title: Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions.
abstract: BACKGROUND
  Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W1/O/W2) prepared with olive oil and egg white powder (EWP).
  
  
  RESULTS
  Incorporation of W1/O/W2emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono- and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%). W1/O/W2emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W1/O/W2emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W1/O/W2emulsion treatments than control treatment during 60 days of storage.
  
  
  CONCLUSIONS
  Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry.
authors: Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, İzmir, Turkey.
authors: Burcu
authors: B
authors: Öztürk
authors: Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, İzmir, Turkey.
authors: Müge
authors: M
authors: Urgu
authors: Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, İzmir, Turkey.
authors: Meltem
authors: M
authors: Serdaroğlu
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D004529:Egg White / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D019358:Fat Substitutes / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological; D000069463:Olive Oil / Q000737:chemistry; D011208:Powders / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D019358:Fat Substitutes; D005227:Fatty Acids; D000069463:Olive Oil; D011208:Powders; D014867:Water
keywords: beef; double emulsion; egg white powder; model system meat emulsion; multiple emulsion; olive oil