Barbut S, Wood J, Marangoni A
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Meat Sci. 2016 Dec;122:84-89. doi: 10.1016/j.meatsci.2016.07.022. Epub 2016 Aug 2.
Organogels made with canola oil, ethyl cellulose (EC; 8, 10, 12 and 14%), and sorbitan monostearate (SMS; 1.5, 3.0%) were used to replace pork fat in breakfast sausages. Some of the formulations with SMS matched the objective hardness (texture analyzer) of the pork fat control; however, sensory hardness was not so easily matched. Using canola oil by itself resulted in lower objective and subjective hardness values than the control. Sensory cohesiveness was not affected by the replacements, but springiness was lower in the treatments without SMS and some of the high EC treatments with SMS. Lightness of organogel treatments was lower than the control, but redness and yellowness values were not affected. Sensory juiciness and oiliness were in general lower in the organogel treatments. Overall, the study demonstrates the potential for the use of organogels in coarse ground meat products, as a means of improving the nutritional profile by replacing saturated fat with mono and poly unsaturated oils.
用菜籽油、乙基纤维素（EC；8%、10%、12%和14%）和单硬脂酸山梨醇酯（SMS；1.5%、3.0%）制成的有机凝胶被用于替代早餐香肠中的猪肉脂肪。一些含有SMS的配方在目标硬度（质地分析仪）上与猪肉脂肪对照相匹配；然而，感官硬度却不那么容易匹配。单独使用菜籽油导致的目标硬度和主观硬度值比对照低。感官内聚性不受这些替代物的影响，但在没有SMS的处理组以及一些含有SMS的高EC处理组中，弹性较低。有机凝胶处理组的亮度低于对照组，但红色度和黄色度值不受影响。有机凝胶处理组的感官多汁性和油腻感总体上较低。总的来说，该研究证明了在粗磨肉制品中使用有机凝胶的潜力，作为一种通过用单不饱和油和多不饱和油替代饱和脂肪来改善营养成分的方法。
