Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage

JIA Hong-jiao; WANG Wen-hang

doi:10.13386/j.issn1002-0306.2016.04.019

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (04): 142-146

JIA Hong-jiao, WANG Wen-hang. Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage[J]. Science and Technology of Food Industry, 2016, (04): 142-146. doi: 10.13386/j.issn1002-0306.2016.04.019

Citation:

JIA Hong-jiao, WANG Wen-hang. Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage[J]. Science and Technology of Food Industry, 2016, (04): 142-146. doi: 10.13386/j.issn1002-0306.2016.04.019

Citation:

PDF( 973 KB)

Composition analysis of Portulacao leracea L. powder and its application on pork emulsion sausage

doi: 10.13386/j.issn1002-0306.2016.04.019

School of Food Engineering and Biological Technology,Tianjin University of Science & Technology

Received Date: 2015-06-10

Abstract

Abstract

Portulacao leracea L. is an important medicine-food-homology plant with a long history. It contains abundant vitamin,microelements and dietary fiber. Based on the detection results,the total dietary fiber,protein,ash in Portulacao leracea L. powder were 39.45% ±0.65%,21.70% ±0.14%,18.20% ±0.01%. Its capacities for water binding and oil binding were(6.01±0.48) g/g and(4.28±0.06) g/g respectively. Adding the Portulacao leracea L. powder into the pork emulsion sausage with the rate of 1%,3%,5% will decrease the cooking loss significantly(p<0.05) when compared with the control group. The hardness,flexibility,chewiness,cohesiveness of the sausage increased initially and then decreased gradually from the texture results. However,adding the powder did not lead to an obvious change on p H. In addition,an obvious decrease of light change(L*) and red color(a*) was observed while the yellow color change(b*) was not remarkable. The Portulacao leracea L.powder could be used as a potential high- edible fiber ingredient for the development of functional meat products.
- Portulacao leracea L.,
- dietary fiber,
- emulsion sausage,
- functional meat products

FullText(HTML)

References(34)

References

[1]	Sadri GH,Mahjub H.Meat consumption is a risk factor for colorectal cancer:meta-analysis of case-control studies[J].Pakistan Journal of Nutrition,2006,5(3):230-233.
[2]	Yangilar F.The Application of Dietary fibre in food industry:structural features,effects on health and definition,obtaining and analysis of dietary fibre:a review[J].Journal of Food and Nutrition Research,2013,1(3):13-23.
[3]	陈燕卉,陈敏,张绍英,等.膳食纤维在食品加工中的应用与研究进展[J].食品科学,2004(25):251-255.
[4]	孙华吉.水解瓜尔豆胶──新一代水溶性膳食纤维[J].中国食品添加剂,1995(2):51-54.
[5]	陈培基,李刘冬,杨贤庆,等.酶处理马尾藻提取膳食纤维的研究[J].食品与发酵工业,2003(12):76-79.
[6]	李来好,陈培基,李刘冬,等.海带膳食纤维的提取与功能性实验[J].青岛海洋大学学报:自然科学版,2003,33(5):687-694.
[7]	祝渊,陈力耕,胡西琴.柑橘果实膳食纤维的研究[J].果树学报,2003(4):256-260.
[8]	丁怀伟,姚佳琪,宋少江.马齿苋的化学成分和药理活性研究进展[J].沈阳药科大学学报,2008(10):831-838.
[9]	张秀玲,鲍芳.野生马齿苋的营养成分及药理作用[J].中国林副特产,2006(1):61-63.
[10]	王国玉,王浩宇,佟继铭.马齿苋的化学成分与药理作用研究现状[J].承德医学院学报,2012(1):82-85.
[11]	李凤林,余蕾.马齿苋多糖降血糖与血脂作用研究[J].中国食品添加剂,2011(1):64-68.
[12]	李秀花,高志花,靳玲品.马齿苋的营养及应用[J].畜牧与兽医,2006(8):34-35.
[13]	Choe JH,Kim HY,Lee JM,et al.Quality of frankfurtertype sausages with added pig skin and wheat fiber mixture as fat replacers[J].Meat Science,2013,93(4):849-854.
[14]	Redondo-Cuenca A,Villanueva-Suárez MJ,Mateos-Aparicio I.Soybean seeds and its by-product okara as sources of dietary fibre.Measurement by AOAC and Englyst methods[J].Food Chemistry,2008,108(3):1099-1105.
[15]	方东军,赵润琴,张晓娟.茯苓多糖的总糖含量及糖醛酸含量测定[J].中医药信息,2011(4):42-44.
[16]	GB 5009.4-2010食品安全国家标准食品中灰分的测定[S].2010.
[17]	Mahabir V,Verma V.Application of atomic absorption spectroscopy in food sciences:(a study on cucurbita maxima)[J].APCBEE Procedia,2012(2):135-140.
[18]	Ktari N,Smaoui S,Trabelsi I,et al.Chemical composition,techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage[J].Meat science,2014,96(1):521-525.
[19]	Schuh V,Allard K,Herrmann K,et al.Impact of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)on functional characteristics of emulsified sausages[J].Meat science,2013,93(2):240-247.
[20]	汪学荣,周玲,阚建全.几种添加物对乳化香肠品质的影响[J].食品工业科技,2009(7):270-272.
[21]	乔美靓,马长伟.乳化香肠加工工艺条件优化[J].肉类研究,2011,25(4):22-25.
[22]	Eim VS,Simal S,Rossello C,et al.Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage(sobrassada)[J].Meat science,2008,80(2):173-182.
[23]	Ramirez JA,Oliver MA,Pla M,et al.Effect of selection for growth rate on biochemical,quality and texture characteristics of meat from rabbits[J].Meat science,2004,67(4):617-624.
[24]	谭丽霞,周求良,尹建国,等.马齿苋的营养成分分析及其开发利用[J].中国野生植物资源,2000(2):49-50.
[25]	Chau CF,Chen CH,Lee MH.Comparison of the characteristics,functional properties,and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions[J].LWT-Food Science and Technology,2004,37(2):155-160.
[26]	Vergara-Valencia N,Granados-Pérez E,Agama-Acevedo E,et al.Fibre concentrate from mango fruit:Characterization,associated antioxidant capacity and application as a bakery product ingredient[J].LWT-Food Science and Technology,2007,40(4):722-729.
[27]	韩果萍.马齿苋多糖的分离纯化及抗氧化活性研究[D].陕西:陕西师范大学,2003.
[28]	Bodner JM,Sieg J.Ingredients in Meat Products[M].New York:Springer-Verlag,2009:83-93.
[29]	Yang HS,Choi SG,Jeon JT,et al.Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents[J].Meat science,2007,75(2):283-289.
[30]	Crehan CM,Hughes E,Troy DJ,et al.Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5%,12%and 30%fat[J].Meat science,2000,55(4):463-469.
[31]	Grigelmo-Miguel N,Abadías-Serós MI,Martín-Belloso O.Characterisation of low-fat high-dietary fibre frankfurters[J].Meat science,1999,52(3):247-256.
[32]	Biswas AK,Kumar V,Bhosle S,et al.Dietary fibers as functional ingredients in meat products and their role in human health[J].International Journal of Livestock Production,2011(4):45-54.
[33]	Troutt ES,Hunt MC,Johnson DE,et al.Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients[J].Journal of Food Science,1991,57(1):19-24.
[34]	Fernández-Ginés JM.Lemon albedo as a new source of dietary fiber:Application to bologna sausages[J].Meat science,2004,67(1):7-13.