Preparation method of curdlan polysaccharide emulsion gel and low-fat emulsified sausage

Abstract

The invention discloses a method for preparing a curdlan polysaccharide emulsion gel and a low-fat emulsified sausage, and belongs to the technical field of low-fat conditioned meat products. The method comprises the following steps: adjusting egg white protein (EPI) powder by pH-shifting and heat-treating it to obtain a continuous phase; preparing soybean oil loaded with curcumin as a dispersed phase; mixing the continuous phase and the dispersed phase to obtain an emulsion, adding a curdlan polysaccharide sol, and immediately cooling the mixture to room temperature while stirring and heating it to obtain a curdlan polysaccharide emulsion gel; and utilizing the prepared curdlan polysaccharide emulsion gel to replace fat to produce the low-fat emulsified sausage. The invention provides a mature application of the curdlan polysaccharide emulsion gel in meat products, and provides a scientific and nutritious method for preparing the low-fat emulsified sausage, which has a significant fat-reducing effect, slows down fat oxidation to a certain extent, improves the stability of emulsification, and improves the texture and nutritional quality of the emulsified sausage; and significantly improves the water retention of the fat-reduced emulsified sausage.

Description

Technical Field

[0001] The invention relates to a method for preparing a curdlan polysaccharide emulsion gel and a low-fat emulsified sausage, belonging to the technical field of low-fat processed meat products. Background Art

[0002] With the improvement of people's living standards, the consumption capacity of Chinese residents for meat products has greatly increased. In recent years, Western-style meat products such as Frankfurt emulsified sausage have been favored by consumers, but such products contain 20-30% animal fat and a high content of unsaturated fatty acids, which do not meet consumers' demand for nutrition and health of meat products. Therefore, the research on fat substitutes is of great practical significance. In actual production, single fat substitutes such as protein, polysaccharide, and oil are difficult to take into account the flavor and texture of the product. Therefore, the construction of composite fat substitutes has become a research hotspot in the field of meat science. At present, there are two types of composite fat substitutes used in meat products: pre-emulsion and emulsion gel. Our previous research shows that when pre-emulsion is used as a fat substitute, it can improve the oil binding ability and enhance the physical stability of the meat protein matrix, thereby improving the texture. However, as a thermodynamically unstable system, emulsion needs to be "made on the spot" in actual production and processing to reduce the impact of emulsion instability on the quality of the final product, which seriously affects its application in actual production and processing and future development. Secondly, liquid vegetable oil is more fluid than solid animal fat, and it is easy to aggregate into larger fat globules, forming fat channels, resulting in an increase in cooking losses. Therefore, it is necessary to develop new fat substitutes to solve the problem of poor pre-emulsion stability. Emulsion gel, also known as gel emulsion, can be defined as an emulsion with a gel-like network structure and mechanical properties similar to viscoelastic solids. Emulsion gel not only has a solid form similar to fat, but also has better storage stability than emulsion, so emulsion gel has great potential in the development of healthy meat products. However, the application of emulsion gel in meat products is not mature. The preparation of emulsion gel can generally be divided into two steps: first, the oil phase is stabilized by using protein as an emulsifier to prepare an emulsion; then, the gel is prepared by the aggregation of emulsion droplets or the gelation of the continuous phase, in which the conversion of protein-stabilized emulsion from liquid to soft solid can be achieved by processing methods such as heat induction, acidification or enzyme treatment. At present, there is no specific continuous phase gelation method, and the characteristics of emulsion gel have a certain correlation with the quality of the final product. In addition, vegetable oils have a higher content of unsaturated fatty acids than animal fats and are more susceptible to oxidation, which will affect the quality and safety of the final product. Summary of the invention

[0003] The purpose of the present invention is to provide a method for utilizing curdlan polysaccharide emulsion gel and low-fat emulsified sausage in a scientific, nutritious and stable manner, and to apply it to low-fat emulsified sausage as a fat substitute, thereby reducing the fat content and improving the product quality characteristics as much as possible.

