Preparation And Application Of Microcrystalline Cellulose-Lard Pickering Emulsion

With the increasing proportion of emulsified meat products in the consumer market,problems such as oil out of water and uneven product structure have become increasingly prominent,and solving the quality problems of such products has been paid more and more attention.Therefore,adding exogenous oil in the production process of such products is the best way to improve the quality of such products.Adding exogenous oil can not only make the structure of the products more uniform,but also adjust the flavor and taste of the products.The method of adding exogenous emulsion is gradually applied to the production of emulsified meat products.Pickering emulsions made from solid particles such as cellulose as emulsifier have been proven to have good stability and are used in various industries,but their application in emulsified meat products is rarely studied.Therefore,this study studied the Pickering emulsion formed by microcrystalline cellulose(MCC)and lard and applied it to the study of meat mince.The specific research results are as follows:(1)Two kinds of MCC particles from different sources were compared,and the self-emulsifying properties and crude emulsion prepared from lard were compared.The results showed that bamboo-based MCC particles from bamboo resources were more suitable to form Pickering emulsion with lard than MCC particles prepared from bagasse.(2)The influence of different system conditions on MCC-lard Pickering emulsion was studied.The influence of the addition amount of MCC particles on emulsion was consistent with the general rule of addition of emulsifier.In the addition range of0.4%-1.0% particle concentration,droplet size gradually decreased with the increase of particle content,while the addition amount of 0.2% could not form stable emulsion.The emulsion can form stable emulsion when the oil phase ratio is between 30% and 60%,but can not form stable emulsion when the oil phase ratio rises to 70%.MCC-lard Pickering emulsion had good adaptability to p H change(p H4-9)and salt ion addition(100-500mmol/ L).However,the particle size of the emulsion in the weak acid and neutral environment issmaller than that in the alkaline environment,and the particle size of the emulsion increases with the increase of salt ion concentration.Through one week’s observation,it is found that the emulsion has good stability.(3)The MCC-lard Pickering emulsion was further treated by high pressure micro-jet technology,and the influence of different treatment pressures and times of high pressure micro-jet on the emulsion was investigated.It was found that the high pressure micro-jet treatment could effectively reduce the particle size of the emulsion and improve the viscosity of the emulsion.With the increase of treatment pressure(40MP-160MP),the particle size of the emulsion gradually decreases,and when the pressure is greater than 120 MP,the decreasing trend of the particle size of the emulsion begins to slow down.It was found that too many times of treatment could not reduce the particle size of the emulsion.When the number of treatment was 1-5 times,the particle size of the emulsion decreased with the increase of the number of treatment.After 7times of treatment,the particle size of the emulsion increased.(4)by early experiments to explore the optimum preparation of MCC-lard Pickering emulsion solution,according to the plan will be made of MCC-lard Pickering emulsion applied research,the box of MCC-lard Pickering emulsion partly replace the mince pork fat,added to the meat into meat gel were studied,compared to add pork fat meat gel and using soybean oil partly replace pork fat meat gel,found with MCC-replacing part of the pork fat lard Pickering emulsion can greatly reduce the cooking loss of meat gel,It was found that the hardness,elasticity,masticability and other texture properties of the meat mince gel were significantly increased compared with the two groups of contrast experiments.