期刊
MEAT SCIENCE
卷 187, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2022.108750
关键词
Protein matrix; Cox-Merz rule; Stiffness; Van-Gurp Palmen; SEM; Structural properties
资金
- Takdaneh Agri IND Co.
This study demonstrates that the addition of flaxseed flour and tomato powder significantly affects the emulsifying capacity and texture properties of emulsified meat products, with potential for improvement.
The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN degrees (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.
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