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- W4386003241 abstract "Improvement of pale, soft, and exudative (PSE)-like chicken breast protein is urgently needed, to reduce the economic losses induced by its downgraded processing quality. The pH-shifting treatment increases the emulsifying properties of the myofibrillar protein (MP) of PSE-like meat, but the emulsion stability under various environmental conditions has yet to be explored. The creaming index under 60 and 80 °C decreased from 20.1% to 28.9%–16.1% and 26.7%, respective, indicating a higher stability against heating. pH-shifting significantly increased the stability of the emulsion, particularly at pH 7.0 and 7.5. Also, the pH-shifted emulsion could more effectively resist instability brought by freeze-thaw cycles. However, at lower salt concentrations, the stability of the pH-shifted emulsion was poor. Throughout the 48-h storage period at 4 °C, the pH-shifted group reached stability faster than the control, and the turbiscan index values were stabilized at 1.8 and 4.7, respectively. Overall, pH-shifting could improve the emulsion stability of PSE-like MP against heating, pH altering, salt content changing, freezing-thawing, and storage." @default.
- W4386003241 created "2023-08-20" @default.
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- W4386003241 date "2023-08-01" @default.
- W4386003241 modified "2023-10-12" @default.
- W4386003241 title "How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?" @default.
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- W4386003241 doi "https://doi.org/10.1016/j.lwt.2023.115200" @default.
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