Salmon Protein-Procyanidins Complex Stabilized High Internal Phase Dha-Algal Oil Pickering Emulsion for Application in Sausages

The protective effect of the high internal phase Pickering emulsions (HIPPEs) stabilized by salmon protein-procyanidins complex (SPC) on the algal oil and its application in sausages as a fat substitute were demonstrated in this study. The SPC was formed by the electrostatic interactions and hydrogen bonding to stabilize HIPPEs. The reduction of interfacial tension and the increase of three-phase contact angle from 58.3° to 78.7° further demonstrated the improved emulsification of SPC. With the SPC concentration changing from 0.5% to 2.5%, the SPC-stabilized emulsion droplets gradually become uniform and compact. The HIPPEs stabilized by SPC displayed good rheological properties and good thermal stability, and there was no demulsification with the increase of temperature. The emulsions stabilized by SPC also exhibited good storage stability, and the antioxidant activity of procyanidin in SPC resulted in the retention rate of DHA remaining as high as 70% after 15 days of storage and the oxidation rate of internal phase was greatly slowed down. The sausages with complete fat replacement by HIPPEs had good textural properties and the cooking loss was reduced by 67%. HIPPEs might become a solid fat substitutes served as a low-fat food used in the development of meat industry.