Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

“…Diacylglycerol (DAG) derived from linseed oil is considered as a good source of n -3 fatty acids and has been used in food production [11] , [14] . It has been reported that DAG can effectively inhibit the accumulation of fat in the gut and reduce serum triacylglycerides (TAGs) [15] . Compared with TAGs, DAG has better emulsification and hydrophilic properties thanks to the free hydroxyl group presented in its structure [15] , [16] , and the addition of DAG instead of TAG in meat products can improve food texture and WHC [16] , [17] .…”

“…It has been reported that DAG can effectively inhibit the accumulation of fat in the gut and reduce serum triacylglycerides (TAGs) [15] . Compared with TAGs, DAG has better emulsification and hydrophilic properties thanks to the free hydroxyl group presented in its structure [15] , [16] , and the addition of DAG instead of TAG in meat products can improve food texture and WHC [16] , [17] . According to the report of Diao et al [17] , myofibrillar protein composite gel containing DAG had higher gel strength and WHC than that containing ordinary oil, with a more compact and orderly microstructure.…”

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

“…In the process of emulsion F I G U R E Relaxation time T 2 curve of different saturated fatty acid emulsion gels gel formation, with most of the water and a small number of fat was present in the gel structure by means of physical mosaic. It was because of this physical method that the emulsion gel had a stable gel structure, which ensured the space structure of the gel was also effective to prevent moisture loss (Zhao, Han et al, 2020). Therefore, different types of fats that will affect the size of fat particles will affect the water retention of the gel (Ningtyas, Tam et al, 2021).…”

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

“…The simultaneous addition of sodium chloride and phosphate to meat yields considered modification of the physicochemical features of the myofibrillar proteins and our previous studies confirmed that simultaneous addition of sodium chloride and phosphate had the best effect on the physicochemical features (Shao et al ., 2016a) and the other research also found the phenomenon (Gordon et al ., 1992). In the initial stage of chopping, salt was often added to lean meat and comminuted mainly to extract the salt‐soluble protein components, which may subsequently influence the swelling stage states of proteins by presenting specific protein hydration states, and thus, affected functional characteristics (water binding; textural properties) of muscle protein, and ultimately influenced the quality of meat products (Zhao et al ., 2020; Barbut, 1989; Herrero et al ., 2008).…”

“…The study of protein conformation change was important. The Fourier transform infrared spectroscopy (FTIR) was a powerful method for assessing relative changes of protein secondary structures (Zhao et al ., 2020). The amide I was most valuable for the study of protein secondary structure, which was mainly through the carbonyl stretching vibration and hydrogen bond structure to provide the detailed information on the protein skeleton, and the C–N stretching vibration may partly influence the infrared spectrum of the amide I (Mallamace et al ., 2015; Estrada‐Fernández et al ., 2018).…”