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Effects of Citrus Fiber on the Stability of Chicken Myofibrillar Protein Emulsions Under Low-salt Conditions
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Qingquan FU1, Di WU1, Jintang YANG2, Quanzhan CHEN1, Chun QIN3, *, Wei ZHANG1
Science and Technology of Food Industry | 2026, 47(2) : 77 - 83
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Science and Technology of Food Industry | 2026, 47(2): 77-83
• Research and Investigation •
Effects of Citrus Fiber on the Stability of Chicken Myofibrillar Protein Emulsions Under Low-salt Conditions
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Qingquan FU1, Di WU1, Jintang YANG2, Quanzhan CHEN1, Chun QIN3, *, Wei ZHANG1
Affiliations
  • 1School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
  • 2Anhui Drug Evaluation and Certification Center, Hefei 230041, China
  • 3College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
Published: 2026-01-15 doi: 10.13386/j.issn1002-0306.2024120255
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In this experiment, myofibrillar proteins were extracted from chicken breast meat to prepared emulsions. The effects of different concentrations of citrus fiber (0%, 1.5%, 3%, 4.5%, CF) on the stability of chicken myofibrillar protein (MP) emulsions under low-salt conditions (0.3 mol/L NaCl) were investigated by measuring the apparent stability, Turbiscan stability index, droplet size, rheological properties, microstructure of emulsion and the content of adsorbed protein in the oil-water phase. The results showed that with the increase of citrus fiber concentration, Turbiscan stability index value and oil droplet size of the emulsions gradually decreased, while the apparent stability, apparent viscosity, storage modulus, loss modulus, and adsorbed protein content of the emulsion layer obviously increased. Laser confocal results showed that myofibrillar proteins were uniformly distributed around the oil droplets, and cryo-electron microscopy results showed that the oil droplets were uniformly distributed in the three-dimensional network structure formed by citrus fibers. When the addition amount of citrus fiber was 4.5%, the prepared emulsions reached a relatively stable state after being stored at 4 ℃ for 7 days, and no emulsion stratification was observed. These above results indicate that citrus fiber might be a potential emulsifier in improving the stability of low-salt myofibrillar protein emulsions.

myofibrillar protein  /  emulsion  /  citrus fiber  /  stability  /  low salt
扶庆权, 吴迪, 杨金堂, 陈全战, 秦春, 张伟. 柑橘纤维对低盐条件下鸡肉肌原纤维蛋白乳液稳定性的影响. 食品工业科技, 2026 , 47 (2) : 77 -83 . DOI: 10.13386/j.issn1002-0306.2024120255
Qingquan FU, Di WU, Jintang YANG, Quanzhan CHEN, Chun QIN, Wei ZHANG. Effects of Citrus Fiber on the Stability of Chicken Myofibrillar Protein Emulsions Under Low-salt Conditions[J]. Science and Technology of Food Industry, 2026 , 47 (2) : 77 -83 . DOI: 10.13386/j.issn1002-0306.2024120255
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Year 2026 volume 47 Issue 2
114
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Article Info
doi: 10.13386/j.issn1002-0306.2024120255
  • Receive Date：2024-12-20
  • Online Date：2026-10-24
  • Published：2026-01-15
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  • Received：2024-12-20
Affiliations
    1School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
    2Anhui Drug Evaluation and Certification Center, Hefei 230041, China
    3College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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