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Food Chem. 2016 Apr 1;196:388-95. doi: 10.1016/j.foodchem.2015.09.068. Epub 2015 Sep 25.

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.

Author information

1
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China; Animal Husbandry and Veterinary Institute, Anhui Academy Agricultural Science, Hefei 230031, China.
2
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China.
3
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.

Abstract

Protein structural changes and water mobility properties in chicken liver paste batters prepared with plant oil (sunflower and canola oil combinations) substituting 0-40% pork back-fat combined with pre-emulsification were studied by Raman spectroscopy and low-field nuclear magnetic resonance (NMR). Results showed that pre-emulsifying back-fat and plant oil, including substituting higher than 20% back-fat with plant oil increased the water- and fat-binding (p<0.05) properties, formed more even and fine microstructures, and gradually decreased the NMR relaxation times (T21a, T21b and T22), which was related to the lower fluid losses in chicken liver paste batters. Raman spectroscopy revealed that compared with a control, there was a decrease (p<0.05) in α-helix content accompanied by an increase (p<0.05) in β-sheet structure when substituting 20-40% back-fat with plant oil combined with pre-emulsification. Pre-emulsification and plant oil substitution changed tryptophan and tyrosine doublet hydrophobic residues in chicken liver paste batters.

KEYWORDS:

Chicken liver paste batters; Plant oil substitution; Pork back-fat; Pre-emulsification; Protein structure; Raman spectroscopy; Water distribution

PMID:
26593506
DOI:
10.1016/j.foodchem.2015.09.068
[Indexed for MEDLINE]

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