乳化肉制品保油保水性关键作用机制研究进展

斩拌和乳化处理对乳化肉制品的质构和保油保水性质起到决定性作用，但斩拌或乳化工序不合理均会造成出油、出水、结构松散等质量缺陷，因此如何提高产品质量是肉制品加工行业面临的关键技术难题。乳化凝胶稳定性涉及肌球蛋白聚集行为、热诱导凝胶及界面膜乳化-吸附行为，因此本文以蛋白质水合作用为切入点，综述了斩拌和乳化过程中肌球蛋白空间构象对乳化凝胶稳定性影响，并重点阐述斩拌阶段水合特征与肌球蛋白聚集体的空间构象对热诱导凝胶网络结构的影响，以及界面蛋白膜结构对乳化凝胶稳定性的影响。讨论乳化-吸附过程中肌球蛋白与水、脂肪和蛋白三者之间的交互作用，并明确界面蛋白膜结构、厚度和黏弹特性对乳化稳定性具有重要意义，从而完善乳化凝胶稳定机制。水凝胶具有良好的凝胶和乳化性质，因而作为动物脂肪替代物实现肉制品“降脂”的目的；并改善肌肉蛋白的流变特性和机械性质，从而提高肉制品打印能力，因此水凝胶应用到3D打印肉制品中将成为一种新的策略，进而改善肉制品的保油、保水和质构性质。

A Review of the Key Mechanism of Oil and Water Retention in Emulsified Meat Products

Chopping and emulsification treatment can play a decisive role in the texture and oil and water retention of emulsified meat products, but unreasonable chopping or emulsifying process will cause quality defects such as water and oil exudation and loos structure. Thus, how to improve meat product quality is a major technical difficulty in the meat processing industry. The stability of emulsified gels involves myosin aggregation behavior, gelation and interfacial membrane emulsification-adsorption behavior. In this context, this paper reviews the effect of myosin spatial conformation on the stability of emulsified gels in the process of chopping and emulsification from the perspective of protein hydration, focusing on the effects of hydration characteristics during chopping and the spatial conformation of myosin aggregates on the structure of heat-induced gels and the influence of the interfacial protein membrane’s structure on the stability of emulsified gels.?The interactions between water, fat and myosin during the emulsification-adsorption process are discussed, and the significant effects of the structure, thickness and viscoelastic properties of interfacial protein membranes on emulsion stability are clarified, which will provide an improved understanding of the stabilization mechanism of emulsified gels. Hydrogels have good gelling and emulsifying properties, so it can be used as an animal fat substitute to reduce the fat content in meat products.?Furthermore, hydrogels can improve the rheological and mechanical properties of muscle proteins, thus enhancing the printability of meat products. Therefore, the application of hydrogels to 3D printed meat products will become a new strategy to improve the oil and water retention properties and texture of meat products.