乙酰化玉米淀粉作为脂肪替代品：对冷冻储存期间牛肉饼理化、质地和感官特性的影响。

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage.

作者信息

Eshag Osman Mohamed F, Mohamed Abdellatif A, Mohamed Ahmed Isam A, Alamri Mohammed S, Al Juhaimi Fahad Y, Hussain Shahzad, Ibraheem Mohamed A, Qasem Akram A

机构信息

Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia.

出版信息

Food Chem. 2022 Sep 15;388:132988. doi: 10.1016/j.foodchem.2022.132988. Epub 2022 Apr 15.

DOI:10.1016/j.foodchem.2022.132988

PMID:35447594

Abstract

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.

摘要

乙酰化玉米淀粉被用作牛肉饼中的脂肪替代品，并在-20°C冷冻储存60天期间评估了其对牛肉饼物理化学、质地和感官特性的影响。结果表明，乙酰化玉米淀粉增强了牛肉饼的红色、保水性、厚度和感官特性（P≤0.05）。它还降低了牛肉饼的硬度、烹饪损失、直径减小率和尺寸收缩率（P≤0.05）。通过扫描电子显微镜检查，含有15%乙酰化玉米淀粉的牛肉饼显示出与含有15%动物脂肪的牛肉饼相似的微观结构。含有乙酰化玉米淀粉的牛肉饼在物理化学性质和感官特性方面得分较高，这表明这种改性淀粉在肉类工业中有有益的用途。总之，乙酰化玉米淀粉改善了牛肉饼的物理化学性质和感官特性，因此可以用作肉类产品中的脂肪替代品。