大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响及机理研究

大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响及机理研究一、本文概述Overviewofthisarticle本文旨在探讨大豆分离蛋白（SPI）和卡拉胶（Carrageenan）复配对调理猪肉制品品质的影响及其机理。大豆分离蛋白作为一种优质的植物性蛋白源，因其良好的营养价值和功能性，在食品工业中得到了广泛应用。卡拉胶则是一种天然的多糖类食品原料，具有增稠、稳定、凝胶等特性，常被用于改善食品的质地和口感。本文将通过实验研究和理论分析，探讨SPI和卡拉胶复配对调理猪肉制品的持水性、质构特性、感官品质以及微观结构等方面的影响，并深入解析其机理，以期为肉制品加工提供新的理论依据和技术支持。Thisarticleaimstoexploretheeffectandmechanismofsoyproteinisolate(SPI)andcarrageenancomplexpairingonthequalityofconditionedporkproducts.Soybeanproteinisolate,asahigh-qualityplant-basedproteinsource,hasbeenwidelyusedinthefoodindustryduetoitsgoodnutritionalvalueandfunctionality.Carrageenanisanaturalpolysaccharidefoodrawmaterialwiththickening,stability,gelandothercharacteristics,whichisoftenusedtoimprovethetextureandtasteoffood.ThisarticlewillexploretheeffectsofSPIandcarrageenanpairingonthewaterholdingcapacity,texturecharacteristics,sensoryquality,andmicrostructureofconditionedporkproductsthroughexperimentalresearchandtheoreticalanalysis,anddeeplyanalyzetheirmechanisms,inordertoprovidenewtheoreticalbasisandtechnicalsupportformeatproductprocessing.本文首先将对大豆分离蛋白和卡拉胶的基本性质、功能特性及其在食品工业中的应用进行概述，为后续的实验研究和机理分析提供基础。接着，通过设计不同比例的SPI和卡拉胶复配实验，观察其对调理猪肉制品品质的影响，并运用扫描电子显微镜、质构仪等现代分析手段，深入探讨其影响机理。结合实验结果和理论分析，提出优化SPI和卡拉胶复配方案，以提高调理猪肉制品的品质和营养价值。Thisarticlewillfirstprovideanoverviewofthebasicproperties,functionalcharacteristics,andapplicationsofsoyproteinisolateandcarrageenaninthefoodindustry,providingabasisforsubsequentexperimentalresearchandmechanismanalysis.Next,bydesigningdifferentproportionsofSPIandcarrageenancompoundexperiments,theimpactonthequalityofconditionedporkproductswasobserved,andmodernanalysismethodssuchasscanningelectronmicroscopyandtextureanalyzerwereusedtodeeplyexploreitsinfluencingmechanism.Basedonexperimentalresultsandtheoreticalanalysis,anoptimizedSPIandcarrageenancombinationschemeisproposedtoimprovethequalityandnutritionalvalueofconditionedporkproducts.本文的研究不仅有助于深入理解SPI和卡拉胶在肉制品加工中的作用，也为食品工业的可持续发展提供了新的思路和方法。ThisstudynotonlyhelpstogainadeeperunderstandingoftherolesofSPIandcarrageenaninmeatprocessing,butalsoprovidesnewideasandmethodsforthesustainabledevelopmentofthefoodindustry.二、文献综述Literaturereview随着食品工业的快速发展，调理猪肉制品作为日常生活中重要的食品来源，其品质与口感越来越受到消费者的关注。在调理猪肉制品的加工过程中，如何保证产品的营养性、口感和稳定性是食品科学研究的重要课题。大豆分离蛋白（SPI）作为一种优质的植物蛋白源，因其高营养价值、良好的功能特性和较低的成本，在肉制品加工中得到了广泛应用。卡拉胶（Carrageenan）作为一种天然的多糖类食品原料，因其出色的凝胶性、增稠性和稳定性，也常被用作肉制品的添加剂。近年来，关于大豆分离蛋白和卡拉胶在肉制品中的应用研究逐渐增多，二者复配对调理猪肉制品品质的影响及机理更是成为研究的热点。