Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Abstract

Five protein-stabilized oil-in-water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC þ MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC þ MTG þ MS) and SPI, sodium caseinate and microbial transglutaminase (O/IPS þ SC þ MTG); their composition (proximate analysis and fatty acid profile) and physicochemical characteristics were examined. The lipid phase was a combination of healthy fatty acids from olive, linseed and fish oils, containing low proportions (15%) of saturated fatty acids (SFA) and high proportions of monounsaturated fatty acids (MUFA, 47%) and polyunsaturated fatty acids (PUFA, 36%), with a PUFA/SFA ratio >2, and a n-6/n-3 PUFA ratio of 0.4. All the oil-inwater emulsions showed high thermal and creamy stability. Results of penetration test and dynamic rheological properties showed la existencia de different types of oil-in-water emulsion structures according to stabilizing system of emulsion. Those structures ranged from concentrate solution-like (stabilized only with SC) (gel strength 0.06 mJ) to gel-like (samples containing MTG) behaviours (gel strength ranged between 3.4 and 6.2 mJ). Morphological differences in the organization of the network structure were observed (by scanning electron microscopy) as functions of the protein system used to stabilize the oil-in-water emulsions.

Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat

“…These results indicated that vegetable oils could be used as animal fat replacers in low fat sausages. This is consistent with research which has used oil with healthier lipid combination in water emulsions as pork back-fat replacers in low-fat frankfurters (20). Animal fat has higher fat percentage than vegetable oil (8), so vegetable oil could be used to improve the fat content of sausages, because it could reduce the fat content.…”

“…This suggests that vegetable oil could be used as animal fat replacer in the preparation of low fat sausages. This condition also could be used as an approach for development of functional meat products (20). With regards to the microbiological characteristics, they were detect for Salmonella and total plate count.…”

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

“…The fat source in emulsion gels (OEW, OEA and OEG) was mainly olive oil, while in oat gels (OGW, OGA and OGG) it was only oat bran. It is important to note that olive oil containing 14.87% SFA, 75.32% MUFA and 8.97% PUFA) (Delgado-Pando et al 2010) and oat bran 5.1% fat (0.9% SFA; 2.1% MUFA and 1.9% PUFA). Thus, maximum values of MUFAs, PUFAs and SFA were 30.1, 3.8 and 0.1% for emulsion gels OEW, OEA and OEG 12/40, while minimum values were registered in OEW, OEA and OEG 26/5 with 4.3% MUFAs, 0.9% PUFAs and 1.0% SFA.…”

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

“…Emulsion meat products are a type of frequently consumed meat products, they have enjoy widely consumer acceptance in certain sections of the global population (Delgado-Pando et al, 2010). Tradition emulsion meat products had high animal fat (> 25%), that is related with an increased risk of cardiovascular disease (Jeon et al, 2015;McNeill & Van Elswyk, 2012), some cancers risk (Ferguson, 2010).…”