Chun Xie

This study investigated the changes in pH, water retention, color, texture characteristics, protein conformation, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen (TVB-N), and total plate count in reduced-fat sausages. It explored the quality differences between sausages with and without the addition of resistant starch during storage at 4 °C over a period of 1 to 30 days. The results indicated that TBARS and TVB-N values significantly increased (p < 0.05) with the extension of refrigeration time, and the α-helix and β-sheet structures were transformed into β-turn and random coil structures, leading to a significant decrease in the pH, L* and a* values, texture characteristics, and chewiness of all sausages, as well as a significant increase in storage loss and centrifugation loss. Under the same refrigeration time, the sausage with added resistant starch exhibited better water retention and texture characteristics compared to the treatment without resistant starch. Additionally, the TBARS and TVB-N values were significantly lower (p < 0.05) in the former. Therefore, the incorporation of resistant starch can effectively slow down the deterioration of gel properties and the increase in total bacterial count in reduced-fat sausages during refrigeration.

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G’ values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G’ value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P₂₁ significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties.

The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.

The changes in storage loss, water distribution status, gel characteristics, TBARS, total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARS, total volatile basic nitrogen value and total plate count of all cooked reduced-phosphate silver carp surimi batters significantly increased (P < 0.05) with increasing the cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness decreased significantly (P < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter has lower water mobility, darker colour and better texture characteristics, but the values of TBARS, total volatile basic nitrogen and total plate count were not significantly different (P > 0.05). To sum up, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce the cooked reduced-phosphate silver carp surimi batter with better water holding capacity and gel characteristics during cold storage.

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO₂ was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.