Abstract

This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of proteins in the emulsion was assessed in terms of rheological and sensory properties of the meat products. Five emulsion formulations were designed, by changing the ratios of sodium caseinate, beef rumen, sunflower oil, and water. The emulsion formulated with 10% sodium caseinate, 10% beef rumen, 35% oil, and 45% water provided the optimal protein:fat/oil:water ratio and was suggested for further use as an additive in meat products. It was determined that the addition of 15–20% of O/W emulsion in the composition of forcemeats increases the water and fat-holding capacities and emulsifying ability to the maximum rate compared to the sample without O/W emulsion, which improves the consistency of minced meat. It was found that the addition of 15% of O/W emulsion increases the total number of PUFA up to 55.7%, MUFA up to 25.2%, while the content of SFA decreased to 19.2%.

摘要

本研究旨在开发一种含有蛋白质的水包油乳液，用作肉制品的成分。乳液可用于增加最终配方的蛋白质含量，并根据肉制品的流变学和感官特性评估乳液中蛋白质存在的影响。通过改变酪蛋白酸钠、牛瘤胃、葵花籽油和水的比例，设计了五种乳液配方。由 10% 酪蛋白酸钠、10% 牛肉瘤胃、35% 油和 45% 水配制而成的乳化液提供了最佳的蛋白质：脂肪/油：水比例，建议进一步用作肉制品的添加剂。经确定，与不含 O/W 乳液的样品相比，在肉馅组合物中添加 15-20% 的 O/W 乳液可将保水保脂能力和乳化能力提高到最大速率，从而提高稠度碎肉。结果发现，添加 15% 的 O/W 乳液使 PUFA 总量增加至 55.7%，MUFA 增加至 25.2%，而 SFA 含量降低至 19.2%。