The effects of using grape seed oil in combination with gelatine and alginate on the physicochemical characteristics of meat emulsions were examined. Four different meat emulsions were manufactured and half the conventional fat was substituted with pre-emulsified grape seed oil with gelatine and/or alginate: T1, only grape seed oil; T2, grape seed oil and gelatine; T3, grape seed oil and alginate, T4, grape seed oil, gelatine, and alginate. Meat emulsion containing only pork back fat was compared as control. Results revealed that T4 was moister, lighter, more viscous, and stable in emulsion than control and value of ash contents of T4 was higher than those of control. Moreover, the value of fat content, pH, firmness, chewiness, toughness, and lipid oxidation of the T4 meat emulsion were lower than those of control. The meat emulsions with emulsified grape seed oil were more principally elastic than viscous and appearent viscosity was the highest in T4. In conclusion, instead of using each ingredient alone, pre-emulsified grape seed oil, gelatine, and alginate can replace partial pork fat with in meat emulsion formulations results in optimized meat processing properties.

研究了将葡萄籽油与明胶和藻酸盐混合使用对肉糜的理化特性的影响。制造了四种不同的肉类乳剂，一半的常规脂肪被明胶和/或藻酸盐预乳化的葡萄籽油代替：T1，仅葡萄籽油；T2，葡萄籽油和明胶；T3，葡萄籽油和藻酸盐，T4，葡萄籽油，明胶和藻酸盐。比较仅含有猪背脂肪的肉糜作为对照。结果表明，T4乳剂比对照乳剂湿润，轻盈，粘稠，稳定，且灰分值高于对照。此外，T4肉糜的脂肪含量，pH，硬度，咀嚼性，韧性和脂质氧化值均低于对照值。用乳化的葡萄籽油制成的肉糜更具弹性，而不是粘性，并且在T4中出现的粘度最高。总之，预乳化的葡萄籽油，明胶和藻酸盐可以代替部分猪肉脂肪，而不是单独使用每种成分，从而可以优化肉类加工性能。