Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions
Qingquan Fu, Haibo Shi, Lei Zhou, Pan‐pan Li, Rong‐rong Wang
Abstract
Summary The present study was designed to investigate the effects of different ultrasonic powers (0–600 W) on the storage stability, rheological properties and microstructure of non‐salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus ( G ′) values, loss modulus ( G ″) values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non‐ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G ′ and G ″ values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non‐salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.