Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Abstract

Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (w/w), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (p < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (p < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

“…For example, sausages emulsified with microparticulate whey protein show no unfavorable impacts on the organoleptic properties of fat-reduced products (Ozturk-Kerimoglu et al, 2022). Cai et al (2022) also found that nanosized nonmeat protein emulsions displayed favorable filling effects on the MP gel matrix subjected to heating. However, the complex relationship between structural components and their quality-related attributes warrants a deeper investigation.…”

“…Cai et al. (2022) also found that nanosized nonmeat protein emulsions displayed favorable filling effects on the MP gel matrix subjected to heating. However, the complex relationship between structural components and their quality‐related attributes warrants a deeper investigation.…”

“…As mentioned above, the amphiphilic properties and gel‐forming abilities of MPs enable their use as emulsifiers in the reformulation of emulsified meat products. Recently, some nonmeat proteins serving as emulsifiers have shown immense potential in modifying the textural properties of comminuted meat products by the modulation over the interactions between oil droplets and other nonmuscle components (Bibat et al., 2022; Cai et al., 2022; Luo et al., 2020).…”

Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

“…MP was extracted according to our previously described method [17]. All extraction steps were strictly operated in a cold storage facility at 0-4 • C. For subsequent testing, the final MP concentration was determined by the biuret method, and bovine serum albumin (BSA) was used as the standard.…”

“…The viscosity of emulsions within 24 h was conducted following our previously reported method [17]. The behavior of emulsions can be fitted using the Ostwald-de Waele model, and the model has been reported for meat-production applications [24].…”