Preparation Of Emulsified Sausage Based On Myofibrillar Protein/Phenol Ester Particles Stabilized Camellia Oil Emulsion

Excessive intake of fat,one of the important components of emulsified sausages,can lead to obesity,coronary heart disease and other chronic diseases.In order to avoid the flavor and quality degradation caused by directly reducing the proportion of animal fat in meat products,pre-emulsified vegetable oil is often used to replace animal fat in meat processing.TPP is not only antioxidant,but also Pickering emulsifier.It has a good application prospect in the food industry,but the application in meat products has not been found yet.In this paper,emulsion prepared by TPP particles and high internal phase emulsion prepared by TPP and MPM particles were used as fat substitute to prepare emulsified sausage and their quality characteristics were analyzed,so as to provide reference for the application of TPP in meat products.(1)The effect of TPP particle concentrations and substitution levels of TPPE on the quality characteristics of emulsified sausage.The effect of different TPP particle concentrations(1%-4%)of emulsion partially or completely replacing animal fat on emulsifying stability,rheological properties,color,texture,nutritional value,microstructure,sensory and storage stability of emulsified sausages was studied.The results are as follows: with the increase of TPP particle concentrations(1%-3%)in emulsion,the emulsifying stability and gel properties of the minced meat increased significantly;the L* and b* values of the emulsified sausages decreased significantly,while the a* value,hardness,gumming,chewiness,unsaturated fatty acid content and storage stability increased significantly(P<0.05).When the concentration of TPPE particles exceeds 3%,there will be bad aggregation during the heating process of meat protein,resulting in the decrease of thermal denaturation temperature and poor thermal stability.Compared with the animal fat control group,the texture and sensory scores of emulsified sausages were maintained by using TPPE with high particle concentrations instead of 50% fat.However,the texture and sensory scores of emulsified sausages decreased significantly when the replacement level increased to 100%(P<0.05).In conclusion,the sensory acceptability of emulsified sausages prepared by 50% fat was replaced by 3% TPPE was similar to that of emulsion sausages prepared by 100% fat.(2)Preparation and characterization of myofibrillar protein microgel(MPM)particles.MPM particles were prepared by heat treatment combined with high pressure homogenization.The effects of different heat treatment temperatures(25,60,70,80℃)and homogeneous pressure(0,40,80,120MPa)on physical and chemical properties,protein structure and emulsifying properties of MPM particles were investigated.The results are as follows: with the increase of heat treatment temperature,particle size and contact angle of MPM particles first decreased and then increased,zeta potential on the contrary,while solubility,free sulfhydryl content,apparent viscosity and shear stress of MPM particles gradually decreased.However,turbidity,surface hydrophobicity and internal fluorescence intensity increased significantly.The droplet size and the CI of MPM emulsion first decreased and then increased,the minimum value was found at 60℃.The EAI,ESI and protein adsorption capacity of MPM emulsion increased first and then decreased,and the maximum was found at 60℃.With the increase of homogenization pressure,solubility,free sulfhydryl content,contact angle,surface hydrophobicity and internal fluorescence intensity of MPM particles increased,but particle size,turbidity,apparent viscosity and shear stress of MPM decreased.The droplet size and the CI of MPM particles decreased,and the EAI,ESI and protein adsorption capacity increased.However,when the homogenization pressure increased to 120MPa,the above indexes did not change significantly.In conclusion,the MPM particles with the best emulsifying ability can be obtained at 60℃ combined with 80MPa.(3)Construction of HIPEs stabilized with TPP and MPM and its potential application in emulsified sausages.HIPEs was prepared by shear homogenization of MPM particles dispersed in the best emulsifying properties and TPP containing camellia oil.The droplet size,rheological properties and microstructure of the emulsion were characterized.After that,HIPEs were used as fat substitutes in emulsified sausages,and emulsifying stability,color and texture of emulsified sausages were investigated.The results are as follows: with the increase of MPM particle concentrations,the droplet size of HIPEs decreased,and the apparent viscosity,G’ and ESI increased.All samples showed gel properties which were mainly elastic.HIPEs were prepared by aqueous phase containing 2% MPM and oil phase containing 3% TPP,which were used as fat substitutes to prepare emulsified sausages.With the increase of the proportion of fat substitutes,holding capacity of the water and oil,L*,a*,hardness,elasticity,viscosity and chewiness of emulsified sausages were improved,b * decreased significantly(P<0.05),but the cohesiveness did not change significantly(P>0.05).So,HIPEs prepare with TPP and MPM has the potential to completely replace animal fat.