Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.
Meat Sci
; 197: 109086, 2023 Mar.
Article
en En
| MEDLINE
| ID: mdl-36580792
ABSTRACT
Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G"). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P < 0.05). The results showed that Pickering emulsion stabilized by modified pea protein-chitosan composite particles is a potential fat substitute for meat products with the desirable characteristics.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Sustitutos de Grasa
/
Quitosano
/
Carne Roja
/
Proteínas de Guisantes
/
Carne de Cerdo
/
Productos de la Carne
Límite:
Animals
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2023
Tipo del documento:
Article