Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel

Lei Zhou; Jian Zhang; Jose M Lorenzo; Wangang Zhang

doi:10.1016/j.foodchem.2020.128751

Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel

Food Chem. 2021 May 30:345:128751. doi: 10.1016/j.foodchem.2020.128751. Epub 2020 Dec 1.

Authors

Lei Zhou¹, Jian Zhang¹, Jose M Lorenzo², Wangang Zhang³

Affiliations

¹ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
² Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
³ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangang.zhang@njau.edu.cn.

PMID: 33307434
DOI: 10.1016/j.foodchem.2020.128751

Abstract

This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5, 1:10 and 1:15). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 5:1, while increased these properties with the ratio at 1:15. Sonication also increased the storage modulus value of samples with the ratios lower than 1:10 during 58 to 80 ℃. The effects of ultrasound emulsification on ultrastructure, surface hydrophobicity and free sulfhydryl group contents of samples were different with the changes of ratios. The absolute zeta potential value was increased of all samples after sonication. MP were combined with fat particles after sonication. Our results demonstrate that ultrasound emulsification can be used to improve the properties of higher fat MP gel.

Keywords: Fat; Gel property; Myofibrillar protein; Ultrasound emulsification.

MeSH terms

Animals
Fats / chemistry*
Gels / chemistry*
Hydrophobic and Hydrophilic Interactions
Muscle Proteins / chemistry*
Myofibrils / chemistry*
Pork Meat / analysis*
Sonication*
Sulfhydryl Compounds
Swine
Water / chemistry

Substances

Fats
Gels
Muscle Proteins
Sulfhydryl Compounds
Water