Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths

Abstract

The purpose of this study was to investigate the effects of different ionic strengths on the emulsifying and oxidation stabilities of myofibrillar protein-diacylglycerol emulsions containing catechin (MP-DAG-C), in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as oil phases in this study, respectively. Results revealed that emulsifying ability was significantly improved by UGL and PGL (P < 0.05). Meanwhile, the emulsifying activity and stability, absolute ξ-potential value, shear viscosity, and dynamic rheological characteristic of emulsions increased with the increase of ionic strength (P < 0.05) remarkablely, which reached the maximum value at 0.6-M sodium chloride (NaCl). The droplets of emulsions at 0.6-M ionic strength were smallest and distributed most uniformly compared to other NaCl conditions. The formation of thiobarbituric acid substances and carbonyls increased, and the total sulfydryl contents decreased as the extension of storage days (P < 0.05). However, the oxidation stability of MP-DAG-C emulsions was insignificantly decreased by ionic strengths (P > 0.05). The above results showed that MP-DAG-C emulsions could keep excellent emulsifying effects and oxidation stability under high ionic strengths. This study provides data support for the application of MP-DAG-C emulsions in emulsified meat products, which is benefit for promoting the development of high-quality emulsified meat products.