한빛사 논문
한국식품연구원
Abstract
Tae-Kyung Kim1, Min Hyeock Lee1, Hae In Yong, Hae Won Jang, Samooel Jung2, Yun-Sang Choi*
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
1These authors contributed equally to this work.
2Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
*Corresponding author
Abstract
Studies have shown the effects of fat or oil types and myofibrillar protein on meat emulsions. In this study, fat extracted from pork, beef, chicken, and duck, as well as corn oil, was used to emulsify the extracted porcine myofibrillar protein. We evaluated the thermal and rheological properties, emulsion stability, texture profiles, fatty acid compositions, and microstructures of these meat emulsions. Meat emulsions containing animal fat had lower emulsion stability and better thermal stability, rheological properties, and hardness than those containing oil. The ratio of polyunsaturated fatty acids in the meat emulsion containing corn oil was the highest, followed by duck, chicken, pork, and beef fat emulsions. Of the animal fat emulsions, chicken might be the best fat source when emulsifying porcine protein because of the high thermal and emulsion stability, rheological properties, and fatty acid composition of the emulsion and well-distributed fat particles in it.
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