Effects of Replacing Pork Fat with Whey Protein Isolate-Grape Seed Oil High Internal Phase Emulsion on the Quality Characteristics of Steamed Pork Patty
GUO Bingbing, CHEN Sixian, XIAO Yujia, WANG Qiaoyi, LI Zilin, CHEN Yan, TIAN Mingjiang, LU Yihan, WANG Zhixiong, HOU Wenfu, AI Youwei
1. National Engineering Research Center of Grain Storage and Logistics, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; 3. Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou 434000, China
Abstract：In this study, the effects of replacing different proportions of pork fat with a whey protein isolated-grape seed oil high internal phase emulsion (HIPE) on the quality characteristics, microstructure, and rheological properties and myofibrillar protein secondary structure of steamed pork patty were systematically investigated. The results showed that with increasing level of HIPE replacement, the cooking loss of meat cake increased, then decreases and finally tended to level off. There was no significant difference in cooking loss between the 75%–100% replacement and control groups. Hardness, chewiness, and adhesiveness all first decreased and then increased, while cohesiveness showed no significant change. Sensory evaluation revealed that all experimental groups scored higher than did the control group, with the 75% substitution group achieving the highest rating. Microstructural analysis demonstrated that 75% HIPE substitution promoted the uniform distribution of oil droplets within steamed pork patty. Although the rheological properties decreased across all groups, the elastic characteristics were well maintained. Further analysis of the secondary structure, solubility of myofibrillar protein, and intermolecular forces of steamed pork patty revealed that HIPE substitution had certain effects on the characteristics and structure of myofibrillar protein. An appropriate level of HIPE substitution was beneficial for the stability of myofibrillar protein, while 100% HIPE substitution caused myofibrillar protein aggregation.
郭兵兵，陈思贤，肖渝珈，王桥意，李紫琳，陈 妍，田明江，卢轶涵，王志雄，侯温甫，艾有伟. 乳清分离蛋白-葡萄籽油高内相乳液替代猪脂肪对肉糕品质特性的影响[J]. 肉类研究, 2026, 40(4): 16-23.
GUO Bingbing, CHEN Sixian, XIAO Yujia, WANG Qiaoyi, LI Zilin, CHEN Yan, TIAN Mingjiang, LU Yihan, WANG Zhixiong, HOU Wenfu, AI Youwei. Effects of Replacing Pork Fat with Whey Protein Isolate-Grape Seed Oil High Internal Phase Emulsion on the Quality Characteristics of Steamed Pork Patty. Meat Research, 2026, 40(4): 16-23.
2026, Vol. 40 
