Xie Chun, Liu Guang-Hui, Liang Ming-Hui, Li Si-Han, Kang Zhuang-Li
School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China.
Gels. 2024 May 19;10(5):347. doi: 10.3390/gels10050347.
Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter ( < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G' values ( < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G' value at 80 °C. However, the initial relaxation times significantly decreased ( < 0.05) and the peak ratio of P significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties.
乳化肉制品含有较高的动物脂肪含量，而过量摄入动物脂肪对健康不利，因此人们越来越关注低脂肉制品。本研究调查了不同比例的猪背膘和/或抗性淀粉对猪肉肉糜的近似成分、水分和脂肪保留、质地特性、颜色和流变学特性的影响。结果发现，用抗性淀粉和冰水替代猪背膘显著降低了熟猪肉肉糜的总脂质和能量含量（<0.05），同时提高了乳化稳定性、蒸煮产量、质地和流变学特性。此外，当猪背膘替代率不超过50%时，乳化稳定性、蒸煮产量、硬度、弹性、内聚性、咀嚼性以及L*和G'值显著增加（<0.05）。此外，抗性淀粉和冰水增强了肌球蛋白头部和尾部的热稳定性，并在80℃时增加了G'值。然而，初始松弛时间显著缩短（<0.05），P的峰值比例从84.62%显著增加到94.03%，表明水分流动性降低。总之，使用抗性淀粉和冰水替代猪背膘以生产具有良好凝胶和流变学特性的低脂猪肉肉糜是可行的。
