Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer

被引：15

作者：

Carmona, P. ^{[2
]}

Ruiz-Capillas, C. ^{[1
]}

Jimenez-Colmenero, F. ^{[1
]}

Pintado, T. ^{[1
]}

Herrero, A. M. ^{[1
]}

机构：

[1] Inst Ciencia & Tecnol Alimentos & Nutr ICTAN CSIC, Madrid 28040, Spain

[2] CSIC, Inst Estruct Mat, E-28006 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 24期

关键词：

lipid; protein; olive oil-in-water emulsion; frankfurter; texture; structural characteristics; FT-IR; MEAT QUALITY; FATTY-ACIDS; PROTEIN; MICROSPECTROSCOPY; TRANSGLUTAMINASE; MICROSTRUCTURE; SPECTROSCOPY; TEXTURE; FOOD;

D O I：

10.1021/jf203941b

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This article reports an infrared spectroscopic (FT-IR) study on lipids and protein structural characteristics in frankfurters as affected by an emulsified olive oil stabilizing system used as a pork backfat replacer. The oil-in-water emulsions were stabilized with sodium caseinate, without (F/SC) and with microbial transglutaminase (F/SC+MTG). Proximate composition and textural characteristics were also evaluated. Frankfurters F/SC+MTG showed the highest (P < 0.05) hardness and lowest (P < 0.05) adhesiveness. These products also showed the lowest (P < 0.05) half-bandwidth of the 2922 cm(-1) band, which could be related to the fact that the lipid chain was more orderly than that in the frankfurters formulated with animal fat and F/SC. The spectral results revealed modifications in the amide I band profile when the olive oil-in-water emulsion replaced animal fat. This fact is indicative of a greater content of aggregated intermolecular beta-sheets. Structural characteristics in both proteins and lipids could be associated with the specific textural properties of frankfurters.

引用

页码：12998 / 13003

页数：6

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