乳清分离蛋白-葡萄籽油高内相乳液替代猪脂肪对肉糕品质特性的影响OA

In this study,the effects of replacing different proportions of pork fat with a whey protein isolated-grape seed oil high internal phase emulsion(HIPE)on the quality characteristics,microstructure,and rheological properties and myofibrillar protein secondary structure of steamed pork patty were systematically investigated.The results showed that with increasing level of HIPE replacement,the cooking loss of meat cake increased,then decreases and finally tended to level off.There was no significant difference in cooking loss between the 75％-100％replacement and control groups.Hardness,chewiness,and adhesiveness all first decreased and then increased,while cohesiveness showed no significant change.Sensory evaluation revealed that all experimental groups scored higher than did the control group,with the 75％substitution group achieving the highest rating.Microstructural analysis demonstrated that 75％HIPE substitution promoted the uniform distribution of oil droplets within steamed pork patty.Although the rheological properties decreased across all groups,the elastic characteristics were well maintained.Further analysis of the secondary structure,solubility of myofibrillar protein,and intermolecular forces of steamed pork patty revealed that HIPE substitution had certain effects on the characteristics and structure of myofibrillar protein.An appropriate level of HIPE substitution was beneficial for the stability of myofibrillar protein,while 100％HIPE substitution caused myofibrillar protein aggregation.