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Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
Meat Science ( IF 7.1 ) Pub Date : 2018-08-21 , DOI: 10.1016/j.meatsci.2018.08.011
Xiaoxi Wang , Yangyang Xie , Xingmin Li , Yi Liu , Wenjie Yan

Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (P < 0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (P < 0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.



中文翻译:

山茶油凝胶部分替代猪背脂对哈尔滨熟香肠某些品质特性的影响

在加工过程中,用山茶油凝胶乳剂代替了哈尔滨香肠中猪肉脂肪的各个部分,并对其后续效果进行了研究,以改善其质量特性和脂肪酸组成。猪背脂肪替代品的百分比为10%,20%,30%,40%和50%。用山茶油凝胶乳化液代替部分猪肉脂肪后,研究了香肠的近似组成,仪器的颜色和质地,pH,TBARS和脂肪酸组成。用山茶油凝胶代替猪肉中的脂肪不会影响内聚性,弹性,弹性和蛋白质含量,而会增加水分含量,亮度和黄色。猪背脂肪替代使TBARS值显着降低(P <0.05)。明显添加山茶油凝胶(P <0。05)影响了脂肪酸谱。研究表明,通过在哈尔滨香肠中掺入山茶油凝胶可以显着降低SFA,而不会明显影响所研究的香肠性能。

更新日期:2018-08-21
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