Journal
FOOD RESEARCH INTERNATIONAL
Volume 58, Issue -, Pages 98-104Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.01.024
Keywords
Pre-formed emulsion; Pulsed ultrasound; Rheology; Water- and fat-binding capacity; Texture profile analysis; Microstructure
Categories
Funding
- National Natural Science Foundation of China [31101308, 31171707]
- National Science and Technology Pillar Program during the Twelfth Five-year Plan Period of China [2012BAD28B01]
- China Agriculture Research System [CARS-42]
- China Ministry of Agriculture
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To explore novel methods for reducing the saturated fatty acid content in meat products, pre-emulsified plant lipids prepared using pulsed ultrasound were used to replace animal fat. Chicken breast myofibrillar protein (MP)-soybean oil emulsion composite gels (SMG) were prepared from 3% chicken breast MP with 27.5% soybean oil incorporated as pre-emulsification with 0.5% sodium caseinate (0.6 M NaCl and 50 mM phosphate solution, pH 6.25). One-factor-at-a-time experiments were carried out to investigate the effect of different ultrasound treatment times on the texture [rheology and texture profile analysis (TPA)], water- and fat-binding (WFB) capacities, and microstructural properties of SMG. Rheological tests showed that ultrasound-treated samples formed a more viscoelastic gel than the control. WFB and textural properties were also significantly improved by pulsed ultrasound (P < 0.05). The ultrasound-treated gels exhibited homogeneous fine network microstructures when the ultrasound time was 6 min. G'(72 degrees C) and G ''(72 degrees C) were highly correlated (P < 0.01) with WFB and TPA (hardness, springiness, chewiness, cohesiveness, and resilience). These findings show that ultrasound treatment has potential in improving the fatty acid composition of emulsion-type meat products with good functional properties and high yields. (C) 2014 Elsevier Ltd. All rights reserved.
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