Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

文献类型： 外文期刊

第一作者： Wang, Mingru

作者： Wang, Mingru;Ma, Lei;Li, Cuiping;Yang, Xiaoxi;Lang, Yumiao;Xie, Peng;Yang, Xiaoxi;Lang, Yumiao

作者机构：

关键词： resveratrol; pickering emulsion; fat replacement; antioxidant properties; low-fat pork patties

期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 影响因子：2.3； 五年影响因子：2.5 ）

ISSN： 1082-0132

年卷期： 2023 年

页码：

收录情况： SCI

摘要： The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.

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