NDLI: Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

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Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Content Provider	Semantic Scholar
Author	Serdaroǧlu, Meltem Nacak, Berker Karabıyıkoğlu, Merve Keser, Gökçen
Copyright Year	2016
Abstract	The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.
Starting Page	744
Ending Page	751
Page Count	8
File Format	PDF HTM / HTML
PubMed reference number	5243958
Alternate Webpage(s)	https://doi.org/10.5851/kosfa.2016.36.6.744
DOI	10.5851/kosfa.2016.36.6.744
Journal	Korean journal for food science of animal resources
Volume Number	36
Language	English
Access Restriction	Open
Subject Keyword	Adipocytes, Beige Behavior Biological Models Centrifugation Drug emulsion Emulsions Erythema Fat embolism (disorder) Gelatin Inulin Meat Products Platelet Glycoprotein 4, human olive oil
Content Type	Text
Resource Type	Article

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