Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

被引：68

作者：

Chen, Yichun ^{[1
,2
]}

Jia, Xiwen ^{[1
]}

Sun, Fangda ^{[1
]}

Jiang, Shuai ^{[1
,2
]}

Liu, Haotian ^{[1
]}

Liu, Qian ^{[1
]}

Kong, Baohua ^{[1
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

MEAT SCIENCE | 2020年 / 160卷

基金：

中国国家自然科学基金;

关键词：

Frankfurters; Canola oil; Fat replacement; Pre-emulsion system; Physico-chemical characteristics; Fatty acid profiles; OXIDATIVE STABILITY; VEGETABLE-OILS; RICE BRAN; PHYSICAL-CHARACTERISTICS; SENSORY PROPERTIES; BACK-FAT; FISH-OIL; MEAT; SAUSAGES; QUALITY;

D O I：

10.1016/j.meatsci.2019.107968

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid) used for pork back-fat substitutions on the physico-chemical characteristics of frankfurters. When compared to the control group, partial replacement of pork back-fat using a pre-emulsified canola oil system exhibited excellent water and fat binding capacities, quicker relaxation times and lower amounts of saturated fatty acids (SFAs) (P < .05), as well as increased hardness, gumminess, and chewiness (P < .05) when verified by dynamic rheology analysis. Additionally, higher replacement ratio of pre-emulsified canola oil did significantly decrease the overall acceptability than the control group (P < .05). Our results indicate that pre-emulsified canola oil provided greater improvement with respect to the physical characteristics of partial pork back-fat replaced frankfurters, when compared to pure canola oil inclusion.

引用

页数：10

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