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- Title
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage.
- Authors
Jeong, Hyeseung; Kim, Haesanna; Lee, Jiseon; Jo, Yeon-Ji; Choi, Mi-Jung; Ko, Eun-Young
- Abstract
This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs' physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.
- Subjects
FAT substitutes; CHEMICAL stability; EMULSIONS; MEAT; CHEMICAL properties; VEGETABLE oils
- Publication
Foods, 2022, Vol 11, Issue 24, p3977
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11243977