Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

Mohd Razali Faridah and Masni Mat Yusoff and Ashari Rozzamri and Wan Zunairah Wan Ibadullah and Amelia Najwa Ahmad Hairi and Nur Hardy Abu Daud and Nurul Huda and Mohammad Rashedi Ismail-Fitry (2023) Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Foods, 12. pp. 1-16.

Text FULL TEXT.pdf Restricted to Registered users only Download (16MB) | Request a copy

Abstract

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 ◦C), sample B (PS at MR of 38–42 ◦C), sample C (PS at MR of 44–46 ◦C), sample D (PS at MR of 45–49 ◦C), and sample E (PS at MR of 55–60 ◦C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 ◦C–have the potential to replace chicken skin in meat emulsions.

Item Type:	Article
Keyword:	Fat mimetics, Fat Substitutes, Meat products, Palm-based products, Sausages
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture > SF105-109 Breeding and breeds T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture
Department:	FACULTY > Faculty of Sustainable Agriculture
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	16 Dec 2024 11:25
Last Modified:	16 Dec 2024 11:25
URI:	https://eprints.ums.edu.my/id/eprint/42250

Actions (login required)

View Item