Effects of different kinds of fat substitutes on gel quality characteristics of yak meat surimi

  • MAO Yun ,
  • ZHOU Yuyu ,
  • LIU Jingya ,
  • CHEN Lianhong ,
  • WANG Lina ,
  • CAI Zijian ,
  • WANG Linlin
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  • (College of Food science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2021-12-19

  Revised date: 2022-02-09

  Online published: 2023-04-14

Abstract

In this paper, the effects of flaxseed gum, konjac gum, inulin, soybean protein, collagen, and whey protein on the texture, emulsifying stability, and sensory evaluation of yak meat surimi were studied. Results showed that the soybean protein with the additional amount of 14.5% was the best among the fat substitutes of protein, which could increase the moisture content of yak meat surimi and significantly improve the pH, rheology, and hardness (P<0.01). Among the fat substitutes of carbohydrates, 3% inulin was the best, which could improve the rheological property, oil retention, hardness, and chewiness of yak meat surimi. However, the former would significantly reduce the color, cohesiveness, and sensory quality of yak meat batter, while the latter had no adverse effects on yak meat batter. Therefore, 3% inulin is more suitable as a fat substitute for yak meat batter.

Cite this article

MAO Yun , ZHOU Yuyu , LIU Jingya , CHEN Lianhong , WANG Lina , CAI Zijian , WANG Linlin . Effects of different kinds of fat substitutes on gel quality characteristics of yak meat surimi[J]. Food and Fermentation Industries, 2023 , 49(6) : 227 -234 . DOI: 10.13995/j.cnki.11-1802/ts.030443

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