[0004] To achieve the above objectives, the present invention is implemented by adopting the following technical solutions:

[0005] In a first aspect, the present invention provides a method for preparing a curdlan polysaccharide emulsion gel, comprising:

[0006] The continuous phase was obtained by pH-shifting combined with heat treatment of egg white protein powder.

[0007] preparing curcumin-loaded soybean oil as a dispersed phase;

[0008] The continuous phase and the dispersed phase are mixed to prepare an emulsion, and the curdlan polysaccharide sol is added, and the mixture is heated while being stirred and then immediately cooled to room temperature to obtain a curdlan polysaccharide emulsion gel.

[0009] In combination with the first aspect, further, the continuous phase is obtained by adjusting the pH-shifting and heat treating the EPI powder, comprising:

[0010] Dissolve the egg white protein powder in distilled water using a magnetic stirrer for 30±5 min, adjust the pH to 12.0±0.1, stir at room temperature for 60±5 min, adjust the pH to 10.0±0.1, and heat at 75±2°C for 30±5 min to obtain a continuous phase.

[0011] In combination with the first aspect, further, preparing soybean oil loaded with curcumin comprises:

[0012] Curcumin was dissolved in soybean oil using an ultrasonic disruptor to obtain soybean oil loaded with curcumin. The power of the ultrasonic wave was 720 W and the dissolution time was 30±2 min.

[0013] In combination with the first aspect, further, the continuous phase and the dispersed phase are mixed, including: after mixing the continuous phase and the dispersed phase in a volume ratio of 9:1, using a high-speed homogenizer to homogenize at a rotation speed of 12000±200rpm for 120±10s to obtain an emulsion.

[0014] In combination with the first aspect, further, after the emulsion is prepared, the curdlan polysaccharide sol is added, and heated in a water bath with magnetic stirring at 90±2°C, 15±2min, with a rotation speed of 300±50rpm, and then cooled to room temperature in an ice-water mixture to obtain a curdlan polysaccharide emulsion gel.

[0015] In a second aspect, the present invention further provides a method for preparing a low-fat emulsified sausage, comprising:

[0016] Take 50-60 parts of pork hind leg meat, 1.3-1.6 parts of salt, 0.25-0.3 parts of sodium tripolyphosphate, 0.45-0.5 parts of sucrose, 0.2-0.24 parts of white pepper and 1-10 parts of ice water, place them in a vacuum chopper and chop them at 1500±100 rpm for 30±5 s, then chop and mix them at 3000±100 rpm for 60±5 s; then add 15-20 parts of the curdlan polysaccharide emulsion gel described in any one of the first aspects and 1-10 parts of ice water, and continue to chop and mix at 3000±100 rpm for 60±5 s to obtain minced meat; finally, add 1-10 parts of ice water, and chop and mix at 3000±100 rpm for 60±5 s to emulsify the minced meat; then vacuum fill the minced meat into a collagen casing with a diameter of 25±1 mm, and sieve the minced meat at 80±2 The mixture is boiled in a water bath at ℃ for 30-40 min until the core temperature reaches 72±2 ℃. After cooling to room temperature, the emulsified sausage product is obtained.

[0017] In combination with the second aspect, further, the temperature of the emulsified meat paste during the chopping process shall not be higher than 12°C.

[0018] Compared with the prior art, the beneficial effects achieved by the present invention are:

[0019] The present invention provides a method for preparing a curdlan polysaccharide emulsion gel and a low-fat emulsified sausage. The curdlan polysaccharide emulsion gel is used as a fat substitute to produce a low-fat emulsified sausage, providing a mature application of the curdlan polysaccharide emulsion gel in meat products, which can reduce the fat content in the emulsified sausage from 20-30% to below 10%, has a significant fat reduction effect, can slow down fat oxidation to a certain extent, improves the emulsification stability, and improves the texture and nutritional quality of the emulsified sausage; at the same time, the curdlan polysaccharide emulsion gel significantly improves the water retention of the fat-reduced emulsified sausage, reduces cooking losses, and increases product yield; in addition, compared with the prior art, the present invention does not need to add additional high-cost additives, reduces production costs, and does not affect the reasonable ratio of nutrients in the emulsified sausage due to the additives; and the prepared emulsion gel can also be used as an animal backfat fat substitute in other products except low-fat emulsified sausage, and is not only used in emulsified sausage, but also has a wide range of applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The present invention provides a flow chart of a method for preparing a curdlan polysaccharide emulsion gel. DETAILED DESCRIPTION

[0021] The present invention will be further described below in conjunction with the accompanying drawings. The following embodiments are only used to more clearly illustrate the technical solutions of the present invention and are not intended to limit the protection scope of the present invention.

