乳清分离蛋白-葡萄籽油高内相乳液替代猪脂肪对肉糕品质特性的影响

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Abstract：Inthis study，theeffctsofreplacing different proportionsof pork fatwitha wheyprotein isolated-grape seed oil high internal phaseemulsion（HIPE）onthequalitycharacteristics，microstructure，andrheological properties and myofibrillr proteinsecondarystructureof steamed porkpatty were systematically investigated.The resultshowedthatwith increasing levelofHIPEreplacement，thecookinglossof meatcakeincreased，thendecreasesandfinalltended to level off. There was no significant difference in cooking loss between the 75%-100% replacement and control groups. Hardness， chewiness，and adhesivenessall first decreased and then increased，while cohesiveness showed nosignificant change. Sensory evaluation revealed that all experimental groups scored higher than did the control group，with the 75% substitution group achieving the highest rating.Microstructural analysis demonstrated that 75% HIPE substitution promoted the uniform distributionof oil droplets within steamed pork patty.Although the rheological propertiesdecreased acrossall groups，the elasticcaracteristicswerewellmaintained.Furtheranalysisof thesecondarystructure，solubilityof myofibrilarprotein， andintermolecularforcesofsteamedporkpattrevealedthatHIPEsubstitutionhadcertaineffectsonthecharacteristicsandstructure of myofibrilar protein.Anappropriate levelof HIPE substitution was beneficial forthestabilityof myofibrilar protein， while 100% HIPE substitution caused myofibrillar protein aggregation.

Keywords：steamedpokpatt;hghintealphaseemusionfatsubstiuton;qualityharacterstics;myoibillrprotenstructue DOI：10.7506/rlyj1001-8123-20250520-159

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）04-0016-08

肉糕是一种传统地方特色食品，其口感鲜美，深受广大消费者的喜爱。（剩余14284字）