Abstract: Starch can be added to emulsified minced meat products as an emulsifier or fat substitute, but its needs good interaction with myofibrillar protein(MP) and fat, to make the emulsifying system achieve a good emulsifying effect and improve the quality and texture of the products.Therefore, adding hydrophobically modified starch with lipophilicity to emulsified comminuted meat products is an effective way to improve the emulsification effect.At present, Pickering emulsion prepared by hydrophobically modified starch as particle emulsifier is widely used in food industry, but its application in meat products has not been reported.The preparation of octenyl succinic anhydride modified starch (OS-Starch) is reviewed, the characteristics of OS-Starch Pickering emulsion are summarized and analyzed, and the mechanism of interaction between OS-Starch Pickering emulsion and MP to form better emulsification and gel effect is described, which provides a theoretical basis for the better application of OS-Starch Pickering emulsion in emulsified minced meat products.
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