The Effect Of Oleogel On The Quality Of Ham Sausage And Its Mechanism

Ham sausage is a meat enema product widely consumed by people.It is deeply loved by people because of its good flavor,texture,convenient eating,carrying and save.In the process of ham sausage production,animal fat is usually used as the lipid source,and the high content of saturated fatty acids and cholesterol in animal fat has been proved to be harmful to human health.In this paper,different corn Oleogels were used to replace animal fat in ham sausage,and their quality was analyzed.Suitable Oleogel was selected.Then the effect of Oleogel on the gel properties of myofibrillar protein was explored.Ham sausage was added to starch to explore the effect of Oleogel on gel properties of protein starch composite.Finally,based on the texture and sensory data of eight commercial pork sausages,the evaluation system was established.The formulation of ham sausage was optimized by using Oleogel 100%instead of animal fat.(1)Based on the formation mechanism of different Oleogels,corn Oleogels were prepared by different gel.Under the concentration of 10%Oleogel,Sterol/Oryzanol Oleogel strength was the highest(363.49 g),followed by beeswax and ethyl cellulose Oleogel.The strength of gel formed by monoglyceride was weak,and the strength of the Oleogel formed from it alone was only 57.54 g.The ham sausage ham sausage was replaced by 50%fat ratio in animal oil.The gel strength was closely related to the texture of ham sausage.The ham sausage prepared with gel of Sterol/Oryzanol,beeswax and ethyl cellulose oil had higher hardness,9898.43 g,10153.50 g and 13486.16 g respectively.The water retention of ham sausage with monoglyceride and monoglyceride/gstl was 96.5%and 98.4%respectively.The gel substitute group of beeswax oil had poor emulsifying stability,the highest loss of juice and water loss.In addition,the fat value of Oleogel can increase the brightness value of ham sausage,and slightly reduce its redness and p H value of meat.In sensory evaluation,beeswax,ethyl cellulose,monoglyceride/Sterol,Sterol/Oryzanol,monoglyceride and Sterol/Oryzanol Oleogel replacement group scored higher.(2)By comparing the effects of different amounts of Oleogel and lard on the gel properties of myofibrillar protein,the reasons for the decline of ham sausage quality were explored.The rheological results showed that at initial temperature,the myofibrillar protein lipid complexes with Oleogels had lower elastic modulus,and the elastic modulus of the composites increased gradually during the subsequent heating process,indicating that the increase of temperature resulted in lipid fusion and reduced the filling effect of lipid on the protein network.Gel strength and water holding capacity also showed a trend of lard greater than that of Oleogels.The distribution of lipid and protein was analyzed by microstructural observation.The results showed that the filling effect of lard on protein network was better than that of Oleogel.In addition,the Oleogel was also coated by a layer of protein membrane,indicating that the stability of the Oleogel in the protein matrix was the same as that of lard.The protein composition of the composite gel supernatant was analyzed.The Oleogel did not change the protein composition of the gel forming protein.The analysis of potential and protein two level structure showed that the Oleogel could promote the aggregation of protein.Therefore,the decline of the quality of myofibrillar protein caused by Oleogel may be due to its low gel strength which can not fill the protein network well,and increase the aggregation of protein,resulting in the protein network can not stabilize the lipid well.(3)The effects of Oleogel and lard on the structure of starch-protein-lipid complex were discussed.The results indicated that the increase of lipids enhances the viscosity of starch granules during heating.Lard promoted starch decomposition more than Oleogel During the cooling process,gelatinized starch was complexed with lipid to form starch lipid complex.The Oleogel was more easily contained in the amylose helix and promoted the aging of starch.The addition of lipid made starch-protein-lipid Complex.The new peak appeared at 2854 cm^-1 and 1746 cm^-1,and higher enthalpy change was observed in the Complex system with Oleogel,indicating a higher degree of structural ordering.The results of X ray diffraction showed that all samples showed a diffraction peak at 19.95°,indicating that the samples had typical V crystal characteristics.The crystallinity of samples containing Oleogel was higher than that of samples containing lard,indicating that the Oleogel made the sample structure more orderly,resulting in an increase in starch aging.(4)Based on the texture and sensory evaluation data of eight kinds of pork sausages,the evaluation system was established.The results showed that the relative deviation of sensory evaluation value predicted by the equation was small,and it could accurately predict the sensory evaluation value through the texture value;Based on the above results,the optimum formula was optimized by response surface methodology.The main factors affecting the hardness of the Oleogel ham sausage were starch addition>phosphate addition>Sterol/Oryzanol and monoglyceride ratio;the optimum conditions were response surface methodology.The starch content was 8.71%,the ratio of Sterol/Oryzanol and monoglyceride 9.7:0.3,and the amount of phosphate was 0.45%.Under this condition,the Oleogel ham sausage was prepared and its hardness value was 11188g.The saturated fat content of the optimized oil ham sausage was 66.11%lower than that of the control group.The sensory prediction of the ham sausage was carried out through the prediction equation evaluation system.Except for the lower hardness score,the oleogel ham sausage had similar chewiness,cohesion and adhesion scores and better elasticity scores to the control group.