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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
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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.
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Journal of Agricultural and Food Chemistry
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Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory
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Attributes of Pork Dumpling Filler during Frozen Storage
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Li Huang,†, ‡ Baohua Kong,†,§,* Juyang Zhao,† Qian Liu,†, § and Xinping Diao┴
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College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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School of Food Engineering, Rizhao Polytechnics, Rizhao, Shandong 276826, China
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Synergetic Innovation Center of Food Safety and Nutrition, China
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College of Animal Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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ABSTRACT: This study was conducted to evaluate the contributions of fat addition levels and
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storage duration at −18°C to the oxidation and physicochemical changes of frozen pork dumpling filler.
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With an increase in the fat addition, thiobarbituric acid-reactive substances and carbonyl production
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increased (P30 °C. The “viscous” feature of the gelling system outweighs the “elastic” component of the
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pre-gel, thus, an overall increase in Tan δ. As the temperature is increased from 67 to 85 °C, the Tan δ
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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
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Journal of Agricultural and Food Chemistry
referred to as “gel weakening,” leading to a loose network gel formation.
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A possible explanation for the deleterious effect of the high fat level on dynamic rheological
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properties of MP is that the high content of fat can cause more severe lipid oxidation (proven by
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TBARS, Figure 1), and the aldehydes formed by lipid oxidation can react with the amino groups of
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proteins, causing protein structural changes, protein denaturation, and a decrease in the protein stability,
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which essentially agreed with the DSC results (Table 3). The decrease in G' and increase in Tan δ
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indicated a decrease in the gel forming ability of MP, which is the most important functional property
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of comminuted meat products. As displayed in Figure 2, the viscoelasticity of MP decreased as frozen
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storage time prolonged and fat level increased, which contributed to explain the reduction in breaking
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strength and cooking loss as seen below (Figure 3).
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Cooking Loss. Cooking loss of dumpling fillers was affected by the fat level (P
