Liu Guang-Hui, Fan Jing-Chao, Kang Zhuang-Li, Mazurenko Igor
School of Pharmacy, Shangqiu Medical College, Shangqiu, 476100, PR China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, PR China.
Curr Res Food Sci. 2022 Jul 6;5:1084-1090. doi: 10.1016/j.crfs.2022.06.009. eCollection 2022.
In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, value, texture properties, initial relaxation times of T, T and T, and peak ratios of P in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the and values, and the peak ratio of P significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to β-sheet, β-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters.
在本研究中，研究了在不同压力（0.1、200和400兆帕）下处理的低脂猪肉面糊（50%猪背膘和50%预乳化芝麻油）的乳液稳定性、颜色、质地特性和蛋白质二级结构的变化。与0.1兆帕处理的样品相比，200和400兆帕处理的样品的乳液稳定性、烹饪产率、 值、质地特性、T2、T1和T2*的初始弛豫时间以及P2的峰面积比显著增加（p<0.05），但a-螺旋和b-折叠的相对含量以及P1的峰面积比显著降低（p<0.05）。在200兆帕处理的样品在所有样品中表现出最佳的乳液稳定性、质地特性、持水能力和感官评分。高压处理导致结构从α-螺旋转变为β-折叠、β-转角和无规卷曲结构，增强了蛋白质与水的结合并降低了水的流动性。高压处理和预乳化芝麻油改善了低脂猪肉面糊的技术功能特性和乳液稳定性。
