Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols

Meat Science
Xiaoqin DiaoBaohua Kong

Abstract

The objective of this study was to investigate the emulsifying properties and oxidative stability of emulsions prepared with porcine myofibrillar proteins (MPs) and different lipids, including lard, glycerolized lard (GL) and purified glycerolized lard (PGL). The GL and PGL emulsions had significantly higher emulsifying activity indices and emulsion stability indices than the lard emulsion (P<0.05). The PGL emulsion presented smaller droplet sizes, thus decreasing particle aggregation and improving emulsion stability. The static and dynamic rheological observations of the emulsions showed that the emulsions had pseudo-plastic behavior, and the PGL emulsion presented a larger viscosity and a higher storage modulus (G') and loss modulus (G'') compared with the other two emulsions (P<0.05). The formation of thiobarbituric acid-reactive substances, carbonyl contents and total sulfhydryl contents was not significantly different between the emulsions with PGL, GL and lard (P<0.05). In general, lard diacylglycerols enhanced emulsifying abilities and had no adverse effects on the oxidation stability of the emulsions prepared with MPs.

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Citations

Nov 23, 2020·Journal of the Science of Food and Agriculture·Xiaoqin DiaoYonggen Zhang
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Yalong GuoQiang Wang
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Yujuan Xu, Xinglian Xu

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