CN115226852B - Low-saturated fatty acid meat balls and preparation method thereof - Google Patents

Low-saturated fatty acid meat balls and preparation method thereof Download PDF

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CN115226852B
CN115226852B CN202210518659.0A CN202210518659A CN115226852B CN 115226852 B CN115226852 B CN 115226852B CN 202210518659 A CN202210518659 A CN 202210518659A CN 115226852 B CN115226852 B CN 115226852B
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oil
meat
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fatty acid
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兰雅淇
林佳如
杨寒
黄洁纯
向鹏成
张典
郑汝婷
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South China Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention belongs to the technical field of foods, and particularly relates to a low-saturated fatty acid meat ball and a preparation method thereof. First, an oleogel, a hydrogel and a high internal phase emulsion are prepared, and the hydrogel is mixed with the oleogel and sheared at high speed to prepare a dual gel. The protein solution is mixed with vegetable oil and sheared at high speed to prepare a high internal phase emulsion. And replacing saturated fat with the prepared oil gel, double gel and high internal phase emulsion to prepare the low saturated fatty acid meat balls. The thawing loss rate and the pH value of the obtained meat balls are similar to those of the fat group, the oil leakage rate and the water loss rate of the meat paste are lower, and the emulsion stability is higher; at the same time, the texture properties of the meat balls are similar to those of the fat group. Oil gel, double gel and high internal phase emulsion are ideal substitute fat for preparing meat balls by replacing saturated fat, and can increase the content of unsaturated fatty acid while reducing the content of saturated fatty acid in the meat balls. The invention has simple process, easy operation, suitability for large-scale production, safe and nontoxic raw materials, and can be widely used in the field of food processing.

Description

Low-saturated fatty acid meat balls and preparation method thereof
Technical Field
The invention belongs to the field of foods, and particularly relates to a low-saturated fatty acid meat ball and a preparation method thereof.
Background
Meat and meat products are important sources of dietary fat, but animal fat is rich in saturated fatty acids, with a deregulation of the polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio. However, saturated fatty acids contribute to the texture, mouthfeel, juiciness and sensory acceptability of the product, and therefore, the healthy ingredients must be reformulated or added to improve the nutritional value of the meat product. The vegetable oil is rich in polyunsaturated fatty acid, and can improve blood lipid and reduce cholesterol; in addition, the vegetable oil contains natural antioxidants and antibacterial agents, can delay oxidation and microbial spoilage, and can improve the quality of meat products. Therefore, the vegetable oil is used for replacing animal fat and is a means for improving the nutritional value of meat products. However, vegetable oils have differences in consistency, flavor and animal fat, which may negatively impact the properties of the meat product.
Oleogels are semi-solids in which a continuous phase is an edible oil, and common gelators include small molecule gelators (mono/diglycerides, wax esters, phytosterols, fatty acids and fatty alcohols, etc.) and ethylcellulose, are immobilized within a three-dimensional network structure. In recent years, many studies have been made on the use of oleogels in foods, including but not limited to sausage, meat patties and meat fillings, as an alternative to animal fats rich in saturated fatty acids with some positive results.
A dual gel is a homogeneous semi-solid dispersion that is visually a single gel by mixing two gel phases together by applying a high shear rate. The double gel has the advantages of simple preparation mode, two phases and very stability. Currently, the use of dual gels is mainly focused on drug delivery.
A high internal phase emulsion can be defined as an emulsion having a dispersed phase volume fraction greater than 0.74, exhibiting a semi-solid state capable of forming a gel structure with more or less supporting capacity. Such soft solids are being explored by more and more researchers for use in foods, medicines, materials and cosmetics. In the food field, high internal phase emulsions can be used to replace hydrogenated and saturated fats in foods to improve the nutritional profile of the foods.
The prior art utilizes a direct method to prepare linseed oil and beeswax-based oil gel to partially replace animal fat to prepare the Polish-type meat pie, has a certain substitution, but the obtained meat pie has darker color and different texture attributes from a control group, so that the consumer acceptance is poor.
