Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100335

Baoli Wang , Jianshe Chen , Qi Wang , Yang Zhu , Peng Wang , Xinglian Xu

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Abstract

In this study, emulsion gels based on egg white protein particles were constructed as emulsifiers, with curdlan as gelation factor. The properties of the emulsion gels and their application in low-fat meat batter systems (LFMs) were investigated to reveal the functional performances of emulsion gel mimicking pork fat. The emulsion gel improved the storage modulus of LFM compared with non-fat meat batter, replicating the rheological properties of pork fat meat batter (PFM). The droplet size distribution and microstructure results indicated that oil could be released from the emulsion gel during high-speed shear and stabilized by the interfacial protein film and meat matrix, showing similar emulsifying mechanisms to PFM. The emulsion gel could also perform thickening and lubricate the mixture of LFM and artificial saliva, indicating the emulsion gel replicated the oral behavior of pork fat. LFM had lower hardness and oil-release quality and higher cooking loss and lightness than PFM (p < 0.05). When fat was replaced by emulsion gel (4 wt% curdlan and 40 vt% oil), LFM performed similar physicochemical and oral processing properties to PFM. The constructed emulsion gel showed promising potential as animal fat mimics to be used in healthy meat production systems.

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一种新型乳液凝胶基猪肉脂肪模拟物在低脂面糊体系中的功能性能：物理化学和口腔加工的结合

本研究以蛋清蛋白颗粒为乳化剂，以葡聚糖为凝胶因子，构建了乳液凝胶。研究了乳液凝胶的性能及其在低脂肉糊体系中的应用，以揭示模拟猪肉脂肪的乳液凝胶的功能性能。与无脂肪肉糊相比，乳液凝胶提高了LFM的储能模量，复制了猪肉脂肪肉糊的流变特性。液滴尺寸分布和微观结构结果表明，在高速剪切过程中，油可以从乳液凝胶中释放出来，并被界面蛋白膜和肉基质稳定，表现出与PFM相似的乳化机制。乳液凝胶还可以对LFM和人工唾液的混合物进行增稠和润滑，表明乳液凝胶复制了猪肉脂肪的口腔行为。与PFM相比，LFM具有更低的硬度和油脂释放质量，以及更高的烹饪损失和亮度（p＜0.05）。当脂肪被乳液凝胶（4wt%的curdlan和40vt%的油）代替时，LFM表现出与PFM相似的物理化学和口腔加工性能。所构建的乳液凝胶显示出作为动物脂肪模拟物在健康肉类生产系统中使用的潜力。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.