儿茶素/大豆分离蛋白复合物对猪肉肠品质的影响-《中国调味品》

文章信息/Info

Title:: Application of Catechin and Soybean Protein Isolate Complexes in Tin Foil Sausage

摘要:: 儿茶素作为常见的酚类物质可与大豆分离蛋白相互作用形成相应的复合物。本实验分析了功能性质不同的复合物及不同含量儿茶素对猪肉肠贮存0、1、3、5和7天过程中质构特性、色泽、水分含量、保水性及感官等品质的影响。结果显示，复合物的及儿茶素均具有维持猪肉肠色泽、弹性及水分含量的作用，且复合物的加入使肉肠的L*值降低肉肠偏于肉色，更易于接受，此外含有凝胶型复合物的猪肉肠硬度值更高，保水性更好。

Abstract:: Catechin is a common phenolic substance and it can interact with soy protein isolate to form corresponding complex. This study analyzed the effects of complexes with different functional properties and different contents of catechins on the texture characteristics, color, moisture content, water retention and sensory quality of tin foil sausages during 0, 1, 3, 5 and 7 days storage. The results show that the complexes and catechins can maintain the color, elasticity and moisture content of the tin foil sausage. The complexes also reduced the L* v alue of the meat sausage, and make the color of meat sausages similar to the color of meat. In addition, the tin foil sausage containing the gel-type compound has a higher hardness value and better water retention.