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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1412314
This article is part of the Research Topic Advances in Food Processing and Analysis: Product Quality and Green Revolution View all 4 articles

Effect of acetylated distarch phosphate on the physicochemical characteristics and stability of oyster sauce system

Provisionally accepted
Xiao Li Xiao Li 1*Feixue Zou Feixue Zou 2*Xuemin Kang Xuemin Kang 2*Wei Gao Wei Gao 2*Bo Cui Bo Cui 2*Jie Sui Jie Sui 3*
  • 1 Qilu university of technology, Jinan, China
  • 2 Qilu University of Technology, Jinan, China
  • 3 Shandong Academy of Agricultural Sciences, Jinan, Shandong Province, China

The final, formatted version of the article will be published soon.

    The effect of acetylated distarch phosphate (ADSP) on texture, water state, interactions, microstructure and stability of oyster sauce (OS) were investigated. The results revealed that the firmness, consistency, cohesiveness, and water-holding capacity of OS were improved with the addition of ADSP. Moreover, ADSP reduced the average particle size, polydispersity index, and zeta potential of OS, indicating that electrostatic and steric stabilization existed in ADSP-OS system. The results of the Fourier-transform infrared spectroscopy and water state analysis verified that ADSP enhanced hydrogen bonding and decreased water mobility, respectively. Further, all ADSP-OS samples were typical non-Newtonian fluids with shear-thinning characteristics. In terms of microstructure, the OS containing ADSP had a more continuous and smooth structure, suggesting the dispersing and filling effects of starch.Nonsignificant instability index changes of ADSP-OS over the whole storage period confirmed the excellent long-term stabilization capability of OS prepared with ADSP .

    Keywords: acetylated distarch phosphate, Oyster sauce, physicochemical properties, Interaction, microstructure, Stability of Food,

    Received: 04 Apr 2024; Accepted: 19 Jul 2024.

    Copyright: © 2024 Li, Zou, Kang, Gao, Cui and Sui. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Xiao Li, Qilu university of technology, Jinan, China
    Feixue Zou, Qilu University of Technology, Jinan, China
    Xuemin Kang, Qilu University of Technology, Jinan, China
    Wei Gao, Qilu University of Technology, Jinan, China
    Bo Cui, Qilu University of Technology, Jinan, China
    Jie Sui, Shandong Academy of Agricultural Sciences, Jinan, 250000, Shandong Province, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.