Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Meat Sci. 2019 Mar;149:9-13. doi: 10.1016/j.meatsci.2018.11.003. Epub 2018 Nov 6.
The effects of fat/oil type (regular and rendered beef fat, canola, soy and flaxseed oils), form (native or organogel), and heating rate (0.7 and 3.5 °C/min) were investigated in a comminuted meat system. Converting beef fat to organogel resulted in higher hardness values of the cooked meat products, but the opposite was observed with the vegetable oils. Springiness was lower for all organogels compared to the native fat/oil used. Fat globule size was larger in the organogels prepared from vegetable oils compared to the native oils, but that was not the case for beef fat. Increasing heating rate reduced cooking loss, and while employing organogels did not affect the regular beef fat, it significantly increases losses from the vegetable oil treatments. Overall, using the organogel technology should be attractive to processors and consumers alike as products with high unsaturated fatty acids can be produced.
本研究考察了脂肪/油类型（常规和加工牛肉脂肪、菜籽油、大豆油和亚麻籽油）、形态（天然或凝胶态）和加热速率（0.7 和 3.5°C/min）对绞碎肉体系的影响。将牛肉脂肪转化为凝胶态会导致熟肉制品的硬度值更高，但植物油则相反。与天然脂肪/油相比，所有凝胶态的弹性都较低。与天然油相比，由植物油制成的凝胶态的脂肪球粒径更大，但牛肉脂肪则不然。提高加热速率会降低烹饪损失，而使用凝胶态对常规牛肉脂肪没有影响，但会显著增加植物油处理的损失。总的来说，使用凝胶态技术对加工商和消费者都具有吸引力，因为可以生产出富含不饱和脂肪酸的产品。
