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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter by Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma is a Agricultural and Biological Sciences article available to read on EtoBox.

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In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L ⁎ value, springiness, cohesiveness, and expressible moisture, while lower a ⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the

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Author

Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)