[0022] Example 1

[0023] like Figure 1 As shown, a method for preparing a curdlan polysaccharide emulsion gel provided in an embodiment of the present invention comprises:

[0024] S1. The continuous phase was obtained by adjusting the pH-shifting and heat treating the egg white protein (EPI) powder.

[0025] Dissolve the egg white protein powder in distilled water using a magnetic stirrer for 30±5 min, adjust the pH to 12.0±0.1, stir at room temperature for 60±5 min, adjust the pH to 10.0±0.1, and heat at 75±2°C for 30±5 min to obtain a continuous phase.

[0026] S2. Prepare soybean oil loaded with curcumin as dispersed phase.

[0027] Curcumin was dissolved in soybean oil using an ultrasonic disruptor (720 W, 30 min), and this phase served as the dispersed phase of the emulsion.

[0028] S3. The continuous phase and the dispersed phase are mixed to obtain an emulsion, and the curdlan polysaccharide sol is added thereto. The mixture is heated while being stirred and then immediately cooled to room temperature to obtain a curdlan polysaccharide emulsion gel.

[0029] The continuous phase and the dispersed phase were mixed in a volume ratio of 9:1, and then homogenized for 120±10 s at a speed of 12000±300 rpm using a high-speed homogenizer to prepare an emulsion.

[0030] After the emulsion is prepared, the curdlan polysaccharide sol is added, and the mixture is heated in a water bath with magnetic stirring at 90±2°C for 15±2min at a speed of 300±50 rpm, and then cooled to room temperature in an ice-water mixture to obtain a curdlan polysaccharide emulsion gel.

[0031] The production method of traditional emulsified sausage is as follows:

[0032] The raw materials are fresh pork hind leg meat and pork back fat. The visible fascia and fat are removed, the blood spots are removed from the pork back fat, and the hind leg meat and pork back fat are minced separately. Take 60 parts of pork hind leg meat, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 0.24 parts of white pepper powder and 6.6 parts of ice water, put them in a vacuum chopper and chop them at 1500 rpm for 30 s, then chop and mix them at 3000 rpm for 1 min; then add 20 parts of pork back fat and 6.8 parts of ice water, and continue to chop and mix at 3000 rpm for 1 min. Finally, add 6.6 parts of ice water, chop and mix at 3000 rpm for 1 min to obtain minced meat. The temperature of the emulsified minced meat does not exceed 12°C during the chopping process. 20 parts of pork back fat were added as the control group in Implementation Case 1.

[0033] Next, the minced meat is vacuum filled into a collagen casing with a diameter of 25 mm. The filled raw emulsified sausage is placed in an 80°C water bath and cooked for 30-40 minutes until the center temperature reaches 72°C. After cooling to room temperature, the emulsified sausage product is obtained.

[0034] Example 2

[0035] The preparation method of low-fat emulsified sausage is as follows:

[0036] (1) Preparation of Curdlan polysaccharide emulsion gel:

[0037] First, egg white protein powder was dissolved in distilled water using a magnetic stirrer for 30 min, and then 4 M Ca(OH) 2 The pH was adjusted to 12.0. After stirring at room temperature for 60 min, the mixture was acidified to a final pH of 10.0 with 4 M citric acid, and then the protein solution was heated at 75 °C for 30 min. The solution was used as the continuous phase of the emulsion. Next, curcumin was dissolved in soybean oil using an ultrasonic disruptor (720 W, 30 min), and this phase was used as the dispersed phase of the emulsion. After the above two phases were mixed in a volume ratio of 9:1, a high-speed homogenizer was used to homogenize at 12000 rpm for 2 min to obtain an emulsion. The protein concentration in the emulsion was 5 mg / mL and the curcumin concentration was 0.2 mg / mL. After the emulsion was prepared, the pre-prepared 2% curcumin polysaccharide sol was heated together with the emulsion at 90 °C for 15 min, and the ice-water mixture was cooled to room temperature to obtain an emulsion gel.

