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投稿时间：2020-12-18
投稿时间：2020-12-18
中文摘要: 该文以0.4%的巢脾多糖分别替代0%、20%、40%、60%、80%和100%的脂肪，考察脂肪替代比对低脂猪肉丸的色泽、保水性、硬度、弹性、咀嚼性以及感官品质的影响。结果显示，随着脂肪替代比的提高，色差值中L*（亮度）值、b*（黄度）值显著上升；硬度、咀嚼性和弹性均显著增大；保水性呈先上升后下降的趋势。脂肪替代比为40%～80%的产品感官较佳。选用最佳的脂肪替代比60%，以茶多酚为对照研究巢脾多糖对调理猪肉丸的保鲜性能。试验结果表明，在观测的第4天～第8天，添加巢脾多糖猪肉丸的挥发性盐基氮值及酸价值均显著低于空白对照组，说明蜜蜂巢脾多糖对猪肉丸有较好的保鲜性能。
Abstract:Fat in pork balls was replaced（0%，20%，40%，60%，80% and 100%）by honeycomb polysaccharide （0.4%）.The resultant effects on color，water-holding capacity，hardness，springiness，chewiness and sensory evaluation of the pork balls were investigated.Increased fat replacement produced significant increases in L*and b*values，hardness，chewiness and springiness.The water-holding capacity increased until the fat replacement ratio reached 60%.The sensory evaluation was favorable for 40%-80% fat replacement ratios.Hence，the fat replacement ratio of 60% was selected to study the influence of honeycomb polysaccharide on freshness of pork balls with tea polyphenols as the control.The acid value and total volatile base nitrogen（TVBN）of the honeycomb polysaccharide group were significantly lower than those of the blank control group on 4 d-8 d，indicating that honeycomb polysaccharide was effective in preserving the freshness of pork balls.
文章编号：202119011 中图分类号： 文献标志码：
基金项目:国家自然基金青年基金项目（31502020）；2019年度江苏省“青蓝工程”优秀青年骨干教师项目（00000219011）；2019年度江苏省优秀中青年教师出国研修项目；泰州市第五期“311高层次人才培养工程”项目；江苏农牧科技职业学院科研项目（NSF2021ZR03）；江苏省大学生创新创业训练计划项目（201912806041H）
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