Rheological and Low-field NMR Characteristics of Chicken Liver Emulsion Composite Gel

doi:10.7506/spkx1002-6630-201323003

Abstract

Abstract:

With the purpose of exploring the theoretical feasibility of new chicken liver products, chicken liver-chicken
breast meat-vegetable oil emulsion composite gels were prepared by shear emulsification and investigated for dynamic
rheological and low-field NMR characteristics. The results showed that the emulsion composite gels exhibited an obvious
weak gel property after heating treatment and possessed simultaneously a higher viscoelastic modulus and a better thermal
stability, which were the advantages of chicken meat emulsion and chicken liver emulsion, respectively. NMR studies
indicated four forms of water, bound (T2b), emulsified (T2b-1), immobile (T21) and free water state (T22) in chicken meat and
liver emulsions. The proportion of immobile water in mixed emulsions was as high as 78.87% showing good shelf-life
stability. The first three principal components could explain 91.96% of the total variance. The score plots for the first and
second principal components provided an overall and visual interpretation of the quality characteristics of the emulsion
composite gels. As apparent from the above results, chicken liver-chicken breast-vegetable oil composite gels have excellent
physical properties and stability.

Key words: chicken liver, emulsion composite gel, rheology, low-field NMR

CLC Number:

TS201.2

WANG Peng，WANG Hua-wei，SHAO Jun-jie，SUN Jian，ZHAO Ying-ying，XIA Tian-lan，XU Xing-lian*，ZHOU Guang-hong. Rheological and Low-field NMR Characteristics of Chicken Liver Emulsion Composite Gel[J]. FOOD SCIENCE, 2013, 34(23): 11-14.

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