[0038] (2) Preparation of emulsified sausage:

[0039] The raw material is fresh pork hind leg meat, the visible fascia and fat are removed, and the hind leg meat is minced. Take 60 parts of pork hind leg meat, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 0.24 parts of white pepper powder and 6.6 parts of ice water, put them in a vacuum chopper and chop them at 1500 rpm for 30 s, then chop and mix them at 3000 rpm for 1 min; then add 20 parts of the curdlan polysaccharide emulsion gel in step (1) and 6.8 parts of ice water, and continue to chop and mix at 3000 rpm for 1 min. Finally, add 6.6 parts of ice water, chop and mix at 3000 r / min for 1 min to obtain minced meat, and the temperature of the emulsified minced meat during the chopping process does not exceed 12°C. In implementation case 2, the curdlan polysaccharide emulsion gel was used to replace 100% of the 20 parts of pig back fat in the control group.

[0040] Next, the minced meat is vacuum filled into a collagen casing with a diameter of 25 mm. The filled raw emulsified sausage is placed in an 80°C water bath and cooked for 30-40 minutes until the center temperature reaches 72°C. After cooling to room temperature, the emulsified sausage product is obtained.

[0041] Example 3

[0042] The production method of low-fat emulsified sausage is as follows:

[0043] (1) Preparation of emulsion:

[0044] First, egg white protein powder was dissolved in distilled water using a magnetic stirrer for 30 min, and then 4 M Ca(OH) 2 The pH was adjusted to 12.0. After stirring at room temperature for 60 min, the mixture was acidified to a final pH of 10.0 with 4 M citric acid, and then the protein solution was heated at 75 °C for 30 min, and the solution was used as the continuous phase of the emulsion. Next, curcumin was dissolved in soybean oil using an ultrasonic disruptor (720 W, 30 min), and this phase was used as the dispersed phase of the emulsion. After the above two phases were mixed in a volume ratio of 9:1, a high-speed homogenizer was used to homogenize at a speed of 12000 rpm for 2 min to prepare an emulsion. The protein concentration in the emulsion was 5 mg / mL and the curcumin concentration was 0.2 mg / mL.

[0045] (2) Preparation of emulsified sausage:

[0046] The raw material is fresh pork hind leg meat, the visible muscular membrane and fat are removed, and the hind leg meat is minced. Take 60 parts of pork hind leg meat, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 0.24 parts of white pepper powder, 0.4 parts of curdlan and 6.6 parts of ice water, put them in a vacuum chopper and chop them at 1500 rpm for 30 seconds, then chop them at 3000 rpm for 1 minute; then add 19.6 parts of the emulsion in step (1) and 6.8 parts of ice water, and continue to chop them at 3000 rpm for 1 minute. Finally, add 6.6 parts of ice water, chop them at 3000 r / min for 1 minute to obtain minced meat, and the temperature of the emulsified minced meat during the chopping process does not exceed 12°C. In implementation case 3, the emulsion in step (1) and 0.4 parts of curdlan polysaccharide are used to 100% replace 20 parts of pig back fat in the control group.

[0047] Next, the minced meat is vacuum filled into a collagen casing with a diameter of 25 mm. The filled raw emulsified sausage is placed in an 80°C water bath and cooked for 30-40 minutes until the center temperature reaches 72°C. After cooling to room temperature, the emulsified sausage product is obtained.

[0048] Example 4

[0049] The production method of low-fat emulsified sausage is as follows:

[0050] (1) Preparation of egg white protein isolate-curcumin emulsion:

[0051] First, egg white isolate (egg albumin) powder was dissolved in distilled water using a magnetic stirrer for 30 min, and then 4 M Ca(OH) 2 The pH was adjusted to 12.0. After stirring at room temperature for 30 minutes, curcumin (Cur) powder was added. After the egg white protein and Cur solution reacted at pH 12.0 for 30 minutes, the mixture was acidified to a final pH of 7.0 with 4 M citric acid. The protein concentration in the system was 5 mg / mL and the curcumin concentration was 0.2 mg / mL. The prepared EPI-Cur complex solution was used as the continuous phase and soybean oil as the dispersed phase. After they were mixed in a ratio of 9:1, an emulsion was prepared by homogenizing at a speed of 12000 rpm for 2 minutes using a high-speed homogenizer.

