College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China; Department of Food Science, University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States.
College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, People's Republic of China.
Int J Biol Macromol. 2020 Jun 1;152:567-575. doi: 10.1016/j.ijbiomac.2020.02.285. Epub 2020 Feb 26.
Here we prepared some meat sausages using soybean oil in pure liquid form or pre-emulsified form stabilized with nanocelluloses (NCs) to partially replace pork back-fat and investigated the effects of NC types (sisal cellulose nanofiber, cotton cellulose nanofiber, and cotton cellulose nanocrystal) on the physicochemical properties and microstructure of the sausages. The physicochemical properties, including cooking loss, water holding capacity (WHC), textural properties, and rheological behavior, were evaluated. The results show that the sausages with pre-emulsified oil exhibited much-improved water and fat binding capacities, with significantly increased hardness, springiness, and chewiness. Additionally, pre-emulsifying soybean oil provided a more compact structure with smaller cavities. The sausages with different NCs had no significant difference in textural and microstructural properties, whereas they presented different water and fat binding capacities. From the results, it is concluded that NC-based emulsions are a viable fat replacer for meat sausages by providing similar stability and textural attributes.
在这里，我们使用纯液态或用纳米纤维素（NC）稳定的预乳化形式的大豆油来制备一些肉肠，以部分替代猪背脂，并研究了 NC 类型（剑麻纤维素纳米纤维、棉纤维素纳米纤维和棉纤维素纳米晶体）对香肠的理化性质和微观结构的影响。评估了包括蒸煮损失、持水能力（WHC）、质构特性和流变行为在内的理化性质。结果表明，预乳化油香肠具有更好的水和脂肪结合能力，硬度、弹性和咀嚼性显著提高。此外，预乳化大豆油提供了更紧凑的结构，具有更小的腔室。不同 NC 的香肠在质构和微观结构特性上没有显著差异，但具有不同的水和脂肪结合能力。结果表明，基于 NC 的乳液是一种可行的肉类香肠脂肪替代品，因为它提供了相似的稳定性和质构特性。
