The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins

Zheng, Jinyue; Sun, Di; Li, Xingxia; Liu, Dengyong; Li, Chunqiang; Zheng, Yan; Yue, Xiqing; Li, Mohan

doi:10.1016/j.lwt.2020.110242

Cited by 34 publications

(27 citation statements)

References 31 publications

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“…Oils with a high content of saturated fatty acids (stearic acid, palmitic acid, and lauric acid) are unfavorable to the texture properties, whereas oils with high contents of long-chain unsaturated fatty acids (oleic acid and linoleic acid) can effectively enhance the whiteness and water-holding capacity of surimi gels [ 11 , 14 , 15 ]. In addition, the high content of unsaturated fatty acids may result in the oil drop being sufficiently covered by protein and emulsified with protein to form a stable interfacial protein film, which prevents oil droplets from accumulating and decreases the range of oil distribution [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Song

Lin

Hong

et al. 2022

Gels

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Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

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Section: Introductionmentioning

confidence: 99%

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Song

Lin

Hong

et al. 2022

Gels

View full text Add to dashboard Cite

show abstract

“…Oils with a high content of saturated fatty acids (stearic acid, palmitic acid, and lauric acid) are unfavorable to the texture properties, whereas oils with high contents of long-chain unsaturated fatty acids (oleic acid and linoleic acid) can effectively enhance the whiteness and water-holding capacity of surimi gels [11,14,15]. In addition, the high content of unsaturated fatty acids may result in the oil drop covered enough by protein and emulsified with protein to form a stable interfacial protein film, which prevents oil droplets from accumulating and decreases the range of oil distribution [16].…”

Section: Introductionmentioning

confidence: 99%

“…Safflower seed oil, known as "the king of linoleic acid", is rich in conjugated linoleic acid, which can fully emulsified with protein and promote the even distribution of oil droplets [16,17]. Additionally, safflower seed oil has many excellent properties such as high freezing resistance, stable fragrance, and clear color; thus, it can be used as a food processing aid [18].…”

Section: Introductionmentioning

confidence: 99%

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel

Song¹,

Lin²,

Hong³

et al. 2022

Preprint

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Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of gel were improved, and the WHC increased (P &lt; 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

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“…The protein‐rich materials provided essential amino acids for the human body (Boland et al ., 2013). The nutritious and portable emulsified meat products have favoured by consumers because the finely emulsified meat products contain essential amino acids and a high value of biological protein (Han et al., 2019a,b; Zheng et al ., 2019; Zheng et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

Zheng

Sun

Liu

et al. 2021

Int J of Food Sci Tech

Self Cite

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The low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy technique were carried out to evaluate the relationship between hydration characteristics and proteins structure in different stages pork of meat batters. The results showed that T 21 increased throughout the process and the change of T 22 and P 21 was easily impacted by water, and the alternation of secondary structure was mostly impacted by salt; P 21 was negatively correlated with the content of b-sheet (r = À0.862), and positively correlated with the content of a-helix (r = 0.933), b-turn (r = 0.871) and random coil (r = 0.677), which meant there was some relationship between secondary structure and water distribution and migration. This research will provide theoretical support for the processing and production of meat products.

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The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins

Cited by 34 publications

References 31 publications

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus virgatus Surimi Gel

Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat

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