Chinese patent publication No. CN113367200 a discloses an oleogel prepared from ethylcellulose and peanut oil, which develops a red sausage that significantly reduces fat content while improving fatty acid composition, but if the oleogel replacement ratio is too large, the red sausage ratio is loosened, thereby affecting taste.
Chinese patent publication No. CN 110063460A discloses a method for producing meat balls by using soluble dietary fiber-gelatin compound gum as fat substitute to partially replace pig fat. However, the preparation method is complex, involves the use of complex instruments, is unfavorable for the expanded production, and reduces the cooking yield of the meat balls.
The Chinese patent with publication number of CN104872717A discloses a preparation method of low-fat meat balls, which comprises the following steps of: gellan gum = 1:10, adding the minced compound gel into meat balls in the chopping process to replace part of fat meat. However, when the compound gel substitution amount is more than 60%, the chewiness of the meat balls is lower than that of the control group, and the freezing and thawing loss and the cooking loss after cooking are gradually increased.
At present, the preparation of low-saturated fatty acid meat balls by using oleogel, double gel and high internal phase emulsion to replace saturated fat has not been reported.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a low saturated fatty acid meat ball prepared by oil gel, double gel and high internal phase emulsion, which is prepared from the following raw materials: the small molecular gel factor is utilized to construct the oil gel, so that the oil gel is convenient and quick, the crystallization property of the oil similar to that of the traditional plastic fat can be endowed, the oil gel has higher substitution, and the solid fat content, the polymorphism and the microstructure of the fat crystallization network are similar to those of the traditional plastic fat; the high internal phase emulsion constructed by using the protein as the emulsifier has nutritional value, edibility and safety and is easy to be accepted by consumers. The edible vegetable oil is rich in high-concentration unsaturated fatty acid, can improve blood fat and reduce cholesterol, is compounded with animal fat, and can improve the fatty acid composition of meat products. These materials are safe, edible and useful in the food processing field.
The primary aim of the invention is to provide a low-saturated fatty acid meat ball.
The second aim of the invention is to provide a preparation method of low-saturated fatty acid meat balls, which comprises the following steps: mixing oleogel, bisgel or high internal phase emulsion (prepared as shown in figure 1) with lean meat respectively, stirring, controlling temperature with ice during stirring, adding starch and flavoring agent, stirring to obtain meat paste, shaping, steaming, and cooling.
The oil gel is prepared from oil gel and vegetable oil, the double gel is prepared from oil gel and hydrogel, and the high internal phase emulsion is prepared by adding vegetable oil after protein is hydrated by adding water and stirring.
As a preferable technical scheme of the invention, the oil gel comprises one or more of candelilla wax, monoglyceride, sunflower wax and palm wax.
Preferably, the vegetable oil comprises one or more of sunflower seed oil, rapeseed oil, soybean oil, rice bran oil, peanut oil, olive oil, corn oil.
Preferably, the hydrogel is obtained by dispersing a hydrogel agent into water, heating and dissolving the hydrogel agent, and then cooling the hydrogel agent, wherein the hydrogel agent is one or more of gelatin, acacia, xanthan gum, kappa-carrageenan, pectin and sodium alginate.
Preferably, the dual gel is prepared from the oleogel and hydrogel according to a ratio of 6:4-9:1, shearing for 1h at a rotating speed of 200-1500rpm/min, and cooling at 4 ℃.
Preferably, the mass percentage of protein in water in the high internal phase emulsion is 0.1-10wt% and the percentage of vegetable oil phase is 74-82%.
Preferably, the high internal phase emulsion comprises one or more of an ovalbumin high internal phase emulsion, a soy protein isolate high internal phase emulsion, a whey protein isolate high internal phase emulsion, a pea protein high internal phase emulsion, a gelatin-based high internal phase emulsion, a rice bran protein high internal phase emulsion.
