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| Preparation of a Solid-in-Oil-in-Water (S/O/W) Emulsion and Its Application in Emulsified Sausages |
| LIU Xiaofei, WANG Xu, WANG Pengjie, ZHANG Sihui, ZHANG Yan |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China |
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Abstract In this paper, a new solid-in-oil-in-water (S/O/W) emulsion was developed using gellan gum and calcium chloride as the inner aqueous phase coagulant and caseinate sodium as the outer aqueous phase coagulant. The effect of the amount of caseinate sodium on the processing suitability of S/O/W emulsions was investigated by measuring particle size and size distribution. Using an orthogonal array design, the optimum conditions for preparing single aqueous phase emulsions were determined as follows: 0.2% (m/m) gellan gum and 0.5% calcium chloride, 2.5% polyglycerolpolyricinoleate in the inner aqueous phase, refined lard-water at 3:2 (V/V) as the oil phase, shear rate 17 500 r/min, and shearing time 1.5 min. S/O/W emulsions were obtained by mixing the single aqueous phase emulsion with different amounts of caseinate sodium, and the one with 0.1% caseinate sodium met the requirements for processing and was stable to storage, thermal treatment and shearing treatment. There was no striking difference in the appearance of low-fat emulsified sausages with the S/O/W emulsion as a fat replacer compared to high-fat emulsified sausages with 20% refined lard. Laser confocal microscope showed that fat was dispersed better in the low-fat sausages than in the control.
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2020, Vol. 34 
