Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids

This study explored the impact of reduced-fat meat emulsion with pre-emulsified duck skin and hydrocolloids on physicochemical properties such as cooking loss, emulsion stability, apparent viscosity, protein solubility, and texture profile analysis. Six different reduced-fat meat emulsions were prod...

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Bibliographic Details
Published in:Journal of food science and technology 2021-04, Vol.58 (4), p.1238-1246
Main Authors: Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel, Kim, Young-Boong, Choi, Yun-Sang
Format: Article
Language:English
Subjects:
Alginates
Alginic acid
Aquatic birds
Carrageenan
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Control stability
Cooking
Emulsions
Food Science
Guar gum
Meat
Moisture content
Nutrient content
Nutrition
Original
Original Article
Pectin
Physicochemical properties
Pork
Proteins
Skin
Stability analysis
Viscosity
Water content
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Summary:This study explored the impact of reduced-fat meat emulsion with pre-emulsified duck skin and hydrocolloids on physicochemical properties such as cooking loss, emulsion stability, apparent viscosity, protein solubility, and texture profile analysis. Six different reduced-fat meat emulsions were produced: control (pork back fat), T1 (duck skin, DS), T2 (pre-emulsified with duck skin, PDS), T3 (PDS + 2% carrageenan), T4 (PDS + 2% alginate), T5 (PDS + 2% pectin), and T6 (PDS + 2% guar gum). Moisture content, protein content, yellowness, and apparent viscosity of reduced-fat emulsion with PDS and hydrocolloids were all higher ( P  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04633-w