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Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer.
- Source :
-
International Journal of Food Properties . 2017 Supplement, Vol. 20, pS1132-S1144. 13p. 3 Black and White Photographs, 3 Charts, 3 Graphs. - Publication Year :
- 2017
-
Abstract
- The effect of aloe gel (AG) and vegetable oil (VO) as animal fat replacers on the texture, dynamic rheology, microstructure, and oxidative stability of low-fat meat emulsions was evaluated. There was no difference in complex viscosity (η*), G'0 - G"0, and An values between 50% fat replacement and full-fat meat emulsion samples. In all the samples, the G' values were much higher than G' values with a small frequency dependency. In low-fat meat emulsion (50% fat replacement) samples, the difference between G' and G" was higher which suggested strong matrix network structure. Hardness and springiness values were affected (P < 0.05) by addition of AG and were in agreement with dynamic rheological parameters (G' and G"). The scanning electron microscopic (SEM) images of meat emulsion samples containing 50% AG showed more regular, compact, and dense continuous phase as compared to other samples. Higher oxidative stability (low TBARs) was observed (P < 0.05) in samples which contained AG. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 20
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 127007889
- Full Text :
- https://doi.org/10.1080/10942912.2017.1336721