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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 580 - 592 (13page)
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초록· 키워드
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The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.
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등록된 정보가 없습니다.
참고문헌 (27)
참고문헌 신청
Afoakwa EO / 2007 / Factors influencing rheological and textural qualities in chocolate-a review / Trends Food Sci Technol 18:290~298
Mohammad Asif / 2011 / Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils / Oriental Pharmacy and Experimental Medicine 11(1):51~59
Asuming-Bediako N / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages / Meat Sci 96:187~194
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 29(6):865~871
Chang Y / 2016 / Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lechitin, or Tween 80 / Food Hydrocoll 61:92~101
Mohammad Asif / 2011 / Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils / Oriental Pharmacy and Experimental Medicine 11(1):51~59
Asuming-Bediako N / 2014 / Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages / Meat Sci 96:187~194
Ki Ho Baek / 2016 / Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat / ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 29(6):865~871
Chang Y / 2016 / Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lechitin, or Tween 80 / Food Hydrocoll 61:92~101
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