Abstract: The effect of substituting pork back-fat (25% and 50%) with pre-emulsi?ed palm oil (with porcine plasma protein) on gel characteristics, water distribution and migration characteristics, and rheological property of pork meat batters was investigated. It was shown that addition of pre-emulsi?ed palm oil significantly increased the L* value, b* value, cooking yield, hardness and springiness (P < 0.05). The L* value, b* value, cooking yield, hardness and springiness were the highest when the substitution level was 50%. The batter with 50% substitution had the highest G’ value at 80 ℃. The results of low field nuclear magnetic resonance (LF-NMR) indicated that the gel with palm oil emulsion had shorter relaxation time T22 and greater T21 peak area ratio, but it showed decreased T22 peak area ratio, suggesting decreased water mobility and increased immobile water. Consequently, the water-holding capacity was improved.

Key words: porcine plasma protein, palm oil, pork meat batters, gel characteristics, low field nuclear magnetic resonance