乳化脂对牛肉乳化肠品质的影响OA北大核心CSTPCD

This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage.The impact of different levels(0%,25%,50%,75%and 100%)of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined.The findings revealed that as the percentage of emulsified fat replacement increased,there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage(P<0.05).Additionally,protein content decreased,fat content significantly decreased(P<0.05),but no notable difference observed in ash content.The brightness value gradually increased.Both hardness and chewiness were notably reduced(P<0.05).Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat.Scanning electron microscopy(SEM)results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement.Sensory evaluation showed no significant difference among all fat replacement groups.Overall,incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability.