Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters
Food Sci. Technol (SBCTA, Impr.)
;
37(4): 620-626, Dec. 2017. tab, graf
Article
Dans Anglais
| LILACS
| ID: biblio-892208
ABSTRACT
Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
langue:
Anglais
Texte intégral:
Food Sci. Technol (SBCTA, Impr.)
Thème du journal:
ALIMENTOS
/
Sciences de la nutrition
Année:
2017
Type:
Article
/
descriptif de projet
Pays d'affiliation:
Chine
Institution/Pays d'affiliation:
Henan Institute of Science and Technology/CN
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