Zhu Qiaomei, Chen Fu, Li Peiyang, Wu Tao, Pan Yijun, Zhang Min
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Tianjin Modern Innovative TCM Technology Co., Ltd., Tianjin 300392, China.
Gels. 2023 Sep 18;9(9):759. doi: 10.3390/gels9090759.
In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasticity of emulsions, which resulted in the improved stability of emulsion systems, with smaller droplet sizes. In addition, increased FG concentrations contributed to higher mechanical strength, denser network structure and lower oil loss of oleogels. As a fat substitute, the prepared oleogels improved the textural properties and nutritional quality of emulsified sausages. With the increase in the substitution level of oleogels, the hardness and chewiness of the emulsified sausage increased, and the cooking loss decreased. Meanwhile, the reformulation with oleogels decreased the saturated fat from 57.04 g/100 g lipid to 12.05 g/100 g lipid, while increasing the ratio of omega-6 to omega-3 essential fatty acids from 0.10 to 0.39. The obtained results demonstrated that the flaxseed gum/Arabic gum/Tween 80-based oleogels had huge potential to successfully replace pork fat in emulsified sausage products.
在本研究中，使用亚麻籽胶（FG）、阿拉伯胶（GA）和吐温80通过乳液模板法制备油凝胶，并将所得油凝胶设计用于部分替代乳化香肠中的猪肉脂肪。FG浓度的增加提高了乳液的粘弹性，从而提高了乳液体系的稳定性，使液滴尺寸更小。此外，FG浓度的增加有助于提高油凝胶的机械强度、形成更致密的网络结构并降低油损失。作为一种脂肪替代品，制备的油凝胶改善了乳化香肠的质地特性和营养品质。随着油凝胶替代水平的增加，乳化香肠的硬度和咀嚼性增加，蒸煮损失降低。同时，用油凝胶重新配方将饱和脂肪从57.04 g/100 g脂质降至12.05 g/100 g脂质，同时将ω-6与ω-3必需脂肪酸的比例从0.10提高到0.39。所得结果表明，基于亚麻籽胶/阿拉伯胶/吐温80的油凝胶在成功替代乳化香肠产品中的猪肉脂肪方面具有巨大潜力。
