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Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G' values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G' value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P21 significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties. [ABSTRACT FROM AUTHOR]

The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield significantly increased (p < 0.05) with increasing SC; meanwhile, adding SC caused the gel color to darken. All samples had similar curves with three phases, and the storage modulus (G') values significantly increased with the increasing SC. The thermal stability of the PSE meat myofibrillar proteins was enhanced, and the G' value at 80 °C increased with the increasing SC. Because water was bound more tightly to the protein matrix, the initial relaxation times of T21 and T22 shortened, the peak ratio of P21 significantly increased (p < 0.05), and the P22 significantly decreased (p < 0.05), which implied that the mobility of the water was reduced. Overall, SC could improve the thermal stability of the PSE meat myofibrillar proteins and increase the water-holding capacity and textural properties of the cooked PSE meat myofibrillar protein gels. [ABSTRACT FROM AUTHOR]

Summary: The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back‐fat (25%, 50%, 75% and 100%) in reduced‐fat pork batter. The flaxseed oil double emulsion (pH 6.0) was made of 20 mL 0.5% tea polyphenol solution (w/w), 20 mL flaxseed oil, 60 mL 4% whey protein (w/w) and 400 mL 2% Arabic gum solution. The result showed that the TBARS, L*, and a* values of pork batter significantly decreased (P < 0.05) when the flaxseed oil double emulsion replacing the pork back‐fat was ≤50%. Meanwhile, the pH, emulsification stability, hardness, springiness, gumminess, chewiness, cooking yield and G′ at 80 °C significantly increased (P < 0.05). In addition, the mobility of water in cooked batter first decreased and then increased (P < 0.05) with increasing flaxseed oil double emulsion. In addition, the microstructure of cooked pork batter with 50% flaxseed oil double emulsion has a continuous, tighter and regular structure, with the pores being smaller and more uniform. Overall, the replacement of pork back‐fat with flaxseed oil double emulsion at 50% reduced‐fat content could improve the quality of pork batter. [ABSTRACT FROM AUTHOR]

The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa‐modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa‐modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water‐holding capacity, gel structure, and gel properties among the samples. Overall, the use of high‐pressure‐modified soy 11S globulin improved the gel properties and water‐holding capacity of pork batter, especially under 400 MPa. [ABSTRACT FROM AUTHOR]

Summary: In this study, we investigated the effect of gel and rheological properties, microstructure, and water distribution of frankfurters with various amounts of NaCl (1 and 2%) and soy protein isolate (SPI, 3 and 6%). The frankfurter cooking yield, a*value, and hardness significantly increased with the increasing NaCl and SPI content. However, the frankfurter springiness and cohesiveness were lower in the case of 6% SPI and 2% NaCl content than in the case of 3% SPI and 2% NaCl content. The thermal stability of myosin improved with the increasing NaCl and SPI, resulting in more compact and continuous structures. Meanwhile, the initial T2b, T21, and T22 relaxation times were significantly shorter, and the P21 and P22 peak ratios increased and decreased significantly, respectively, implying the increase of the immobile water content. Overall, the SPI use allowed the production of reduced‐salt frankfurter with desirable quality. [ABSTRACT FROM AUTHOR]

Summary: To investigate the effects of different pressures (0.1–400 MPa), the techno‐functional properties, water distribution and mobility of reduced‐salt pork batters (1% NaCl) supplemented with soy protein isolate (SPI, 2%) were examined. Compared with the batters treated at 0.1 MPa, those treated at 100–300 MPa showed significantly increased the cooking yield, hardness, springiness, cohesiveness, chewiness, and G′ values of gel and reduced the initial relaxation times of T2b, T21 and T22, as observed from the results of low‐field NMR. Among all samples, those treated at 200 and 300 MPa had the highest L* value, cooking yield, hardness, springiness, cohesiveness, chewiness and G′ value of gel, with the largest peak ratio of P21 and the smallest peak ratio of P22. Overall, treatments at 200 and 300 MPa improved the gel properties and lowered the water mobility of reduced‐salt pork batters supplemented with SPI. [ABSTRACT FROM AUTHOR]

