Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

Abstract

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no signifi cant infl uence on pH, cooking loss, purge loss, fl uid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to signifi cantly higher pH values and thus to signifi cantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) vs. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no infl uence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness-increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

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“…The formulation and stability of the emulsion affects the technological and sensory properties of products, as determined by the protein/fat/moisture ratio and by the content of used ingredients [64]. Fat content in the emulsion-type sausages could be up to 30% [130] and is very important for the formation and stabilization of meat emulsions, and thus for the sensory properties of emulsion-type sausages, such as color, texture, flavor, juiciness, and mouthfeel [131].…”

“…The fatty acid profile was improved in modified frankfurters, i.e., lower SFA contents, higher n-3 and total PUFA contents, while PUFA/SFA and n-6/n-3 ratios were more favorable. Pumpkin seed oil encapsulated in alginate and pectin matrices (using electrostatic extrusion) was used to partly (25%) replace backfat in beef model system emulsions with phosphates and with shell powder as a phosphate substituent [131]. Backfat substitution with encapsulated pumpkin seed oil increased yellow tones in treatments with phosphates and they were higher during cold storage, indicating the lower stability of encapsulated oil in the presence of phosphates.…”