Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China..
Carbohydr Polym. 2023 Jun 1;309:120679. doi: 10.1016/j.carbpol.2023.120679. Epub 2023 Feb 11.
Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.
提高植物油替代动物脂肪肉类产品的质量对于健康肉类产品的开发特别有吸引力。本工作旨在研究不同羧甲基纤维素（CMC）浓度（0.01％、0.05％、0.1％、0.2％和 0.5％）对肌原纤维蛋白（MP）-大豆油乳液的乳化、凝胶和消化特性的影响。测定了 MP 乳液特性、凝胶特性、蛋白质消化率和油释放率的变化。结果表明，CMC 的添加降低了 MP 乳液的平均粒径，增加了表观粘度、储能模量和损耗模量，添加 0.5％CMC 可显著提高 6 周内的储存稳定性。较低的 CMC 添加量（0.01％至 0.1％）显著增加了乳液凝胶的硬度、咀嚼性和胶粘性，特别是添加 0.1％CMC，而较高的 CMC（0.5％）含量降低了乳液凝胶的质构特性和持水能力。CMC 的添加降低了胃阶段的蛋白质消化率，0.01％和 0.05％CMC 的添加显著降低了游离脂肪酸的释放率。总之，CMC 的添加可以提高 MP 乳液的稳定性和乳液凝胶的质构特性，并降低胃阶段的蛋白质消化率。
