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首页> 外文期刊>LWT-Food Science & Technology >Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
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Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

机译：改变动物脂肪模拟物中的固体脂肪量，用于植物的蒜味咸蛋白样类似物影响纹理，外观和感官特征

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摘要

In this study, we utilized a recently developed novel animal fat mimetic with varying fat composition to formulate plant-based salami-type sausage analogues. To that purpose, the fat mimetic was composed of mixtures of canola oil and sal fat at different mixing ratios (0, 25, 50, 75, and 100% sal fat). Salami analogues were produced with plant protein extrudates, a binder and the fat mimetics. The oil-fat-ratio had only little impact on color, slightly shifting b*-values towards yellow. Texture analysis showed that with increasing sal fat proportion hardness increased, while cohesiveness and springiness decreased. Fat particles' structure substantially impacted properties of the salami-type analogues (increasing hardness and decreasing elastic properties caused by sal fat). Drying speed was notably decreased by increasing amount of sal fat, attributed to a "smearing" of solid fat during processing. At low and medium amount (25 and 50%) of solid fat in the lipid phase, the fading of white fat marbling during drying, a phenomenon that was observed for systems formulated with only liquid oil, was inhibited. Overall, these samples scored also highest in the sensory evaluation, while analogues formulated with higher amounts of sal fat were described as waxy in mouthfeel and appearance.
机译：在这项研究中，我们利用最近开发的一种具有不同脂肪成分的新型动物脂肪模拟物来制备基于植物的萨拉米香肠类似物。为此，脂肪模拟物由菜籽油和sal脂肪以不同混合比例（0、25、50、75和100%sal脂肪）的混合物组成。萨拉米香肠类似物由植物蛋白挤压物、粘合剂和脂肪模拟物制成。油脂比例对颜色的影响很小，b*值略微向黄色移动。纹理分析表明，随着sal脂肪比例的增加，硬度增加，而内聚性和弹性降低。脂肪颗粒的结构实质上影响了萨拉米香肠类类似物的性能（由sal脂肪引起的硬度增加和弹性降低）。由于加工过程中固体脂肪的“涂抹”，sal脂肪含量的增加显著降低了干燥速度。在脂相中，当固体脂肪含量为中低（25%和50%）时，干燥过程中白色脂肪大理石纹的褪色受到抑制，这种现象在仅使用液体油配制的系统中观察到。总的来说，这些样品的感官评价得分也最高，而含有大量sal脂肪的类似物在口感和外观上被描述为蜡状。

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