Effect of Exogenous Proteins on the Quality of Crayfish Balls
XU Chen, ZHU Yongzhi, GE Qingfeng, TANG Chun, XU Weimin
1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
摘要研究小麦面筋蛋白（wheat gluten proteins，WG）、大豆分离蛋白（soybean protein isolate，SPI）和花生分离蛋白（peanut protein isolate，PPI）的添加对小龙虾丸品质的影响。利用质构仪、色差计、低场核磁共振仪等对添加3 种不同外源蛋白小龙虾丸的感官评分、凝胶特性、持水性、蒸煮损失率、白度和横向弛豫时间T2进行测定，并用Pearson法对各指标进行相关性分析。结果表明：不同添加量的3 种非肌肉蛋白均能够改善小龙虾丸凝胶特性，提高保水性，降低蒸煮损失率，改善小龙虾丸内部空间三维网络结构，降低白度，各指标之间相关性显著（P＜0.05）；相比于SPI和PPI，添加WG对小龙虾丸品质的改善最为明显，WG添加量为6%时，小龙虾丸的凝胶强度、保水性比对照组分别增加64.8%和11.3%；小龙虾丸白度随着外源蛋白添加量的增加而降低，其中WG能有效降低对小龙虾丸白度的影响，与SPI和PPI组差异显著（P＜0.05）；PPI添加量2%时，小龙虾丸感官评分和凝胶特性优于WG和SPI组。整体而言，选用添加量6%的WG更能有效提高小龙虾丸品质及消费者可接受度。
Abstract：The present research aimed to study the effects of adding wheat gluten proteins (WG), soybean protein isolate (SPI) and peanut protein isolate (PPI) on the quality of crayfish balls. Using a texture analyzer, a colorimeter and a low-field nuclear magnetic resonance instrument, the sensory evaluation score, gel characteristics, water holding capacity, cooking loss rate, whiteness, and transverse relaxation time T2 were determined. The correlation among these parameters was evaluated using the Pearson method. Addition of the three non-muscle proteins at all levels could improve gelatin properties, improve water-holding capacity, reduce the percentage of cooking loss, and improve the three-dimensional network structure inside crayfish balls. However, they all reduced whiteness. The correlation among these parameters was significant (P < 0.05). As compared to the other two proteins, WG resulted in the most significant improvement in the quality of crayfish balls, when added at 6%, increasing gel strength and water-holding capacity by 64.8% and 11.3% in contrast to the control group. Whiteness decreased with the addition of each of the exogenous proteins. WG had significantly less influence on whiteness than did SPI and PPI (P < 0.05). In terms of sensory evaluation and gel properties, crayfish balls with 2% PPI were superior to those with WG or SPI, separately. On the whole, the use of WG at a level of 6% can effectively improve the quality of crayfish balls and increase consumer acceptance.
2020, Vol. 34 
