明胶
食品科学
化学
硫代巴比妥酸
多不饱和脂肪酸
脂质氧化
脂肪酸
抗氧化剂
饱和脂肪酸
过氧化物
脂质过氧化
生物化学
有机化学
作者
Yanlei Gao,Yi Qiu,Huanli Nan,Liyuan Wang,Di Yang,Li Zhang,Qunli Yu
标识
DOI:10.1016/j.foodres.2022.111260
摘要
In this study, low-fat beef patties were prepared by replacing different proportions of beef fat (0, 25, 50, 75, and 100%) with ultra-high pressure–assisted cowhide gelatin. The quality characteristics, lipid oxidation, protein oxidation, and fatty acid profile of beef patties during cold storage at 4 ℃ (0, 7, 14, 21, and 28 days) were evaluated. The results showed that the addition of cowhide gelatin increased the protein content and reduced the fat content of beef patties. The saturated fatty acid (SFA) content of beef patties significantly reduced and the polyunsaturated fatty acid (PUFA) content significantly increased with the increase in the replacement ratio. Especially, the 100% substitution group had the highest PUFA content; the SFA content and the n-6/n-3 ratio could be reduced by about 56% and 31%, respectively. During the cold storage period, the moisture content of beef patties increased significantly, while the cooking loss was the opposite, with the increase in the fat replacement rate. The L* and a* values of raw patties prepared with gelatin were significantly higher than those in the control group. Furthermore, adding cowhide gelatin significantly reduced the thiobarbituric acid, peroxide, and carbonyl contents of patties, but increased their total sulfhydryl content throughout the refrigeration period. Thus, it was concluded that cowhide-based gelatin was a promising alternative to replace beef fat in low-fat beef patties.
科研通智能强力驱动
Strongly Powered by AbleSci AI