Preferably, the mass ratio of the oleogel, bisgel or high internal phase emulsion to lean meat is (1:12) - (1:3).
The invention also provides a specific preparation method of the low-saturated fatty acid meat balls, which comprises the following steps:
s1, twisting: cutting lean meat into pieces, adding the above oleogel, double gel or high internal phase emulsion, and whipping together with ice cubes;
s2, adding starch, salt, seasonings and ice cubes, and further whipping;
s3, forming: rubbing the meat paste into meat balls;
s4, cooking and cooling: the raw meat balls are cooked and then cooled.
Preferably, the lean meat in step S1 is diced after macroscopic fat is removed before use.
Preferably, the whipping temperature in step S1 and step S2 is 0-12 ℃.
Preferably, the starch in step S2 is potato starch.
Preferably, the cooking temperature in the step S4 is 100 ℃ and the time is 5min.
Compared with the prior art, the invention has the beneficial effects that:
(1) According to the invention, the oil gel, the double gel and the high internal phase emulsion are used for replacing pig fat to prepare the meat balls, so that the content of saturated fatty acid in the meat balls can be reduced, the content of unsaturated fatty acid is increased, the high internal phase emulsion can also provide protein, and the nutritional value of the meat balls is improved.
(2) The meat balls prepared by the invention have similar thawing loss rate and pH value to those prepared by using pig fat, and the oil leakage rate and the water loss rate of the meat paste are lower, so that the emulsion stability is higher; at the same time, the texture properties of the meat balls are similar to those of the fat group. This suggests that oleogels, bisgels and high internal phase emulsions are ideal substitutes for saturated fats to make meat balls.
(3) The preparation method provided by the invention is simple, easy to operate, free of expensive precise instruments, suitable for large-scale production, and widely applicable to the field of food processing.
Drawings
FIG. 1 is a flow chart of the preparation of oleogels, bisgels and high internal phase emulsions.
Fig. 2 is a graph of the results of rheological tests of different oleogels and pig fat.
FIG. 3 is a differential scanning calorimeter analysis of oleogels and bisgels.
Fig. 4 is an external view of different groups of purees and meatballs.
Fig. 5 is a graph of the results of pH testing of different groups of meat balls (letters differ to indicate significant differences (P < 0.05)).
Detailed Description
The technical solutions of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The test methods used in the embodiment of the invention are all conventional methods unless specified otherwise; the materials, reagents and the like used, unless otherwise specified, are those commercially available.
Example 1
1, the method comprises the following steps: 9, accurately weighing 10g of monoglyceride and 90g of sunflower oil according to the proportion, stirring at the speed of 500rpm/min by using a magnetic stirrer at the temperature of 110 ℃ until the monoglyceride and the sunflower oil are completely dissolved, and cooling to obtain the oil gel.
50g of oil gel, 58g of ice water, 200g of pork and 64g of auxiliary materials are taken. Wherein the auxiliary materials are prepared from the following raw materials in parts by weight: 40g of potato starch, 7g of salt, 7g of egg white, 2g of monosodium glutamate, 4g of cooking wine, 2g of white pepper powder and 2g of ginger powder.
Firstly, adding oleogel and lean pork, mixing 1/3 ice water, and performing first whipping; adding all the auxiliary materials and 1/3 ice water, and stirring for the second time; slowly adding the rest ice water, and stirring for the third time to obtain raw meat paste. The temperature is controlled at 4 ℃ in the whipping process, and the pH is regulated to be about 6.4. Squeezing raw meat paste with hand to form, and decocting in boiling water for 5min to obtain oil gel meat balls.
