期刊
POULTRY SCIENCE
卷 100, 期 2, 页码 1291-1298出版社
ELSEVIER
DOI: 10.1016/j.psj.2020.10.044
关键词
reduced-fat; emulsion; preemulsion; duck skin; vegetable oil
资金
- Korea Food Research Institute (KFRI) - Ministry of Science and ICT (Korea) [E0187000-03]
- National Research Council of Science & Technology (NST), Republic of Korea [E0187000-03] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The study showed that preemulsification with vegetable oils and duck skin improved the cooking loss, emulsion stability, hardness, and myofibril protein solubility of reduced-fat duck meat emulsion. Replacing pork back fat with different vegetable oils for emulsification enhanced the quality characteristics of the reduced-fat duck meat emulsion.
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage modulus (G') and loss modulus (G '') of reduced-fat duck meat emulsions treated with corn, grape seed, soy, and olive oils were similar to the values of control; the highest G' and G '' values were reported for the reduced-fat duck meat emulsion treated with coconut oil. Myofibril protein solubility was the highest for the reduced-fat duck meat emulsion treated with coconut oil and duck skin (P < 0.05). Replacing of pork back fat with different vegetable oils for emulsification may impart superior quality to reduced-fat duck meat emulsion. We recommend preemulsion with vegetable oils and duck skin to enhance the quality characteristics of reduced-fat duck meat emulsion.
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