Zheng Nian-Yao, Chen Yen-Po, Liu Yu-Cheng, Shiu Jia-Shian, Chang Lian-Ben, Wang Sheng-Yao
Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan.
Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan.
Foods. 2024 Dec 2;13(23):3892. doi: 10.3390/foods13233892.
Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enhance texture while reducing the phosphate content. This study suggests that adding phosphate and duck egg white jelly increases raw meat paste pH, affecting its viscosity. With half the usual phosphate and either 3.0% or 6.0% jelly, the pH significantly increases compared to the control paste, containing 0.2% phosphate ( < 0.05). Viscosity remains unaffected in the group with 6.0% jelly and no phosphate versus the control ( > 0.05). The least favorable viscosity is observed in pastes without phosphate or jelly, suggesting that the jelly plays a similar role to phosphate. After boiling and shaping the pastes into emulsified meat snacks, their texture profiles and water-holding capacities were analyzed. Formulas with phosphate and jelly produced emulsified meat snacks with improved springiness, chewiness, reduced cooking loss, and decreased purge loss during storage. Color analysis showed no significant differences between the control and treatment groups ( > 0.05). Duck egg white jelly, when added, effectively reduces the phosphate content while enhancing texture and consumer acceptance of emulsified meat snacks. It serves as a versatile ingredient for low-phosphate, emulsified meat products, with potential for various meat combinations.
鸭蛋清冻是一种富含蛋白质的碱诱导凝胶，在外观和性质上与腌制鸭蛋清相似，具有更易于储存和使用的特点，尤其是在有多余蛋清时。本研究重点在于将鸭蛋清冻添加到乳化肉类零食中，以改善质地并降低磷酸盐含量。该研究表明，添加磷酸盐和鸭蛋清冻会提高生肉糊的pH值，影响其粘度。与含有0.2%磷酸盐的对照糊相比，使用一半常规量的磷酸盐并添加3.0%或6.0%的冻时，pH值显著升高（<0.05）。在不含磷酸盐但含有6.0%冻的组与对照组相比，粘度不受影响（>0.05）。在不含磷酸盐或冻的糊中观察到最不利的粘度，这表明冻起到了与磷酸盐类似的作用。将糊煮熟并成型为乳化肉类零食后，分析了它们的质地剖面和持水能力。含有磷酸盐和冻的配方生产出的乳化肉类零食具有改善的弹性、咀嚼性、减少的烹饪损失以及储存期间减少的渗出损失。颜色分析表明对照组和处理组之间没有显著差异（>0.05）。添加鸭蛋清冻可有效降低磷酸盐含量，同时改善乳化肉类零食 的质地和消费者接受度。它是低磷酸盐乳化肉制品的通用成分，具有用于各种肉类组合的潜力。
