LIPID MODULATION IN MEAT EMULSIONS USING SIMPLE AND GELLED OIL-IN-WATER EMULSION
DOI:
https://doi.org/10.66104/6q6jst82Palavras-chave:
Emulsão cárnea, Carne mecanicamente separada, Textura, Perfil lipídico, Oxidação lipídicaResumo
Emulsified meat products formulated with a high content of mechanically deboned chicken meat (MDCM) are widely consumed in Brazil. Therefore, improving their nutritional profile and understanding how structured oils affect their physicochemical properties is of practical relevance. This study compared the incorporation of simple and gelled oil-in-water emulsions based on an olive and chia oil blend as pork fat replacers in meat emulsion model systems with high MDCM content. Sodium caseinate (SC) and soy protein isolate (SPI) were used as emulsifying agents, while carrageenan served as the gelling agent. The gelled emulsion stabilized with SC resulted in the highest emulsion stability, whereas the treatment containing the non-emulsified oil blend exhibited the lowest stability. No significant differences were observed between the remaining treatments and the control formulated with pork back fat. Meat emulsions containing simple and gelled emulsions stabilized with SC also showed improved oxidative stability compared with the other oil-containing treatments. Compressive resistance increased with the incorporation of both simple and gelled emulsions, whereas pH and protein and lipid contents did not differ among treatments. Overall, both simple and gelled emulsions enhanced emulsion stability and rheological properties in meat systems with high MDCM content. However, oil-in-water emulsions stabilized with SC provided superior oxidative stability.
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