High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages

被引：0
作者：
Yang, Qingrui [1 ]
Han, Peng [2 ]
Qi, Wenhui [1 ]
Shao, Yutong [1 ]
Zhang, Xu [1 ]
Wu, Fengyang [1 ]
Zhang, Zhisheng [1 ]
机构：
[1] Hebei Agr Univ, Coll Anim Sci & Technol, Baoding, Peoples R China
[2] Baoding Municipal Peoples Govt, Baoding, Peoples R China
来源：
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | 2025年 / 9卷
关键词：
ultrasound; almond protein isolate; internal high phase Pickering emulsion; oxidative stability; sausage; texture; EMULSIFYING PROPERTIES; MYOFIBRILLAR PROTEIN; LIPID OXIDATION; OIL; PEA; SPECTROSCOPY; IMPACT; FIBER; GEL;
D O I：
10.3389/fsufs.2025.1529154
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Introduction In this study, high-internal-phase Pickering emulsions (HIPPE) were used to produce low-fat meat products. The oxidative stability of HIPPE is a critical factor determining its suitability for this application.Methods Accordingly, an investigation was conducted to ascertain the impact of substituting 25-100% pig back fat with HIPPE (75% soybean oil, v/v) stabilized with ultrasound-modified almond isolate protein (UAPI) particles on the stability of sausages.Results The 300 W-UAPI sample exhibited the highest surface hydrophobicity value and emulsification activity index (87.65 m2/g), as well as the most optimal foaming stability (90.93%). Compared to the control emulsion, 300 W-UAPI-HIPPE exhibited the smallest average droplet size (30.49 mu m), the highest oil loading ratio (82.26%), and improved antioxidant properties. The incorporation of UAPI-HIPPEs in sausages resulted in enhanced textural properties, including hardness, elasticity, chewiness, adhesion, and resilience, as well as increased densification. In addition, cooking loss and thiobarbituric acid-reactive substances content were reduced. Among the samples, those with 100% backfat substitution exhibited the most favorable textural properties and micromorphology, with a 67% reduction in cooking loss and the lowest fat oxidation.Discussion These findings indicate that UAPI-HIPPEs may serve as viable alternatives to animal fat in meat products, exhibiting desirable characteristics.
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页数：17
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