Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea.
Department of Veterinary Anatomy and Animal Behavior, College of Veterinary Medicine and BK21 FOUR Program, Chonnam National University, Gwangju 61186, Republic of Korea.
Meat Sci. 2022 Apr;186:108732. doi: 10.1016/j.meatsci.2021.108732. Epub 2022 Jan 5.
The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.
研究了天然油滴（称为油体）作为一种潜在的脂肪替代品在细碎肉品中的应用，通过评估油菜籽油体在 0%、25%、50%、75%和 100%猪肉脂肪替代水平下对肉模型系统的技术特性的影响。结果表明，随着脂肪替代水平的增加，肉模型系统的水分含量、pH 值、L* 和 b值增加，而脂肪含量和 a值降低。含有油体的处理方法可改善肉糊的乳化和氧化稳定性。质构分析表明，可生产出更柔软、粘性更小、咀嚼性更低的肉体系，而微观照片显示，随着油体水平的增加，在紧密的蛋白质基质内形成了更小尺寸的脂肪球。感官评价结果表明，用油体替代部分（≤50%）猪肉脂肪的处理方法通常是可以接受的。研究结果表明，使用油体作为脂肪替代品有可能维持或改善肉品体系的某些技术特性。
