Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were inve...
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MDPI AG
2024-01-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/10/2/111 |
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| author | Lai Wei Yuqing Ren Lu Huang Xinnan Ye He Li Jian Li Jinnuo Cao Xinqi Liu |
| author_facet | Lai Wei Yuqing Ren Lu Huang Xinnan Ye He Li Jian Li Jinnuo Cao Xinqi Liu |
| author_sort | Lai Wei |
| collection | DOAJ |
| description | Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure. CFS samples composed of various ratios of KGM were added to lean meat patties to ascertain the optimal CFS composition for its potential replacement of pork back fat in patties. The addition of CFS containing 7.0% KGM was found to decrease the hardness of the lean meat patties by 71.98% while simultaneously improving their sensory quality. The replacement of pork back fat with CFS also reduced the fat content of the patties to as little as 3.65%. Furthermore, the addition of CFS enhanced the technological characteristics, lipid oxidation stability, and surface color of the fat-replaced patties, with no significant impact on their overall acceptability. The gel network of the patties was shown to be fine and remained compact as the fat replacement ratio increased to 75%, while the texture parameters, storage modulus, and fractal dimension all increased. Quality and structure improvements may allow the composite emulsion gels to replace fat in pork patties to support a healthy diet. This study may be beneficial for the application and development of plant-based cubic fat substitutes. |
| first_indexed | 2024-03-07T22:32:12Z |
| format | Article |
| id | doaj.art-fdc9461d95474974897251e57ef3d4ed |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-07T22:32:12Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-fdc9461d95474974897251e57ef3d4ed2024-02-23T15:17:29ZengMDPI AGGels2310-28612024-01-0110211110.3390/gels10020111Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein IsolateLai Wei0Yuqing Ren1Lu Huang2Xinnan Ye3He Li4Jian Li5Jinnuo Cao6Xinqi Liu7National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaPuluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, ChinaNational Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaComposite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure. CFS samples composed of various ratios of KGM were added to lean meat patties to ascertain the optimal CFS composition for its potential replacement of pork back fat in patties. The addition of CFS containing 7.0% KGM was found to decrease the hardness of the lean meat patties by 71.98% while simultaneously improving their sensory quality. The replacement of pork back fat with CFS also reduced the fat content of the patties to as little as 3.65%. Furthermore, the addition of CFS enhanced the technological characteristics, lipid oxidation stability, and surface color of the fat-replaced patties, with no significant impact on their overall acceptability. The gel network of the patties was shown to be fine and remained compact as the fat replacement ratio increased to 75%, while the texture parameters, storage modulus, and fractal dimension all increased. Quality and structure improvements may allow the composite emulsion gels to replace fat in pork patties to support a healthy diet. This study may be beneficial for the application and development of plant-based cubic fat substitutes.https://www.mdpi.com/2310-2861/10/2/111plant-basedfat mimeticspork battertemperature scanningsensory evaluation |
| spellingShingle | Lai Wei Yuqing Ren Lu Huang Xinnan Ye He Li Jian Li Jinnuo Cao Xinqi Liu Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate Gels plant-based fat mimetics pork batter temperature scanning sensory evaluation |
| title | Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate |
| title_full | Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate |
| title_fullStr | Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate |
| title_full_unstemmed | Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate |
| title_short | Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate |
| title_sort | quality thermo rheology and microstructure characteristics of cubic fat substituted pork patties with composite emulsion gel composed of konjac glucomannan and soy protein isolate |
| topic | plant-based fat mimetics pork batter temperature scanning sensory evaluation |
| url | https://www.mdpi.com/2310-2861/10/2/111 |
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