KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium.
J Food Sci. 2018 Jun;83(6):1596-1604. doi: 10.1111/1750-3841.14182. Epub 2018 May 22.
The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 °C) on the viscoelastic properties of meat batters during and after application of different time-temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, whereas crystallization of the lipids especially contributed to the viscoelastic properties during the cooling phase. Although the meat type had little effect on the final viscoelastic properties of the meat product, the fatty acid composition had a clear impact on the melting peak area (and therefore solid fat content) of lard, and subsequently on the final viscoelastic properties of meat batters prepared with different types of fats, with higher G' (elastic modulus) values for the most saturated animal fat. The crystallization of the fat clearly transcended the effect of the meat type with regard to G' at the end of the process. With increasing (isothermal) temperature, G' of meat batters increased. Therefore, it could be concluded that the structural properties of heated meat batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type.
Quality characteristics of cooked sausages depend on multiple factors such as the meat and fat type, non-meat ingredients and processing conditions. From this study it could be concluded that the structural properties of cooked sausage batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type. Because the fatty acid composition of different animal fats differs widely, these results may be a concern for all manufactures of cooked sausages products with regard to the product structure and final texture, keeping in mind that rendered fat was used in this study, which is not common in sausage making.
本研究的目的是同时研究肉的类型（鸡胸肉和鸡腿肉）、动物脂肪酸组成（分别选择饱和度较低和较高的猪背脂）和等温温度（50、60、70 和 80°C）对不同时-温程序应用过程中及之后肉糊的黏弹特性的影响。在加热过程中，肉蛋白的凝胶化对肉糊的黏弹特性贡献最大，而脂肪的结晶则对冷却阶段的黏弹特性贡献最大。尽管肉的类型对肉制品的最终黏弹特性影响不大，但脂肪酸组成对猪油的融点面积（因此对固体脂肪含量）有明显影响，进而对用不同类型脂肪制备的肉糊的最终黏弹特性有明显影响，最饱和的动物脂肪具有较高的 G'（弹性模量）值。脂肪的结晶对过程结束时的 G'的影响明显超过肉的类型的影响。随着（等温）温度的升高，肉糊的 G'值增大。因此，可以得出结论，加热肉糊的结构特性主要取决于加热温度和脂肪酸组成，而不是肉的类型。
熟香肠的质量特性取决于多种因素，如肉和脂肪类型、非肉成分和加工条件。从这项研究可以得出结论，熟香肠糊的结构特性主要取决于加热温度和脂肪酸组成，而不是肉的类型。由于不同动物脂肪的脂肪酸组成差异很大，这些结果可能是所有熟香肠产品制造商关注的焦点，涉及到产品结构和最终质地，要记住，本研究中使用的是加工熟香肠时不常用的脂油。
