Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat Sci. 2011 Mar;87(3):202-5. doi: 10.1016/j.meatsci.2010.10.010. Epub 2010 Oct 16.
The properties of fat are of major importance when meat products are produced. By enzymatic modification triacylglycerols (TAGs) can be converted to diacylglycerols (DAGs) resulting in changes of the physical and chemical properties of the fat. In this study the texture as well as the hydration and binding properties were investigated in meat emulsions prepared with lard substituted with different amounts of DAGs derived from the lard. In emulsions prepared with DAGs the percentage of total expressible fluid decreased from 28.2% in products prepared with lard to 11.8% in emulsions prepared with 100% DAGs. The fat separation decreased from 10.9% to 7.8% when 10% of DAGs were applied and no fat separation was observed for emulsions prepared with 50% and 100% DAGs. Emulsions containing DAGs were more elastic and solid reflected in a significant increase in Young's modulus and the maximum hardness. The results suggest future opportunities for the application of DAGs to improve the quality of meat products.
在生产肉类产品时，脂肪的性质非常重要。通过酶法修饰三酰基甘油（TAG），可以将其转化为二酰基甘油（DAG），从而改变脂肪的物理和化学性质。本研究通过用不同量的源自猪油的 DAG 替代猪油来制备猪油乳剂，考察了其质地、水合性和结合性。在 DAG 制备的乳剂中，总可压榨液体的百分比从用猪油制备的产品中的 28.2%下降到用 100% DAG 制备的乳剂中的 11.8%。当添加 10%的 DAG 时，脂肪分离从 10.9%降低到 7.8%，而当使用 50%和 100%的 DAG 时，则没有观察到脂肪分离。含有 DAG 的乳剂更具弹性和坚固性，表现为杨氏模量和最大硬度的显著增加。研究结果表明，DAG 在改善肉类产品质量方面具有未来的应用机会。
