Open AccessPotential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products
Author(s) -
Meltem Serdaroğlu
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012083
Subject(s) - emulsion , food science , meat packing industry , animal fat , polyunsaturated fatty acid , fat emulsion , lipid oxidation , lipid emulsion , chemistry , microbiology and biotechnology , business , fatty acid , biology , biochemistry , medicine , parenteral nutrition , intensive care medicine , antioxidant
In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.