Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Meat Sci. 2013 Mar;93(3):659-67. doi: 10.1016/j.meatsci.2012.11.035. Epub 2012 Nov 23.
The oxidative and physical stabilities of oil-in-water emulsions containing n-3 fatty acids (25 wt.% oil, 2.5 wt.% whey protein, pH 3.0 or pH 6.0), and their subsequent incorporation into meat products were investigated. The physical stability of fish oil emulsions was excellent and neither coalescence nor aggregation occurred during storage. Oxidative stability was better at pH 6.0 compared to pH 3.0 likely due to antioxidative continuous phase proteins. Incorporation of fish oil emulsions into pork sausages led to an increase in oxidation compared to sausages without the added fish oil emulsion. Confocal microscopy of pork sausages with fish oil emulsions revealed that droplets had coalesced in the meat matrix over time which may have contributed to the decreased oxidative stability. Results demonstrate that although interfacial engineering of n-3 fatty acids containing oil-in-water emulsions provides physical and oxidative stability of the base-emulsion, their incorporation into complex meat matrices is a non-trivial undertaking and products may incur changes in quality over time.
研究了含有 n-3 脂肪酸的水包油乳液（油 25wt%、乳清蛋白 2.5wt%、pH3.0 或 pH6.0）的氧化和物理稳定性，以及随后将其掺入肉制品中的情况。鱼油乳液的物理稳定性极好，在储存过程中既没有聚结也没有聚集。与 pH3.0 相比，pH6.0 时的氧化稳定性更好，这可能是由于连续相蛋白具有抗氧化作用。将鱼油乳液掺入猪肉香肠中会导致氧化程度增加，与未添加鱼油乳液的香肠相比。含有鱼油乳液的猪肉香肠的共焦显微镜观察显示，随着时间的推移，液滴在肉基质中聚结，这可能导致氧化稳定性降低。结果表明，尽管含有 n-3 脂肪酸的水包油乳液的界面工程提供了基础乳液的物理和氧化稳定性，但将其掺入复杂的肉类基质中并非易事，产品可能会随着时间的推移而发生质量变化。
Zotero 插件