Yong Hae In, Kim Tae-Kyung, Jung Samooel, Kim Young-Boong, Choi Yun-Sang
Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea.
Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134 Republic of Korea.
J Food Sci Technol. 2021 Apr;58(4):1238-1246. doi: 10.1007/s13197-020-04633-w. Epub 2020 Jul 9.
This study explored the impact of reduced-fat meat emulsion with pre-emulsified duck skin and hydrocolloids on physicochemical properties such as cooking loss, emulsion stability, apparent viscosity, protein solubility, and texture profile analysis. Six different reduced-fat meat emulsions were produced: control (pork back fat), T1 (duck skin, DS), T2 (pre-emulsified with duck skin, PDS), T3 (PDS + 2% carrageenan), T4 (PDS + 2% alginate), T5 (PDS + 2% pectin), and T6 (PDS + 2% guar gum). Moisture content, protein content, yellowness, and apparent viscosity of reduced-fat emulsion with PDS and hydrocolloids were all higher ( < 0.05) than control. Cooking loss and emulsion stability of T4 and T6 were lower ( < 0.05) than the control values. Cooking loss and total fluid separation were greatest ( < 0.05) for T5. Fat content of reduced-fat emulsion with PDS was lower ( < 0.05) than that of the control. Meat emulsion comprising PDS with alginate resulted in superior physicochemical properties compared to the other reduced-fat meat emulsion.
本研究探讨了含预乳化鸭皮和水胶体的低脂肉糜对烹饪损失、乳化稳定性、表观粘度、蛋白质溶解度和质地剖面分析等理化性质的影响。制备了六种不同的低脂肉糜：对照组（猪背膘）、T1（鸭皮，DS）、T2（预乳化鸭皮，PDS）、T3（PDS + 2%卡拉胶）、T4（PDS + 2%海藻酸钠）、T5（PDS + 2%果胶）和T6（PDS + 2%瓜尔胶）。含PDS和水胶体的低脂肉糜的水分含量、蛋白质含量、黄度和表观粘度均高于对照组（<0.05）。T4和T6的烹饪损失和乳化稳定性低于对照值（<0.05）。T5的烹饪损失和总液体分离最大（<0.05）。含PDS的低脂肉糜的脂肪含量低于对照组（<0.05）。与其他低脂肉糜相比，含海藻酸钠的PDS肉糜具有更优异的理化性质。
