Bunmee Thanaporn, Setthaya Phatthawin, Chaiwang Niraporn, Sansawat Thanikarn
Division of Animal Science, School of Agriculture and Natural Resources, University of Phayao, 56000, Thailand.
Science and Technology Research Institute, Chiang Mai University, 50200, Thailand.
Int J Food Sci. 2022 Feb 2;2022:9753201. doi: 10.1155/2022/9753201. eCollection 2022.
This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef patties resulted in a significant increase in moisture, ash, and total dietary fiber while decreasing protein and fat contents. The cooking yield, moisture, and fat retention of the PEF beef patties were significantly higher than the control patty. The tenderness and juiciness scores of the PEF beef patties were significantly increased compared to the control. The lightness and redness values of raw patties were superior to the control during storage time. The amounts of thiobarbituric acid-reactive substances (TBARS) were lower in PEF beef patties than the control patties during 7 days of storage at 4°C. These results suggested that PEF could be used as a natural antioxidant fat replacer in beef patties without losing sensory and visual quality. In addition, the utilization of PEF may improve nutritional values including dietary fiber and display storage stability in beef patties.
本研究探讨了聚乙二醇脂肪酸酯（PEF）作为一种替代脂肪替代品对牛肉饼营养成分、展示储存稳定性、产品质量及其实际应用的影响。用0%、2.5%、5.0%和7.5%的PEF配制了四种不同的牛肉饼。在牛肉饼中添加PEF导致水分、灰分和总膳食纤维显著增加，而蛋白质和脂肪含量降低。PEF牛肉饼的烹饪产量、水分和脂肪保留率显著高于对照肉饼。与对照相比，PEF牛肉饼的嫩度和多汁性得分显著提高。在储存期间，生肉饼的亮度和红色值优于对照。在4°C下储存7天期间，PEF牛肉饼中的硫代巴比妥酸反应性物质（TBARS）含量低于对照肉饼。这些结果表明，PEF可以用作牛肉饼中的天然抗氧化脂肪替代品，而不会损失感官和视觉品质。此外，PEF的使用可能会提高牛肉饼的营养价值，包括膳食纤维，并改善其展示储存稳定性。
