FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (24): 86-93.doi: 10.7506/spkx1002-6630-20180906-060

• Food Chemistry • Previous Articles     Next Articles

Evaluation of the Quality of Frankfurters Prepared with Highly Stable Vegetable Oil-in-Water Pre-Emulsion as a Partial Replacer of Pork Back Fat

CHEN Yichun, JIANG Shuai, CAO Chuan’ai, CHEN Jiaxin, KONG Baohua, LIU Qian   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2019-12-25 Published:2019-12-24

Abstract: In the present study, a highly stable oil-in-water pre-emulsion was prepared using porcine plasma protein hydrolysate (PPPH) with 1 g/100 mL of added oxidized chlorogenic acid as the emulsifier, and the effect of partial replacement of pork back fat with it (15%, 30%, 45% and 60%) on quality attributes of frankfurters. The cooking loss, texture characteristics, color and water distribution profile of frankfurters were determined, as well as the emulsion stability and rheological properties of meat batter. The results showed that with increasing replacement ratio, the cooking loss of frankfurters significantly decreased (P < 0.05) while the hardness, chewiness, L* value and b* value significantly increased (P < 0.05). However, the springiness, cohesiveness and sensory evaluation did not change significantly (P > 0.05). Moreover, low-field nuclear magnetic resonance (LF-NMR) analysis showed that with increasing replacement ratio, the relaxation time was significantly shortened (P < 0.05), indicating that the pre-emulsion could enhance the water-holding capacity of meat protein matrix. Furthermore, the emulsion stability of meat batter significantly increased with increasing replacement ratio (P < 0.05). Dynamic rheological tests indicated that the storage modulus (G′) and loss modulus (G′′) of meat batter significantly increased with increasing replacement ratio (P < 0.05), and the phase angle tanδ decreased (P < 0.05). Therefore, our results reveal that pork back fat can be partially replaced by the oil-in-water pre-emulsion without considerably affecting the overall sensory properties of frankfurters, and that 45% was considered as the optimal replacement ratio.

Key words: frankfurters, pre-emulsions, replacement of pork back fat, quality, rheological properties

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