Abstract For better application of regenerated cellulose (RC) in fat-reduced emulsified meat products, the research evaluated the effect of regenerated cellulose fiber on the stability, surface protein concentration, rheological behaviors and microstructure of emulsion model system from meat batters. The range of the RC fiber concentrations in the emulsion system was 0%, 0.4%, 0.8% and 1.2% (w/w). The oil droplets size decreased and the creaming stability was improved with increasing RC fiber levels, in particular that the emulsion system with 0.8% RC fiber showing smallest droplet size and inhibited creaming obviously. The rheological results showed that RC fiber enhanced the viscosity and exhibited gel-like property. Surface protein concentration measurement and confocal laser scanning microscopy (CLSM) image exhibited that the RC fiber improved the surface protein concentration of lipid particles. The cryo-scanning electron microscopy (cryo-SEM) provided evidence for cross-linked network structure formation with increasing RC fiber concentrations of emulsion model system. These results indicate that RC fiber is of great importance for improving the emulsifying and stability of emulsion model system from meat batters.

中文翻译：

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再生纤维素纤维对肉糊乳化模型体系性能和微观结构的影响

摘要 为更好地将再生纤维素(RC)应用于减脂乳化肉制品，本研究评估了再生纤维素纤维对肉糊乳化模型体系稳定性、表面蛋白浓度、流变行为和微观结构的影响。乳液体系中RC纤维的浓度范围为0%、0.4%、0.8%和1.2%（w/w）。随着RC纤维含量的增加，油滴尺寸减小，乳化稳定性提高，特别是含0.8%RC纤维的乳液体系显示出最小的液滴尺寸并明显抑制了乳化。流变学结果表明，RC纤维提高了粘度并表现出凝胶状特性。表面蛋白质浓度测量和共聚焦激光扫描显微镜 (CLSM) 图像表明 RC 纤维提高了脂质颗粒的表面蛋白质浓度。低温扫描电子显微镜 (cryo-SEM) 提供了随着乳液模型系统的 RC 纤维浓度增加而形成交联网络结构的证据。这些结果表明，RC纤维对于提高肉糊乳化模型体系的乳化性和稳定性具有重要意义。