Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

KANG, Zhuang Li; ZHU, Dong-yang; LI, Bin; MA, Han-Jun; SONG, Zhao-Jun

doi:10.1590/1678-457X.28116

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Food Science and Technology

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Research Paper • Food Sci. Technol 37 (4) • Oct-Dec 2017 • https://doi.org/10.1590/1678-457X.28116 copy

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

Keywords:
pre-emulsified sesame oil; physical-chemical properties; pork; dynamic rheological; LF-NMR

Sample	Energy (kJ/100g)	Protein (%)	Fat (%)	Moisture (%)	Ash (%)	Cooking yield (%)
T1	1009.39 ± 10.32^a	14.59 ± 0.21^c	19.28 ± 0.05^a	59.63 ± 0.42^c	1.90 ± 0.02^a	99.81 ± 0.51^a
T2	911.34 ± 11.05^b	15.33 ± 0.06^b	16.29 ± 0.09^b	62.67 ± 0.26^b	1.92 ± 0.02^a	99.84 ± 0.19^a
T3	807.06 ± 12.12^c	15.70 ± 0.06^a	13.30 ± 0.05^c	64.27 ± 0.29^a	1.91 ± 0.01^a	99.99 ± 0.26^a

Sample	Raw batters			Cooked batters
Sample	L* value	a* value	b* value	L* value	a* value	b* value
T1	57.83 ± 1.79^c	13.24 ± 0.82^a	7.74 ± 0.55^c	68.63 ± 0.98^c	4.64 ± 0.48^a	8.22 ± 0.39^c
T2	70.12 ± 1.02^a	11.47 ± 0.90^b	11.18 ± 0.45^a	72.54 ± 0.56^a	3.69 ± 0.36^b	8.67 ± 0.24^b
T3	70.54 ± 0.62^a	10.76 ± 0.46^c	11.46 ± 0.32^a	73.67 ± 0.84^a	3.28 ± 0.37^c	8.94 ± 0.23^a

Sample	Hardness (N)	Springiness	Adhesiveness	Chewiness (N mm)
T1	65.06 ± 0.55^c	0.903 ± 0.002^c	0.711 ± 0.002^c	41.82 ± 0.48^b
T2	68.20 ± 1.35^a	0.933 ± 0.003^a	0.752 ± 0.003^a	45.58 ± 1.05^a
T3	67.76 ± 1.02^b	0.925 ± 0.005^b	0.729 ± 0.005^b	46.34 ± 1.14^a

Sample	Relaxation time			Peak ration (%)
Sample	T_2b (ms)	T₂₁ (ms)	T₂₂ (ms)	T_2b (%)	T₂₁ (%)	T₂₂ (%)
T1	0.57 ± 0.05^c	60.32 ± 1.51^b	329.31 ±10.12^a	4.33 ± 0.3^2a	86.67 ± 0.52^c	9.35 ± 0.20^a
T2	0.76 ± 0.03^b	68.25 ± 1.48^a	295.18 ± 11.05^b	2.93 ± 0.28^b	88.21 ± 0.60^b	8.87 ± 0.18^b
T3	0.89 ± 0.04^a	69.47 ± 1.64^a	262.44 ± 10.85^c	2.05 ± 0.31^c	89.81 ± 0.56^a	8.03 ± 0.22^c

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