纳米茶籽油微囊对低脂猪肉糜制品品质影响

余康; 邹俊; 袁梦; 季秋雅; 梅林

doi:10.13386/j.issn1002-0306.2023040044

纳米茶籽油微囊对低脂猪肉糜制品品质影响

Effect of Nano Tea Seed Oil Microcapsules on the Quality of Low Fat Minced Pork Products

摘要

摘要: 高脂产品低脂化符合消费者对健康的追求，是未来肉制品发展方向之一。本文以无茶籽油脂肪替代肉糜为对照组，考察了两种形式的茶籽油（Tea seed oil，TSO）及纳米微囊化茶籽油（Nano tea seed oil microcapsules，NTM）代替猪背膘对猪肉糜制品理化性质的影响，对不同脂肪替代肉糜制品保水性、蒸煮得率、水分分布、质构、微观结构、脂肪氧化水平等指标进行了研究。结果表明，添加50%、70%NTM可以改善添加TSO造成的肉糜制品保水能力的下降；NTM替代组的T₂₁弛豫时间、占比与无替代对照组组差异不显著（P>0.05），而TSO替代组不易流动水占比显著下降（P<0.05）；NTM替代组，其L^*、b^*值较于无茶籽油替代组有所增强，a^*降低，且具有显著的脂肪氧化抑制效果，有效延长贮藏期；微观结构结果表明，NTM替代组油脂分布较TSO添加组更均匀，与蛋白质结合更紧密；质构特性结果表明，TSO替代会造成质构的劣化，而NTM可以改善劣化情况，其中添加70%NTM的肉糜弹性和粘度优于50%和70%NTM替代组。综上，添加70%NTM可以均匀分布于猪肉糜中，并与蛋白质之间形成更多的氢键，从而达到稳定低脂猪肉糜保水力，硬度，弹性等理化性质的目的。因此添加70%NTM的低脂肉糜品质最优。

Abstract: Low-fat conversion of high-fat products met consumers' pursuit of health, and was one of the future development directions of meat products. In this study, the effects of two forms of tea seed oil (TSO) and nano tea seed oil microcapsules (NTM) on the physical and chemical properties of pork mince products were investigated, with no tea seed oil fat replacing pork mince as the control group. The water retention, cooking yield, water distribution, texture, microstructure, and fat oxidation level of different fat replacing pork mince products were studied. The results showed that the addition of 50% and 70% NTM could improve the water retention ability of pork minced meat products caused by TSO replacement. The T₂₁ relaxation time and proportion of the NTM replacement group were not significantly different from those of the non-replacement control group (P>0.05), while the proportion of non-flowable water in the TSO replacement group was significantly decreased (P<0.05). The L^* and b^* values of the NTM replacement group were enhanced compared with those of the non-tea seed oil replacement group, and the a^* value was decreased. Furthermore, the NTM replacement group had a significant effect on inhibiting fat oxidation, effectively prolonging the storage period. The microstructure results showed that the oil distribution in the NTM replacement group was more uniform than that in the TSO replacement group, and the oil was more closely bound to the protein. The texture characteristics results showed that TSO replacement would cause the deterioration of texture, while NTM could improve the deterioration. The elasticity and viscosity of pork minced meat with 70% NTM replacement were better than those of the 50% and 70% NTM replacement groups. In summary, the addition of 70% NTM can be evenly distributed in pork minced meat, and form more hydrogen bonds with proteins, so as to achieve the purpose of stabilizing the physical and chemical properties of low-fat pork minced meat, such as water retention, hardness, and elasticity. Therefore, the low-fat pork minced meat with 70% NTM is the best.