质的影响,以猪肉为原料,研究了壳粉的不同添加量对肉饼蒸煮损失、保水保油性及感官品质的影响及原因。结果表明:圆苞车前子壳粉的添加可以明显改善肉糜的保水性,当添加量(质量分数)为0.5%~1.0%时,可以同时促进肉糜中油水乳化稳定性,改善肉饼的保油性；相对于对照组,壳粉添加1.0%时肉饼蒸煮损失由19.05%降低至4.30%,且具有更高的亮度值,此时圆苞车前子壳粉主要成分可以均匀分布在体系中,起到填充作用,并可改善肉糜制品的质构特性。当圆苞车前子壳粉添加量增加至2.0%~3.0%时,由于圆苞车前子壳粉具有的强吸水性,阻碍了油水乳化,导致肉饼保油性降低,蒸煮损失增加；同时膳食纤维的过度填充使凝胶体系出现了明显的相分离,阻断了肌原纤维蛋白凝胶三维网络的连续性,造成肉饼质构特性下降。圆苞车前子壳粉中的车前子多糖(胶体成分)可使肉饼的黏性增加,使肉制品易于成型。希望本研究为圆苞车前子壳粉在肉糜制品中的应用提供理论依据。

Effect of Psyllium Husk Powder Addition on Quality of Meat Patties

In order to explore the effect of psyllium husk powder addition on the quality of meat patties, using pork as raw material, the effects of the powder addition on the cooking loss, water retention, oil retention and sensory quality of meat patties and their causes were studied. The results showed that the addition of the powder could significantly improve the water retention of the meat emulsion. When the addition amount was 0.5%-1.0%, it could simultaneously promote the oil-water emulsion stability of the meat emulsion and improve the oil retention of the meat patties compared to the control group. When the powder was added to 1.0%, the cooking loss of the meat patties was reduced from 19.05% to 4.30%, and the brightness value was higher. At this time, the main component of the powder (psyllium polysaccharide) could be evenly distributed and promotes texture properties of meat emulsion products in the system. When the amount of the powder was increased to 2.0%-3.0%, the oily water emulsification was hindered due to the strong water absorption of the powder, and resulted in reducing oil retention of the meat patties and increasing cooking loss. Meanwhile, the gel system exhibited obvious phase separation, and the continuity of the three-dimensional network of the myofibrillar protein gel was blocked, leading to the decrease of the texture characteristics of the meat patties. Polysaccharides (gum) in the powder increased the viscosity of the meat patties and made meat products easy to shape. This study was supposed to provide a theoretical basis for the application of psyllium husk powder in meat emulsion products.