PDF(Pubmed)
Abstract：
Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.
摘要：
猪肉末的问题包括水释放和低凝胶强度。本研究旨在探讨κ-角叉菜胶（κ-CAR）治疗的效果，蛋清粉（EWP），小麦面筋(WG),大豆分离蛋白(SPI),以及这些处理方法对猪肉末的凝胶特性和蛋白质结构的组合。加入添加剂后，猪肉末的烹饪损失和滞留水增加；特别是，SPI组达到1.31±0.01％和91.42±0.20％。猪肉末的硬度和咀嚼度达到最大值（38.91±0.80N，当添加WG时，14.73±0.41N）。κ-CAR/WG-切碎的猪肉凝胶网络结构最密集，最稳定，以增加的疏水相互作用为特征，碎凝胶中的二硫键，和焓值。κ-CAR/WG处理的α-螺旋含量从27%下降到7.8%,转化为其他二级结构。这表明κ-CAR/WG的添加可以是改善猪肉末品质的更有效组合。
