Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada, N1G 2W1.
Hela Spice Canada, Uxbridge, Ontario, Canada.
J Food Sci. 2019 Sep;84(9):2646-2651. doi: 10.1111/1750-3841.14753. Epub 2019 Aug 20.
Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While pâtés made with canola oil were softer than the control pork fat product at room temperature, pâtés made with gelled canola oil (organogel pâtés) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that pâté made with canola oil only was softer than the control at 4 °C, but the pâtés made with organogels were similar to the control. Organogel pâtés were perceived to have similar sensory hardness, oiliness, and juiciness as the control. Pâtés made with organogels showed higher oil loss, over time, compared to control; however, pâtés made with organogels containing glycerol monostearate showed lower oil loss after 24 hr (P < 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in pâtés made with organogels than in the pork fat and the canola oil control pâtés. The color of organogel pâtés was darker compared to pâtés made with pork fat or canola oil only. Sensory data showed that all fat replaced pâtés had very similar flavor profiles. Overall, organogel pâtés showed comparable textural, physical, and sensory properties to the traditional pâté made with pork fat, while reducing the saturated fat content by 60%. PRACTICAL APPLICATION: Use of vegetable oil in highly emulsified liver pâté has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and oil retention values, is possible as demonstrated in this publication.
五种菜籽油凝胶制剂被用于替代猪肝酱中的猪油以增加不饱和脂肪含量，并确定它们对质地和感官特性的影响。虽然在室温下，用菜籽油制成的猪肝酱比对照猪油产品更软，但用凝胶化菜籽油（组织凝胶猪肝酱）制成的猪肝酱与对照品具有相似的硬度值。背挤结果（也是可涂抹性的衡量标准）表明，只有在 4°C 时，用菜籽油制成的猪肝酱才比对照品更软，而用组织凝胶制成的猪肝酱与对照品相似。组织凝胶猪肝酱在感官硬度、油性和多汁性方面被认为与对照品相似。与对照品相比，随着时间的推移，用组织凝胶制成的猪肝酱的油损失更高；然而，与其他组织凝胶处理相比，含有单硬脂酸甘油酯的组织凝胶猪肝酱在 24 小时后油损失较低（P<0.05）。光镜观察表明，与猪油和菜籽油对照猪肝酱相比，用组织凝胶制成的猪肝酱中的脂肪球大小明显更大。与仅用猪油或菜籽油制成的猪肝酱相比，组织凝胶猪肝酱的颜色更深。感官数据表明，所有替代脂肪的猪肝酱都具有非常相似的风味特征。总体而言，组织凝胶猪肝酱在质地、物理和感官特性方面与传统的用猪油制成的猪肝酱相似，同时将饱和脂肪含量降低了 60%。 实际应用：通过使用用乙基纤维素制备的组织凝胶，已证明在高度乳化的肝酱中使用植物油是可行的。这是一个挑战，因为一些肉蛋白在乳化过程之前就已经热变性。总体而言，正如本出版物所示，使用具有特定硬度和油保留值的组织凝胶是可行的。
