Shengming Zhao,Yu Liu,Xiaorui Yuan,Yanyan Zhao,Zhuangli Kang,Mingming Zhu,Hanjun Ma
The effects of different intensities of low-frequency alternating magnetic fields (LF-AMF) modification on gel characteristics, rheology, water distribution, secondary structure and microstructure were investigated. The results showed that application of LF-AMF exhibited a significant improvement of the water-holding capacity, gel strength, color, textural properties and acceptability of low-salt pork batter gels ( P < 0.05). When the LF-AMF intensity reached 0.6 mT, the low-salt pork batters had the highest WHC, L* , gel strength, hardness, springiness, gumminess and chewiness and acceptability ( P < 0.05). During the temperature (sample heated from 20 to 80 °C) and frequency (0–10 Hz) sweep, the storage modulus G′ first increased and then decreased with increasing of LF-AMF intensity. Low-field nuclear magnetic resonance (LF-NMR) showed that LF-AMF at an intensity of 0.6 mT shortened the T 2 relaxation time of pork batter gel and increased the proportion of immobilized water. Fourier transform infrared spectroscopy (FTIR) showed that LF-AMF treatment significantly induced an increase of β-sheet structure and reduction of α-helix content in pork batter gels ( P < 0.05). Scanning electron microscopy (SEM) results suggested that LF-AMF contributed to the formation of pork batter gels with a more uniform and orderly network structure.
Summary The purpose of this experiment was to explore the improvement of tussah pupa powder on the deterioration of pork batter emulsion gel by using proteomics, distribution of moisture, rheological properties and surface hydrophobicity. The results showed that the myosin decomposed as the heating temperature increased; as the increase of the addition proportion of tussah pupa powder at each sterilisation temperature point, compared to the control group, the pH of a pork batter emulsified gel showed a significant increased trend ( P < 0.05); the low molecular weight proteins or formed oligomers of tussah pupa powder could be used as fillers to participate in the formation process of gel network; the vitellogenin of tussah pupa powder could form a ‘skeleton’ in the pork batter system; as the sterilisation temperature at 100 °C (30 min) and 110 °C (30 min), the surface hydrophobicity was the largest as the addition amount 2%. In short, the tussah pupae powder could improve the deterioration characteristics of the pork batter emulsified gel by influencing the pH, surface hydrophobicity and the formation of gel network of pork batter system. This research provided theoretical support for improving the process property of the meat products.
Huiyun Zhang,Xinling Li,Weishi Shan,Jingkun Guo,Xuyang Hu,Huaibin Kang
This study aimed to investigate the impact of substituting pork back fat with Pickering emulsion (PE) stabilized by soybean protein isolate-chitosan (SPI-CH) nanoparticles on the quality of pork batters. Cooking loss, rheological properties, water distribution, microstructures, texture, color, and oxidative stability of pork batters were evaluated. The results revealed that replacing fat with PE led to a reduction in fat content and an increase in moisture content, as well as higher L * and b * values ( P < 0.05). Furthermore, the substitution resulted in improved gel performance by enhancing rheological properties and texture, reducing water mobility and cooking loss, as well as effectively inhibiting lipid and protein oxidation in pork batters. However, no significant differences were observed in sensory acceptability. The findings suggest that using SPI-CH nanoparticles as a stabilizer for PE presents significant potential as a nutritionally improved fat alternative in meat products, offering enhanced functional characteristics.
危险品化学品经营许可证（带存储）