Effects Of Replacement Of Back Fat By Pre-emulsified Vegetable Oil On The Quality Of Pork Ball

The Pork ball is made of streaky pork and regarded as main food of Jiangsu dishes,welcomed by the vast number of consumers.However the final product contained a higher fat.Long term feeding of high fat foods can cause obesity,but also causes the risk of colon cancer,cardiovascular disease rate is on the rise.Therefore,based on maintaining the original flavor of Pork ball,this research explores the use of vegetable oil fatty replacement of pre-emulsification technology to reduce the fat content of the Pork ball,improve the fatty acid composition.Through the research of the key factors influencing on the edible quality of Pork ball,on the rheological properties to explore the changes of protein emulsion system,so as to find the best replacement ratio and process,and provide a theoretical basis for the industrialized production of low-fat Pork ball.The specific research contents and results are as follows:1.The fatty acid composition of market Pork ball and effects of replacement of back fat by pre-emulsified vegetable oil on the quality of the pork ball.There was a significant difference on the fat content between commercial and homemade Pork ball and the saturated fatty acid content was higher;the replacement of 25%back fat by pre-emulsified vegetable oil didn't affect the texture qualities,in some mechanical index and even appeared to improve vegetable oil emulsification;low replacement ratio(25%)replacement had no significant effect on water and ash content,while the fat content will be significantly reduced;Effects of substitution by vegetable oil emulsification on color is not obvious;25%-50%replacement ratio didn't significantly affect water holding capacity;pre-emulsified vegetable oil substitution can adjust the fat,increase the content of monounsaturated fatty acids in Pork ball,thus improving their nutritional function.2.Effects of replacement of back fat by pre-emulsified vegetable oil on the rheological property of myofibrillar protein-fat emulsion model system.Effects of low pre-emulsified vegetable oil(25%and 50%)substitution on the rheological properties of myofibrillar protein fat emulsion model system was not obvious;the high vegetable oil emulsification substitution ratio(75%and 100%)can lead to significant changes on the rheological properties of viscoelastic model system;The 3-order Gaussian distribution can perfectly describe the relationship between G-and temperature,and the surface model can directly tell the relationship between G-and different processing conditions.