Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
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DOI：
10.1016/j.meatsci.2009.08.048
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发表时间：
2010-01-01
期刊：
影响因子：
7.1
通讯作者：
Kim, Cheon-Jei
中科院分区：
文献类型：
--
作者：
Choi, Yun-Sang;Choi, Ji-Hun;Kim, Cheon-Jei
研究了以葡萄籽油（0%、5%、10%和15%）和米糠纤维（2%）为原料，将猪肉脂肪含量从30%降低到20%并部分替代猪肉脂肪后，对脱脂肉糜的化学成分、蒸煮特性、理化和质构特性以及黏度的影响。对于含有葡萄籽油和米糠纤维的减脂肉糜，其水分和灰分含量、生和熟pH值、黄度、内聚性、胶粘性、咀嚼性和肌浆蛋白溶解度均高于对照样品。随着葡萄籽油浓度的增加，减少脂肪的样品具有较低的蒸煮损失、乳化稳定性和表观粘度。葡萄籽油和米糠纤维的加入成功降低了最终产品中的动物脂肪含量，同时改善了其他特性。(C)2009爱思唯尔有限公司保留所有权利。
The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics. (C) 2009 Elsevier Ltd. All rights reserved.