Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Deparment of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.
Food Chem. 2021 Jun 1;346:128930. doi: 10.1016/j.foodchem.2020.128930. Epub 2020 Dec 26.
Studies have shown the effects of fat or oil types and myofibrillar protein on meat emulsions. In this study, fat extracted from pork, beef, chicken, and duck, as well as corn oil, was used to emulsify the extracted porcine myofibrillar protein. We evaluated the thermal and rheological properties, emulsion stability, texture profiles, fatty acid compositions, and microstructures of these meat emulsions. Meat emulsions containing animal fat had lower emulsion stability and better thermal stability, rheological properties, and hardness than those containing oil. The ratio of polyunsaturated fatty acids in the meat emulsion containing corn oil was the highest, followed by duck, chicken, pork, and beef fat emulsions. Of the animal fat emulsions, chicken might be the best fat source when emulsifying porcine protein because of the high thermal and emulsion stability, rheological properties, and fatty acid composition of the emulsion and well-distributed fat particles in it.
研究表明，脂肪或油的类型和肌原纤维蛋白对肉乳化的影响。在这项研究中，从猪肉、牛肉、鸡肉和鸭肉中提取的脂肪以及玉米油被用于乳化提取的猪肌原纤维蛋白。我们评估了这些肉乳化液的热学和流变学性质、乳化稳定性、质地剖面、脂肪酸组成和微观结构。含有动物脂肪的肉乳液的乳化稳定性较低，但热稳定性、流变学性质和硬度优于含油乳液。含有玉米油的肉乳液中多不饱和脂肪酸的比例最高，其次是鸭、鸡、猪和牛脂乳液。在动物脂肪乳液中，鸡肉可能是乳化猪蛋白的最佳脂肪来源，因为乳液具有较高的热稳定性和乳化稳定性、流变学性质和脂肪酸组成，并且其中的脂肪颗粒分布均匀。
