Gordon A, Barbut S
Product Development Division, Grace Kennedy & Co. Ltd., Kingston, Jamaica, W.I.
Crit Rev Food Sci Nutr. 1992;32(4):299-332. doi: 10.1080/10408399209527602.
Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed. The emulsion theory explains stabilization by the formation of a protein film around fat globules, whereas the physical entrapment theory emphasizes the role of the protein matrix in holding the fat in place during chopping and subsequent heating. However, some aspects of stabilization cannot be explained adequately by either one of these theories. In this article the role of meat proteins, aqueous phase, and lipid phase are examined in light of past and recent research findings.
碎肉制品是肌肉组织、溶解的蛋白质、脂肪、盐和水的复杂混合物。本文回顾了已提出的两种解释肉糊稳定性的理论。乳化理论认为，稳定性是通过在脂肪球周围形成蛋白质膜来实现的，而物理截留理论则强调蛋白质基质在切碎和随后加热过程中固定脂肪的作用。然而，这两种理论都无法充分解释稳定性的某些方面。本文根据过去和最近的研究结果，探讨了肉类蛋白质、水相和脂质相的作用。
