Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

Abstract

This technology is suitable for labelling meat products with specific nutritional and health claims.

Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions

“…Jiménez‐Colmenero stated that a W 1 /O/W 2 emulsion can be used to reduce the fat content, since part of the lipid material is replaced by water particles dispersed inside it. In previous studies, when animal fat was replaced by multiple emulsions in meat systems, there were major reductions of total lipid (in pork: Cofrades et al and Freire et al ; in beef: Serdaroğlu et al ). Ash content of the samples ranged between 1.38% and 1.81%, where the differences could be attributed to the differences in other components of the whole composition.…”

“…In a study targeted to evaluate the utility of multiple emulsions as pork backfat replacers, meat systems containing olive oil multiple emulsions had good water and fat binding properties . Freire et al assessed the effects on frankfurter properties by replacing pork backfat with W/O/W emulsions produced with perilla oil and reported that major fat reduction can be achieved in products with specific nutritional and health claims. Serdaroğlu et al reported that model system beef emulsions produced with multiple emulsions prepared with olive oil and sodium caseinate had better stability and modified fatty acid composition compared with those produced with beef fat.…”

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

“…Using gelatin can help protein network formation in samples but having low amount of olive oil could cause higher hardness values in GE30 treatment ( p <0.05), this could be related on beef fat and olive oil characteristics. Freire et al (2015) stated that the differences in textural properties between fat containing and fat-replaced meat systems are determined mainly by the type and characteristics of lipid source and its role in the meat protein matrix. In our study significant differences were recorded in hardness values ( p <0.05) while GE100 samples has shown the lowest hardness values because of the lowest emulsion stability results.…”

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

“…Bu çalışmalarda çoklu emülsiyon oluşturulma aşamasında emülsifiye edici ajan olarak sodyum kazeinat ve peynir altı suyu proteini üzerine yoğunlaşıldığı, antioksidan olarak HXT kullanımının ise et matriksindeki proteinleriyle etkileşimi sonucunda iç su yerine dış su fazında daha etkin olduğu belirtilmiştir. Et ürünlerinde çoklu emülsiyonların kullanımı yaklaşımı sonucunda %60'a kadar yağ azaltımının ve yağ asidi profilinin geliştirilmesi sağlanabilmektedir [9,15]. Oksidatif kararlılık gözlendiğinde [9] çoklu emülsiyon kullanımıyla emülsiyon stabilitesi ve oksidatif kararlılığın yüksek daha sağlıklı, yağ asidi profili geliştirilmiş ürün eldesinin mümkün olduğunu bildirmiştir.…”