Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Food Chem. 2022 Sep 30;389:133005. doi: 10.1016/j.foodchem.2022.133005. Epub 2022 Apr 19.
Emulsion gels prepared with carrageenan and emulsion stabilized by zein/carboxymethyl dextrin were served as fat substitute in sausages. Color, pH, texture, rheology, microstructure, cooking loss and antioxidant activity of sausages were assessed. The replacement of emulsion gels increased L* and decreased a* of sausages. The incorporation of curcumin increased b* of sausages. The pH of sausages had no obviously change when the emulsion gels and curcumin were used as fat substitute. The hardness and viscoelasticity of sausages improved with the addition of emulsion gels. The SEM suggested that network structure was enhanced with the increase of emulsion gels. After adding emulsion gels and curcumin, the cooking loss of sausages was significantly decreased and antioxidant activity was significantly increased. This study indicated that emulsion gels, which was fabricated by carrageenan and emulsion stabilized by zein/carboxymethyl dextrin, could be an excellent substitute to replace fat in sausages.
用卡拉胶制备的乳状凝胶，并用玉米醇溶蛋白/羧甲基纤维素稳定的乳液，用作香肠中的脂肪替代品。评估了香肠的颜色、pH 值、质地、流变学、微观结构、蒸煮损失和抗氧化活性。乳状凝胶的替代物增加了香肠的 L值，降低了 a值。姜黄素的加入增加了香肠的 b*值。当使用乳状凝胶和姜黄素作为脂肪替代品时，香肠的 pH 值没有明显变化。随着乳状凝胶的加入，香肠的硬度和黏弹性得到改善。SEM 表明，随着乳状凝胶的增加，网络结构得到增强。添加乳状凝胶和姜黄素后，香肠的蒸煮损失显著降低，抗氧化活性显著提高。本研究表明，由卡拉胶和玉米醇溶蛋白/羧甲基纤维素稳定的乳液制备的乳状凝胶，可以作为一种极好的脂肪替代品，用于替代香肠中的脂肪。
