市售高蛋白质、高能量肉制品品质及其蛋白质消化特性比较分析

Quality Characteristics and Protein Digestibility of Commercially Available High-Protein and High-Energy Meat Products

摘要:

为适应不同特需人群需求，市场上出现了标注高蛋白质含量和高能量的肉制品，但其品质特性和营养消化特性尚不明确。为此，该研究选择市售典型产品，评价其营养组分、总能量水平、风味、质构和蛋白质消化率。结果表明：低脂鸡胸肉肠（D、G）具有优异蛋白质特性（含量22.15 g/100g和22.07 g/100g，消化率76.44%和73.23%）和质构特性。猪肉午餐肉罐头（I、J、K）则呈现较高能量值（614~1046 kJ/100g）和蛋白质消化率（72.22%~74.09%）。顶空气相离子迁移色谱（Headspace Gas Chromatography-ion Mobility Spectrometry, HS-GC-IMS）共鉴定出32种特征风味物质，其中市售标称高蛋白质型肉制品主要关键挥发性风味物质为4-乙烯基愈创木酚，标称高能量型肉制品主要关键挥发性风味物质为(E,E)-2,4-壬二烯醛。多元相关性分析表明，市售肉制品蛋白质消化率与蛋白质含量、碳水化合物含量以及能量呈负相关。综合来看，低脂鸡胸肉肠具有高蛋白和高消化率的优势，猪肉午餐肉罐头则能量高但脂肪含量较高。研究结果可为特需肉制品的研发提供数据支撑和理论参考。

Abstract:

To address the nutritional requirements of diverse special populations, commercially available meat products labeled with high protein and high energy content have emerged; however, their quality characteristics and nutritional digestive properties have not been fully elucidated. In this study, representative commercially available products were selected, and their nutritional composition, total energy levels, flavor profiles, textural properties, and protein digestibility were evaluated. The results indicated that low-fat chicken sausages (D, G) exhibited superior protein characteristics, with protein contents of 22.15 g/100g and 22.07 g/100g and digestibility rates of 76.44% and 73.23%, respectively, alongside favorable textural properties. A total of 32 characteristic volatile flavor compounds were identified using Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), with 4-vinylguaiacol being identified as the primary key volatile flavor compound in the commercially available nominal high-protein meat products, and (E,E)-2,4-nonadienal in the nominal high-energy meat products. Multivariate correlation analysis revealed negative correlations between the protein digestibility of commercially available meat products and protein content, carbohydrate content, and energy levels. In conclusion, low-fat chicken sausages possess the advantages of high protein content and high digestibility, while pork luncheon meat cans (inferred from the provided text to represent the high-energy category not detailed with specific results in this abstract) are characterized by higher energy content but also higher fat content. The findings of this study provide data support and theoretical references for the research and development of specialized meat products.