Liu GH, Fan JC, Kang ZL, Mazurenko I. Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters.
Curr Res Food Sci 2022;
5:1084-1090. [PMID:
35845922 PMCID:
PMC9278027 DOI:
10.1016/j.crfs.2022.06.009]
[Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 06/24/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, L* value, texture properties, initial relaxation times of T2b, T21, and T22, and peak ratios of P21 in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the a* and b* values, and the peak ratio of P22 significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to β-sheet, β-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters.
High pressure (HP) and pre-emulsified oil combined lowered the water mobility.
HP and pre-emulsified oil combined increased emulsion stability and cooking yield.
HP and pre-emulsified oil combined increased β-sheet, β-turn, random coil structures.
Treat at 200 MPa improved the gel properties of reduced-fat pork batters.
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