Li Chunqiang, Xie Wenru, Zhang Xue, Liu Jun, Zhang Mingyun, Shao Jun-Hua
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Meat Sci. 2023 Mar;197:109086. doi: 10.1016/j.meatsci.2022.109086. Epub 2022 Dec 24.
Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G"). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P < 0.05). The results showed that Pickering emulsion stabilized by modified pea protein-chitosan composite particles is a potential fat substitute for meat products with the desirable characteristics.
皮克林乳液因其高稳定性和类固体特性而成为动物脂肪的潜在替代品。因此，研究了用改性豌豆蛋白-壳聚糖复合颗粒稳定的皮克林乳液（玉米油体积分数75%）替代25%-100%猪背膘对香肠品质的影响。所有肉酱都表现出很强的凝胶状流变特性（G' > G"）。在香肠中加入皮克林乳液可增强其质地特性（硬度、弹性、咀嚼性、内聚性和回弹性）以及微观形态的均匀性和致密性，并抑制蒸煮损失和硫代巴比妥酸反应物（TBARS）含量。特别是，背膘替代率为100%的香肠，其总体感官可接受性与背膘香肠相似，表现出最佳的流变特性、质地特性和微观形态，且蒸煮损失和脂肪氧化最低（P < 0.05）。结果表明，由改性豌豆蛋白-壳聚糖复合颗粒稳定的皮克林乳液是一种具有理想特性的肉类产品潜在脂肪替代品。
