Hou Guohua, Han Yi, Zhou Fuzhen, Li Yuan, Zou Zhongai, Zhang Longtao, Zheng Baodong
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China.
Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China.
Food Chem. 2025 Apr 1;470:142706. doi: 10.1016/j.foodchem.2024.142706. Epub 2024 Dec 29.
This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 °C and 80 °C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.31 % to 15.06 % and increased the water holding capacity from 85.07 % to 86.20 %. In the low-fat group, the replacement of pork backfat with CG microgels resulted in a denser gel network structure, enhancing their texture and gel strength. This denser network also reduced flow of water, shifting from free water to more immobilized water, and contributed to improve the apparent state, color, flavor and texture of pork meat batters. This research provides valuable methodological insights for enhancing the quality of low-fat pork meat batters.
本研究利用流变学、扫描电子显微镜（SEM）和低场核磁共振（LF-NMR）等技术，研究了凝胶多糖-瓜尔豆胶复合微凝胶（CG微凝胶）作为脂肪替代品对猪肉肉糜凝胶特性、水分分布和微观结构的影响。在55℃至80℃之间，添加30%的CG微凝胶可增强猪肉肉糜的粘弹性响应。此外，CG微凝胶使蒸煮损失率从18.31%降至15.06%，并使保水能力从85.07%提高到86.20%。在低脂组中，用CG微凝胶替代猪背膘可形成更致密的凝胶网络结构，增强其质地和凝胶强度。这种更致密的网络还减少了水分流动，使水分从自由水转变为更不易流动的水，有助于改善猪肉肉糜的外观状态、颜色、风味和质地。本研究为提高低脂猪肉肉糜的品质提供了有价值的方法学见解。
