The potential health risk associated with excessive dietary intake of fat and cholesterol has led to a renewed interest in replacing animal fat with nutritionally-balanced unsaturated oil in processed meats. However, as oils are more fluid and unsaturated than fats, one must overcome the challenge of maintaining both physical and chemical (oxidative) stabilities of prepared emulsions. Apart from physical entrapments, an emulsion droplet to be incorporated into a meat protein gel matrix (batter) should be equipped with an interactive protein membrane rather than a small surfactant, and the classical DLVO stabilization theory becomes less applicable. This review paper describes the steric effects along with chemical roles (radical scavenging and metal ion chelation) of proteins and their structurally modified derivatives as potential interface-building materials for oxidatively stable meat emulsions.
|Number of pages||10|
|State||Published - Nov 1 2015|
Bibliographical noteFunding Information:
This research was supported by the National Natural Science Foundation of China (Grant No. 31301497 ) and the USDA National Institute of Food and Agriculture, USA , (Hatch project 1005724 ). Approved for publication as journal article number 15-07-015 by the Director of the Kentucky Agricultural Experiment Station.
© 2015 Elsevier Ltd.
- Interfacial membrane
- Meat batter
- Myofibrillar protein
ASJC Scopus subject areas
- Food Science