Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters

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 crosslinked 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.