Abstract The differences of emulsion properties between normal colour chicken livers (NCCLs) and discolouration chicken livers (DCCLs) were evaluated. Compared with NCCLs, the L* and b*-value of DCCLs were extremely higher (p < .05), but the a*-value, cooking loss and emulsification stability were lower (p < .05). The elasticity and cohesiveness of two kinds of livers had significant difference (p < .05) after 45 °C. The particle size and optical morphology of the emulsion prepared with NCCLs were significantly smaller than that of the emulsion prepared with DCCLs (p < .05), and the emulsion of NCCLs was stable and uniform distribution. Overall, the NCCLs presented more stable emulsification properties than DCCLs, and the formed emulsion was exquisite and uniform. The results indicated that in order to obtain high quality emulsified chicken liver products, it might be necessary to select the NCCLs instead of DCCLs as raw material to process. The NCCLs could be great feasible and potential application in the development of emulsified chicken liver paste products. HIGHLIGHTS NCCLs had better emulsifying stability, cohesiveness and elasticity than DCCLs. Emulsion prepared with NCCLs presented stable and uniform distribution. NCCLs could be feasible to develop emulsified chicken liver paste products.

中文翻译：

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正常色泽与变色鲜鸡肝乳化性能比较

摘要 评价了正常颜色鸡肝（NCCLs）和变色鸡肝（DCCLs）乳液特性的差异。与 NCCL 相比，DCCL 的 L* 和 b* 值极高（p < .05），但 a* 值、蒸煮损失和乳化稳定性较低（p < .05）。45°C后两种肝脏的弹性和内聚性有显着差异（p < .05）。用NCCLs制备的乳液的粒径和光学形态明显小于用DCCLs制备的乳液（p < .05），并且NCCLs的乳液分布稳定均匀。总体而言，NCCLs的乳化性能比DCCLs更稳定，形成的乳液细腻均匀。结果表明，为了获得高质量的乳化鸡肝产品，可能需要选择NCCLs代替DCCLs作为原料进行加工。NCCLs在乳化鸡肝酱产品的开发中具有很大的可行性和潜在的应用价值。亮点 NCCLs 比 DCCLs 具有更好的乳化稳定性、内聚性和弹性。用 NCCL 制备的乳液呈现稳定且均匀的分布。NCCLs 可用于开发乳化鸡肝酱产品。DCCL 的内聚力和弹性。用 NCCL 制备的乳液呈现稳定且均匀的分布。NCCLs 可用于开发乳化鸡肝酱产品。DCCL 的内聚力和弹性。用 NCCL 制备的乳液呈现稳定且均匀的分布。NCCLs 可用于开发乳化鸡肝酱产品。