Preparation Of Huai Yam Based Emulsion Gel And Its Effect On Beef Emulsification Characteristics

A series of diseases that caused by excessive fat intake lead to the demand for low-fat meat products.However,reducing the fat content of meat products would seriously affect the emulsification performance of the meat,and also the taste,texture and stability of the meat product.At present,fat substitutes such as emulsion gels were widely used in the production of meat products.In this paper,Emulsion gel was prepared with Chinese Yam powder,by evaluating its water-holding and oil-holding properties,texture characteristics and freeze-thaw stability,the best adding ratio of Chinese Yam powder was obtained.The yam-based emulsion gel and linseed oil were mixed in different proportions and were added to minced beef as a fat substitute to study the effect of yam-based emulsion gel on the emulsifying properties and quality of minced beef.The results of the study are as follows:1.When the addition amount of Chinese Yam powder was 10%,the water-holding capacity and oil-holding capacity of the emulsion gel reached96.44% and 99.25%,and the mixture expressed the best appearance.Among the texture properties,the hardness and adhesiveness increased significantly with the increase of the amount of Chinese Yam powder.When the addition amount of Chinese Yam powder was 10%,the hardness and adhesiveness were similar to those of beef tallow.There was no significant difference in elasticity and cohesiveness between the groups(P>0.05),indicated that the addition amount of Chinese Yam powder(10%)improved the gel properties of the emulsion.2.The juice loss of minced beef was only 0.89% when 25% of emulsion gel were added.When the amount of emulsion gel reached to 50% of fat,the surface hydrophobicity of minced beef was 37.34 ? g,which was similar to beef tallow.When the amount of emulsion gel reached 75% of fat,the protein solubility was 22.85mg/m L,which was significantly higher than other test groups(P<0.05).In general,when the emulsion gel was added at 50%,the emulsifying properties and texture properties of minced beef reached the best.3.The structure of the minced beef gradually becomes tight with the increase of the amount of emulsion gel,and the structure was regular.With the increase of the amount of emulsion gel,the ?-helix showed a significant upward trend while ?-angle changed adversely.When the amount of emulsion gel replaced 50% of fat,the random coil content reached the least,indicated that the state of minced beef system was relatively stable.The results suggested that the microstructure state of the EG3 group was the best.In summary,excessive addition or small addition of emulsion gel will have a great impact on the meat structure.When the amount of emulsion gel replacing fat was 50%,the beef paste showed more suitable emulsification properties,sensory properties and microstructure.