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首页> 外文期刊>Journal of Food Science >Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters
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Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters

机译：肉类型，动物脂肪酸组成和等温温度对肉糊状物粘弹性的影响

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摘要

The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 ℃) on the viscoelastic properties of meat batters during and after application of different time--temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, whereas crystallization of the lipids especially contributed to the viscoelastic properties during the cooling phase. Although the meat type had little effect on the final viscoelastic properties of the meat product, the fatty acid composition had a clear impact on the melting peak area (and therefore solid fat content) of lard, and subsequently on the final viscoelastic properties of meat batters prepared with different types of fats, with higher G' (elastic modulus) values for the most saturated animal fat. The crystallization of the fat clearly transcended the effect of the meat type with regard to G' at the end of the process. With increasing (isothermal) temperature, G' of meat batters increased. Therefore, it could be concluded that the structural properties of heated meat batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type.
机译：这项研究的目的是同时研究肉类（鸡胸肉和腿肉），动物脂肪酸成分（分别选择饱和度低和高的猪肉后脂肪）和等温温度（50、60， 70和80℃）在施加不同时间-温度曲线期间和之后对肉糊的粘弹性能的影响。肉蛋白质的凝胶化在加热过程中对面糊的粘弹性起了最大的作用，而脂质的结晶在冷却阶段尤其对粘弹性起了作用。尽管肉的类型对肉制品的最终粘弹性几乎没有影响，但是脂肪酸组成对猪油的熔融峰面积（因此固体脂肪含量）有明显影响，随后对面糊的最终粘弹性也有明显影响用不同类型的脂肪制备的，对于最饱和的动物脂肪具有更高的G'（弹性模量）值。在过程的最后，脂肪的结晶明显超越了肉类对G'的影响。随着（等温）温度升高，面糊的G'值增加。因此，可以得出结论，加热的肉糊的结构性质主要取决于加热温度和脂肪酸组成，而不是取决于肉的类型。

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  • 来源
    《Journal of Food Science》 |2018年第6期|1596-1604|共9页
  • 作者

    Seline Glorieux; Liselot Steen; Jos De Brabanter; Imogen Foubert; Ilse Fraeye;

  • 作者单位

    KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium,KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium;

    KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium;

    KU Leuven, Dept. of Electrical Engineering (ESAT - STADIUS), B-3001 Leuven, Belgium;

    KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium;

    KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chicken breast and leg meat; degree of saturation; differential scanning calorimetry; isothermal heating; rheology;

    机译：鸡胸肉和腿肉;饱和度;差示扫描量热法;等温加热流变学;

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