Impact of O/W emulsion stabilized by different soybean phospholipid/sodium caseinate ratios on the physicochemical, rheological and gel properties of surimi sausage
Jiao Yu, Hong Xiao, Linlu Song, Yong Xue, Changhu Xue
Abstract
The O/W interface composition is the key to determine the gelatinous and rheological properties of thermosetting emulsified surimi gel. Therefore, this research explored impact of O/W emulsion stabilized with different soybean phospholipid (SP)/sodium caseinate (SC) ratios (10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, w/w) on the properties of surimi sausage. With increasing SC ratios, the interfacial protein concentration of emulsions increased significantly from 0 to 4.11 ± 0.22 mg/m2 (p < 0.05). Increasing the interfacial protein concentration of emulsions led to a significant increase in the hardness, cohesiveness, adhesiveness, chewiness, gel strength, recovery rate, and quality factor value (Q) of the surimi sausage (p < 0.05). Moreover, the fractal dimension (Df) of emulsified surimi sausage raised from 2.73 to 2.87 with increasing interfacial protein concentration, indicating an increased density and uniformity of network structures. Pearson's correlation results demonstrated that the hardness, cohesiveness, adhesiveness, chewiness, gel strength, recovery rate, Q value, and Df of emulsified surimi sausage were positively correlated with the interfacial protein concentration. Overall, SP/SC emulsion with the higher interfacial protein concentration contribute to the formation of uniform and dense crosslinked network structures, and further improve the gel quality of surimi sausage in all aspects.