{"title":"spi -壳聚糖稳定酸洗乳剂的冻融稳定性及其在冻肉饼中的应用","authors":"Huiyun Zhang, Xinling Li, Weishi Shan, Jingkun Guo, Xuyang Hu, Huaibin Kang","doi":"10.1016/j.meatsci.2025.109926","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109926"},"PeriodicalIF":6.1000,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties\",\"authors\":\"Huiyun Zhang, Xinling Li, Weishi Shan, Jingkun Guo, Xuyang Hu, Huaibin Kang\",\"doi\":\"10.1016/j.meatsci.2025.109926\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"229 \",\"pages\":\"Article 109926\"},\"PeriodicalIF\":6.1000,\"publicationDate\":\"2025-07-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174025001871\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025001871","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties
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.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.