Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effects of CFS Containing Different Concentrations of KGM on Lean Meat Patties
2.1.1. Sensory Attributes
2.1.2. Texture Profile
2.2. Effect of Replacing Pork Back Fat with CFS
2.2.1. Proximate Composition
2.2.2. Lipid Oxidation
2.2.3. Color
2.2.4. Technological Characteristics
2.2.5. Texture Profile
2.2.6. Sensory Attributes
2.2.7. Thermo-Rheology Properties
2.2.8. Microstructure
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Preparation of CFS
4.3. Preparation of Pork Patties
4.4. Sensory Evaluation
4.5. Texture Profile Analysis
4.6. Proximate Composition, Color, and Technological Characteristics
4.7. Lipid Oxidation Stability
4.8. Thermo-Rheology Analysis
4.9. Microstructure Observation
4.10. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameters | TLP | KEG0 | KEG3.5 | KEG7 | KEG10.5 |
Sensory characteristics | |||||
Appearance | 6.0 ± 0.6 a | 4.5 ± 0.8 b | 6.0 ± 0.7 a | 6.2 ± 0.8 a | 4.0 ± 0.9 b |
Aroma | 5.3 ± 0.8 b | 6.3 ± 0.8 a | 6.5± 0.5 a | 6.3 ± 0.5 a | 5.3 ± 0.8 b |
Juiciness | 6.0 ± 0.7 b | 7.1 ± 0.5 a | 6.1 ± 0.3 b | 6.5 ± 1.1 ab | 6.0 ± 0.7 b |
Tenderness | 5.7 ± 0.5 c | 6.7 ± 0.5 ab | 6.5 ± 0.5 b | 7.1 ± 0.6 a | 5.7 ± 0.8 c |
Overall acceptability | 5.5 ± 0.5 c | 6.4 ± 0.5 b | 6.7 ± 0.5 ab | 7.25 ± 0.5 a | 4.4 ± 0.5 d |
Texture parameters | |||||
Hardness (N) | 89.23 ± 3.32 a | 50.20 ± 3.53 b | 40.34 ± 3.80 c | 25.00 ± 1.99 e | 32.82 ± 1.83 d |
Springiness | 0.79 ± 0.04 ab | 0.80 ± 0.04 a | 0.72 ± 0.03 bc | 0.73 ± 0.05 abc | 0.71 ± 0.03 c |
Cohesiveness | 0.54 ± 0.06 a | 0.54 ± 0.03 a | 0.40 ± 0.02 bc | 0.45 ± 0.02 abc | 0.43 ± 0.03 b |
Chewiness (N) | 36.15 ± 1.78 a | 19.24 ± 1.07 b | 12.31 ± 0.43 c | 13.13 ± 0.30 c | 10.24 ± 0.97 c |
Parameters | CON | CFS25 | CFS50 | CFS75 | CFS100 |
---|---|---|---|---|---|
Proximate composition (g/100 g) | |||||
Moisture | 58.33 ± 0.82 e | 63.05 ± 0.48 d | 66.74 ± 0.65 c | 70.29 ± 0.13 b | 73.13 ± 0.11 a |
Protein | 17.78 ± 0.12 b | 17.79 ± 0.15 b | 17.83 ± 0.13 b | 18.35 ± 0.10 a | 18.41 ± 0.11 a |
Fat | 21.04 ± 0.46 a | 15.62 ± 0.77 b | 13.09 ± 0.71 c | 6.97 ± 0.09 d | 3.65 ± 0.12 e |
Fat reduction (%) | - | 25.76 | 37.78 | 66.87 | 82.65 |
Technological characteristics | |||||
pH value | 5.89 ± 0.02 b | 5.88 ± 0.02 b | 5.89 ± 0.00 b | 5.93 ± 0.00 a | 5.99 ± 0.02 a |
Cooking loss (%) | 11.75 ± 1.10 b | 10.92 ± 1.38 b | 8.53 ± 1.50 ab | 6.89 ± 1.98 a | 6.24 ± 0.29 a |
Shrinkage (%) | 19.75 ± 1.77 a | 14.47 ± 0.37 b | 11.50 ± 1.41 bc | 8.55 ± 0.60 cd | 6.84 ± 0.74 d |
Water retention (%) | 83.26 ± 1.96 c | 84.25 ± 0.59 c | 85.59 ± 1.02 bc | 88.71 ± 2.02 ba | 90.35 ± 0.54 a |
TBARS value (mg MDA/kg sample) | |||||
0 d | 0.06 ± 0.01 a | 0.06 ± 0.01 a | 0.07 ± 0.01 a | 0.07 ± 0.02 a | 0.05 ± 0.01 a |
