College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China.
College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China.
J Food Sci. 2019 May;84(5):1068-1077. doi: 10.1111/1750-3841.14595. Epub 2019 Apr 16.
The influence of different addition levels (0.1% to 0.5%) of thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC) on the physicochemical and textural characteristics of frankfurters, as well as dynamic rheological properties of meat batters, was investigated. Increased percentages of TRC and TIRC were associated with lower cooking loss and quicker relaxation times, as well as superior emulsion stability, and higher L -values and b -values of frankfurters (P < 0.05). Moreover, with equal curdlan concentrations from 0.3% to 0.5%, TRC showed higher hardness and chewiness values than those with added TIRC (P < 0.05), but the gumminess, springiness, and resilience values were almost the same between each treatment (P > 0.05). The textural profile results were in strong agreement with the rheological data. Principal component analysis revealed that certain quality attributes were affected differently by the inclusion levels of TRC and TIRC. Additionally, the distinctive mechanism of the formation of the complex meat protein network by TRC or TIRC was also clarified and verified via scanning electron microscopy analysis. Further studies will investigate the molecular interactions of meat proteins with these two types of curdlan gels as a function of addition levels. PRACTICAL APPLICATION: Curdlan can form two different types of gels mainly depending on heating temperature, designated as thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC), respectively. The addition of these two gels could improve the textural and gel properties of frankfurters, as well as improve the rheological profiles of meat batters. Each gel type invokes a different mechanism of influence on the formation of the complex meat protein network. Results indicate that TRC (mainly as an effective gelling agent) and TIRC (mainly as a potential fat-mimetic) can provide distinctive frankfurter formulations catered to the requirements preferred by different consumers.
研究了不同添加水平（0.1%至 0.5%）的热可逆卡拉胶凝胶（TRC）和热不可逆卡拉胶凝胶（TIRC）对法兰克福香肠的理化特性和质构特性以及肉糊的动态流变特性的影响。随着 TRC 和 TIRC 添加比例的增加，法兰克福香肠的蒸煮损失和松弛时间降低，乳化稳定性提高，L 值和 b 值升高（P<0.05）。此外，在 0.3%至 0.5%的卡拉胶浓度相等的情况下，TRC 的硬度和咀嚼性值高于添加 TIRC 的（P<0.05），但胶粘性、弹性和回复性值在各处理之间几乎相同（P>0.05）。质构剖面结果与流变数据非常吻合。主成分分析表明，某些质量属性受 TRC 和 TIRC 添加水平的影响不同。此外，还通过扫描电子显微镜分析阐明并验证了 TRC 或 TIRC 形成复杂肉蛋白网络的独特机制。进一步的研究将研究这两种卡拉胶与肉蛋白的分子相互作用，作为添加水平的函数。 实用程序：卡拉胶可以形成两种不同类型的凝胶，主要取决于加热温度，分别指定为热可逆卡拉胶凝胶（TRC）和热不可逆卡拉胶凝胶（TIRC）。这两种凝胶的添加可以改善法兰克福香肠的质构和凝胶特性，并改善肉糊的流变特性。每种凝胶类型对复杂肉蛋白网络的形成都有不同的影响机制。结果表明，TRC（主要作为有效的凝胶剂）和 TIRC（主要作为潜在的脂肪模拟物）可以为不同消费者需求提供独特的法兰克福香肠配方。
