Uses of Emulsified Lipid Phases in Meat Product Formulations

Year 2017, , 95 - 102, 15.04.2017

Merve Karabıyıkoğlu Meltem Serdaroğlu

https://doi.org/10.24323/akademik-gida.306079

Cited By: 3

Abstract

In recent years there has been growing consumer interest towards
healthier meat products. Reformulation is one of the most important approaches for
the development of meat products containing functional and low-fat additives
with modified fatty acid profile. Three main goals related to the improvement
of fat content using meat reformulation strategies by structured emulsions
(simple, gelled and double emulsions) are reduction of total fat, cholesterol
and modification of fatty acid profiles. Gel emulsions, a recent technique in
formulation of healthier meat products, are systems created through stabilizing
of an emulsion in a hydrogel structure. Multiple emulsions present novel
approaches in carrying of bioactive compounds and/or reduction of fat in food
industry. O/W gel and W₁/O/W₂ multiple emulsions are
brand new delivery systems for food industry and so, except a very few
research, their utilization in industrial meat products has not been studied extensively.
This review provides information on the types of lipid emulsions used in meat
products and their applicability in meat industry.

Keywords

Emulsion, Gelled emulsion, Double emulsion, Meat products

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

Abstract

Daha sağlıklı et ürünleri formülasyonları geliştirilmesi son yıllarda
tüketici talepleri doğrultusunda ilgi görmektedir. Az yağlı, yağ asidi profili değiştirilmiş
fonksiyonel katkılar içeren et ürünlerinin geliştirilmesinde reformülasyon
stratejileri en önemli uygulamalardandır. Yağın emülsiye edilerek
kullanılmasıyla uygulanan reformülasyon stratetejileri, yağ ve kolesterol
miktarının azaltılması, yağ asidi profilininin geliştirmesi gibi üç temel
hedefe yöneliktir. Basit emülsiyonlar et ürünlerinde yaygın olarak
kullanılmasına rağmen yenilikçi yaklaşımlar olarak jel ve çok katlı
emülsiyonlar birçok avantaj sağlamaktadır. Jel emülsiyonlarda emülsiyonun
hidrojel yapı içerisinde tutulması ile teknolojik kalite açısından da daha
stabil ürün eldesi mümkün olabilmektedir. Çoklu emülsiyonlar karmaşık yapıları
sebebiyle jel emülsiyonlara oranla daha düşük stabilite göstermesine rağmen,
yağın azaltılmasına daha fazla olanak sağlaması ve biyoaktif katkıların
enkapsülayonu, formülasyona eklenebilecek antioksidanın et matriksinde daha iyi
tutulması gibi çeşitli avantajlara sahiptir. Jel ve çok katlı emülsiyonlar gıda
endüstrisi açısından yenilikçi yaklaşımlar olmakla birlikte, et ürünlerinde
kullanımı konusunda kısıtlı çalışma bulunmaktadır. Bu derlemede et ürünlerinde
kullanılan emülsiyon türleri ve et endüstrisinde uygulanabilirliği hakkında bilgiler
sunulmaktadır.

