Youssef M K, Barbut S
Food Science Department, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
Meat Sci. 2009 Jun;82(2):228-33. doi: 10.1016/j.meatsci.2009.01.015. Epub 2009 Jan 18.
Beef meat batters formulated with increasing protein level (10-15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10-13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P<0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products' chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.
将蛋白质含量递增（10%-15%）且含有25%牛肉脂肪的牛肉面糊与用25%菜籽油制备的面糊进行比较。在蛋白质含量为10%-13%时，与含牛肉脂肪的处理相比，菜籽油处理的乳液稳定性更高（烹饪过程中分离较少）。然而，蛋白质含量超过13%时，情况则相反，菜籽油处理出现高脂肪和液体分离现象，而含牛肉脂肪的处理根本没有这种情况。这表明在这种肉乳液中，脂肪与油的稳定存在差异。当提高蛋白质含量时，熟肉面糊的硬度显著（P<0.05）增加，并且在相似蛋白质含量下，菜籽油肉乳液的硬度高于含牛肉脂肪的肉乳液。与含牛肉脂肪的乳液相比，菜籽油处理的产品咀嚼性更高。随着蛋白质含量的提高，菜籽油面糊的亮度降低，红色增加。显微照片显示，与菜籽油肉乳液相比，含牛肉脂肪的乳液中形成了更大的脂肪球。含14%蛋白质的菜籽油处理开始出现脂肪球聚结，这可能与乳液稳定性降低有关。