Example 2
1, the method comprises the following steps: 24, accurately weighing 4g of gelatin and 96g of deionized water according to the proportion, stirring at 110 ℃ at a rotation speed of 500rpm/min until the gelatin and the deionized water are completely dissolved, and cooling to obtain the hydrogel. 1, the method comprises the following steps: 9, accurately weighing 10g of monoglyceride and 90g of sunflower seed oil according to the proportion, stirring at the speed of 500rpm/min by using a magnetic stirrer at the temperature of 110 ℃ until the monoglyceride and the sunflower seed oil are completely dissolved, and cooling to obtain the oil gel.
And 7:3, mixing 70g of the prepared oil gel with 30g of hydrogel, shearing for 1h by a high-speed shearing machine at a shearing rate of 1500rmp/min, and then cooling overnight in a refrigerator at 4 ℃ to obtain the double gel.
The subsequent meat ball preparation replaced the oleogel with a dual gel, and the other steps and conditions were the same as in example 1 and will not be repeated here.
Example 3
0.88g of ovalbumin was dispersed in 44mL of deionized water to prepare a 2wt% protein solution, the protein solution was stirred with a magnetic stirrer at a rotation speed of 300rpm/min for 2 hours, and after standing at 4℃overnight, 200mL of sunflower seed oil was added and shear-emulsified with a high-speed shearing machine at a rotation speed of 7000rpm/min to prepare an ovalbumin high internal phase emulsion.
The subsequent meat ball preparation replaced the oleogel with an ovalbumin high internal phase emulsion, with the other steps and conditions being the same as in example 1 and will not be repeated here.
Example 4
Example 4 differs from example 3 in that soy isolate protein was used in place of ovalbumin, and the other steps and conditions were the same as in example 3 and will not be repeated here.
Example 5
Example 5 differs from example 3 in that whey protein isolate is used in place of ovalbumin, and the other steps and conditions are the same as in example 3 and will not be repeated here.
Comparative example 1
Comparative example 1 differs from example 1 in that the oleogel of example 1 was replaced with sunflower seed oil, and the other steps and conditions are the same as in example 1 and will not be repeated here.
Comparative example 2
Comparative example 1 differs from example 1 in that the oleogel of example 1 was replaced with porcine fat, and the other steps and conditions were the same as example 1 and will not be repeated here.
Experimental example 1 rheological Properties of different oleogels and pig fat were tested
Rheological property test method: the rheological properties of the different oleogels and porcine fats were measured by a A HAAKE MARS rheometer. The P20/Ti/SE probe was selected for testing with a gap of 1.0mm, a suitable amount of sample (pig fat cut into probe-sized pieces) was placed on the sample stage, and parameters were set for testing. Amplitude scanning: the frequency constant is 1Hz, the stress is 1 Pa-1000 Pa, and the temperature is 4 ℃.
As can be seen from fig. 2, G' of different oleogels is greater than G ", which indicates that the oleogel has a certain strength and is semi-solid.
Experimental example 2 differential scanning calorimetric analysis of the oleogels and bisgels of examples 1-2
Differential scanning calorimetric analysis method: the test was performed using a Differential Scanning Calorimeter (DSC). Accurately weighing 10-15 mg of sample for testing in a high-pressure disc, wherein the testing program is as follows: the temperature was maintained at 4℃for 5min, then at a rate of 5℃per min, the temperature was raised to 70℃and maintained for 2min, and then at a rate of 5℃per min, the temperature was lowered to the initial temperature. And acquiring the phase change temperature and the peak temperature of the sample by using data processing software of the system.
As can be seen from fig. 3, the melting start temperature of the oil gel prepared by the present invention is 54.19 ℃, the end temperature is 57.71 ℃, and the temperature at the highest melting peak is 64.03 ℃; the melting start temperature of the prepared double gel was 57.71 ℃, the end temperature was 61.69 ℃, and the temperature at which the melting peak was highest was 59.56 ℃. It is known that the melting peak is a phase change that occurs over a broad temperature range, indicating that the transition from solution to gel and gel to solution is not a transient process but a continuous process.
