Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (p < 0.05). Additionally, when the fat replacement with emulsion gel is increased to 75%, the protein solubility is observed to be 22.85 mg/mL. As the quantity of emulsion gel increases, the gel structure of the beef mince undergoes a gradual densification. This alteration is accompanied by a statistically significant upward trend in the overall α-helix content (p < 0.05), whereas the β-turn angle exhibits an opposite trend and the β-sheet content demonstrates a biphasic pattern, initially increasing and subsequently decreasing. Notably, the random coil of the emulsion gel reaches its minimum when the fat content is at 50%, corresponding to a state of maximal stability in the beef mince. This study provides a basis for developing research into meat products with a healthier fat profile.