文献类型：期刊文献

英文题名：Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

作者：Wang, Xiaoxi[1,2];Xie, Yangyang[1,2];Li, Xingmin[3];Liu, Yi[3];Yan, Wenjie[1,2]

第一作者：Wang, Xiaoxi

通讯作者：Yan, WJ[1];Yan, WJ[2]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China;[3]China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;[114172]北京联合大学应用文理学院;

年份：2018

卷号：146

起止页码：154-159

外文期刊名：MEAT SCIENCE

收录：;EI(收录号：20183505747444);Scopus(收录号：2-s2.0-85052073683);WOS:【SCI-EXPANDED(收录号:WOS:000446415500019)】；

基金：This study was funded by the National Key Research and Development Plan during the 13th five-year plan period (grant no. 2016YFD0401504), the Premium Funding Project for Academic Human Resources Development in Beijing Union University (grant no. BPHR2017CZ04), and the Funding Project for Postgraduate in Beijing Union University.

语种：英文

外文关键词：Harbin sausage; Fat reduction; Gelled emulsion; Camellia oil

摘要：Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (P < 0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (P < 0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.