Jamnapari goat meat has the potential to be used for producing quality meat products. The present work thus aimed to evaluate the properties of Jamnapari meat emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 and 2.4%), and sodium tripolyphosphate (STPP) (0.5 and 1.5%) was used to randomly produce eight formulations of Jamnapari goat meat emulsion. The total expressible fluid (%TEF), expressible fat (%EFAT), pH, cooking loss, water holding capacity (WHC), texture, and microstructure properties of the eight Jamnapari goat meat emulsions were analysed. The %TEF was highly influenced by all factors (fat, NaCl, and STPP), while the %EFAT was only affected by the amount of fat. The pH and cooking loss were affected by fat and STPP levels, while the WHC was affected by the NaCl level. The hardness of the cooked Jamnapari meat emulsion was influenced by all the factors, while the cohesiveness by the fat and NaCl, the springiness by the fat content, and the gumminess, chewiness, and resilience by the STPP. A high NaCl level resulted in a homogeneous microstructure and smaller fat droplets. Although Formulation 3 (10% fat, 2.4% NaCl, and 0.5% STPP) showed good results in emulsion stability, cooking loss, WHC, textural properties, and uniform fat distribution within the meat protein matrix, Formulation 7 (10% fat, 0.8% NaCl, and 0.5% STPP) could be more preferable for its lower salt level. To conclude, the present work developed a stable formulation of Jamnapari goat meat emulsion that can be used to produce meat products.
The application of emulsion gels as animal fat replacers in meat products has been focused on due to their unique physicochemical properties. The electrostatic interaction between proteins and polysaccharides could influence emulsion gel stability. This study aimed to evaluate the physicochemical properties of emulsion gels using starch and gelatin as stabilizers, promoting electrostatic attraction via pH adjustment. Three systems were studied: emulsion gel A (EGA) and emulsion gel B (EGB), which have positive and negative net charges that promote electrostatic interaction, and emulsion gel C (EGC), whose charge equals the isoelectric point and does not promote electrostatic interactions. There was no significant difference in proximate analysis, syneresis and thermal stability between samples, while EGA and EGB had higher pH values than EGC. The lightness (L*) value was higher in EGA and EGB, while the yellowness (b*) value was the highest in EGC. The smaller particle size (p < 0.05) in EGA and EGB also resulted in higher gel strength, hardness and oxidative stability. Microscopic images showed that EGA and EGB had a more uniform matrix structure. X-ray diffraction demonstrated that all the emulsion gels crystallized in a β’ polymorph form. Differential scanning calorimetry (DSC) revealed a single characteristic peak was detected in both the melting and cooling curves for all the emulsion gels, which indicated that the fat exists in a single polymorphic state. All emulsion gels presented a high amount of unsaturated fatty acids and reduced saturated fat by up to 11%. Therefore, the emulsion gels (EGA and EGB) that favored the electrostatic protein-polysaccharide interactions are suitable to be used as fat replacers in meat products.
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