藜麦粉添加量及其水合比对猪肉肌原纤维蛋白凝胶特性和乳化肠品质的影响OA

Our goal was to explore the effects of adding hydrated quinoa(Chenopodium quinoa Willd)powder at different amounts(0,5,10,15 g/100 mL)on the gel properties of pork myofibrillar protein and the effects of hydration ratios(1:1,1:2,and 1:3)on the emulsifying stability of minced pork and the pH,cross-sectional surface color(brightness value,redness value,and yellowness value),water-holding capacity(cooking loss,centrifugal loss,and storage loss),texture,and sensory score of emulsified pork sausage during storage.The results showed that adding 5-10 g/100 mL quinoa powder significantly increased the water-holding capacity,viscosity and elasticity of pork myofibrillar protein gel.When the addition amount reached 15 g/100 mL,severe fractures occurred in the gel.Therefore,the optimal addition amount of quinoa flour was determined to be 10 g/100 mL.The hydration ratio of quinoa flour significantly affected the cross-sectional surface color,water-holding capacity,texture and sensory evaluation of sausages.The color and texture characteristics of sausages in the 1:2 group were significantly better than those in the 1:1 group,and the former group was able to maintain good emulsifying stability of the minced pork.When the hydration ratio increased to 1:3,the water-holding capacity of sausages significantly decreased,both the texture and sensory evaluation score significantly changed,and the overall acceptability decreased.Therefore,the optimal hydration ratio of quinoa flour was determined to be 1:2.