[0052] (2) Preparation of emulsified sausage:

[0053] The raw material is fresh pork hind leg meat, the visible fascia and fat are removed, and the hind leg meat is minced. Take 60 parts of pork hind leg meat, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 0.24 parts of white pepper powder and 6.6 parts of ice water, place them in a vacuum chopper and chop them at 1500 rpm for 30 s, then chop and mix them at 3000 rpm for 1 min; then add 20 parts of the emulsion in step (1) and 6.8 parts of ice water, and continue to chop and mix at 3000 rpm for 1 min. Finally, add 6.6 parts of ice water, chop and mix at 3000 r / min for 1 min to obtain minced meat, and the temperature of the emulsified minced meat during the chopping process does not exceed 12°C. In implementation case 4, the emulsion in step (1) is used to replace 100% of the 20 parts of pork back fat in the control group.

[0054] Next, the minced meat is vacuum filled into a collagen casing with a diameter of 25 mm. The filled raw emulsified sausage is placed in an 80°C water bath and cooked for 30-40 minutes until the center temperature reaches 72°C. After cooling to room temperature, the emulsified sausage product is obtained.

[0055] Example 5

[0056] The production method of low-fat emulsified sausage is as follows:

[0057] (1) Preparation of egg white protein isolate-curcumin emulsion:

[0058] First, egg white protein (EPI) powder was dissolved in distilled water using a magnetic stirrer for 30 min and then stirred with 4 M Ca(OH)2 The pH was adjusted to 12.0. After stirring at room temperature for 30 minutes, curcumin (Cur) powder was added. After the EPI and Cur solutions reacted at pH 12.0 for 30 minutes, the mixture was acidified to a final pH of 7.0 with 4 M citric acid. The protein concentration in the system was 5 mg / mL and the curcumin concentration was 0.2 mg / mL. The prepared EPI-Cur complex solution was used as the continuous phase and soybean oil as the dispersed phase. After they were mixed in a ratio of 9:1, an emulsion was prepared by homogenizing at 12,000 rpm for 2 minutes using a high-speed homogenizer.

[0059] (2) Preparation of emulsified sausage:

[0060] The raw material is fresh pork hind leg meat, the visible fascia and fat are removed, and the hind leg meat is minced. Take 60 parts of pork hind leg meat, 1.5 parts of salt, 0.3 parts of sodium tripolyphosphate, 0.5 parts of sucrose, 0.24 parts of white pepper powder, 0.4 parts of curdlan and 6.6 parts of ice water, put them in a vacuum chopper and chop them at 1500 rpm for 30 seconds, then chop them at 3000 rpm for 1 minute; then add 19.6 parts of the emulsion in step (1) and 6.8 parts of ice water, and continue to chop them at 3000 rpm for 1 minute. Finally, add 6.6 parts of ice water, chop them at 3000 r / min for 1 minute to obtain minced meat, and the temperature of the emulsified minced meat during the chopping process does not exceed 12°C. In implementation case 5, the emulsion in step (1) and 0.4 parts of curdlan polysaccharide are used to 100% replace 20 parts of pig back fat in the control group.

[0061] Next, the minced meat is vacuum filled into a collagen casing with a diameter of 25 mm. The filled raw emulsified sausage is placed in an 80°C water bath and cooked for 30-40 minutes until the center temperature reaches 72°C. After cooling to room temperature, the emulsified sausage product is obtained.

[0062] The emulsified sausages of the above five embodiments were tested for performance, and the test results are as follows:

[0063] Regarding fat content, the fat content determination method refers to the Soxhlet extraction method in the national standard GB5009.6-2016.

