Woo Minkyung, Jo Kyung, Kim Soeun, Han Seokhee, Choi Yun-Sang, Kang Taiyoung, Jung Samooel, Lee Seonmin
Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Int J Biol Macromol. 2025 Jul;318(Pt 1):144851. doi: 10.1016/j.ijbiomac.2025.144851. Epub 2025 Jun 1.
Agar (AG), konjac glucomannan (GM), and gum arabic (GA) were used to produce a corn-oil emulsion gel, and the optimal polysaccharide ratio for a stable structure was determined via response surface methodology. The optimal AG-GM-GA emulsion gel contained 1.91 %, 2.13 %, 0.96 %, and 20 % (w/w) of AG, GM, GA, and corn oil, respectively. Meat batter was prepared using three treatments with different fat sources: PF100 (100 % pork fat), PF50 + EG50 (50 % pork fat and 50 % emulsion gel), and EG100 (100 % emulsion gel). Owing to the smaller droplet size, PF50 + EG50 and EG100 meat batters showed higher emulsion stability (P < 0.05) than PF100 in the turbidity test. In the frequency sweep test of the meat batters, the G' and G" moduli were ranked as PF100 > PF50 + EG50 > EG100 across all frequencies. While sausage hardness was consistent across the treatments (P > 0.05), PF100 exhibited the highest total drip loss during cooking and storage (P < 0.05). EG100 sausages showed lower saturated fatty acid content but higher polyunsaturated fatty acid content than PF100 (P < 0.05), as well as superior oxidation stability. Thus, AG-GM-GA emulsion gel can improve the emulsion, oxidative stability, and fatty acid profile of sausages, making it a promising substitute for pork fat in the production of healthier meat products.
使用琼脂（AG）、魔芋葡甘聚糖（GM）和阿拉伯胶（GA）制备玉米油乳液凝胶，并通过响应面法确定形成稳定结构的最佳多糖比例。最佳AG-GM-GA乳液凝胶分别含有1.91%、2.13%、0.96%和20%（w/w）的AG、GM、GA和玉米油。使用三种不同脂肪来源的处理方式制备肉糜：PF100（100%猪脂肪）、PF50 + EG50（50%猪脂肪和50%乳液凝胶）和EG100（100%乳液凝胶）。由于液滴尺寸较小，在浊度测试中，PF50 + EG50和EG100肉糜的乳液稳定性高于PF100（P < 0.05）。在肉糜的频率扫描测试中，在所有频率下，G'和G"模量的排序为PF100 > PF50 + EG50 > EG100。虽然各处理方式下香肠硬度一致（P > 0.05），但PF100在烹饪和储存过程中的总滴失率最高（P < 0.05）。EG100香肠的饱和脂肪酸含量低于PF100，但多不饱和脂肪酸含量高于PF100（P < 0.05），并且具有更好的氧化稳定性。因此，AG-GM-GA乳液凝胶可以改善香肠的乳化性、氧化稳定性和脂肪酸组成，使其成为生产更健康肉类产品中猪脂肪的有前景的替代品。
