Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2023-08-18 DOI:10.1177/10820132231196202

Mingru Wang, Lei Ma, Peng Xie, Cuiping Li, Xiaoxi Yang, Yumiao Lang

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Abstract

The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.

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用负载 MP-CS 复合物的稳定腌制乳液取代脂肪，提高猪肉馅饼的抗氧化性能。

研究了负载树脂的 MP-CS 稳定皮克林乳液的特性和抗氧化能力，以及在肉饼中减少脂肪（25%、50%、75% 和 100%）对 pH 值、色泽、质地、蒸煮率和抗氧化活性的影响。使用乳液替代脂肪对 pH 值和蒸煮率没有明显影响。添加了白藜芦醇的肉饼的 a* 值高于未添加白藜芦醇的肉饼。脂肪替代率为 25%和 100%的肉饼的硬度和咀嚼度低于脂肪替代率为 50%和 75%的肉饼。添加乳液可改善肉饼的网络结构，提高氧化稳定性。添加了树脂的 MP-CS 稳定皮克林乳液提高了肉饼的氧化稳定性。研究结果表明，MP-CS 稳定化皮克林乳液在作为脂肪替代品开发低脂肉制品方面具有很大的潜力，而且白藜芦醇的添加可以提高替代脂肪肉制品的抗氧化能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.