Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, ren...
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| Veröffentlicht in: | Journal of food science 2010-03, Vol.75 (2), p.S108-S114 |
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| creator | Youssef, M.K Barbut, S |
| description | The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments. |
| doi_str_mv | 10.1111/j.1750-3841.2009.01475.x |
| format | Article |
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There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2009.01475.x</identifier><identifier>PMID: 20492255</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; Beef ; beef fat ; Biological and medical sciences ; Canola Oil ; Cattle ; Cooking ; cooking quality ; Dietary Proteins - analysis ; emulsion-stability ; Emulsions - chemistry ; Fat industries ; Fats - chemistry ; Fatty Acids, Monounsaturated - chemistry ; Food Handling ; Food industries ; Food science ; frankfurters ; Fundamental and applied biological sciences. Psychology ; Lipids ; meat ; Meat and meat product industries ; meat emulsions ; Meat products ; Meat Products - analysis ; microstructure ; Muscle, Skeletal - chemistry ; Muscle, Skeletal - ultrastructure ; Palm Oil ; physicochemical properties ; Plant Oils - chemistry ; protein aggregates ; protein content ; Proteins ; Proteins - chemistry ; texture ; Vegetable oils</subject><ispartof>Journal of food science, 2010-03, Vol.75 (2), p.S108-S114</ispartof><rights>2010 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5205-8528b1d4d456e92126bc1510ffa56f7628e4294c77a945cdb978a48c6620362b3</citedby><cites>FETCH-LOGICAL-c5205-8528b1d4d456e92126bc1510ffa56f7628e4294c77a945cdb978a48c6620362b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2009.01475.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2009.01475.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22506126$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20492255$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Youssef, M.K</creatorcontrib><creatorcontrib>Barbut, S</creatorcontrib><title>Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.</description><subject>Animals</subject><subject>Beef</subject><subject>beef fat</subject><subject>Biological and medical sciences</subject><subject>Canola Oil</subject><subject>Cattle</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>Dietary Proteins - analysis</subject><subject>emulsion-stability</subject><subject>Emulsions - chemistry</subject><subject>Fat industries</subject><subject>Fats - chemistry</subject><subject>Fatty Acids, Monounsaturated - chemistry</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food science</subject><subject>frankfurters</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipids</subject><subject>meat</subject><subject>Meat and meat product industries</subject><subject>meat emulsions</subject><subject>Meat products</subject><subject>Meat Products - analysis</subject><subject>microstructure</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscle, Skeletal - ultrastructure</subject><subject>Palm Oil</subject><subject>physicochemical properties</subject><subject>Plant Oils - chemistry</subject><subject>protein aggregates</subject><subject>protein content</subject><subject>Proteins</subject><subject>Proteins - chemistry</subject><subject>texture</subject><subject>Vegetable oils</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1v1DAQhiMEotvCXwALCfXSBNvxVy5IqGwL1RYqbQsSF8txHNZLPhbbgd1_j9Msi8QFfPGM55lXM36TBCCYoXherTPEKUxzQVCGISwyiAin2fZBMjsUHiYzCDFOUSwdJcfer-GY5-xxcoQhKTCmdJaEm9XOW93rlWmtVg2Y17XRwYO-BmFlwMJubAVuVsoboLoYuT4Y24GF-WEa0Hfg2qgA5u3QeBuzZVClbWzYnYFbsw2DM2f3bddWu94HN-jx7UnyqFaNN0_390lydzG_PX-XLj5evj9_s0g1xZCmgmJRoopUhDJTYIRZqRFFsK4VZTVnWBiCC6I5VwWhuioLLhQRmjEMc4bL_CQ5nXQ3rv8-GB9ka702TaM60w9ecpJzDDGF_ybznNJCUB7JF3-R635wXVxDooIQLJhgERITNG7tnanlxtlWuZ1EUI4OyrUcjZKjUXJ0UN47KLex9dlefyhbUx0af1sWgZd7QPloWO1Up63_w8V1WPyqyL2euJ-2Mbv_HkBeXbxdjmEUSCcB64PZHgSU-yYZzyP7-cOlxKhgX9inK4kj_3zia9VL9dXFoe6WGKIcIoEg5CL_BdgvzQA</recordid><startdate>201003</startdate><enddate>201003</enddate><creator>Youssef, M.K</creator><creator>Barbut, S</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201003</creationdate><title>Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure</title><author>Youssef, M.K ; Barbut, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5205-8528b1d4d456e92126bc1510ffa56f7628e4294c77a945cdb978a48c6620362b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Beef</topic><topic>beef fat</topic><topic>Biological and medical sciences</topic><topic>Canola Oil</topic><topic>Cattle</topic><topic>Cooking</topic><topic>cooking quality</topic><topic>Dietary Proteins - analysis</topic><topic>emulsion-stability</topic><topic>Emulsions - chemistry</topic><topic>Fat industries</topic><topic>Fats - chemistry</topic><topic>Fatty Acids, Monounsaturated - chemistry</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food science</topic><topic>frankfurters</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipids</topic><topic>meat</topic><topic>Meat and meat product industries</topic><topic>meat emulsions</topic><topic>Meat products</topic><topic>Meat Products - analysis</topic><topic>microstructure</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscle, Skeletal - ultrastructure</topic><topic>Palm Oil</topic><topic>physicochemical properties</topic><topic>Plant Oils - chemistry</topic><topic>protein aggregates</topic><topic>protein content</topic><topic>Proteins</topic><topic>Proteins - chemistry</topic><topic>texture</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Youssef, M.K</creatorcontrib><creatorcontrib>Barbut, S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Youssef, M.K</au><au>Barbut, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-03</date><risdate>2010</risdate><volume>75</volume><issue>2</issue><spage>S108</spage><epage>S114</epage><pages>S108-S114</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The effects of beef fat (25%) substitution with rendered beef fat, canola oil, palm oil, or hydrogenated palm oil at varying meat protein levels (8%, 11%, and 14%) were studied in emulsified beef meat batters. There was no significant difference in fat loss among meat batters made with beef fat, rendered beef fat, or palm oil. Hydrogenated palm oil provided the most stable batters at all protein levels. Increasing meat protein to 14% resulted in high fat loss in batters prepared with canola oil, which did not occur in the other formulations. This indicates that the physicochemical characteristics of fat/oil affect emulsion stability. Cooked batter hardness was higher (P < 0.05) when protein level was raised; highest in hydrogenated palm oil batters when compared at similar protein levels. As protein level was raised springiness values were increased in all the meat treatments. Springiness was higher in the canola oil treatments. Light microscopy revealed fat globule coalescence in canola oil meat batters prepared with 14% protein, as well as the development of fat channels and more protein aggregation; both seem to result in lower emulsion stability. Hydrogenated palm oil batters showed fat particles with sharp edges as opposed to the round ones seen in all other treatments.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20492255</pmid><doi>10.1111/j.1750-3841.2009.01475.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of food science, 2010-03, Vol.75 (2), p.S108-S114 |
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| source | MEDLINE; Wiley Online Library All Journals |
| subjects | Animals Beef beef fat Biological and medical sciences Canola Oil Cattle Cooking cooking quality Dietary Proteins - analysis emulsion-stability Emulsions - chemistry Fat industries Fats - chemistry Fatty Acids, Monounsaturated - chemistry Food Handling Food industries Food science frankfurters Fundamental and applied biological sciences. Psychology Lipids meat Meat and meat product industries meat emulsions Meat products Meat Products - analysis microstructure Muscle, Skeletal - chemistry Muscle, Skeletal - ultrastructure Palm Oil physicochemical properties Plant Oils - chemistry protein aggregates protein content Proteins Proteins - chemistry texture Vegetable oils |
| title | Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure |
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