Cîrstea Lazăr Nicoleta, Nour Violeta, Boruzi Andrei Iulian
Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania.
Foods. 2023 Jan 23;12(3):519. doi: 10.3390/foods12030519.
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and -6/-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.
本文报道了新型乳液凝胶的开发，该凝胶含有橄榄油、奇亚籽油和藻油的混合物，用大豆分离蛋白乳化，并由两种不同的冷胶凝剂明胶（EGEL）和壳聚糖（ECHIT）稳定，旨在评估其在熟猪肉饼中替代猪背膘的潜在用途。通过分别用一半和全部猪背膘替代来制作改良肉饼，并与正常脂肪肉饼以及通过用水替代一半添加脂肪制成的低脂含量肉饼进行比较。在加工时以及冷藏储存10天后测定乳液凝胶的颜色参数、pH值和热稳定性。在肉饼加工后评估其近似成分、脂肪酸谱、工艺特性和感官属性，同时在冷藏储存（4℃）15天期间监测肉饼的颜色参数、pH值和脂质氧化。与对照相比，改良肉饼的脂质谱有显著改善（饱和脂肪酸含量和-6/-3比率降低，长链多不饱和脂肪酸含量增加）。在工艺特性方面，壳聚糖作为乳液凝胶的稳定剂比明胶更有效。所有改良肉饼在储存期间脂质氧化情况良好，感官属性也可接受。
