This work investigated the effects of curdlan gum–guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and low-field NMR. Between 55 and 80 °C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.31 % to 15.06 % and increased the water holding capacity from 85.07 % to 86.20 % (P < 0.05). In the low-fat group, the replacement of pork backfat with CG microgels resulted in a denser gel network structure, enhancing their texture and gel strength. This denser network also reduced water release, shifting from free water to more immobilized water, and contributed to improve the apparent state, color, flavor and texture of pork meat batters. This research provides valuable methodological insights for enhancing the quality of low-fat pork meat batters.

中文翻译：

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用可得然胶-瓜尔豆胶复合微凝胶增强猪肉面糊：脂肪替代品对凝胶特性、水分分布和感官知觉的影响


这项工作使用流变仪、SEM 和低场 NMR 等技术研究了可得然胶-瓜尔豆胶复合微凝胶 （CG microgels） 作为脂肪替代品对猪肉面糊凝胶特性、水分分布和微观结构的影响。在 55 至 80 °C 之间，添加 30 % CG 微凝胶增强了猪肉面糊的粘弹性响应。此外，CG 微凝胶将蒸煮损失从 18.31 % 降低到 15.06 %，并将持水能力从 85.07 % 提高到 86.20 %（P < 0.05）。在低脂组中，用 CG 微凝胶代替猪背膘导致更致密的凝胶网络结构，增强了它们的质地和凝胶强度。这种更密集的网络还减少了水的释放，从自由水转变为更固定的水，并有助于改善猪肉面糊的表观状态、颜色、风味和质地。这项研究为提高低脂猪肉面糊的品质提供了有价值的方法论见解。