Effect Of Pickering Emulsions Stabilized By Oat Dietary Fiber Complex On The Quality Of Emulsified Sausage

Pickering emulsion has great development potential in the field of in the field of meat processing because of its stable emulsion system and solid-like properties.Pickering emulsion was developed with oat dietary fiber composite particles as emulsifier,and it was used in the production of emulsified sausage.The effects of different emulsion addition ratios on the quality of emulsified sausage were studied,in order to provide data support for the application of Pickering emulsions in meat products.The results are as follows:1.When the volume fraction of oil phase was 80%,the emulsion separation index and emulsion particle size of Pickering emulsion stabilized by soybean protein isolateepigallocatechin gallate-Oat soluble dietary fiber complex colloidal particles(SES group)and Pickering emulsion stabilized by soybean protein isolate-epigallocatechin gallate-Oat insoluble dietary fiber complex colloidal particles(SEI group)were significantly lower than those of other experimental groups(P<0.05),and EAI and ESI were significantly higher than those of other experimental groups(P<0.05),among which the particle size of SES group was significantly lower than that of SEI group(P<0.05),and there was no obvious phase separation after 15 days of storage.Rheological results show that the emulsion has the largest apparent viscosity and storage modulus,and has good viscoelasticity and plasticity.The above experimental results show that SES group has the best emulsion stability when the volume fraction of oil phase is 80%.2.The water content,crude fat content and p H of the experimental group with 5%emulsion were significantly higher than those of the control group(P<0.05),and the crude protein content was significantly lower than that of the control group(P<0.05).There was no significant difference between the L* value and the control group,but the a* value was significantly higher than that of the control group(P<0.05)and the b* value was significantly lower than that of the control group(P<0.05).The hardness and chewiness were significantly lower than those of the control group(P<0.05),the elasticity was higher than that of the control group,but the difference was not significant,and there was no significant difference in cohesion and resilience(P>0.05),which indicated that adding 5% Pickering emulsion could improve the physical and chemical quality of emulsified sausage.3.With the increase of emulsion ratio,the centrifugal loss rate and cooking loss rate of emulsified sausage showed an upward trend,while the gel strength showed a downward trend.However,when the emulsion addition ratio was 5%,the centrifugal loss rate was not significantly different from that of the control group(P>0.05),and the gel strength was not significantly different.The total juice loss rate and water loss rate were significantly lower than those of the control group(P<0.05),while the fat loss rate was significantly higher than that of the control group but significantly lower than that of other experimental groups(P<0.05),which indicated that adding 5% Pickering emulsion can improve the gel properties of emulsified sausage to some extent.4.With the increase of emulsion ratio,protein carbonyl content and TBARs value of emulsified sausage showed a trend of first decreasing and then increasing,while protein total sulfhydryl content showed a trend of first increasing and then decreasing.The experimental group with 5% emulsion addition ratio had the lowest protein carbonyl content(1.67nmol/mg,Pro),the lowest TBARs value(0.08 mg/kg)and the highest total sulfhydryl content in protein(43.56 nmol/mg,pro),which indicated that adding 5% Pickering emulsion can effectively inhibit protein oxidation and fat oxidation of emulsified sausage(P<0.05).5.The surface hydrophobicity of the experimental group with 5% emulsion addition ratio was significantly lower than that of the control group(P<0.05),and the protein solubility was significantly higher than that of the control group(P<0.05),which showed a finer and smoother microstructure compared with the control group.Compared with the control group,the proportion of β-folding in the secondary structure of protein increased by21.76%,while the proportion of α-helix decreased by 46.11%.There was no significant change in β-rotation angle and random curl(P>0.05),which indicated that adding 5%Pickering emulsion can improve the protein structure of emulsified sausage.