Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs
2024
Chitosan Oleogel for Healthier Pork Meatballs
publication
10 minutes
Evidence: moderate
Author Information
Author(s): Wang Shishuai, Fan Zhongqin, Huang Xinya, Gao Yue, Sui Hongwei, Yang Jun, Li Bin, Giannakas Aris
Primary Institution: Wuhan Business University
Hypothesis
Can chitosan oleogel be used to replace pork fat in meatballs to improve health properties?
Conclusion
Chitosan oleogel can enhance the quality of pork meatballs while reducing saturated fat content.
Supporting Evidence
- Chitosan oleogel reduced oil loss in meatballs from 46% to 13%.
- The optimal ratio of soybean oil, chitosan, and water was found to be 1:0.45:0.36.
- Increased chitosan oleogel content improved meatball hardness and reduced cooking loss.
Takeaway
This study shows that a special gel made from chitosan can make meatballs healthier by replacing some of the fat.
Methodology
Chitosan oleogel was prepared by mixing chitosan, oil, and water, and then tested in pork meatballs for texture and cooking loss.
Limitations
The study did not explore long-term storage effects on meatball quality.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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