Effect of hydrophilic and hydrophobic emulsifiers on physio-chemical, structural and water distribution properties of meat-based cookies

Meat-based products are highly susceptible to weak gel formation upon heating. In this study, the effect of different emulsifiers on the rheological, pasting and microstructural properties of meat-based sugar-snap cookies was investigated. Cookies were processed with the addition of freeze-dried fish meat (1% w/w) and emulsifiers (0.5% w/w of wheat flour). The addition of emulsifiers especially diacetyl tartaric acid ester of mono- and diglycerides (DATEM) increased storage modulus (G′), a viscous behavior, compared to control and other emulsifiers. Expansion and hardness were significantly (P