How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?
文献类型： 外文期刊
作者： Chen, Yiting 1 ; Li, Liyuan 2 ; Zhao, Xue 1 ; Zeng, Xianming 1 ; Xu, Xinglian 1 ;
作者机构： 1.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Qu, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China
2.Shandong Acad Agr Sci, Poultry Inst, Jinan, Peoples R China
关键词： PSE-Like; Temperature; pH; Salt content; Freezing-thawing cycle
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 186 卷
页码：
收录情况： SCI
摘要： Improvement of pale, soft, and exudative (PSE)-like chicken breast protein is urgently needed, to reduce the economic losses induced by its downgraded processing quality. The pH-shifting treatment increases the emulsifying properties of the myofibrillar protein (MP) of PSE-like meat, but the emulsion stability under various environmental conditions has yet to be explored. The creaming index under 60 and 80 degrees C decreased from 20.1% to 28.9%-16.1% and 26.7%, respective, indicating a higher stability against heating. pH-shifting significantly increased the stability of the emulsion, particularly at pH 7.0 and 7.5. Also, the pH-shifted emulsion could more effectively resist instability brought by freeze-thaw cycles. However, at lower salt concentrations, the stability of the pH-shifted emulsion was poor. Throughout the 48-h storage period at 4 degrees C, the pH-shifted group reached stability faster than the control, and the turbiscan index values were stabilized at 1.8 and 4.7, respectively. Overall, pH-shifting could improve the emulsion stability of PSE-like MP against heating, pH altering, salt content changing, freezingthawing, and storage.
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