As can be seen from Figure 1, with the increase of NaCl concentration, the effluent oil yield of pork minced pork decreased significantly (P<0.05) and reached a minimum value of 0.6 mol/L NaCl. The addition of NaCl can significantly improve the problem of water and oil after minced meat heating, and improve the emulsification stability of minced meat.
In addition, in all NaCl concentration ranges, the addition of 0.4% flaxseed gum can reduce the effluent effluent rate of the mincedin gel.
For example, under the condition of a NaCl concentration of 0 mol/L, the effluent rate of surimi without flaxseed gum is 31.47%, while the effluent meat products containing flaxseed gum can reduce the effluent loss to 14.43%, which greatly improves the water retention of the minced meat gel.
Emulsified meat products (i.e., chyme meat products) are complex systems composed of a variety of systems, including free fat droplets, aqueous solutions of salt-soluble proteins, fats surrounded by proteins, and protein colloidal structure emulsions. The key to emulsified meat products is the technical problem of how to combine water and fat.
Binding water mainly relies on muscle proteins to bind the muscle itself and the added water, and binding fat mainly relies on protein network structure to adsorb fat.
Therefore, the evaluation of the emulsified meat emulsion oil yield has important guiding significance for the evaluation of emulsified meat products, reflecting the emulsification stability and product quality of the product.
The addition of NaCl makes more salt-soluble proteins dissolve, heat gradually degenerate, form a stable, elastic protein gel network, and bind a large amount of free water in the minced meat, thereby improving the water retention of emulsified minced meat.
When Chen Chi et al. studied yak minced beef, they also found that with the increase of NaCl concentration, the water retention of minced meat also increased.
Shao Junhua et al. have found that NaCl affects the fluidity and distribution of water through low-field NMR studies, thereby improving the water holding capacity of meat products.
The dissolution of salt-soluble proteins can also promote more proteins to envelop fat, and the protein network structure can also surround fat particles, thereby improving the oil retention of minced meat.
The addition of flaxseed gum reduces the water output rate of emulsified meat surimi and increases the water retention of minced meat, on the one hand, it may be that flaxseed gum belongs to hydrophilic colloids, and its high water retention plays a certain role, on the other hand, it may be that the interaction between flaxseed gum and muscle protein is enhanced, so that the colloidal structure of minced meat is more dense, so the water retention is greatly increased.
Zhou Shengmin and others reported similar results when studying the water retention of konjac polysaccharides on meatball products. Moreover, flaxseed gum, as a good emulsifier, can adsorb and stabilize fat by encapsulating fat or binding to a network structure formed by proteins.
The article comes from the Internet, only for learning and communication, if there is infringement, please contact me
>>> declaration
*Food Tianbao (WeChat public account: shitianbao-online) is a food additive platform for consumers, which pays great attention to the new nutrition and health of human beings, and serves as a bridge for interaction and communication between the majority of raw material suppliers and consumers.
*The content and pictures in the article are from the Internet, if there is any infringement, please inform us to delete.
*All content in this official account is for general reference only. Readers should not act on any information in the content of the article without authorization in the absence of specific professional advice.
*The operator of this official account will not be responsible for any losses caused by the use of article content.