title: Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.
abstract: Protein structural changes and water mobility properties in chicken liver paste batters prepared with plant oil (sunflower and canola oil combinations) substituting 0-40% pork back-fat combined with pre-emulsification were studied by Raman spectroscopy and low-field nuclear magnetic resonance (NMR). Results showed that pre-emulsifying back-fat and plant oil, including substituting higher than 20% back-fat with plant oil increased the water- and fat-binding (p<0.05) properties, formed more even and fine microstructures, and gradually decreased the NMR relaxation times (T21a, T21b and T22), which was related to the lower fluid losses in chicken liver paste batters. Raman spectroscopy revealed that compared with a control, there was a decrease (p<0.05) in α-helix content accompanied by an increase (p<0.05) in β-sheet structure when substituting 20-40% back-fat with plant oil combined with pre-emulsification. Pre-emulsification and plant oil substitution changed tryptophan and tyrosine doublet hydrophobic residues in chicken liver paste batters.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China; Animal Husbandry and Veterinary Institute, Anhui Academy Agricultural Science, Hefei 230031, China.
authors.forename: Guoyuan
authors.initials: G
authors.lastname: Xiong
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Minyi
authors.initials: M
authors.lastname: Han
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Zhuangli
authors.initials: Z
authors.lastname: Kang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yingying
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yingying
authors.initials: Y
authors.lastname: Zhu
mesh_terms: D000818:Animals; D002645:Chickens; D004655:Emulsions / Q000737:chemistry*; D019358:Fat Substitutes; D005229:Fatty Acids, Monounsaturated; D005511:Food Handling / Q000379:methods; D008099:Liver / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D009824:Ointments; D010938:Plant Oils; D011202:Poultry Products / Q000032:analysis*; D011506:Proteins / Q000737:chemistry*; D000074262:Rapeseed Oil; D013059:Spectrum Analysis, Raman; D013552:Swine; D014867:Water
chemical_list: D004655:Emulsions; D019358:Fat Substitutes; D005229:Fatty Acids, Monounsaturated; D009824:Ointments; D010938:Plant Oils; D011506:Proteins; D000074262:Rapeseed Oil; D014867:Water
keywords: Chicken liver paste batters; Plant oil substitution; Pork back-fat; Pre-emulsification; Protein structure; Raman spectroscopy; Water distribution