Withtherapiddevelopmentofthefoodindustry,conditionedporkproducts,asanimportantfoodsourceindailylife,areincreasinglyreceivingconsumerattentionfortheirqualityandtaste.Howtoensurethenutrition,taste,andstabilityofporkproductsduringtheprocessingisanimportantresearchtopicinfoodscience.Soybeanproteinisolate(SPI),asahigh-qualitysourceofplantprotein,hasbeenwidelyusedinmeatprocessingduetoitshighnutritionalvalue,goodfunctionalcharacteristics,andlowcost.Carrageenan,asanaturalpolysaccharidefoodrawmaterial,isalsooftenusedasanadditiveinmeatproductsbecauseofitsexcellentgelproperty,thickeningpropertyandstability.Inrecentyears,researchontheapplicationofsoyproteinisolateandcarrageenaninmeatproductshasgraduallyincreased,andtheimpactandmechanismoftheircomplexpairingonthequalityofporkproductshavebecomeahotresearchtopic.大豆分离蛋白因其高含量的蛋白质和良好的功能特性，能够有效改善肉制品的质地和口感。大豆分离蛋白中的氨基酸组成与人体需要相近，能够提供人体所需的必需氨基酸，提高肉制品的营养价值。大豆分离蛋白还具有良好的吸水性、吸油性、凝胶性和乳化性，这些特性使其在肉制品加工中能够发挥重要作用。Soybeanproteinisolate,duetoitshighproteincontentandgoodfunctionalproperties,caneffectivelyimprovethetextureandtasteofmeatproducts.Theaminoacidcompositioninsoyproteinisolateissimilartowhatthehumanbodyneeds,providingessentialaminoacidsandimprovingthenutritionalvalueofmeatproducts.Soyproteinisolatealsohasgoodwaterabsorption,oilabsorption,gelandemulsification,whichmakeitplayanimportantroleinmeatprocessing.卡拉胶作为一种天然的多糖类食品原料，在肉制品中的应用主要基于其凝胶性和增稠性。卡拉胶能够与肉中的蛋白质相互作用，形成稳定的凝胶结构，提高肉制品的持水性和口感。卡拉胶还能增加肉制品的粘度，改善其质地和切片性。Carrageenan,asanaturalpolysaccharidefoodrawmaterial,ismainlyusedinmeatproductsbasedonitsgelpropertyandthickeningproperty.Carrageenancaninteractwithproteininmeattoformastablegelstructureandimprovethewaterretentionandtasteofmeatproducts.Carrageenancanalsoincreasetheviscosityofmeatproducts,improvetheirtextureandslicingproperties.将大豆分离蛋白和卡拉胶复配使用，可以发挥二者的协同作用，进一步提高调理猪肉制品的品质。复配后的大豆分离蛋白和卡拉胶能够形成更加稳定的凝胶结构，增强肉制品的持水性、弹性和口感。同时，二者复配还能改善肉制品的微观结构，使其更加均匀细腻。Thecombinationofsoyproteinisolateandcarrageenancanexertasynergisticeffectbetweenthetwoandfurtherimprovethequalityofconditionedporkproducts.Themixedsoyproteinisolateandcarrageenancanformamorestablegelstructure,andenhancethewaterretention,elasticityandtasteofmeatproducts.Meanwhile,thecombinationofthetwocanalsoimprovethemicrostructureofmeatproducts,makingthemmoreuniformanddelicate.然而，目前关于大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响及机理研究还存在一些问题。例如，复配比例的优化、复配方式对肉制品品质的影响、复配后肉制品的贮藏稳定性等方面仍需深入研究。随着消费者对食品安全和健康的日益关注，如何在保证产品品质的降低添加剂的使用量，减少潜在的安全风险也是未来研究的重要方向。However,therearestillsomeissuesintheresearchontheeffectsandmechanismsofsoyproteinisolateandcarrageenancomplexpairingonthequalityofporkproducts.Forexample,furtherresearchisneededontheoptimizationofcompoundingratio,theimpactofcompoundingmethodsonthequalityofmeatproducts,andthestoragestabilityofmeatproductsaftercompounding.Asconsumersincreasinglypayattentiontofoodsafetyandhealth,reducingtheuseofadditiveswhileensuringproductqualityandminimizingpotentialsafetyrisksisalsoanimportantdirectionforfutureresearch.