Effects of Ultrasound Emulsification on the Properties of Pork Myofibrillar Protein-fat Mixed Gel

This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5, 1:10 and 1:15). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 5:1, while increased these properties with the ratio at 1:15. Sonication also increased the storage modulus value of samples with the ratios lower than 1:10 during 58 to 80 ℃. The effects of ultrasound emulsification on ultrastructure, surface hydrophobicity and free sulfhydryl group contents of samples were different with the changes of ratios. The absolute zeta potential value was increased of all samples after sonication. MP were combined with fat particles after sonication. Our results demonstrate that ultrasound emulsification can be used to improve the properties of higher fat MP gel.