科研之友
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摘要
Meat batters were made with lean pork and back fat in a vacuum bowl chopper. The integrated light scattering analysis showed that the droplet/particle size distribution in the batters was bimodal for 3, 5, and 7min of chopping. The distance between the two peaks in a distribution curve was gradually reduced with shearing time. Back fat was sheared into various sizes and shapes of droplets/particles in meat batters. The results showed that regardless of raw meat batter or meat-batter gel, fat globules, particles, and clusters were all surrounded with smooth protein films and entrapped in a rigid protein matrix. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the protein films consisted of C-protein, actin, -actinin, troponin T, tropomyosin, and other proteins besides myosin. The results could help us to better understand the emulsion mechanism for meat batters.
