Effect Of Different Oils Treatments On Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Beef Patties

This article took oil-myofibrillar protein emulsion as the research object,used Zeta-potential,rheological properties and microstructure measurement methods,and studied the effects of three kinds of oils(corn oil,palm oil and fish oil)with different addition(5%,10%,15% and 20%)on the stability of myofibrillar protein emulsions.Determine the optimal amount of oil added in the oil emulsions.Study the functional properties of the oil-myofibrillar protein composite gels and the effect of different oil emulsions instead of fat on the beef patties gels.The aim is to replace animal fat with different unsaturated fatty acids to reduce the content of saturated fatty acids in meat products,improve the nutritional performance of meat products.Provide a theoretical basis for the research and development of new low-fat meat products.The main conclusions are as follows:(1)In terms of the stability of myofibrillar protein emulsionsThe 15% oil emulsion was added to obtain the highest emulsification activity index,and the emulsification activity index of the fish oil treatment group was significantly higher than that of the corn oil and palm oil treatment groups(P < 0.05).Within 120 min,the emulsification stability index of palm oil treatment group was the highest,followed by corn oil treatment group,and fish oil treatment group was the lowest.Fish oil myofibrillar protein emulsion had the highest emulsifying activity in different oil treatment groups.The absolute value of Zeta-potential of fish oil treatment group was higher than that of corn oil and palm oil treatment groups.With the increase of temperature,the storage modulus G' gradually increased,and the higher the oil content,the greater G'.The microstructure of the oil emulsion was observed under an optical microscope,and it was found that the oil droplets in the emulsion were evenly dispersed and arranged neatly at 15% oil addition to form a stable emulsion and obtain the best emulsification effect.In contrast,the addition of 20% oil has poor emulsification effect,uneven dispersion of oil droplets,and different sizes of fat globules.The results showed that beef myofibrillar protein pre-emulsified oil had a certain effect on the emulsion stability.The three oils have different effects on the stability of the emulsion,but when the addition amount is 15%,better emulsification activity and emulsification stability can be obtained.(2)In terms of functional properties of myofibrillar protein composite gelsThe three composite gels achieve the best water retention when the oil content is15%.Through the increase of oil content,the hardness and chewiness of the composite gels were significantly improved(P<0.05),and when the oil content was 15%,the cohesion was the best.Oil emulsions can significantly increase the G' value of the composite gel,and the corn oil and palm oil get a larger G' value.Scanning electron microscopy showed that oil emulsions was used as a particle filler to reduce the gap in the network structure of myofibrillar protein and increase the spatial structure of the composite gels.(3)In terms of the influence of different substitution degrees(0%,25%,50%,75% and 100%)of oil emulsions on the characteristics of beef patties gelsThe oil emulsions replace the fat in the beef patties gels to varying degrees,which can significantly reduce the fat content in the minced beef(P<0.05).The cooking loss of beef patties gel decreased with the increase of the replacement ratio of the emulsion.The brightness value(L* value)of beef patties after cooking was lower than that of raw beef patties before cooking,and the L* value of beef patties before and after cooking was the highest when the substitution degree was 50%.The hardness and chewiness of the beef patties gel were higher than those of the control group,and the hardness and chewiness of the beef patties gel were the best when the degree of substitution was 50%,but the elasticity had no significant change.The addition of palm oil emulsion significantly reduced the TBARS value of the beef patties gels.The content of PUFA and PUFA / SFA in beef patties gel increased with the increase of substitution ratio,while the content of SFA decreased.