Abstract

This study aimed to develop a chia mucilage (MC)-based emulsion gel (EG) with olive oil to replace pork back fat in emulsified meat products. Six variables (alginate—ALG; collagen—COL; whey—WHEY; carboxymethylcellulose—CMC; transglutaminase—MTG; carrageenan—CAR) with MC were evaluated using a Plackett–Burman (PB) design. Then, a complete factorial design was applied to evaluate the interactions and properties of the selected variables (ALG, COL, and WHEY) for the manufacture of EGs. The responses evaluated in the EGs were pH, color, emulsion stability, rheological, and texture parameters. In PB, the variables CMC, COL, ALG, and WHEY did not lead to any significant effects on the pH values of EGs, which ranged from 5.6 to 5.8. WHEY had a significant effect on the increase in luminosity of the EGs. ALG and WHEY decreased the liquid release of the samples showing greater stability of EGs and meat model systems. All samples of EGs, apart from run 5 (CMC, MTG, CAR, and ALG), showed a typical gel-like behavior (Gʹ > Gʺ) and a frequency-independent behavior. Even the formulation with only mucilage (run 12) showed a dominant Gʹ forming a gel-like structure. The complete factorial design showed stable and strong interactions between WHEY, MC, and olive oil, since a small or no liquid release, were observed in all experiments with WHEY. This study contributed to understanding the interactions among MC, biopolymers, and proteins, disclosing the potentiality of chia mucilage-based emulsion gels for the replacement of animal fat in emulsified meat products.

Graphic abstract

中文翻译：

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了解正负（Salvia Hispanica L.）粘液在橄榄油基乳化凝胶上的作用，作为乳化肉制品中的新脂肪替代品

摘要

这项研究旨在开发一种使用橄榄油的基于Chia Mucilage（MC）的乳液凝胶（EG），以代替乳化肉制品中的猪肉背脂肪。使用Plackett-Burman（PB）设计评估了MC的六个变量（藻酸盐-ALG；胶原蛋白-COL；乳清-WHEY；羧甲基纤维素-CMC；转谷氨酰胺酶-MTG；角叉菜胶-CAR）。然后，采用完整的阶乘设计来评估用于生产EG的所选变量（ALG，COL和WHEY）的相互作用和特性。在EG中评估的响应是pH，颜色，乳液稳定性，流变学和质地参数。在PB中，变量CMC，COL，ALG和WHEY不会对EG的pH值产生任何显着影响，其范围为5.6至5.8。WHEY对提高EG的发光度具有显著作用。ALG和WHEY减少了样品的液体释放，显示了EG和肉类模型系统的稳定性更高。除第5轮（CMC，MTG，CAR和ALG）外，所有EG样品均显示出典型的凝胶状行为（ģ '>  G"）和频率无关的行为。甚至只有粘液的配方（试验12）也显示出占主导​​地位的Gʹ，形成凝胶状结构。完整的析因设计表明，在所有使用WHEY的实验中均观察到少量或无液体释放，因此WHEY，MC和橄榄油之间存在稳定且强烈的相互作用。这项研究有助于理解MC，生物聚合物和蛋白质之间的相互作用，揭示了基于Chia胶浆的乳化凝胶替代乳化肉制品中动物脂肪的潜力。

图形摘要