Kawata Kentaro, Giotto Francine M, de Mello Amilton S, Kingery Thomas, Silva Luiz H P
Carol Martin Gatton Academy of Mathematics and Science, Western Kentucky University, Bowling Green, KY 42101, USA.
Department of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA.
Foods. 2023 Oct 14;12(20):3775. doi: 10.3390/foods12203775.
The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect ( > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased ( = 0.02) while cooked emulsion L* linearly decreased ( = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased ( < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix.
肌外膜，也被称为银皮，是一种结缔组织筋膜，包裹着每一块肌肉。在加工过程中，肌外膜会从完整的肉块上剥离下来，它可以作为加工肉类中胶原蛋白的来源，以降低生产成本。然而，对于这种胶原蛋白来源的乳化特性知之甚少。因此，本研究旨在评估三个水平的牛肉肌外膜（银皮，0%、5%和10%）对肉糜稳定性及其熟制特性的影响。牛肉银皮部分替代了绞碎的牛肉、猪肉和脂肪碎，而所有其他成分在不同配方中保持不变。添加银皮对化学成分、总烹饪损失、水分损失和生肉糜颜色没有影响（>0.05）。随着银皮水平的增加，烹饪脂肪损失呈线性增加（=0.02），而生肉糜的L*值呈线性下降（=0.04）。随着银皮水平的增加，硬度、黏性和咀嚼性呈线性下降（<0.01）。总体而言，将银皮加入肉糜中会降低稳定性，增加脂肪损失，并导致熟肉糜基质变弱。
