The Study Of The Effects Of The Combined Treatment Of Ultrasound And Basic Amino Acids On The Physical Stability Of Emulsion Sausage And Its Mechanism

Physical stability is an important physicochemical property of low-fat and low-sodium emulsified meat products.Improving the physical stability of emulsified meat products can not only reduce the manufacturing cost of meat products,but also improve the quality characteristics of meat products,which is conducive to promoting the development of the meat industry.As the most important component of myofibrillar protein,myosin has excellent emulsifying property and plays a key role in obtaining the desired water binding capacity,fat binding property and textural property.This article aimed to study the effect of the combined treatment of ultrasound and basic amino acids(lysine,Lys;arginine,Arg)on the physical stability,textural characteristics and sensory evaluation of emulsified sausage;based on this,the myosin-soybean oil emulsion was selected to simulate the system of raw meat batter in which soybean oil partially replaced fat,and the effect and mechanism of the combined treatment of ultrasound and Lys/Arg on the physical stability of myosin emulsion were further studied.The main conclusions are as follows:1.The effect of different treatments on the physicochemical properties of emulsified sausage.(1)The combined treatment(of ultrasound and Lys/Arg,similarly hereinafter)was more effective than the individual treatment(ultrasound,Lys or Arg,similarly hereinafter)in improving the physical stability,textural characteristics,and sensory evaluation of emulsified sausage.(2)Compared with the individual treatment,the combined treatment was conducive to the formation of a tighter and more elastic gel network as well as the increase of the apparent viscosity of raw meat batter,which inhibiting the collision and aggregation of fat/oil droplets and water molecules as well as making the spherical fat/oil droplets smaller in size and more evenly in distribution.2.The effects of different treatments on the physical stability of myosin-soybean oil emulsion.(1)The combined treatment was more effective than the individual treatment in improving the physical stability of emulsion and the emulsifying property of myosin.(2)The combined treatment was more effective than the individual treatment in promoting the unfolding of myosin,reducing the particle size of myosin,improving the solubility and surface hydrophobicity of myosin,contributing to promote the rapid and effective adsorption of myosin to the surface of the oil droplets to form protein membrane.(3)The combined treatment was more effective than the individual treatment in enhancing the surface charge of myosin and emulsion droplets,resulting in the enhancement of electrostatic repulsion,which was beneficial to inhibit the collision and aggregation between emulsion droplets,reduce the particle size of emulsion droplets,and make their distribution more uniform.