文献类型：期刊文献

英文题名：A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels

作者：Han, Zongyuan[1,2];Liu, Shucheng[2];Cao, Jinxuan[3];Yue, Xiqing[1];Shao, Jun-Hua[1]

机构：[1]Shenyang Agr Univ, Coll Food Sci, Shenyang, Liaoning, Peoples R China;[2]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang, Peoples R China;[3]Beijing Technol & Business Univ, Coll Food & Hlth, Beijing, Peoples R China

年份：2024

卷号：64

期号：23

起止页码：8308

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000968536000001)、、EI(收录号：20231613897921)、Scopus(收录号：2-s2.0-85152410576)、WOS

基金：This work was supported by National Natural Science Foundation of China (32202086, 31871826) and PHD Start-up Fund Project of Guangdong Ocean University (060302042109).

语种：英文

外文关键词：emulsification stability; gel network structure; heat-induced gelation; interfacial protein film; multi-layer hydrogels; oil and water retention

外文摘要：Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myosin unfolds and hydrophobic groups are exposed. Myosin could form interfacial protein membranes and wrap fat globules. Emulsified fat globules may be filled in heat-induced gel networks. Therefore, this review intends to discuss the influences of heat-induced gelation and interfacial adsorption behavior on oil and water retention. Firstly, the mechanism of heat-induced gelation was clarified from the perspective of protein conformation and micro-structure. Secondly, the mechanism of emulsification stability and its factors affecting interfacial adsorption were demonstrated as well as limitations and challenges. Finally, the structure characteristics and application of multi-layer hydrogels in the gelation and emulsification were clarified. It could conclude that the characteristic morphology, spatial conformation and structure adjustment affected heat-induced gelation and interfacial adsorption behavior. Spatial conformation and microstructure were adjusted to improve the oil and water retention by pH, ionic strength, amino acid, oil phase characteristic and protein interaction. Multi-layer hydrogels facilitated oil and water retention. The comprehensive review of gelation and emulsification mechanisms could promote the development of meat products and improvement of meat processing technology.