Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
作者: Meltem SerdaroğluBurcu ÖztürkMüge Urgu
作者单位: 1Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey
刊名: Meat Science, 2016, Vol.117 , pp.187-195
来源数据库: Elsevier Journal
DOI: 10.1016/j.meatsci.2016.03.012
关键词: EmulsionDouble emulsionModel system meat emulsionOlive oilSodium caseinateBeef
英文摘要: Abstract(#br)In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W 1 /O/W 2 ) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W 1 /O/W 2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W 1 /O/W 2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W 1 /O/W 2 emulsions resulted in significant changes in...
全文获取路径: Elsevier  (合作)
影响因子:2.754 (2012)