Amelioration of myofibrillar protein emulsion gel properties by mildly oxidized sunflower oil

Different oxidation states of oil affect the emulsion stablility and gel properties of emulsified meat products. Emulsified chicken gels were prepared using sunflower oil (SFO) with different oxidation levels (0, 20, 40, and 60 min, 120 °C). The pre-oxidation treatment of oils was investigated for emulsification and gelation of myofibrillar protein (MP). The results showed that MP emulsion gels with mildly oxidized (20 min) SFO had higher elastic modulus (G') and more homogeneous water distribution, which were due to increased hydrophobic interactions between MP and lipids, and improved emulsification stability. However, the addition of highly oxidized (60 min) SFO resulted in aggregation of proteins, increased emulsion particle size, significantly reduced hardness and chewiness (P > 0.05), and exhibited large pores in the network microstructure. The results suggested that mildly oxidized SFO has an ameliorating effect on MP emulsion gelation, which facilitates better comprehension of the protein oxidation process in oil-loaded meat systems. © 2024 Elsevier Ltd