本研究旨在探讨豌豆分离蛋白(PPI)对其功能的影响,鸭肉面糊(DMB)的仪器和质地品质参数。将地面鸭胸肉与不同浓度的PPI混合(0%,3%,6%或9%,w/w)以制备DMB。颜色,烹饪产量,保水能力,水的分布和迁移,对DMB的流变性质和织构曲线进行了评价。结果表明,随着豌豆蛋白添加量的增加,凝胶的L*值降低,b*值升高。蒸煮产量和保水能力呈逐步提高趋势,但差异不显著(p>0.05)。与对照相比,储能模量(G′)和损耗模量(G″)在开始和结束时都较高,并且随着豌豆蛋白的添加而增加,符合傅立叶级数关系。硬度,凝胶的咀嚼性和胶质性逐渐增加;相反,弹性和凝聚力先增加后下降,分别,当添加量达到6%时达到最大值0.96和0.81。在凝胶中添加豌豆蛋白不仅增加了固定化水的面积,而且减少了游离水的面积。从而提高面糊的保水能力。因此,豌豆蛋白可以促进鸭肉面糊形成稳定的弹性网络结构。
This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.