Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876472799908855808 |
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| author | Zhuang Li KANG |
| author_facet | Zhuang Li KANG |
| contents | Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters Zhuang Li KANG Dong-yang ZHU Bin LI Han-Jun MA Zhao-Jun SONG Agrociencias LF Pre NMR pork physical Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G’) values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953544016 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters Zhuang Li KANG Agrociencias LF Pre NMR pork physical Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters Zhuang Li KANG Dong-yang ZHU Bin LI Han-Jun MA Zhao-Jun SONG Agrociencias LF Pre NMR pork physical Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G’) values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953544016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37 |
| title | Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters |
| topic | Agrociencias LF Pre NMR pork physical |
| url | https://www.redalyc.org/articulo.oa?id=395953544016 |