1
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Liu S, Zhao Z, Zhou P, Deng Y, Liu G, Li P, Zeng J, Zhang Y, Zhang M. Impact of Oil Bodies on Structure, Rheology and Function of Acid-Mediated Soy Protein Isolate Gels. Foods 2024; 13:1289. [PMID: 38731660 PMCID: PMC11083650 DOI: 10.3390/foods13091289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/12/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Oil bodies (OBs) are naturally occurring pre-emulsified oil droplets that have broad application prospects in emulsions and gels. The main purpose of this research was to examine the impact of the OB content on the structure and functional aspects of acid-mediated soy protein isolate (SPI) gel filled with OBs. The results indicated that the peanut oil body (POBs) content significantly affected the water holding capacity of the gel. The rheological and textural analyses showed that POBs reduced the gel strength and hardness. The scanning electron and confocal laser scanning microscopy analyses revealed that POBs aggregated during gel formation and reduced the gel network density. The Fourier transform infrared spectrum (FTIR) analysis demonstrated that POBs participated in protein gels through hydrogen bonds, steric hindrance and hydrophobic interactions. Therefore, OBs served as inactive filler in the acid-mediated protein gel, replaced traditional oils and provided alternative ingredients for the development of new emulsion-filled gels.
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Affiliation(s)
- Songbin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Jiarui Zeng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Z.Z.); (P.Z.); (Y.D.); (G.L.); (P.L.); (J.Z.)
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2
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Li B, Wang Y, Wang S, Chen S, Yang C, Liu L, Bi S, Zhou Y, Zhu Q. Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein. Food Chem X 2024; 21:101241. [PMID: 38434691 PMCID: PMC10904900 DOI: 10.1016/j.fochx.2024.101241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % - 15.0 %) could significantly improve the MP gel properties (P < 0.05), while the addition of 10.0 % PP-PSO HIPEs showed the highest gel strength and water holding capacity. Otherwise, the MP gels with 10.0 % PP-PSO HIPEs showed higher proportions of immobile water (PT22) and lower proportion of free water (PT23), and the Raman spectra suggested that the content of α-helix decreased, while the content of β-sheet increased (P < 0.05), thus facilitating the formation of better gel properties. Therefore, the addition of PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products.
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Affiliation(s)
- Beibei Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yang Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shuyu Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sengao Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Chaoyue Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
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3
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Bleibach Alpiger S, Corredig M. Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed. Food Res Int 2024; 175:113736. [PMID: 38129046 DOI: 10.1016/j.foodres.2023.113736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Oleosomes are lipid composites providing energy storage in oilseeds. They possess a unique structure, comprised of a triglyceride core stabilized by a phospholipid-protein membrane, and they have shown potential to be used as ingredients in several food applications. Intact oleosomes are extracted by an aqueous process which includes soaking, milling, and gravitational separation. However, the details of the complexes formed between oleosomes, proteins and pectin polysaccharides during this extraction are not known. It was hypothesized that pectins play an important role during the oleosome separation, and different proteins will be complexed on the surface of the oleosomes, depending on the pH of extraction. Rapeseed extracts were treated with and without pectinase (Pectinex Ultra SP-L) and extracted at pH 5.7 or 8.5, as this will affect electrostatic complexation. Acidic conditions led to co-extraction of storage proteins, structured as dense oleosome emulsions, stabilized by a network of proteins and polysaccharides. Pectinase intensified this effect, highlighting pectic polysaccharides' role in bridging interactions among proteins and oleosomes under acidic conditions. The presence of this dense interstitial layer around the oleosomes protected them from coalescence during extraction. Conversely, under alkaline conditions, the extraction process yielded more purified oleosomes characterized by a larger particle size, most likely due to coalescence. Nevertheless, pectinase addition at pH 8.5 mitigated coalescence tendencies. These results contribute to a better understanding of the details of the colloidal complexes formed during extraction and can be used to modulate the composition of the extracted fractions, with significant consequences not only for yields and purity but also for the functional properties of the ingredients produced.
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Affiliation(s)
- Simone Bleibach Alpiger
- Department of Food Science, CiFood Center, Aarhus University, Agro Food Park 48, Skejby 8200, Denmark.
| | - Milena Corredig
- Department of Food Science, CiFood Center, Aarhus University, Agro Food Park 48, Skejby 8200, Denmark.
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4
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Chen Y, Lan D, Wang W, Zhang W, Wang Y. Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type. Int J Biol Macromol 2023; 252:126262. [PMID: 37567535 DOI: 10.1016/j.ijbiomac.2023.126262] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/23/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
The emulsion (O/W) may be used as a fat replacer to develop healthier meat analogs. The purpose of this work was to evaluate the effects of oil incorporation methods (direct oil addition and emulsion addition) and oil types [triacylglycerol (TAG) and diacylglycerol (DAG)] on the quality characteristics of peanut protein-based patties crosslinked by transglutaminase (TGase). The patties formulated with emulsions showed larger texture parameters (springiness, cohesiveness and gumminess), lower cooking loss and higher acceptability compared with directly adding oil. The rheological results confirmed that the presence of emulsions strengthened the gel structure in patties, which allowed the patties containing emulsions to stabilize free water. Whereas, TAG-based emulsion was more effective than DAG-based emulsion in improving quality of products, possibly because the competitive adsorption at oil-water interface of DAG reduced the crosslinking between the interfacial protein and adjacent protein molecules. This study revealed the relationship between the acylglycerol type in emulsion and the patty quality, providing a reference for the development of plant-based patties.
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Affiliation(s)
- Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Weifei Wang
- Sericultural and Agrifood Res Inst, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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5
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Wang Y, Yuan JJ, Li K, Wang JL, Li JG, Chen B, Bai YH. Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties. Meat Sci 2023; 201:109194. [PMID: 37087874 DOI: 10.1016/j.meatsci.2023.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 03/22/2023] [Accepted: 04/12/2023] [Indexed: 04/25/2023]
Abstract
The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.
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Affiliation(s)
- Yu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jing-Jing Yuan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jia-le Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Bo Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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6
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. Meat Sci 2023; 198:109087. [PMID: 36628894 DOI: 10.1016/j.meatsci.2022.109087] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/14/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L⁎ value, springiness, cohesiveness, and expressible moisture, while lower a⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.
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7
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Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023; 14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
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Affiliation(s)
- A Lie-Piang
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - J Yang
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - M A I Schutyser
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - C V Nikiforidis
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
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8
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Shi Z, Xu W, Geng M, Chen Z, Meng Z. Oil body-based one-step multiple phases and hybrid emulsion gels stabilized by sunflower wax and CMC: Application and optimization in 3D printing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Zhu S, Zhu H, Xu S, Lv S, Liu S, Ding Y, Zhou X. Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications. Compr Rev Food Sci Food Saf 2022; 21:5225-5242. [PMID: 36301621 DOI: 10.1111/1541-4337.13063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 09/08/2022] [Accepted: 10/05/2022] [Indexed: 01/28/2023]
Abstract
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
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Affiliation(s)
- Shichen Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Hao Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Siyao Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shuangbao Lv
- Zhejiang NF Refrigerated Food Co. Ltd, Hangzhou, China
| | - Shulai Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, China.,National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
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11
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Shen Z, Li S, Wu J, Wang F, Li X, Yu J, Liu Y, Ma X. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01589-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Meng GY, Ismail-Fitry MR. Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical? FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Goh Yong Meng
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia
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13
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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