Contributions of Fat Content and Oxidation to the Changes in

Jun 20, 2014 - (1) The fat level influences the sensory quality and the physicochemical characteristics of meat products. With the decrease of fat con...
1 downloads 0 Views 1MB Size
Subscriber access provided by UNIV OF DAYTON

Article

Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage Li Huang, Baohua Kong, Juyang Zhao, Qian Liu, and Xinping Diao J. Agric. Food Chem., Just Accepted Manuscript • Publication Date (Web): 20 Jun 2014 Downloaded from http://pubs.acs.org on June 21, 2014

Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.

Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

Page 1 of 35

Journal of Agricultural and Food Chemistry

1 2

Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory

3

Attributes of Pork Dumpling Filler during Frozen Storage

4 5 6 7 8

Li Huang,†, ‡ Baohua Kong,†,§,* Juyang Zhao,† Qian Liu,†, § and Xinping Diao┴

9 10 11



College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

12



School of Food Engineering, Rizhao Polytechnics, Rizhao, Shandong 276826, China

13

§

Synergetic Innovation Center of Food Safety and Nutrition, China

14



College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

15 16 17 18

1

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 2 of 35

19

ABSTRACT: This study was conducted to evaluate the contributions of fat addition levels and

20

storage duration at −18°C to the oxidation and physicochemical changes of frozen pork dumpling filler.

21

With an increase in the fat addition, thiobarbituric acid-reactive substances and carbonyl production

22

increased (P30 °C. The “viscous” feature of the gelling system outweighs the “elastic” component of the

315

pre-gel, thus, an overall increase in Tan δ. As the temperature is increased from 67 to 85 °C, the Tan δ

316

dropped steadily, and all gels showed a phase shift angle of 60 °C). The increase in Tan δ at the final heating stage was 14

ACS Paragon Plus Environment

Page 15 of 35

321

Journal of Agricultural and Food Chemistry

referred to as “gel weakening,” leading to a loose network gel formation.

322

A possible explanation for the deleterious effect of the high fat level on dynamic rheological

323

properties of MP is that the high content of fat can cause more severe lipid oxidation (proven by

324

TBARS, Figure 1), and the aldehydes formed by lipid oxidation can react with the amino groups of

325

proteins, causing protein structural changes, protein denaturation, and a decrease in the protein stability,

326

which essentially agreed with the DSC results (Table 3). The decrease in G' and increase in Tan δ

327

indicated a decrease in the gel forming ability of MP, which is the most important functional property

328

of comminuted meat products. As displayed in Figure 2, the viscoelasticity of MP decreased as frozen

329

storage time prolonged and fat level increased, which contributed to explain the reduction in breaking

330

strength and cooking loss as seen below (Figure 3).

331

Cooking Loss. Cooking loss of dumpling fillers was affected by the fat level (P