大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响及机理研究具有重要的理论和实践意义。通过深入研究二者的复配技术和作用机理，可以为调理猪肉制品的加工提供新的思路和方法，推动食品工业的持续发展。Thestudyoftheeffectandmechanismofsoyproteinisolateandcarrageenancomplexpairingonthequalityofconditionedporkproductshasimportanttheoreticalandpracticalsignificance.Throughin-depthresearchonthecombinationtechnologyandmechanismofactionofthetwo,newideasandmethodscanbeprovidedfortheprocessingofconditionedporkproducts,promotingthesustainabledevelopmentofthefoodindustry.三、材料与方法MaterialsandMethods本研究所用的大豆分离蛋白（SPI）和卡拉胶（Carrageenan）均购自食品级供应商。选取新鲜猪肉，无明显病变和异味，购自当地农贸市场。其他试剂如氯化钠、磷酸盐等均为分析纯。Thesoyproteinisolate(SPI)andcarrageenanusedinthisstudywerepurchasedfromfoodgradesuppliers.Selectfreshpork,withoutobviouslesionsorodors,andpurchasefromthelocalfarmer'smarket.Otherreagentssuchassodiumchlorideandphosphateareanalyticalgrade.实验所用主要仪器包括：万能粉碎机、恒温搅拌水浴锅、电子天平、质构仪、色差仪、离心机、pH计、高效液相色谱仪等。Themaininstrumentsusedintheexperimentinclude:universalcrusher,constanttemperaturestirringwaterbath,electronicbalance,textureanalyzer,colorimeter,centrifuge,pHmeter,high-performanceliquidchromatography,etc.将新鲜猪肉切割成统一规格的小块，经过清洗、沥干后，按照一定比例加入大豆分离蛋白和卡拉胶的混合溶液（以不同比例混合，探究最佳复配比例），同时添加适量的食盐和磷酸盐等调味品。混合均匀后，将肉块放入恒温搅拌水浴锅中，保持一定温度和时间进行腌制。腌制完成后，将肉块取出，沥干水分，进行后续的烹饪处理。Cutfreshporkintosmallpiecesofuniformspecifications,cleananddrainthem,thenaddamixedsolutionofsoyproteinisolateandcarrageenaninacertainproportion(mixindifferentproportionstoexploretheoptimalcombinationratio),andaddanappropriateamountofsaltandphosphateasseasoning.Aftermixingevenly,putthemeatchunksintoaconstanttemperaturestirringwaterbathandmaintainacertaintemperatureandtimeforpickling.Afterpickling,removethemeatchunks,drainthewater,andproceedwithsubsequentcookingtreatments.（1）质构特性的测定：采用质构仪对调理猪肉制品进行质构分析，包括硬度、弹性、咀嚼性等指标。(1)Determinationoftexturecharacteristics:Atextureanalyzerisusedtoanalyzethetextureofconditionedporkproducts,includingindicatorssuchashardness,elasticity,andchewiness.（2）色泽的测定：使用色差仪对调理猪肉制品的色泽进行测定，记录亮度、红度、黄度等参数。(2)Colormeasurement:Useacolorimetertomeasurethecolorofconditionedporkproducts,recordingparameterssuchasbrightness,redness,andyellowing.（4）蛋白质含量的测定：采用高效液相色谱法测定调理猪肉制品的蛋白质含量。(4)Determinationofproteincontent:Highperformanceliquidchromatographyisusedtodeterminetheproteincontentofconditionedporkproducts.实验数据采用Excel进行初步整理，利用SPSS软件进行统计分析，包括单因素方差分析（ANOVA）和相关性分析等。显著性水平设为α=05。所有数据均以平均值±标准差表示。