Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. (February 2019)

• Record Type: Journal Article
• Authors: Zhao, Yinyu; Hou, Qin; Cao, Songmin; Wang, Yan; Zhou, Guanghong; Zhang, Wangang
• Is Part Of: Food hydrocolloids. Volume 87(2019)
• Page Start: 83
• Page End: 89
• Publication Date: 2019-02
• Subjects: Emulsion system -- Regenerated cellulose -- Myofibrillar proteins -- Stability -- Microstructure; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.07.044
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: For better application of regenerated cellulose (RC) in fat-reduced emulsified meat products, the research evaluated the effect of regenerated cellulose fiber on the stability, surface protein concentration, rheological behaviors and microstructure of emulsion model system from meat batters. The range of the RC fiber concentrations in the emulsion system was 0%, 0.4%, 0.8% and 1.2% (w/w). The oil droplets size decreased and the creaming stability was improved with increasing RC fiber levels, in particular that the emulsion system with 0.8% RC fiber showing smallest droplet size and inhibited creaming obviously. The rheological results showed that RC fiber enhanced the viscosity and exhibited gel-like property. Surface protein concentration measurement and confocal laser scanning microscopy (CLSM) image exhibited that the RC fiber improved the surface protein concentration of lipid particles. The cryo-scanning electron microscopy (cryo-SEM) provided evidence for cross-linked network structure formation with increasing RC fiber concentrations of emulsion model system. These results indicate that RC fiber is of great importance for improving the emulsifying and stability of emulsion model system from meat batters. Graphical abstract: Image Highlights: The RC fiber improved the stability of emulsion model system from meat batters. The emulsion system with RC fiber had smaller oil size and inhibited creaming. The RC fiber enhanced the surface protein concentration of oil particles. The RC fiber provided cross-linked network structure of emulsion model system.