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

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Abstract：Our goal was to explore the efects of adding hydrated quinoa （Chenopodium quinoa Wild） powderatdifferent amounts （0， 5，10， 15g/100mL ）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 yellownessvalue），water-oldingcapacity （cookingloss，centrifugal loss，andstorage lo），texture，andssory score of emulsified pork sausage during storage.The results showed that adding 5-10g/100mL quinoa powder significantly increasedthe water-holding capacity，viscosityand elasticityofpork myofibrillarproteingel.Whentheadditionamount reached 15g/100mL ，severe fractures occurred in the gel. Therefore，the optimal addition amount of quinoa flour was determined to be 10g/100mL .The hydration ratio of quinoa flour significantly affected the cross-sectional surface color， water-holdingcapacity，textureandsnsory evaluationofsausages.Thecolorand texturecharacteristicsofsausages in the 1：2 group were significantlybetter thanthose inthe1：1 group，andthe former group was able to maintain good emulsifying stabilityof themincedpork.Whenthehydrationratioincreasedto1：3，thewater-holdingcapacityofsausagessignificantly decreased，boththetextureandsensoryevaluationscoresigniicantlychanged，ndtheoverallacceptabilitydecreased. Therefore， the optimal hydration ratio of quinoa flour was determined to be 1：2.

Keywords： quinoa flour; pork myofibrillar protein; gel properties; hydration ratio; emulsified sausage DOI：10.7506/rlyj1001-8123-20250528-165

中图分类号：TS251.51 文献标志码：A 文章编号：1001-8123（2026）05-0010-09

肉类凝胶化发生在加热过程中，其特征是蛋白质的变性、膨胀和聚集，形成三维网络凝胶结构[1]。（剩余20678字）