[0064] The results are shown in Table 1. It can be seen from Table 1 that the fat content of the low-fat emulsified sausages of Examples 2, 3, 4, and 5 is significantly lower than that of the traditional emulsified sausage of Example 1. The group with the greatest reduction is the Curdlan polysaccharide emulsion gel replacement group, which can be reduced from 21.76% to a minimum of 6.2%, equivalent to a reduction of about 72% of fat.

[0065] Table 1 Fat content of each example

[0066]

[0067] Different letters in ad represent the differences in fat content among the examples.

[0068] Regarding the water retention, the water retention performance of the emulsified sausage was reflected by measuring the cooking loss in each example.

[0069] Cooking loss refers to the mass loss rate of the emulsified sausage sample before and after cooking. The calculation formula is as follows:

[0070]

[0071] Among them, m1 represents the mass of the emulsified sausage sample before cooking (g), and m2 represents the mass of the emulsified sausage sample after cooking (g).

[0072] The results are shown in Table 2. It can be seen from Table 2 that the addition of curdlan polysaccharide can enhance the water holding capacity of the minced meat system, which can be proved by the results of reduced cooking loss rate in Examples 3 and 5. Interestingly, when it is added to the emulsion to form an emulsion gel, the water holding capacity is the best. As shown in the results of Example 2, the cooking loss can be reduced from 7.55% of the control group to 5.12%, a decrease of 2.43%. It shows that the addition of curdlan polysaccharide emulsion gel in the present invention can effectively improve the water holding capacity of low-fat emulsified sausage, thereby reducing cooking loss and increasing product yield.

[0073] Table 2 Cooking loss of each example

[0074]

[0075] Different letters in ac represent the differences in cooking losses among the examples.

[0076] Regarding the texture characteristics, the emulsified sausage was cut into cylinders of about 2 cm thick using a TA XT plus texture analyzer, and the cut surface was flat and vertical for TPA determination. The texture analyzer was set up with the following test conditions: P / 50 probe; trigger force: 5 g; pre-test speed: 2.0 mm / s, test speed: 1 mm / s; post-test speed: 1 mm / s; interval between two compression measurements: 5 s; compression distance: 3 mm; ambient temperature: 25 °C. Texture determination indicators include hardness, springiness, cohesiveness, chewiness, and resilience.

[0077] The results are shown in Table 3. It can be seen from Table 3 that when the pig back fat is replaced by different fat substitutes by 100%, the hardness of Examples 2, 3, 4, and 5 is less than that of Example 1. However, there is no significant change in elasticity and cohesion, which shows that reducing the fat content does make the texture of the emulsified sausage relatively soft and collapsed. However, it is worth noting that the degree of hardness reduction in Example 2 is very small, and there is no significant difference compared with Example 1 (p < 0.05). This shows that the curdlan polysaccharide emulsion gel in the present invention can effectively improve the texture characteristics of low-fat emulsified sausage.

[0078] Table 3 Texture characteristics of each example

[0079]

[0080] Different letters in ad represent the differences in texture characteristics between the examples.

[0081] Regarding fatty acid composition, the determination of fatty acids refers to the national standard GB5009.168-2016.

[0082] The results of the determination of the fatty acid composition of the emulsified sausage are shown in Table 4. It can be seen from Table 4 that the total content of saturated fatty acids in Examples 2, 3, 4, and 5 is significantly reduced compared with that in Example 1 (p<0.05), among which Example 2 has the largest reduction, from 49.43% to 38.89%, which is equivalent to a reduction of 21.32% of saturated fatty acids in Example 1. At the same time, the total content of polyunsaturated fatty acids is significantly increased, from 6.84% in Example 1 to 19.72% in Example 2, which is approximately 3 times that of Example 1. The content of n-3 fatty acids is also increased, which improves the nutritional value of the low-fat emulsified sausage.

[0083] Table 4 Fatty acid composition of each example

[0084]

[0085] Different letters in ae represent the difference in the content of the same fatty acid between the examples.

