Abstract
Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (w/w), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (p < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (p < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.
Highlights
In recent years, consumers have paid close attention to the harmful effects that are led by saturated fats in their daily diet
Such products can be achieved by the pre-emulsification process, in which nonmeat proteins are used as pre-emulsifier, and this pre-emulsified emulsion is filled into the meat batter
Later types of emulsified gel meat products can be considered soft solid colloids; nonmeat protein emulsion droplets in this type are incorporated into myofibrillar protein (MP) matrices
Summary
Consumers have paid close attention to the harmful effects that are led by saturated fats in their daily diet. The stability mechanism of oil drop differs for products adopting the pre-emulsification process. Such products can be achieved by the pre-emulsification process, in which nonmeat proteins are used as pre-emulsifier, and this pre-emulsified emulsion is filled into the meat batter. Later types of emulsified gel meat products can be considered soft solid colloids; nonmeat protein emulsion droplets in this type are incorporated into MP matrices. Except for the strength of the matrix of MP, the mechanical properties of these emulsion-filled gels depend on the property of emulsion droplets, such as size, volume fraction, and distribution [5]. Most studies on nano-emulsion have focused on kinetic stability and delivery property [8,9,10,11,12]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
