Shao Lele, Bi Jiayu, Dai Ruitong, Li Xingmin
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
Food Res Int. 2020 Dec;138(Pt B):109788. doi: 10.1016/j.foodres.2020.109788. Epub 2020 Oct 15.
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T and a larger peak area P were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
本研究考察了脂肪/油类型（猪脂肪；葵花籽油、花生油、玉米油和亚麻籽油）和乙基纤维素（EC）浓度（8%、10%和12%）对猪肉肉糜凝胶特性的影响。用EC和植物油制备的有机凝胶替代肉糜中的猪脂肪，得到的熟肉糜具有更高的硬度、黏性和咀嚼性，此外，增加有机凝胶中EC的含量会提高硬度，而内聚性和弹性没有显著变化。与猪脂肪组相比，所有有机凝胶组的乳液稳定性均有所提高，植物油类型会影响乳液稳定性。用有机凝胶配制的肉糜观察到较短的弛豫时间T和较大的峰面积P，这表明固定化水的比例更高。用猪脂肪制备的肉糜比用有机凝胶制备的肉糜显示出更大的脂肪球和更低的L值，但红色度（a值）没有显著差异。