TheexperimentaldatawaspreliminarilyorganizedusingExcelandstatisticallyanalyzedusingSPSSsoftware,includingone-wayanalysisofvariance(ANOVA)andcorrelationanalysis.Thesignificancelevelissettoα=Alldataareexpressedasmean±standarddeviation.本实验采用单因素实验和正交实验相结合的方法，探究大豆分离蛋白和卡拉胶的复配比例对调理猪肉制品品质的影响。实验设置不同的大豆分离蛋白和卡拉胶比例组合，以调理猪肉制品的质构特性、色泽、水分含量和蛋白质含量为评价指标，确定最佳复配比例。通过对调理猪肉制品的品质指标进行相关性分析，探讨大豆分离蛋白和卡拉胶复配对调理猪肉制品品质的影响机理。Thisexperimentadoptsacombinationofsinglefactorexperimentandorthogonalexperimenttoexploretheeffectoftheratioofsoyproteinisolateandcarrageenanonthequalityofconditionedporkproducts.Differentcombinationsofsoyproteinisolateandcarrageenanratiosweresetupintheexperimenttoevaluatethetexturecharacteristics,color,moisturecontent,andproteincontentofconditionedporkproducts,anddeterminetheoptimalblendingratio.Byconductingcorrelationanalysisonthequalityindicatorsofconditionedporkproducts,thisstudyexplorestheimpactmechanismofsoyproteinisolateandcarrageenancomplexonthequalityofconditionedporkproducts.四、实验结果与分析Experimentalresultsandanalysis本研究通过对比实验，深入探讨了大豆分离蛋白（SPI）与卡拉胶（Carrageenan）复配对调理猪肉制品品质的影响及其机理。实验结果显示，大豆分离蛋白与卡拉胶的复配对调理猪肉制品的持水性、质构特性、色泽、口感和营养价值均产生了显著的影响。Thisstudyconductedcomparativeexperimentstoexploretheeffectsandmechanismsofsoyproteinisolate(SPI)andcarrageenancomplexpairingonthequalityofconditionedporkproducts.Theexperimentalresultsshowedthatthecombinationofsoyproteinisolateandcarrageenanhadasignificantimpactonthewaterholdingcapacity,texturecharacteristics,color,taste,andnutritionalvalueofconditionedporkproducts.在持水性方面，大豆分离蛋白与卡拉胶的复配显著提高了调理猪肉制品的持水能力。这主要归因于大豆分离蛋白的强吸水性和卡拉胶的凝胶特性，二者共同作用，有效锁住了肉制品中的水分，减少了烹饪过程中的水分流失。Intermsofwaterholdingcapacity,thecombinationofsoyproteinisolateandcarrageenansignificantlyimprovesthewaterholdingcapacityofconditionedporkproducts.Thisismainlyduetothestrongwaterabsorptionofsoyproteinisolateandthegelpropertiesofcarrageenan,whichworktogethertoeffectivelylockwaterinmeatproductsandreducewaterlossduringcooking.在质构特性上，实验发现复配后的调理猪肉制品具有更加细腻的口感和更佳的弹性。这主要得益于大豆分离蛋白的增稠和卡拉胶的凝胶作用，二者协同改善了肉制品的质地和口感。Intermsoftexturecharacteristics,theexperimentfoundthattheblendedconditionedporkproductshaveamoredelicatetasteandbetterelasticity.Thisismainlyduetothethickeningofsoyproteinisolateandthegeleffectofcarrageenan,whichjointlyimprovethetextureandtasteofmeatproducts.色泽方面，大豆分离蛋白与卡拉胶的复配使得调理猪肉制品的色泽更加鲜艳，表面光泽度提高。这可能是由于大豆分离蛋白中的蛋白质与卡拉胶的相互作用，影响了肉制品表面光散射和反射，从而改善了其色泽表现。Intermsofcolor,thecombinationofsoyproteinisolateandcarrageenanmakesthecolorofconditionedporkproductsmorevibrantandimprovessurfaceglossiness.Thismaybeduetotheinteractionbetweenproteinsinsoyproteinisolateandcarrageenan,whichaffectsthesurfacelightscatteringandreflectionofmeatproducts,therebyimprovingtheircolorperformance.