Ionic strength effects on rheology, microstructure, and properties of diacylglycerol-based high internal phase Pickering emulsion-myofibrillar protein gels.

This study examined the effects of various ionic strengths (0, 0.1, 0.3, and 0.6 M NaCl) on the characteristics of diacylglycerol (DAG) high internal-phase Pickering emulsion (HIPPE)-myofibrillar protein (MP) composite gels. The findings revealed that increasing ionic strength reduced cooking and thaw losses, while progressively enhancing gel strength and water-holding capacity (WHC). The microstructure analysis revealed that at 0.6 M NaCl, the emulsion exhibited superior capacity to infiltrate the three-dimensional network composed of MPs, providing structural support to the gel. The analysis of intermolecular interactions showed that hydrophobic interactions and disulfide bonds were paramount for gel stabilization. A 0.6 M NaCl concentration increased the energy storage modulus (G') and resulted in a wider linear viscoelastic region (LVR) and a smaller Tan δ value of frequency scanning. These findings provide a theoretical foundation for the application of DAG-based HIPPEs as fat substitutes in emulsified meat products.