title: Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.
abstract: This study was conducted to evaluate the contributions of fat addition levels and storage duration at -18 °C to the oxidation and physicochemical changes of frozen pork dumpling filler. With an increase in the fat addition, thiobarbituric acid-reactive substances and carbonyl production increased (P < 0.05), the transition temperatures (Tmax) shifted to lower temperatures, and the total enthalpy (ΔH) of protein denaturation reduced (P < 0.05). Dynamic rheological measurements revealed a compromised viscoelastic network in filler protein gels with increased fat levels and storage time. Increasing the fat level also increased cooking loss and decreased breaking strength (P < 0.05). The sensory results showed that the dumplings with a high fat level had significantly higher texture, juiciness, and overall acceptability scores (P < 0.05). The results suggest that the dumplings with a high fat level stored for long periods enhanced oxidation and cooking loss and decreased breaking strength; however, it is important to add proper fat considering the palatability.
authors.affiliation: College of Food Science, Northeast Agricultural University , Harbin, Heilongjiang 150030, China.
authors.forename: Li
authors.initials: L
authors.lastname: Huang
authors.forename: Baohua
authors.initials: B
authors.lastname: Kong
authors.forename: Juyang
authors.initials: J
authors.lastname: Zhao
authors.forename: Qian
authors.initials: Q
authors.lastname: Liu
authors.forename: Xinping
authors.initials: X
authors.lastname: Diao
mesh_terms: D000818:Animals; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D005223:Fats / Q000737:chemistry*; D061353:Food Storage; D005615:Freezing; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D005223:Fats