Modification of emulsifying and gelling properties of tilapia myofibrillar protein using cold plasma treatment

This study investigated the impact of cold plasma (CP) treatment times and voltages on the emulsifying and gelling properties of tilapia myofibrillar proteins (TMP). Emulsifying properties were assessed through emulsifying activity index (EAI), emulsion stability index (ESI), turbiscan stability index (TSI), particle size distribution, zeta potential, emulsion rheology, and microstructure. Gelling properties were evaluated based on color, texture, gel strength, water holding capacity (WHC), cooking loss value, and microstructure. Results showed that CP treatment at 70 kV for 3 min improved the emulsifying characteristics of TMP, forming an emulsion with higher ESI (86.29%) and lower zeta potential (-8.16mV). CP treatment also promoted the formation of gel network, texture profile analysis, color properties, and WHC of tilapia gel treated at 60 kV for 3 min showed significant improvements. The results demonstrated that appropriately optimized CP treatment effectively enhanced the emulsifying and gelling functionalities of TMP, providing a promising non-thermal modification strategy for improving fish protein-based food systems. • Effects of CP time and voltage on emulsifying and gelling of TMP were investigated. • CP at 70 kV for 3 min significantly improved emulsifying properties of TMP. • Gel strength and WHC were enhanced by CP at 60 kV for 3 min. • Moderate CP modification improved emulsifying and gelling properties of TMP.