TY - JOUR
T1 - Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
AU - Liu, Xiangyu
AU - Ji, Lei
AU - Zhang, Tao
AU - Xue, Yong
AU - Xue, Changhu
N1 - In het artikel staat de verkeerde affiliatie bij Lei Ji. Het betreft hier een andere Lei Ji.
PY - 2019/4/1
Y1 - 2019/4/1
N2 - In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.
AB - In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.
KW - Emulsification process
KW - Emulsified surimi sausage
KW - Peanut oil
KW - Textural properties
U2 - 10.1016/j.jfoodeng.2018.11.018
DO - 10.1016/j.jfoodeng.2018.11.018
M3 - Article
AN - SCOPUS:85059299220
SN - 0260-8774
VL - 247
SP - 30
EP - 37
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -