Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

被引：49
作者：
Herrero, A. M. [1 ]
Carmona, P. [2 ]
Pintado, T. [1 ]
Jimenez-Colmenero, F. [1 ]
Ruiz-Capillas, C. [1 ]
机构：
[1] ICTAN CSIC, Madrid 28040, Spain
[2] Ist Estruct Mat CSIC, Madrid 28006, Spain
来源：
FOOD CHEMISTRY | 2012年 / 135卷 / 01期
关键词：
Lipid structure; Protein structure; Olive oil-in-water emulsion; Soy protein isolate; Healthier lipid frankfurter; Texture; RAMAN-SPECTROSCOPY; STABILIZED EMULSION; EDIBLE OILS; FT-IR; SAUSAGE; TEXTURE; MICROSPECTROSCOPY; TRANSGLUTAMINASE; MICROSTRUCTURE; TISSUE;
D O I：
10.1016/j.foodchem.2012.04.114
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P +/- 0.05) of hardness, springiness, cohesiveness and chewiness but a reduction (P < 0.05) of adhesiveness. F/SPI and F/SPI + SC + MTG frankfurters showed the lowest (P < 0.05) half-bandwidth in the 2922 cm(-1) band, which could be related to lipid chains were more ordered than in F/PF. Modifications in the amide I band profile revealed a higher concentration of aggregated intermolecular beta-sheets in F/SPI + SC + MTG samples. Lipid and protein structural characteristics could be associated with specific textural properties of healthier frankfurters. (c) 2012 Elsevier Ltd. All rights reserved.
引用
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页码：133 / 139
页数：7
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