Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%–100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality...

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Bibliographic Details
Published in:Meat science 2023-03, Vol.197, p.109086-109086, Article 109086
Main Authors: Li, Chunqiang, Xie, Wenru, Zhang, Xue, Liu, Jun, Zhang, Mingyun, Shao, Jun-hua
Format: Article
Language:English
Subjects:
Animals
Chitosan
Emulsions
Fat substitute
Fat Substitutes
Meat Products - analysis
Pea protein
Pea Proteins
Pickering emulsion
Pork Meat
Red Meat - analysis
Sausage
Swine
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Summary:Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%–100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea protein-chitosan composite particles on the quality of sausages was studied. All meat pastes exhibited a strong gel-like rheological character (G' > G”). The incorporation of Pickering emulsion in sausages enhanced the textural properties (hardness, springiness, chewiness, cohesiveness and resilience) and the uniformity and compactness of micromorphology, as well as suppressed the cooking loss and TBARS content. In particular, the sausages with a backfat substitution ratio of 100%, showing a similar overall sensory acceptability to the backfat sausage, revealed the best rheological properties, texture properties and micromorphology and the lowest cooking loss and fat oxidation (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.109086