在口感方面，实验结果显示复配后的调理猪肉制品口感更加鲜嫩多汁，口感评分显著高于对照组。这可能是由于大豆分离蛋白与卡拉胶的复配提高了肉制品的持水性和质构特性，使得肉制品在口感上更加符合消费者的喜好。Intermsoftaste,theexperimentalresultsshowedthatthepreparedporkproductshadamorefresh,tender,andjuicytaste,withasignificantlyhighertastescorethanthecontrolgroup.Thismaybeduetothecombinationofsoyproteinisolateandcarrageenanimprovingthewaterholdingcapacityandtexturecharacteristicsofmeatproducts,makingthetasteofmeatproductsmoreinlinewithconsumerpreferences.本研究还发现大豆分离蛋白与卡拉胶的复配对调理猪肉制品的营养价值也产生了积极的影响。大豆分离蛋白富含优质植物蛋白和必需氨基酸，卡拉胶则含有丰富的膳食纤维和微量元素。二者的复配不仅提高了肉制品的蛋白质含量，还丰富了其营养成分，使得调理猪肉制品更加符合现代消费者对健康饮食的需求。Thisstudyalsofoundthatthecombinationofsoyproteinisolateandcarrageenanhasapositiveimpactonthenutritionalvalueofconditionedporkproducts.Soyproteinisolateisrichinhigh-qualityplantproteinandessentialaminoacids,whilecarrageenanisrichindietaryfiberandtraceelements.Thecombinationofthetwonotonlyincreasestheproteincontentofmeatproducts,butalsoenrichestheirnutritionalcomponents,makingtheprocessedporkproductsmoreinlinewiththeneedsofmodernconsumersforahealthydiet.大豆分离蛋白与卡拉胶的复配对调理猪肉制品的品质产生了显著的影响。通过提高持水性、改善质构特性、优化色泽、提升口感和营养价值等方面的作用，使得调理猪肉制品在品质上得到了全面的提升。这为调理猪肉制品的加工提供了新的思路和方法，也为大豆分离蛋白和卡拉胶在食品工业中的应用拓展了新的领域。Thecombinationofsoyproteinisolateandcarrageenanhasasignificantimpactonthequalityofconditionedporkproducts.Byimprovingwaterholdingcapacity,improvingtexturecharacteristics,optimizingcolor,enhancingtasteandnutritionalvalue,thequalityofconditionedporkproductshasbeencomprehensivelyimproved.Thisprovidesnewideasandmethodsfortheprocessingofconditionedporkproducts,andalsoexpandsnewfieldsfortheapplicationofsoyproteinisolateandcarrageenaninthefoodindustry.五、讨论Discussion本研究探讨了大豆分离蛋白（SPI）和卡拉胶（Carrageenan）复配对调理猪肉制品品质的影响及其机理。通过对比分析不同配比条件下的物理特性、质构特性、持水性、色泽和微观结构，我们发现SPI和卡拉胶的复配对调理猪肉制品的品质有着显著的影响。Thisstudyinvestigatedtheeffectandmechanismofsoyproteinisolate(SPI)andcarrageenancomplexpairingonthequalityofconditionedporkproducts.Bycomparingandanalyzingthephysicalproperties,texturecharacteristics,waterholdingcapacity,color,andmicrostructureunderdifferentratioconditions,wefoundthatthecombinationofSPIandcarrageenanhasasignificantimpactonthequalityofconditionedporkproducts.SPI和卡拉胶的复配可以显著改善调理猪肉制品的物理特性。随着SPI和卡拉胶的增加，制品的硬度、弹性和咀嚼性都有所提高。这可能是由于SPI的蛋白质网络和卡拉胶的凝胶特性共同作用，增强了制品的结构稳定性。ThecombinationofSPIandcarrageenancansignificantlyimprovethephysicalpropertiesofconditionedporkproducts.WiththeincreaseofSPIandcarrageenan,thehardness,elasticity,andchewinessoftheproducthaveallimproved.ThismaybeduetothecombinationofSPIproteinnetworkandcarrageenangelproperties,whichenhancethestructuralstabilityoftheproduct.SPI和卡拉胶的复配对调理猪肉制品的持水性也有积极的影响。