Functional emulsion gels with potential application in meat products

Author(s)

Paglarini, Camila de Souza ^[1] ; Furtado, Guilherme de Figueiredo ^[2] ; Biachi, Joao Paulo ^[1] ; Silva Vidal, Vitor Andre ^[1] ; Martini, Silvana ^[3] ; Soares Forte, Marcus Bruno ^[2] ; Cunha, Rosiane Lopes ^[2] ; Rodrigues Pollonio, Marise Aparecida ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

^[3] Utah State Univ, Dept Nutr Dietet & Food Sci, Logan, UT 84322 - USA

• Document type: Journal article
• Source: Journal of Food Engineering; v. 222, p. 29-37, APR 2018.
• Web of Science Citations: 21

Abstract

This study aimed to develop soybean-oil based functional emulsion gels (EG) to be used as animal fat replacer in meat products. A Plackett-Burman 12 was applied to 7 independent variables for the elaboration of EG (soy protein isolate (SPI), sodium caseinate, carrageenan (CAR), inulin (INUL), pectin, sodium tripolyphosphate, and soy lecithin). Then, three selected factors, SPI, CAR, and INUL were optimized using a central composite rotatable design (CCRD). The responses evaluated in the EG were: pH, color, water holding capacity (WHC) and rheological properties. CCRD showed that pH values in EG were mainly influenced by CAR and SPI addition. G' values increased in high concentration of SPI, CAR, and INUL. EG with 94% of WHC were obtained. Technological properties of meat emulsions were slightly affected by addition of EG. However, EG with high content of inulin and unsaturated fatty acids to replace pork back fat in meat products were obtained. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 16/19967-7 - Developing functional emulsion gels for application in low fat low sodium bologna sausage
• Grantee: Marise Aparecida Rodrigues Pollonio
• Support Opportunities: Regular Research Grants