pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

Yu Liu; Zhifeng Tan; Yizhen Huang; Jiaqi Liu; Xianbing Xu; Beiwei Zhu; Xiuping Dong

doi:10.1016/j.fochx.2023.100694

pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

Food Chem X. 2023 Apr 26:18:100694. doi: 10.1016/j.fochx.2023.100694. eCollection 2023 Jun 30.

Authors

Yu Liu^{1

2}, Zhifeng Tan^{1

2}, Yizhen Huang^{1

2}, Jiaqi Liu^{1

2}, Xianbing Xu^{1

2}, Beiwei Zhu^{1

2}, Xiuping Dong^{1

2}

Affiliations

¹ Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
² National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China.

Abstract

The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76.33%) and oxidation time (from 5.01 h to 6.86 h) of SC-HIPE, which showed the smaller droplet size (decreased from 15.14 to 1.64 μm) and higher storage module. The breaking force of FC with thermal stable SC-HIPE (average 64.95 g) was higher than that with thermal unstable SC-HIPE (51.05 g). The cohesiveness, adhesiveness and chewiness could be improved by adding thermal stable SC-HIPE, compared with pork fat. Additionally, combining sensory evaluation, the thermal stable SC-HIPE improved the gel quality, thus it could be completely replaced pork fat in the preparation of FC, which provided theoretical guidance for the preparation and application of fat substitutes.

Keywords: Fat substitute; Fish cake; Sensory evaluation; Texture profiles; Thermal stability; pH-shift.