Effects of Ultrasound Treatment of Chickpea Protein Isolate Emulsion on the Quality and Freeze-thaw Stability of Low-fat Pork Meat Batter

被引：0

作者：

Zhang, Yixue ^{[1
]}

Jia, Shangxi ^{[1
]}

Cui, Bingbing ^{[1
]}

Han, Xue ^{[2
]}

Ma, Wuchao ^{[1
]}

Wang, Yu ^{[1
]}

Bai, Yanhong ^{[1
]}

Li, Ke ^{[1
]}

机构：

[1] College of Food and Bioengineering, Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Meat Targeted Processing and Quality and Safety Control of the School R & D Center, Zhengzho

[2] Luohe Food Safety Affairs Service Center, Luohe

来源：

Science and Technology of Food Industry | 2025年 / 46卷 / 08期

关键词：

chickpea; freeze-thaw stability; meat batter; quality characteristics; ultrasound;

D O I：

10.13386/j.issn1002-0306.2024050268

中图分类号：

学科分类号：

摘要：

In recent years, the emulsion-type meat products was gained considerable popularity. However, the production and storage processes could cause poor emulsification stability and quality deterioration. It was especially acritical need to enhance the quality of low-fat emulsion-type meat products. In this study, O/W emulsion was prepared by ultrasound (frequency 20 kHz, power 450 W, time 12 min) teated chickpea protein isolate (CPI) as an emulsifier to replace part of the fat in the preparation of low-fat pork batter, and the emulsion stability, moisture distribution pattern, rheological properties, microstructure and texture, fat oxidation, and microstructure of minced pork were determined after freeze-thaw cycle. To investigate the effect of ultrasonically treated CPI emulsions on the quality characteristics of low-fat pork mince. The results showed that with the addition of ultrasound treated-CPI emulsion, the water content of the low-fat pork batter increased to 66.67%, while the fat content decreased to 14.77%. The boiling loss also decreased by about 6% with the addition of ultrasound-treated CPI. Meanwhile, the protein content, pH, L* value, and b* value of pork batter were significantly improved (P<0.05), and the fat distribution was more even. With an increase in freeze-thaw cycles following the addition of ultrasound treated CPI emulsion instead of fat replacement in pork batter preparation, its water-holding capacity and textural properties were significantly enhanced (P<0.05). In addition, the structure of pork batter became smoother, denser, and more uniform. Compared with the untreated group, the TBARS value and carbonyl content increased slowed down after five freeze-thaw cycles, reducing by 21.6% and 18.7%, respectively. In conclusion, ultrasound treatment of CPI emulsion as a fat substitute effectively improve the quality characteristics and freeze-thaw stability of pork mince, which provides some theoretical references for the further use of ultrasound CPI emulsion as a fat substitute in the production of low-fat minced pork. © The Author(s) 2025.

引用

页码：111 / 121

页数：10

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