The effects of substituting pork back‐fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G′) of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G′ of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G′ of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF‐NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back‐fat. Practical applications: Emulsion‐type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water‐holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low‐fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back‐fat. LF‐NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back‐fat to produce low‐fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand. [ABSTRACT FROM AUTHOR]

In this study, the changes of protein structure, proximate composition and physico-chemical attributes of frankfurters (1% NaCl) with pre-emulsified soy oil used in the beating processing were investigated. Three samples were prepared: C, with pork backfat; T1, with pre-emulsified soy oil (soy protein isolate (SPI): soy: water was 1:10:10); T2, with pre-emulsified soy oil (SPI: soy: water was 1:5:5). The energy and fat content decreased while the protein content, L ∗ value, cooking yield and textural properties of frankfurters increased when substituting backfat with pre-emulsified soy oils. The microstructure of C showed a spongy appearance with numerous cavities, then T1 and T2 showed more cavity formation and SPI dispersed around the oil globules. There were significantly (p < 0.05) affected the secondary and tertiary structures of protein, an increase of β-sheet, β-turn and random coil content accompanied by a decrease of α-helices content, and formed more hydrophobic interactions were found. However, there was no significantly (p > 0.05) changes for the secondary structures of protein in T1 and T2. The results showed that replaced pork backfat with pre-emulsified soy oil enabled to produce low-salt and low-fat frankfurters. [ABSTRACT FROM AUTHOR]

So as to investigate the effect of using sodium bicarbonate (SB) to replace sodium tripolyphosphate (ST) in the chicken meat batters with ST or SB (0.30% and 0.50%), the changes of gel properties and protein conformation were studied. The pH, salt-soluble protein solubility, cooking yield, b* value and texture properties were increased significantly (p < 0.05), the L* and a* values were decreased significantly (p < 0.05) when used the SB to replace ST. The β-sheet structure content was increased, accompanied by the random coil content was decreased (p < 0.05) when used the SB to replace ST. Meanwhile, more hydrophobic interactions were formed and more aliphatic residues were exposed to hydrophilic environment. The secondary and tertiary structures had little affect with the ST or SB were increased from 0.30% to 0.50%. Overall, it was obtained that the use of SB could produce the phosphorus-free chicken meat batters. [ABSTRACT FROM AUTHOR]

In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium alginate/water = 1/29, W /W), the physico-chemical, protein conformation and sensory of frankfurters made with various amounts of pork back-fat and sodium alginate were evaluated. With the increase of sodium alginate solute, the fat and energy was decreased significantly (P <.05). Compared with the control, the cooking yield, emulsion stability, L⁎ and ΔE values were not different significantly (P >.05) when pork back-fat was replaced by 25% and 50%, meanwhile, a decrease of α-helix content accompanied by an increase of β-sheet, β-turn and random coil content, more hydrophobic and tyrosine residues became exposed, those implied the hardness was increased. The texture, juiciness and overall acceptance scores were decreased significantly (P <.05) when pork back-fat was replaced beyond 50%. From the above, the use of sodium alginate solution instead of pork back-fat could transform protein structure and lowered fat and energy of frankfurters. • Fat content and energy were decreased when replaced pork back-fat by sodium alginate solution. • The physico-chemical and protein structure were affected by sodium alginate solution. • Added sodium alginate solution, increased β-sheet, β-turn and random coil content. • Sodium alginate solution can be utilized to reduce the fat content of frankfurters. [ABSTRACT FROM AUTHOR]

In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0–0.6%) were investigated. The pH, b⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G′ values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G′ values of the samples with 0.4% and 0.6% did not significantly different, while the a⁎ value significantly decreased. Moreover, a greater G′ value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability. [Display omitted] • Adding NaHCO 3 increased the pH, SSP content and cooking yield of PSE meat batters. • Adding NaHCO 3 concentration improved the textural properties and emulsion stability. • The G′ values of PSE meat batters increased with increasing NaHCO 3. • NaHCO 3 can improve the techno-functional and rheological properties. [ABSTRACT FROM AUTHOR]