金针菇多糖复合重组肉脯的研制

Preparation Study of Chicken Jerky Reconstituted by Flammulina velutipes Polysaccharide Complex

摘要:

本论文将金针菇多糖加入肉脯中，研究金针菇多糖、肥肉和白砂糖的添加量对肉脯总体接受程度的影响。通过单因素和响应面试验探究金针菇多糖鸡肉脯的最佳配方条件，并对成品的质构、色泽、氧化特性及体外抗氧化活性展开分析。结果表明，金针菇多糖鸡肉脯的最佳配方为：鸡胸肉850.00 g/kg、盐20.00 g/kg、复合磷酸盐3.00 g/kg、木瓜蛋白酶5.00 mL/kg、金针菇多糖3.00 g/kg、肥肉100.95 g/kg、白砂糖107.59 g/kg。添加金针菇多糖后，肉脯的硬度（13367.92 N）、咀嚼性（11048.72 N·cm）、亮度（L*值：36.10）和黄度（b*值：18.03）显著下降；产品的氧化程度得到有效控制，成品的羰基和TBARS值分别为0.50 nmol Trolox/mg pro和0.33 MDA mg/100 g，相比对照组分别降低了35.90%和82.20%。与此同时，产品还表现出良好的抗氧化活性（ABTS清除率：48.61 nmol Trolox/mg pro；DPPH清除率：62.85%；FRAP值：45.17 nmol Trolox/mg pro）。本研究有助于提高传统鸡肉脯的附加值，同时可为功能性肉制品的开发提供理论依据。

Abstract:

In this study, Flammulina velutipes polysaccharide was added into chicken jerky, and its overall quality resulted from the addition of Flammulina velutipes polysaccharide, fat and white granulated sugar was studied. Single factor and response surface methodology were combined to explore its optimal formulation and the texture, color, oxidation characteristics and antioxidant activity of the developed products were investigated. The results showed that the optimal formula of the chicken jerky enriched with Flammulina velutipes polysaccharide was 850.00 g/kg chicken breast, 20.00 g/kg salt, 3.00 g/kg compound phosphate, 5.00 mL/kg papain, 3.00 g/kg Flammulina velutipes polysaccharide, 100.95 g/kg fat and 107.59 g/kg sugar. After the addition of Flammulina velutipes polysaccharide, the hardness (13367.92 N), chewability (11048.72N·cm), brightness (L*: 36.10) and yellowness (b*:18.03) of preserved meat were remarkably decreased. Besides, the oxidation degree of product was effectively controlled since the carbonyl and TBARS value of the products were 0.50 nmol Trolox/mg pro and 0.33 MDA mg/100 g, respectively, which were 35.90% and 82.20% lower than those of the control. Meanwhile, the product also showed good antioxidant activity (ABTS scavenging ability: 48.61 nmol Trolox/mg pro; DPPH scavenging ability: 62.85%; FRAP value: 45.17 nmolTrolox/mg pro, respectively). The present study is helpful to improve the added value of traditional chicken jerky and provide theoretical basis for the development of functional meat products.