The effects of incorporating oleogel on properties of model system emulsions

• 발행기관: 한국축산식품학회
• 저자명: Sila Ҫalişkan Özlem Yüncü-Boyaci Meltem Serdaroğlu
• 간행물 정보: 『Food and Life』제2024권 제2호, 47~64쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.07.01

국문 초록

This study aimed to emphasize the utilization of oleogel containing chitosan and pomegranate seed oil as a replacer for beef fat in model system meat emulsions (MEs). For this purpose, beef fat was replaced with oleogel at levels of 0% (C), 50% (OG50), 75% (OG75), and 100% (OG100). The chemical composition, technological quality, microstructure, and oxidative changes of the MEs were investigated. The incorporation of oleogel in MEs effectively reduced saturated fatty acids and cholesterol levels while showing significant increases in polyunsaturated fatty acids. Additionally, the re-formulation process exhibited promising outcomes in enhancing n-3 content. On the other hand, replacing beef fat with more than 50% oleogel led to a decrease in the emulsion stabilities of the MEs. Despite causing changes in color and texture, the inclusion of oleogel proved effective in enhancing oxidative stability. The highest 2-thiobarbituric acid re-active substances (TBAR) value was found in control treatment throughout storage. Furthermore, scanned electron mi-croscope images of the products exhibited a more organized structure in reformulated samples. The comprehensive findings indicate that integrating oleogels into ME formulations can effectively contribute to achieving a healthier lipid profile, along with favorable textural, nutritional, and oxidative qualities.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

pomegranate seed oil chitosan meat emulsion oleogel fat replacer