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首页> 外文期刊>Journal of Food Science >Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
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Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure

机译：脂质相和蛋白质水平对肉糜稳定性，质地和微结构的理化作用

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摘要

The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.
机译：在乳化的牛肉糊中研究了用不同的肉蛋白质水平（8％，11％和14％）的提炼的牛肉脂肪，低芥酸菜子油，棕榈油或氢化棕榈油替代牛肉脂肪（25％）的效果。在用牛肉脂肪，提炼的牛肉脂肪或棕榈油制成的面糊中，脂肪损失没有显着差异。氢化棕榈油在所有蛋白质水平上均提供最稳定的面糊。将肉蛋白增加至14％会导致在用低芥酸菜子油制得的面糊中脂肪大量减少，而在其他配方中则没有。这表明脂肪/油的理化特性会影响乳液的稳定性。蛋白质水平升高时，煮熟的面糊硬度更高（P <0.05）；在蛋白质水平相似的情况下，氢化棕榈油糊的含量最高。随着蛋白质水平的提高，在所有肉类处理中的弹性值均增加。菜籽油处理中的弹性较高。光学显微镜检查显示，含14％蛋白质的低芥酸菜子油肉糊中的脂肪小球聚结，并形成了脂肪通道和更多的蛋白质聚集。两者似乎都导致乳液稳定性降低。氢化棕榈油糊状物显示出带有锐利边缘的脂肪颗粒，与在所有其他处理中看到的圆形颗粒相反。

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