Experimental example 3 the texture properties of the meatballs prepared in examples 1-5 and comparative examples 1-2 were tested
Fig. 4 is an appearance of different groups of purees and meatballs, texture property test method: texture attributes of meat balls, including hardness, cohesiveness, elasticity, cohesiveness, chewiness, and gumminess, were determined by texture analysis mode (TPA) using a texture analyzer. Cutting meat balls into 1cm 3 The square is placed on a horizontal bracket after being sized, and is tested by a P50 probe, and the test parameters are as follows: the speed before measurement is 1mm/s, the speed after measurement is 1mm/s, the compression degree is 50%, the residence time between two times of compression is 5s, the data acquisition speed is 400pps, the triggering type is automatic, and the triggering force is 5g.
From the data in Table 1, it can be seen that the texture attributes of the oleogel group, the dual gel group, and the HIPE (WPI) group meat balls were slightly more gummy and harder than the fat group, with the remaining attributes being similar to the fat group. Meat balls prepared by replacing saturated fat with oleogel group, bisgel group and HIPE (WPI) are shown to have certain substitution and similar quality to the fat group.
TABLE 1
Figure BDA0003642354970000071
Note that: the letters in the same column are different to indicate significant differences (P < 0.05)
Experimental example 4 test of oil leakage rate and Water loss Rate of meat paste
Weigh 50ml centrifuge tube weight m 1 About 25g of meat paste was added and the mass m of the paste was recorded 2 . Centrifuging the meat paste and the centrifuge tube at 1000r/min for 5min, then carrying out water bath at 70 ℃ for 30min, cooling, and centrifuging at 4000r/min for 10min. Weigh the weight m of the glass plate and the filter paper 3 Reversely buckling the meat paste on a glass plate, adsorbing oil and water which are leaked out of the surface of the centrifuged meat paste by using filter paper, weighing again, and obtaining the weight m 4 I.e. m 3 And a part of the weight of the lost oil water, and weighing and taking out the meat pasteCentrifuge tube weight, m 5 I.e. m 1 And another portion of the lost oil-water weight. Placing the plate, the filter paper and the centrifuge tube into a 100 ℃ oven for baking for 4 hours, fully baking the water, taking out, cooling to room temperature, weighing the weight of the plate and the filter paper, and obtaining m 6 I.e. m 3 And the total weight of oil lost, weigh the centrifuge tube, resulting m 7 I.e. m 1 And the total weight of oil lost. The calculation formula is as follows:
oil leakage rate= (m 6 +m 7 -m 1 -m 3 )/m 2
Water loss = (m 4 +m 5 -m 6 -m 7 )/m 2
Oil-water loss rate (reflecting emulsion stability) =oil leakage rate+water loss rate
The measurement was repeated 3 times, and the results are shown in Table 2. The oil leakage rate, the water leakage rate and the oil-water loss rate of the oil gel group, the double gel group and the high internal phase emulsion group are all smaller than those of the fat group, and the larger the oil-water loss rate is, the poorer the emulsion stability of the meat paste is, which shows that the oil leakage rate and the water loss rate of the meat paste prepared by the oil gel, the double gel and the high internal phase emulsion are lower, and the emulsion stability is higher. In addition, examples 1 and 3 are inferior to the other examples in terms of three important indexes of oil leakage rate, water loss rate, and emulsion stability.
