School of Tourism and Cuisine, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, PR China; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Meat Sci. 2023 Apr;198:109087. doi: 10.1016/j.meatsci.2022.109087. Epub 2022 Dec 28.
In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L value, springiness, cohesiveness, and expressible moisture, while lower a value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.
本工作分析了天然及磁场改性大豆 11S 球蛋白制备的红花预乳化油（PSO）的宏观结构和微观结构、流变学及贮存稳定性的差异。结果表明，磁场改性大豆 11S 球蛋白（MPSO）制备的 PSO 具有更好的乳化活性和物理稳定性。研究了不同替代比例（0%、25%、50%、75%和 100%）的 MPSO 对猪肉糜凝胶品质、氧化敏感性、流变学及感官特性的影响。与不含 MPSO 的样品相比，添加 MPSO 的猪肉糜具有更高的乳化稳定性、表观黏度、L 值、弹性、黏附性和可挤出水分，更低的 a 值和蒸煮损失。此外，添加的 MPSO 可以更均匀地分布在肉基质中，孔更小。随着替代比例的增加，猪肉糜的硬度、持水力和持油性以及 P 值显著降低（P<0.05）。感官评价和 TBARS 表明，用 MPSO 替代猪肉背脂降低了猪肉糜的脂质氧化敏感性，且对外观、多汁性和整体可接受性没有负面影响。总体而言，将 MPSO 用作猪肉脂肪替代品来生产具有优异凝胶和感官特性的低动物脂肪猪肉糜是可行的。
