Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products

被引：1
|
作者：
Yang L. [1 ]
Jiang Y. [1 ]
Tu Y. [1 ]
Bi Y. [1 ]
Liu J. [1 ]
Yang Y. [2 ]
Xu M. [1 ]
机构：
[1] Jiangxi Key Laboratory of Natural Product and Functional Food, Jiangxi Agricultural University, Nanchang
[2] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 18期
关键词：
Meat products; Microstructure; Ovalbumin; Physicochemical properties; Soybean protein isolate;
D O I：
10.7506/spkx1002-6630-20200810-134
中图分类号：
学科分类号：
摘要：
Ovalbumin (OVA) was used to improve the gel strength of minced meat products added with soybean protein isolate (SPI).The effect of OVA-SPI mixtures at different ratios on the physicochemical properties and microstructure of minced meat gels was examined. The results showed that OVA-SPI mixtures significantly improved the hardness, springiness, cooking loss, and water-holding capacity (WHC) of sausages (P < 0.05).The smallest fat aggregates were formed in the product added with their 1:1 mixture, which had improved hardness as well as the highest and stable springiness. Besides, it had the best consumer acceptance. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：22 / 27
页数：5
相关论文
共 23 条
  • [1] CHEN X, TUME R K, XU X L, Et al., Solubilization of myofibrillar proteins in water or low ionic strength media: classical techniques, basic principles, and novel functionalities, Critical Reviews in Food Science and Nutrition, 57, 15, pp. 3260-3280, (2017)
  • [2] WANG L, CHENG J Q, SU R H, Et al., Changing the gel-forming properties of myofibrillar protein by using a gentle broken method, Journal of Food Science, 83, 11, pp. 2791-2797, (2018)
  • [3] (2012)
  • [4] XIONG Y L L., Food proteins and their applications, (1997)
  • [5] GUO X F, SUN X H, ZHANG Y Y, Et al., Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough, Food Chemistry, 245, 15, pp. 500-507, (2018)
  • [6] MCCORD A, SMYTH A B, O'NEILL E E., Heat-induced gelation oroperties of salt-soluble muscle proteins as affected by nonmeat proteins, Journal of Food Science, 63, 4, pp. 580-583, (2006)
  • [7] CHIN K B, KEETON J T, LONGNECKER M T, Et al., Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system), Meat Science, 53, 1, pp. 45-57, (1999)
  • [8] LI J H, LI X, WANG C Y, Et al., Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition, Food Hydrocolloids, 77, pp. 887-893, (2018)
  • [9] ZHANG H, YANG L L, TU Y G, Et al., Changes in texture and molecular forces of heated-induced egg white gel with adding xanthan gum, Journal of Food Process Engineering, 42, 4, (2019)
  • [10] 2, pp. 12-14
123