Huiyun Zhang,Xinling Li,Weishi Shan,Jingkun Guo,Xuyang Hu,Huaibin Kang
This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.
Hui Guo,Ci Yuan,Xin Yao,Jiayu Yang,Wenzhe Liu,Zulong Huang,Guoyuan Xiong,Shunchang Pu
The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water holding capacity, water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss (1.5 %), cooking loss (22.5 %), and centrifugal loss (20.8 %) of MVT treatment were lower than those of other methods. Low field nuclear magnetism (LF-NMR) and magnetic resonance imaging (MRI) results showed that in MVT and FUT treatment, the proportion of bound and immobilized water increased, while free water decreased. The microstructure of frozen pork was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, having a more compact and granular microstructure. In summary, MVT might be a favorable method to improve thawing meat quality and had broad potential applications in thawing meat processing.
危险品化学品经营许可证（带存储）