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Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions
Author(s) -
Öztürk Burcu,
Urgu Müge,
Serdaroğlu Meltem
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8012
Subject(s) - emulsion , food science , chemistry , polyunsaturated fatty acid , egg white , composition (language) , olive oil , fatty acid , biochemistry , linguistics , philosophy
BACKGROUND Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions ( MSME ) in which beef fat (C) was totally replaced by 10% (E‐10), 20% (E‐20) or 30% (E‐30) multiple emulsions ( W 1 /O/ W 2 ) prepared with olive oil and egg white powder ( EWP ). RESULTS Incorporation of W 1 /O/ W 2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono‐ and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E‐20 and E‐30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E‐10 (9.67% and 8.55%). W 1 /O/ W 2 emulsion treatments had higher water‐holding capacity (93.96–94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E‐20 and E‐30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W 1 /O/ W 2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower in W 1 /O/ W 2 emulsion treatments than control treatment during 60 days of storage. CONCLUSIONS Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat, modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP . © 2016 Society of Chemical Industry