Chang Jinyang, Liu Rui, Zheng BeiBei, Gao Xinzhu, Li Baorui, Zhang Ye, Wang Tianxin, Wang Hao
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan 256600, PR China.
Food Chem. 2025 Mar 1;467:142253. doi: 10.1016/j.foodchem.2024.142253. Epub 2024 Nov 26.
Different oxidation states of oil affect the emulsion stablility and gel properties of emulsified meat products. Emulsified chicken gels were prepared using sunflower oil (SFO) with different oxidation levels (0, 20, 40, and 60 min, 120 °C). The pre-oxidation treatment of oils was investigated for emulsification and gelation of myofibrillar protein (MP). The results showed that MP emulsion gels with mildly oxidized (20 min) SFO had higher elastic modulus (G') and more homogeneous water distribution, which were due to increased hydrophobic interactions between MP and lipids, and improved emulsification stability. However, the addition of highly oxidized (60 min) SFO resulted in aggregation of proteins, increased emulsion particle size, significantly reduced hardness and chewiness (P > 0.05), and exhibited large pores in the network microstructure. The results suggested that mildly oxidized SFO has an ameliorating effect on MP emulsion gelation, which facilitates better comprehension of the protein oxidation process in oil-loaded meat systems.
油脂的不同氧化状态会影响乳化肉制品的乳液稳定性和凝胶特性。使用不同氧化程度（在120℃下分别氧化0、20、40和60分钟）的葵花籽油（SFO）制备乳化鸡肉凝胶。研究了油脂的预氧化处理对肌原纤维蛋白（MP）乳化和凝胶化的影响。结果表明，含有轻度氧化（20分钟）SFO的MP乳液凝胶具有更高的弹性模量（G'）和更均匀的水分分布，这是由于MP与脂质之间的疏水相互作用增加以及乳化稳定性提高所致。然而，添加高度氧化（60分钟）的SFO会导致蛋白质聚集、乳液粒径增大、硬度和咀嚼性显著降低（P>0.05），并且在网络微观结构中出现大孔。结果表明，轻度氧化的SFO对MP乳液凝胶化具有改善作用，这有助于更好地理解含油肉类系统中的蛋白质氧化过程。
