Food and Fermentation Industries >

2013 , Vol. 39 >Issue 04: 146 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.042

Food and Fermentation Industries

Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins

  • Shao Jun-hua ,
  • Wu Ju-qing ,
  • Liu Deng-yong ,
  • Xu Xing-lian ,
  • Zhoub Guang-hong
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Online published: 2013-04-25

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Abstract

Emulsification and heat-induced gel properties of meat proteins play an important role in processing of meat batter products.It is also correlated with rheological properties,textural properties,water-and fat-holding capacity,and mouth feeling.This paper mainly reviewed the mechanisms of meat proteins,the effects of intrinsic and environmental factors on gel and emulsification properties.The goal was to offer theoretical foundation for improving the quality of emulsion meat products.

Key words： meat proteins; emulsification; gel; water-and fat-holding capacity

Cite this article

Shao Jun-hua , Wu Ju-qing , Liu Deng-yong , Xu Xing-lian , Zhoub Guang-hong . Mechanisms of emulsion gel and water/fat-binding capacity of meat proteins[J]. Food and Fermentation Industries, 2013 , 39(04) : 146 -150 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.042

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