随着SPI和卡拉胶的增加，制品的持水性逐渐增强。这可能是因为SPI的吸水性和卡拉胶的凝胶性共同作用，使制品在加工和储存过程中能够更好地保持水分，从而提高了制品的嫩度和口感。ThecombinationofSPIandcarrageenanalsohasapositiveeffectonthewaterholdingcapacityofconditionedporkproducts.WiththeincreaseofSPIandcarrageenan,thewaterholdingcapacityoftheproductgraduallyenhances.ThismaybebecausethewaterabsorptionofSPIandthegelpropertyofcarrageenanworktogethertomaketheproductbetterretainwaterduringprocessingandstorage,thusimprovingthetendernessandtasteoftheproduct.SPI和卡拉胶的复配还对调理猪肉制品的色泽产生了影响。随着SPI和卡拉胶的增加，制品的亮度逐渐降低，红度逐渐增加。这可能是由于SPI和卡拉胶对光线的散射和吸收作用不同，从而影响了制品的色泽表现。ThecombinationofSPIandcarrageenanalsohasanimpactonthecolorofconditionedporkproducts.WiththeincreaseofSPIandcarrageenan,thebrightnessoftheproductgraduallydecreasesandtherednessgraduallyincreases.ThismaybeduetothedifferentscatteringandabsorptioneffectsofSPIandcarrageenanonlight,whichaffectsthecolorperformanceoftheproduct.通过微观结构的观察，我们发现SPI和卡拉胶的复配可以改变调理猪肉制品的内部结构。SPI的蛋白质网络和卡拉胶的凝胶网络相互交织，形成了更加紧密和均匀的结构。这种结构的形成有助于提高制品的质构特性和持水性，从而改善制品的品质。Throughmicroscopicobservation,wefoundthatthecombinationofSPIandcarrageenancanaltertheinternalstructureofconditionedporkproducts.SPIproteinnetworkandcarrageenangelnetworkinterweavewitheachothertoformamorecompactanduniformstructure.Theformationofthisstructurehelpstoimprovethetexturecharacteristicsandwaterholdingcapacityoftheproduct,therebyimprovingitsquality.SPI和卡拉胶的复配对调理猪肉制品的品质具有显著的影响。通过调整SPI和卡拉胶的配比，可以优化制品的物理特性、质构特性、持水性、色泽和微观结构，从而提高制品的整体品质。这为实际生产中优化调理猪肉制品的配方和加工工艺提供了理论依据和实践指导。ThecombinationofSPIandcarrageenanhasasignificantimpactonthequalityofconditionedporkproducts.ByadjustingtheratioofSPIandcarrageenan,thephysicalproperties,texture,waterholdingcapacity,color,andmicrostructureoftheproductcanbeoptimized,therebyimprovingtheoverallqualityoftheproduct.Thisprovidestheoreticalbasisandpracticalguidanceforoptimizingtheformulaandprocessingtechnologyofporkproductsinactualproduction.然而，本研究仍存在一定的局限性。我们只探讨了SPI和卡拉胶的复配对调理猪肉制品品质的影响，未考虑其他可能的添加剂或工艺条件的影响。本研究的实验条件和时间有限，可能无法涵盖所有可能的配比和加工条件。因此，未来的研究可以进一步拓展其他添加剂或工艺条件的影响，以及在不同加工条件下SPI和卡拉胶的复配对调理猪肉制品品质的影响。However,thisstudystillhascertainlimitations.WeonlyinvestigatedtheeffectofthecombinationofSPIandcarrageenanonthequalityofconditionedporkproducts,withoutconsideringtheeffectsofotherpossibleadditivesorprocessconditions.Theexperimentalconditionsandtimeofthisstudyarelimited,andmaynotcoverallpossibleratiosandprocessingconditions.Therefore,futureresearchcanfurtherexpandtheinfluenceofotheradditivesorprocessconditions,aswellastheeffectofthecombinationofSPIandcarrageenanonthequalityofconditionedporkproductsunderdifferentprocessingconditions.本研究主要关注了SPI和卡拉胶的复配对调理猪肉制品品质的影响及其机理，未涉及对消费者接受度和市场应用潜力的研究。