Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

59th International Meat Industry Conference

Serdarolu, M.^1 ; Öztürk, B.^1

Ege University Engineering Faculty Food Engineering, Bornova-Izmir

35100, Turkey^1

关键词: Colour parameters;    Control model;    Emulsion stability;    Emulsion systems;    Fat replacements;    Lipid modifications;    Quality characteristic;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012071/pdf
DOI  :  10.1088/1755-1315/85/1/012071

来源: IOP

【 摘 要 】

Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model Turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model Turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model Turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in Turkey meat emulsion products.