Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

Lele Shao; Jiayu Bi; Ruitong Dai; Xingmin Li

doi:10.1016/j.foodres.2020.109788

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter

Food Res Int. 2020 Dec;138(Pt B):109788. doi: 10.1016/j.foodres.2020.109788. Epub 2020 Oct 15.

Authors

Lele Shao¹, Jiayu Bi¹, Ruitong Dai², Xingmin Li³

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
² College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China. Electronic address: dairuitong@hotmail.com.
³ College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China. Electronic address: lixingmin@cau.edu.cn.

PMID: 33288174
DOI: 10.1016/j.foodres.2020.109788

Abstract

The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T₂ and a larger peak area P₂₂ were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.

Keywords: Fat replace; Organogel; Pork fat; Sunflower seed oil; Texture.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cellulose / analogs & derivatives
Food Handling
Meat Products* / analysis
Pork Meat*
Rapeseed Oil
Red Meat* / analysis
Swine

Substances

Rapeseed Oil
ethyl cellulose
Cellulose