2024-03-28T10:34:21Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/875612016-02-18T02:55:17Zcom_10261_70com_10261_2col_10261_323
00925njm 22002777a 4500
dc
Ruiz-Capillas, C.
author
Carmona, Pedro
author
Jiménez Colmenero, Francisco
author
Herrero, Ana M.
author
2013
A Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backfat replacers. Meat batters were prepared with pork backfat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a fat replacer. Proximate composition, pH, cooking loss (CL), colour and texture were evaluated. MB-A/D and MB-A/I both showed lower (P < 0.05) CL and a* values, higher (P < 0.05) L* and b* values, and higher (P < 0.05) hardness and chewiness. MB-A/I showed the highest hardness and chewiness. Enhancement of the β-sheet structure was observed in MB-A/D and MB-A/I, more so in MB-A/I. There was increased disorder in the oil acyl chains, which involve lipid.protein interactions, in both MB-A/D and MB-A/I. Structural characteristics in proteins and lipids may be associated with specific water and fat binding properties and textural characteristics of meat batters. © 2013 Elsevier Ltd. All rights reserved.
Food Chemistry 141: 3688- 3694 (2013)
http://hdl.handle.net/10261/87561
10.1016/j.foodchem.2013.06.043
Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study