4.5 Article

Effects of ultrasound power on the properties of non-salt chicken myofibrillar protein emulsions

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 4, Pages 2523-2534

Publisher

WILEY
DOI: 10.1111/ijfs.15626

Keywords

Chicken myofibrillar protein; emulsion; microstructure; rheology; storage stability; ultrasound

Funding

  1. Jiangsu Province industry-university-research cooperation project [BY2021084]

Ask authors/readers for more resources

The present study investigated the effects of different ultrasonic powers on the stability, rheological properties, and microstructure of non-salt chicken myofibrillar protein emulsions. Ultrasonic treatment improved emulsion stability, reduced droplet size, and increased viscosity. The optimal ultrasonic power for emulsion stability was found to be 450 W.
The present study was designed to investigate the effects of different ultrasonic powers (0-600 W) on the storage stability, rheological properties and microstructure of non-salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus (G ') values, loss modulus (G '') values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non-ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G ' and G '' values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non-salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.5
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available