[0086] Regarding lipid oxidation, the TBARS content of the emulsified intestine samples after storage for 7 days was determined to indicate the degree of trace oxidation in the samples. Take 5 g of minced emulsified intestine sample, add 25 mL of 7.5% TCA (trichloroacetic acid solution containing 0.1% EDTA), homogenize at 8000 r / min for 1 minute, then centrifuge at 3000×g for 5 minutes, take 2 mL of supernatant and add an equal volume of thiobarbituric acid solution (0.02 mol / L) in a centrifuge tube to vortex it thoroughly, heat it in a 95 ℃ water bath for 30 minutes, take it out, cool it to room temperature and measure the absorbance at a wavelength of 532 nm. The TBARS value is calculated by the standard curve of 1,1,3,3-tetraethoxyformaldehyde, and the results are expressed as mg MDA / kg.

[0087] The results are shown in Table 5. It can be seen from Table 5 that due to the introduction of vegetable oils, the total amount of unsaturated fatty acids in Examples 2, 3, 4, and 5 increased, and the oxidative stability of the emulsified intestines decreased significantly. Interestingly, the phase position of curcumin in the emulsion will greatly affect its antioxidant effect. We found that the TBARs value of Example 4 is the smallest among the several replacement groups, indicating that curcumin will exert better antioxidant properties in the continuous phase under the protection of egg white protein isolate.

[0088] Table 5 TBARS values ​​of fat oxidation in various examples

[0089]

[0090] Different letters in ac represent the differences in TBARS content among the examples.

[0091] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a low-fat emulsified sausage, characterized in that: include: Take 50-60 parts of pork hind leg meat, 1.3-1.6 parts of salt, 0.25-0.3 parts of sodium tripolyphosphate, 0.45-0.5 parts of sucrose, 0.2-0.24 parts of white pepper powder and 1-10 parts of ice water, place them in a vacuum chopper and chop them at 1500±100rpm for 30±5s, then chop and mix them at 3000±100rpm for 60±5s; then add 15-20 parts of curdlan polysaccharide emulsion gel and 1-10 parts of ice water, and continue to chop and mix them at 3000±100rpm for 60±5s to obtain minced meat; finally, add 1-10 parts of ice water, chop and mix them at 3000±100rpm for 60±5s to emulsify the minced meat; then vacuum fill the minced meat into a collagen casing with a diameter of 25±1mm, and cook it in a water bath at 80±2℃ for 30-40 min, so that the center temperature reaches 72±2℃, and then the emulsified sausage product is obtained after cooling to room temperature; The curdlan polysaccharide emulsion gel is prepared by the following method: The continuous phase was obtained by pH-shifting combined with heat treatment of egg white protein powder. preparing curcumin-loaded soybean oil as a dispersed phase; The continuous phase and the dispersed phase are mixed to obtain an emulsion, and the curdlan polysaccharide sol is added, and the mixture is heated while stirring and then immediately cooled to room temperature to obtain a curdlan polysaccharide emulsion gel; The continuous phase is obtained by pH-shifting combined with heat treatment of egg white protein powder, including: Dissolve egg white protein powder in distilled water using a magnetic stirrer for 30 ± 2 min, adjust the pH to 12.0 ± 0.1, stir at room temperature for 60 ± 2 min, adjust the pH to 10.0 ± 0.1, and heat at 75 ± 2 °C for 30 ± 2 min to obtain a continuous phase; Preparation of curcumin-loaded soybean oil, comprising: Dissolve curcumin in soybean oil using an ultrasonic disruptor to obtain soybean oil loaded with curcumin. The power of the ultrasonic wave is 720 W and the dissolution time is 30 ± 2 min. The continuous phase and the dispersed phase are mixed, including: after mixing the continuous phase and the dispersed phase in a volume ratio of 9:1, homogenizing for 120±5s at a rotation speed of 12000±200rpm using a homogenizer to obtain an emulsion; after the emulsion is obtained, adding the curdlan polysaccharide sol, heating in a water bath with magnetic stirring at 90±2°C for 15±2min, and a rotation speed of 300±50 rpm, and then cooling to room temperature in an ice-water mixture to obtain a curdlan polysaccharide emulsion gel.

2. The method for preparing a low-fat emulsified sausage according to claim 1, characterized in that: The temperature of the emulsified meat should not be higher than 12°C during the chopping process.

Images