title: Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage.
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.
authors.affiliation: School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Jiang
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States. Electronic address: ylxiong@uky.edu.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D004655:Emulsions / Q000737:chemistry*; D019358:Fat Substitutes; D005231:Fatty Acids, Unsaturated; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D008566:Membranes; D009124:Muscle Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils
chemical_list: D004655:Emulsions; D019358:Fat Substitutes; D005231:Fatty Acids, Unsaturated; D009124:Muscle Proteins; D010938:Plant Oils
keywords: Emulsion; Interfacial membrane; Meat batter; Myofibrillar protein; Oxidation