Characteristics of meat batters with added native and preheated defatted walnut
Characteristics of meat batters with added native and preheated defatted walnut
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DOI：
10.1016/j.foodchem.2007.10.006
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发表时间：
2008-04-15
期刊：
影响因子：
8.8
通讯作者：
Jimenez-Colmenero, F.
中科院分区：
文献类型：
--
作者：
Cofrades, S.;Serrano, A.;Jimenez-Colmenero, F.
添加天然及预热脱脂核桃仁对肉糜理化、乳化及流变特性之影响。作为最终加热温度的影响进行了研究。在肉制品配方中用天然脱脂核桃替代肉蛋白降低了（P < 0.05）凝胶强度和乳化特性，因此降低了肉糜的硬度和稳定性，但提高了水和脂肪结合特性，因此提高了加工肉制品的产量。然而，加入预热的脱脂核桃，除了提高（P < 0.05）在热处理过程中的水和脂肪结合性能，提高了肌原纤维蛋白的凝胶能力，可能是因为脱脂核桃的预热促进核桃蛋白和肌肉蛋白之间的相互作用。(C)2007爱思唯尔有限公司版权所有。
Effects of incorporation of native and preheated defatted walnut on the physicochemical, emulsifying and theological properties of meat batters. as affected by final heating temperature were investigated. Replacing meat protein with native defatted walnut in meat product formulations reduced (P < 0.05) gel strength and emulsifying properties and hence the firmness and stability of meat batters but enhanced water- and fat-binding properties and hence the yield of a processed meat product. However, incorporation of preheated defatted walnut, in addition to improving (P < 0.05) water- and fat-binding properties during thermal treatment, improved the gelling ability of myofibrillar proteins, probably because the preheating of the defatted walnut promoted interactions between walnut proteins and muscle proteins. (C) 2007 Elsevier Ltd. All rights reserved.