7 d | 0.38 ± 0.02 a | 0.25 ± 0.01 b | 0.21 ± 0.01 c | 0.16 ± 0.01 d | 0.13 ± 0.01 d |
Color parameters | |||||
L* | 68.93 ± 0.12 a | 65.92 ± 1.69 a | 61.12 ± 1.04 b | 58.89 ± 1.37 b | 59.51 ± 1.14 b |
a* | 9.53 ± 0.03 b | 9.36 ± 0.63 b | 10.48 ± 0.35 ab | 11.82 ± 0.86 a | 12.23 ± 0.88 a |
b* | 22.07 ± 0.30 bc | 20.65 ± 0.94 c | 22.84 ± 1.15 abc | 24.44 ± 1.18 ab | 25.91 ± 0.92 a |
Parameters | CON | CFS25 | CFS50 | CFS75 | CFS100 |
---|---|---|---|---|---|
Sensory characteristics | |||||
Appearance | 5.4 ± 1.1 b | 6.5 ± 0.8 a | 6.7 ± 0.5 a | 5.4 ± 0.7 b | 5.4 ± 0.8 b |
Aroma | 5.3 ± 0.7 a | 5.4 ± 0.5 a | 5.5 ± 0.7 a | 5.3 ± 0.9 a | 5.2 ± 0.6 a |
Juiciness | 7.0 ± 1.1 a | 7.2 ± 0.6 a | 6.6 ± 0.8 ab | 6.2 ± 0.6 ab | 5.7 ± 0.7 b |
Tenderness | 6.3 ± 0.8 a | 7.0 ± 0.5 a | 6.4 ± 0.7 a | 6.7 ± 1.1 a | 6.6 ± 1.1 a |
Overall acceptability | 6.6 ± 1.0 a | 6.9 ± 0.9 a | 6.9 ± 1.0 a | 6.5 ± 0.7 a | 6.4 ± 0.7 a |
Texture parameters | |||||
Hardness (N) | 13.97± 0.82 c | 18.39 ± 0.08 b | 17.70 ± 0.55 b | 18.81 ± 0.47 b | 23.67 ± 1.94 a |
Springiness | 0.44 ± 0.01 d | 0.53 ± 0.02 c | 0.56 ± 0.04 bc | 0.61 ± 0.03 b | 0.69 ± 0.03 a |
Cohesiveness | 0.24 ± 0.02 c | 0.28 ± 0.01 b | 0.27 ± 0.00 b | 0.29 ± 0.02 b | 0.34 ± 0.02 a |
Chewiness (N) | 1.16 ± 0.04 d | 2.94 ± 0.18 c | 2.81 ± 0.16 c | 3.40 ± 0.31 b | 6.17 ± 0.14 a |
Ingredients (g/100 g) | Lean Meat Patties | Fat-Replaced Patties | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
TLP | KEG0 | KEG3.5 | KEG7 | KEG10 | CON | CFS25 | CFS50 | CFS75 | CFS100 | |
CFS | ||||||||||
SPI | - | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
Coconut oil | - | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 | 10 |
KGM | - | 0 | 3.5 | 7 | 10.5 | 7 | 7 | 7 | 7 | 7 |
Water | - | 85 | 81.5 | 78 | 74.5 | 78 | 78 | 78 | 78 | 78 |
Meat patties | ||||||||||
Lean meat | 94 | 70 | 70 | 70 | 70 | 70 | 70 | 70 | 70 | 70 |
Pork back fat | - | - | - | - | - | 24 | 18 | 12 | 6 | 0 |
CFS | 0 | 24 | 24 | 24 | 24 | 0 | 6 | 12 | 18 | 24 |
Egg white | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
Salt | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
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Wei, L.; Ren, Y.; Huang, L.; Ye, X.; Li, H.; Li, J.; Cao, J.; Liu, X. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate. Gels 2024, 10, 111. https://doi.org/10.3390/gels10020111
Wei L, Ren Y, Huang L, Ye X, Li H, Li J, Cao J, Liu X. Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate. Gels. 2024; 10(2):111. https://doi.org/10.3390/gels10020111
Chicago/Turabian StyleWei, Lai, Yuqing Ren, Lu Huang, Xinnan Ye, He Li, Jian Li, Jinnuo Cao, and Xinqi Liu. 2024. "Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate" Gels 10, no. 2: 111. https://doi.org/10.3390/gels10020111