在未来的研究中，可以通过市场调查和消费者实验等方式，进一步探讨SPI和卡拉胶复配调理猪肉制品的市场应用前景和消费者接受度。ThisstudymainlyfocusesontheimpactandmechanismofthecombinationofSPIandcarrageenanonthequalityofconditionedporkproducts,withoutinvolvingresearchonconsumeracceptanceandmarketapplicationpotential.Infutureresearch,marketresearchandconsumerexperimentscanbeconductedtofurtherexplorethemarketapplicationprospectsandconsumeracceptanceofSPIandcarrageenancombinedconditioningporkproducts.本研究为SPI和卡拉胶在调理猪肉制品中的应用提供了有益的理论和实践指导。未来的研究可以进一步拓展相关领域的研究内容和方法，为实际生产提供更多有益的参考和借鉴。ThisstudyprovidesusefultheoreticalandpracticalguidancefortheapplicationofSPIandcarrageenaninconditioningporkproducts.Futureresearchcanfurtherexpandtheresearchcontentandmethodsinrelatedfields,providingmoreusefulreferencesandreferencesforpracticalproduction.六、结论Conclusion本研究探讨了大豆分离蛋白（SPI）与卡拉胶（CG）复配对调理猪肉制品品质的影响及其机理。通过一系列实验，我们得出SPI与CG的复配对猪肉制品的品质具有显著影响。Thisstudyinvestigatedtheeffectandmechanismofsoyproteinisolate(SPI)andcarrageenan(CG)complexpairingonthequalityofconditionedporkproducts.Throughaseriesofexperiments,wehavefoundthatthecombinationofSPIandCGhasasignificantimpactonthequalityofporkproducts.SPI与CG的复配显著提高了猪肉制品的持水性，有效减少了烹饪过程中的水分流失，使得肉制品更加鲜嫩多汁。这一改善主要归因于SPI和CG的相互作用，它们能够在肉制品中形成稳定的网络结构，锁住水分，提高保水性。ThecombinationofSPIandCGsignificantlyimprovesthewaterholdingcapacityofporkproducts,effectivelyreducingwaterlossduringcooking,makingmeatproductsmoretenderandjuicy.ThisimprovementismainlyattributedtotheinteractionbetweenSPIandCG,whichcanformastablenetworkstructureinmeatproducts,lockinmoisture,andimprovewaterretention.SPI与CG的复配也显著增强了猪肉制品的质地和口感。SPI作为一种优质植物蛋白，能够增加肉制品的蛋白质含量，提高肉质的结构性和弹性；而CG作为一种天然的多糖类食品原料，具有良好的凝胶性能和增稠性，能够改善肉制品的质地和口感。ThecombinationofSPIandCGsignificantlyenhancesthetextureandtasteofporkproducts.SPI,asahigh-qualityplantprotein,canincreasetheproteincontentofmeatproducts,improvethestructureandelasticityofmeat;Asanaturalpolysaccharidefoodrawmaterial,CGhasgoodgelpropertyandthickeningproperty,whichcanimprovethetextureandtasteofmeatproducts.SPI与CG的复配还对猪肉制品的色泽和风味有一定的改善作用。SPI和CG的添加能够增加肉制品的光泽度，使其更加诱人；它们还能够与肉制品中的风味物质相互作用，增强肉制品的风味。ThecombinationofSPIandCGalsohasacertainimprovementeffectonthecolorandflavorofporkproducts.TheadditionofSPIandCGcanincreasetheglossinessofmeatproducts,makingthemmoreattractive;Theycanalsointeractwithflavorsubstancesinmeatproducts,enhancingtheirflavor.SPI与CG的复配对调理猪肉制品品质具有积极的影响。通过优化复配比例和工艺条件，可以进一步提高猪肉制品的品质和营养价值，为肉制品加工业的发展提供新的思路和方法。本研究也为今后深入探索SPI和CG在食品工业中的应用提供了理论依据和实践指导。ThecombinationofSPIandCGhasapositiveimpactonthequalityofconditionedporkproducts.Byoptimizingtheblendingratioandprocessconditions,thequalityandnutritionalvalueofporkproductscanbefurtherimproved,