Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 545413
Title Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
Author(s) Liu, Xiangyu; Ji, Lei; Zhang, Tao; Xue, Yong; Xue, Changhu
Source Journal of Food Engineering 247 (2019). - ISSN 0260-8774 - p. 30 - 37.
DOI https://doi.org/10.1016/j.jfoodeng.2018.11.018
Department(s) Physics and Physical Chemistry of Foods
Physical Chemistry and Soft Matter
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Emulsification process - Emulsified surimi sausage - Peanut oil - Textural properties
Abstract

In this study, we investigated the effects of peanut oil pre-emulsification by three food-grade emulsifiers (soy protein isolate (SPI), konjac glucomannan (KGM), and acetylated distarch phosphate (ADSP)) on the properties of emulsified surimi sausage. TPA tests showed that KGM comprehensively improved sausage texture. SPI reduced the emulsified sausage hardness from 131.37 ± 3.12 N to 111.13 ± 1.23 N and ADSP reduced the adhesiveness of the product from −0.57 ± 0.05 to −0.37 ± 0.04. The water holding capacity, emulsification stability, and whiteness properties improved significantly after adding the pre-emulsified peanut oil (p < 0.05). Rheology experiments and particle size measurements revealed competitive emulsification between myosin and each emulsifier. Finally, more uniform distributions of oil droplets in the SPI, KGM, and ADSP groups were observed by optical microscopy. Overall, KGM is suggested as the ideal candidate for the pre-emulsification of peanut oil for emulsified surimi sausage products.

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