Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

被引：79

作者：

Liu, Xiangyu ^{[1
]}

Ji, Lei ^{[2
]}

Zhang, Tao ^{[1
,2
]}

Xue, Yong ^{[1
]}

Xue, Changhu ^{[1
]}

机构：

[1] Ocean Univ China, Dept Food Sci & Engn, Qingdao 266003, Peoples R China

[2] Wageningen Univ & Res, Phys Chem & Soft Matter, Stippeneng 4, NL-6708 WE Wageningen, Netherlands

来源：

JOURNAL OF FOOD ENGINEERING | 2019年 / 247卷

关键词：

Emulsified surimi sausage; Textural properties; Peanut oil; Emulsification process; MYOFIBRILLAR PROTEIN; TEXTURAL PROPERTIES; GEL PROPERTIES; STABILITY; GELATION; OIL;

D O I：

10.1016/j.jfoodeng.2018.11.018

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 +/- 3.12 N to 111.13 +/- 1.23 N and ADSP reduced the adhesiveness of the product from -0.57 +/- 0.05 to -0.37 +/- 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.

引用

页码：30 / 37

页数：8

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