title: Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.
abstract: 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 (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 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 W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems.
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey. Electronic address: meltem.serdaroglu@ege.edu.tr.
authors.forename: Meltem
authors.initials: M
authors.lastname: Serdaroğlu
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey.
authors.forename: Burcu
authors.initials: B
authors.lastname: Öztürk
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, İzmir, Turkey.
authors.forename: Müge
authors.initials: M
authors.lastname: Urgu
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry; D002417:Cattle; D004655:Emulsions / Q000737:chemistry*; D019358:Fat Substitutes / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D000069463:Olive Oil / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*
chemical_list: D002364:Caseins; D004655:Emulsions; D019358:Fat Substitutes; D000069463:Olive Oil
keywords: 2-Thiobarbituric acid (PubChem CID: 2723628); Beef; Chloroform (PubChem CID: 6212); Double emulsion; Emulsion; Methanol (PubChem CID: 887); Model system meat emulsion; Olive oil; Sodium caseinate; Sodium nitrite (PubChem CID: 23668193); Sodium tripolyphosphate (PubChem CID: 24455); Trichloroacetic acid (PubChem CID: 6421)