Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Jiang Jiang, Youling L. Xiong

Research output: Contribution to journalReview articlepeer-review

55 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)56-65
Number of pages10
JournalMeat Science
Volume109
DOIs
StatePublished - Nov 1 2015

Bibliographical note

Publisher Copyright:
© 2015 Elsevier Ltd.

Keywords

  • Emulsion
  • Interfacial membrane
  • Meat batter
  • Myofibrillar protein
  • Oxidation

ASJC Scopus subject areas

  • Food Science

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