Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
Okuskhanova E. Caporaso N. Yessimbekov Z. Assenova B. Smolnikova F. Rebezov M. Shariati M.A. Usman Khan M. Thiruvengadam M.
2023Taylor and Francis Ltd.
Journal of Dispersion Science and Technology
2023#44Issue 3429 - 437 pp.
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%.
beef rumen , meat technology , oil , Oil-in-water emulsion , sodium caseinate
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Department of Food Technology and Biotechnology, Shakarim University of Semey, Semey City, Kazakhstan
Department of Agricultural and Food Sciences, University of Naples Federico II, NA, Portici, Italy
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation
K.G. Razumovsky, Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
Department of Applied Bioscience, Konkuk University, Seoul, South Korea
Department of Food Technology and Biotechnology
Department of Agricultural and Food Sciences
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Prokhorov General Physics Institute of the Russian Academy of Science
K.G. Razumovsky
Department of Energy Systems Engineering
Department of Applied Bioscience
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