魔芋葡甘聚糖-大豆油凝胶脂肪替代物对猪肉糜凝胶品质的影响OA

In order to explore the effect of konjac glucomannan(KGM)-soybean oil gel as a fat substitute on the quality characteristics of minced pork gel,minced pork gels with pork back fat replaced by KGM-soybean oil gel at levels of 0%(control),25%,50%,75%and 100%were evaluated for texture,rheological properties,cooking loss,centrifugal loss,color difference,pH,thiobarbituric acid reactive substances(TBARS)value,moisture distribution,microstructure,flavor characteristics,and sensory quality.The results showed that the product with a substitution level of 50%had the best quality characteristics,and its hardness and chewiness were significantly increased by 15.3%and 27.2%compared with the control group(P<0.05),respectively.The storage modulus was the largest,and the microstructure was compact and uniform,but the cooking loss was increased remarkably compared with the control group(P<0.05).KGM-soybean oil gel increased the brightness and yellowness values and decreased redness value of minced pork gel.The TBARS value of minced pork gel decreased with increasing substitution level,and it decreased by 56.7%when the substitution level was 100%.Water distribution analysis showed that higher substitution levels resulted in a decrease in the proportion of immobilized water and an increase in the proportion of free water.Electronic nose analysis showed that the response values of sensors W2S(sensitive to nitrogen oxides),W1W(sensitive to sulfides and terpenes),and W2W(sensitive to aromatic and organic sulfides)were increased significantly at a substitution level of 50%.In addition,the highest sensory evaluation score was achieved under this condition.Collectively,this study shows that KGM-soybean oil gel can improve the quality characteristics of minced pork gel,with the most pronounced effect observed when 50%pork back fat is replaced by KGM-soybean oil gel.