INVESTIGATION OF THE USE OF GEL EMULSIONS AND OLEOGELS IN MODEL SYSTEM MEAT EMULSIONS
Project no. 27380 · Status: Kapanmış · 2023
Summary
<p>Within the scope of this project, the development of formulations for healthier meat products is emphasized through the substitution of beef fat with chitosan or pomegranate seed oil-containing gel emulsions and oleogels in model system meat emulsions. Accordingly, beef fat was substituted with gel emulsion or oleogel at levels of 0%, 50%, 75%, and 100%. The chemical composition, technological quality, microstructure, and oxidative processes of meat emulsions were investigated. The incorporation of the developed gel emulsions and oleogels as substitutes for beef fat in the formulation of meat emulsions has been shown to reduce saturated fatty acids and cholesterol levels while significantly increasing polyunsaturated fatty acids. Additionally, this reformulation process has demonstrated promising results in increasing the n-3 content. However, replacing beef fat with gel emulsions and oleogels has led to a decrease in the emulsion stability of meat emulsions. Despite causing changes in color and texture, the addition of fat substitutes to the formulation has been effective in increasing oxidative stability. Furthermore, scanning electron microscopy images of the products have shown a more uniform structure in the reformulated samples. Based on these results, the addition of gel emulsions and oleogels to meat emulsion formulations can contribute effectively to achieving a healthier lipid profile and providing suitable textural and oxidative properties.</p><p>Keywords: chitosan, pomegranate seed oil, oleogel, gel emulsion</p>