食品科学
脂肪球
化学
微观结构
胶体
结晶学
有机化学
亚麻籽油
乳脂
作者
Hamed Ghafouri-Oskuei,Afshin Javadi,M. R. Saeidiasl,Sodeif Azadmard‐Damirchi,Mohammad Armin,Fatemeh Riazi,Sobhan Savadkoohi
出处
期刊:Meat Science
[Elsevier]
日期:2022-05-01
卷期号:187: 108750-108750
被引量:12
标识
DOI:10.1016/j.meatsci.2022.108750
摘要
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° (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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