Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replaci...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf |
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| Summary: | The present study evaluated the physicochemical, rheological, and microstructural properties
of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour
(GRF) as fat replacers. A total of six different samples were prepared by using combinations
of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced
by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25%
GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples
were analysed for physicochemical parameters, gel strength, rheological and microstructural
properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss,
hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples
demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules.
The rheological properties of G1 indicated a
more stable emulsion with a higher storage
modulus (G’). Using RPO as a fat replacer
seemed to produce a lower-quality emulsion.
Therefore, replacing the fat with GRF,
especially at 100%, is proposed for buffalo
meat emulsion. |
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