Acton J C, Ziegler G R, Burge D L
Crit Rev Food Sci Nutr. 1983;18(2):99-121. doi: 10.1080/10408398209527360.
Emulsification through the creation of a fat dispersion and formation of an interfacial protein membrane at the fat-water interface is not the sole aspect responsible for comminuted meat "emulsion" stability. In addition, water binding which occurs initially during myofibrillar protein extraction from tissue disruption, and later during entrapment within the heat-induced protein gel matrix, must be included. The criteria that affect formation of the gel matrix adds another aspect, in that conditions for optimum protein-protein interaction also influence ultimate water and fat stabilization. Rheological considerations are in their infancy and will require future study, particularly during the transformation of a "flowing" batter into a "nonflowing" solid product. This review has been aimed at emphasizing that the myofibrillar protein component is the predominant constituent involved in an interactive role with water, fat, and itself, in forming the ultimate stabilized comminuted meat matrix.
通过形成脂肪分散体以及在脂肪 - 水界面形成界面蛋白膜来实现乳化，并非是碎肉“乳液”稳定性的唯一决定因素。此外，还必须考虑水结合作用，它最初发生在从组织破坏中提取肌原纤维蛋白的过程中，随后发生在被热诱导蛋白凝胶基质截留的过程中。影响凝胶基质形成的标准又增加了一个方面，因为最佳蛋白质 - 蛋白质相互作用的条件也会影响最终的水和脂肪稳定性。流变学方面的研究尚处于起步阶段，未来还需要进一步研究，特别是在“流动”面糊转变为“不流动”固体产品的过程中。本综述旨在强调，在形成最终稳定的碎肉基质过程中，肌原纤维蛋白成分是与水、脂肪及其自身相互作用的主要成分。