TABLE 2
Figure BDA0003642354970000081
Note that: the letters in the same column are different to indicate significant differences (P < 0.05)
Experimental example 5: test of the cooking loss Rate (yield) and thawing loss Rate of meat balls
And (3) testing the cooking loss rate of the meat balls: rubbing the meat paste into meat balls, digging the meat balls by a spoon, accurately weighing the total weight m of the meat balls and the spoon, putting the meat balls into hot water, and weighing the weight m of the spoon 1 Taking out meat ball after 5min of steaming, cooling, sucking water on the surface of meat ball with water absorbing paper, weighing the weight m of meat ball after steaming 2 . The calculation formula is as follows:
cooking loss rate= (m-m) 1 -m 2 )/(m-m 1 )
Testing the thawing loss rate of meat balls: weighing the weight m of the cooked meat balls 2 Placing the meat balls in a refrigerator at-20deg.C, freezing for 20 hr, taking out, thawing at room temperature for 4 hr, absorbing water on the surface of the meat balls with absorbent paper, and weighing mass m of the thawed meat balls 3 . The calculation formula is as follows:
rate of loss of meat balls after thawing = m 2 -m 3 /m 2
The measurement was repeated 3 times, and the results are shown in Table 2. The difference of the cooking loss rates of the oleogel group, the bisegel group and the pig fat group is not obvious, which indicates that the cooking cannot cause the loss of the oleogel group, the bisegel group and the pig fat group, but can absorb water; the sunflower oil group is positive, and the difference from other groups is obvious, which indicates that the sunflower oil group is lost due to cooking. The thawing loss rate of the 7 groups of meat balls is positive, wherein the oil gel group, the double gel group HIPE group and the pig fat group have no obvious difference, and the loss is less; the sunflower oil group is obviously different from the other 6 groups, and the loss is more.
Experimental example 6: PH value test
Accurately weighing 10g of chopped meat ball sample, adding distilled water to 100mL in a 200mL beaker, uniformly mixing, soaking for 30min, filtering with gauze, and measuring the pH value of the meat ball soaking liquid by using a pH meter.
The measurement was repeated 3 times, and the results are shown in FIG. 5. The pH values of the oleogel group, the bishydrogel group, the high internal phase emulsion group and the pig fat group are all above 6.4, and the difference is small.
In conclusion, the oil gel, the double gel and the high internal phase emulsion are used for preparing the low saturated fatty acid meat balls, the thawing loss rate of the obtained meat balls is not obviously different from that of the fat group, the oil leakage rate and the water loss rate of the meat paste are lower, and the emulsion stability is higher; at the same time, the texture properties of the meat balls are similar to those of the fat group. In addition, the raw materials used in the invention are safe and edible, and can reduce the content of saturated fatty acid in the meat balls and increase the content of unsaturated fatty acid. Thus, oleogels and, double gels and high internal phase emulsions are ideal substitutes for saturated fats for preparing meat balls.
It is apparent that the above examples of the present invention are only for clearly illustrating the technical solution of the present invention, and are not limited to the specific embodiments of the present invention. Any modification, equivalent replacement, improvement, etc. that comes within the spirit and principle of the claims of the present invention should be included in the protection scope of the claims of the present invention.

Claims (5)

1. The preparation method of the low-saturated fatty acid meat balls is characterized by comprising the following steps of: mixing the high internal phase emulsion with lean meat, beating, controlling the temperature by ice during beating, adding starch and flavoring agent, further beating to obtain meat paste, shaping, steaming, and cooling;
the high internal phase emulsion is prepared by adding vegetable oil after protein is added with water and stirred for hydration;
the mass percentage of protein in water in the high internal phase emulsion is 0.1-10wt% and the oil phase percentage of vegetable oil is 74-82%;
the high internal phase emulsion is soybean protein isolate high internal phase emulsion or whey protein isolate high internal phase emulsion.
2. The method for preparing low saturated fatty acid meat balls according to claim 1, wherein said vegetable oil comprises one or more of sunflower seed oil, rapeseed oil, soybean oil, rice bran oil, peanut oil, olive oil, corn oil.
3. The method of claim 1, wherein the mass ratio of the high internal phase emulsion to lean meat is (1:12) - (1:3).
4. The method for preparing the low-saturated fatty acid meat balls according to claim 1, wherein macroscopic fat is removed before the lean meat is used, the beating temperature is 0-12 ℃, the starch is one or more of potato starch and corn starch, the cooking temperature is 100 ℃, and the time is 5min.
5. The low saturated fatty acid meat balls prepared by the method of any one of claims 1-4.
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