Jo Yeon-Ji, Kwon Yun-Joong, Min Sang-Gi, Choi Mi-Jung
Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
Department of Food Science and Biotechnology, Kyonggi University, Suwon 443-760, Korea.
Korean J Food Sci Anim Resour. 2015;35(1):71-9. doi: 10.5851/kosfa.2015.35.1.71. Epub 2015 Feb 28.
This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator (5℃) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.
本研究旨在确定不含或含有反式肉桂醛的多层鱼油（FO）乳液对猪肉饼的影响。采用层层沉积技术，用吐温20、壳聚糖和低甲氧基果胶制备多层FO（初级、次级、三级）乳液，并以相同浓度添加到猪肉饼中。然后将猪肉饼在冰箱（5℃）中储存20天，以研究品质变化。结果表明，所有样品的pH值在储存期间显著下降，但蒸煮损失增加（p<0.05）。然而，处理组和储存期之间的持水能力和水分含量没有显著差异（p>0.05）。与对照猪肉饼（未处理样品）相比，所有含有多层FO的猪肉饼（处理样品）的亮度值更高，黄色度值显著更低。储存期间，处理过的猪肉饼中的脂质氧化高于对照猪肉饼。此外，随着涂层层数的增加，猪肉饼中的脂质氧化和总活菌数减少。然而，与新鲜猪肉饼相比，所有样品的硬度、内聚性和弹性在储存期间没有显著变化（p>0.05）。此外，在所有猪肉饼中添加反式肉桂醛后，这些指标没有显著变化。根据我们的结果，我们认为FO乳液不会影响新鲜猪肉饼的质地特性，这表明它可以通过提供不饱和脂肪酸等高优质脂肪来改善猪肉饼的品质。
