Effect of psyllium husk powder addition on quality of meat patties

被引：2

作者：

Zhou Y. ^{[1
]}

Ma L. ^{[1
]}

Dai H. ^{[1
]}

Yu Y. ^{[1
]}

Zhu H. ^{[1
]}

Wang H. ^{[1
]}

Zhang Y. ^{[1
]}

机构：

[1] College of Food Science, Southwest University, Chongqing

来源：

Journal of Food Science and Technology (China) | 2019年 / 37卷 / 05期

关键词：

Interaction; Meat patties; Myofibrillar protein; Polysaccharide; Psyllium;

D O I：

10.3969/j.issn.2095-6002.2019.05.006

中图分类号：

学科分类号：

摘要：

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. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.

引用

页码：42 / 49

页数：7

共 25 条

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