Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel

食品科学 乳状液 化学 健康福利 流变学 复合数 肉类包装业 分离乳清蛋白粉 乳清蛋白 材料科学 化学工程 生物化学 复合材料 工程类 医学 传统医学
作者
Chuanwu Han,Gaoshang Wang,Jian Guo,Jinmei Wang,Xiao‐Quan Yang
出处
期刊:Food Hydrocolloids [Elsevier]
卷期号:142: 108788-108788 被引量:12
标识
DOI:10.1016/j.foodhyd.2023.108788
摘要

Excess consumption of animal meat is negatively associated with human health benefits and environmental sustainability. In recent years, many academic institutions, large food manufacturers, and start-ups have attached great importance to the development of meat analogs, but there is still a major technical challenge to developing products with wide acceptance by consumers. To mimic the juiciness in meat products derived from the phase transition of animal fats, oleogel, in which vegetable oil was structured by a network made up of whey protein isolates (WPI) and water, was prepared in this work. It was integrated into a soybean protein gel induced by transglutaminase to set up a composite gel model for meat analog. The heated composite gels were then subjected to in vivo and in vitro oral processing experiments. The proportion of oil released from the gel matrix, the tribological properties of the simulated bolus, and the sensory attribute evaluation were investigated. The results indicated that the addition of oleogel significantly enhanced the oil release and improve the fat-related sensory attributes. The transition of the microstructure in the oleogel caused by heating and shearing might be responsible for its oil-release behavior. However, this effect could not be observed in the composite gel with the addition of emulsion gel. It suggested that the oleogel prepared in this work might be a potential component for improving the juiciness attributes of the meat analog, providing a new idea for elevating the quality and acceptability of the meat analog.
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