Keywords

Emülsiyon, Jel emülsiyon, Çoklu emülsiyon, Et ürünleri

References

• [1] Jiménez Colmenero, F., Herrero, A., Cofrades, S., Ruiz-Capillas, C., 2012. Meat and functional foods. In Y. H. Hui (Ed.), Handbook of meat and meat processing (2nd Edition). Boca Raton: CRC Press. Taylor & Francis Group, pp. 225–248.
• [2] Jiménez-Colmenero, F., 2007. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends in Food Science & Technology 18: 567-578.
• [3] Olmedilla-Alonso, B., Jiménez-Colmenero, F., Sánchez-Muniz, F.J., 2013. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95: 919-930.
• [4] Jiménez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M., Ruiz-Capillas, C., 2015. Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science & Technology 44: 177-188.
• [5] Keenan, D.F., Resconi, V.C., Kerry, J.P., Hamill, R.M., 2014. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Science 96: 1384-1394.
• [6] Huffman, D.L., Egbert, W. R., 1990. Chemical analysis and sensory evaluation of the developed lean ground beef products. In Advances in Lean Ground Beef Production. Alabama Agric. Ex. Sta. Bull. No 606. Auburn University, Alabama, USA.
• [7] Giese, J., 1996. Fats, oils and fat replacers. Food Technology 50(4): 78-83.
• [8] Mcclements, D.J., Decker, E.A., Weiss, J., 2007. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components. Journal of Food Science 72: 109-124.
• [9] Serdaroğlu, M., Öztürk, B., Urgu, M., 2016. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science 117: 187-195.
• [10] Xiong, G., Wang, P., Zheng, H., Xu, X., Zhu, Y., Zhou, G., 2016. Effects of plant oil combinations substituting pork back-fat combined with pre-emulsification on physicochemical, textural, microstructural and sensory properties of spreadable chicken liver pate. Journal of Food Quality 39(4):331-341.
• [11] Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C., Matalanis, A., McClements, J., Decker, E. A., 2015.Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chemistry 184: 207-213.
• [12] Serdaroğlu, M., Öztürk, B., Kara, A. 2015. An overview of food emulsions: description, classification and recent potential applications. Turkish Journal of Agriculture-Food Science and Technology 3(6):430-438.
• [13] Urgu, M., 2013. Yağı Azaltılmış Sosislerde Su Içinde Fındık Yağı Emülsiyonu Ve Fındık Tozu Kullanımının Araştırılması Tasarımı. Yüksek Lisans Tezi. Ege Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Bornova, İzmir.
• [14] Pintado, T., Herrero, A.M., Ruiz-Capillas, C., Triki, M., Carmona, P., Jimenez-Colmenero, F., 2016a.Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters. Food Science and Technology International 22: 132-145.
• [15] Freire, M., Bou, R., Cofrades, S., Solas, M. T., Jimenez-Colmenero, F., 2016. Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat. Journal of Science of Food and Agriculture DOI:10.1002/jsfa.7163.
• [16] Cofrades, S., Santos-Lopez, J.A., Freire, M., Benedi, J., Sanchez-Muniz, Jimenez-Colmenero, F., 2014. Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase. LWT - Food Science and Technology 59: 941-947.
• [17] Ertaş, A.H., Karabaş, G., 1998. Ayçiçek yagı ile frankfurter tipi sosis üretimi üzerinde araştırma. Turkish Journal of Agriculture and Forestry 22: 235-240.
• [18] Pappa, I.C., Bloukas, J.G., Arvanitoyannis, I.S., 2000. Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science 56: 81-88.
• [19] Vural, H., Javidipour, I., Ozbas, O.O., 2004. Effects of interesterified vegetable oils and sugar beet fiber on the quality of frankfurters. Meat Science 67: 65-72.
• [20] Özvural, E.B., Vural, H., 2008. Utilization of interesterified oil blends in the production of frankfurters. Meat Science 78: 211-216.
• [21] Zorba, Ö., Kurt, Ş., Gençcelep, H., 2005. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. Food Hydrocolloids 19: 149–155.
• [22] Valencia, I., Ansorena, D., Astiasaran, I., 2006a. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Science 73: 269-277.
• [23] Valencia, I., Ansorena, D., Astiasaran, I., 2006b. Nutritional and sensory properties of dry fermented sausages enriched with n− 3 PUFAs. Meat Science 72: 727-733.
• [24] Pelser, M.W., Linssen, C.P.H., Legger, A., Houben, J.H., 2007. Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages. Meat Science 75: 1–11.
• [25] de Ciriano, G.I.M., Rehecho, S., Calvo, M.I., Cavero, R.Y., Navarro, I., Astiasaran, I., Ansorena, D., 2010. Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products. Meat Science 85: 373–377.
• [26] Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C., 2010. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food Research International 43: 2068-2076.
• [27] Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Kim, H.W., Lee, J.W., Chung, H.J., Kim, C.J., 2010. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Science 84: 212-218.
• [28] Asuming-Bediako, N., Jaspal, M.H., Hallett, K., Bayntun, J., Baker, A., Sheard, P.R., 2014. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages. Meat Science 96: 187-194.
• [29] Lam, R.S.H., Nickerson, M.T., 2013. Food proteins: A review on their emulsifying properties using a structure–function approach. Food Chemistry 141: 975–984.
• [30] Dickinson, E., 2012. Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets. Food Hydrocolloids 28: 224-241.
• [31] Sato, A.C.K., Moraes, K.E.F.P., Cunha, R.L., 2014. Development of gelled emulsions with improved oxidative and pH stability. Food Hydrocolloids 34: 184-192.
• [32] Paradiso, V. M., Giarnetti, M., Summo, C., Pasqualone, A., Minervini, F., Caponio, F., 2015. Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil. Food Hydrocolloids 45: 30-40.
• [33] Delgado- Pando, G., Cofrades, S., Ruiz –Capillaz, C., Solas, M. T., Triki, M., Jimenez- Colmenero, F., 2011. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation. Meat Science 89: 65- 71.
• [34] Poyato, C., Ansorena, D., Berasategi, I., Navarro-Blascol, Astiasaran, I., 2014. Optimization of a gelled emulsion intended to supply u-3 fatty acids into meat products by means of response surface methodology. Meat Science 98: 615-621.
• [35] Poyato, C., Astiasaran, I., Barriuso, B., Ansorena, D., 2015. A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability. LWT - Food Science and Technology 62: 1069-1075.
• [36] Pintado, T., Herrero, A.M., Ruiz-Capillas, C., Triki, M., Carmona, P., Jimenez-Colmenero, F., 2016a. Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters. Food Science and Technology International 22: 132-145.
• [37] Pintado, T., Ruiz-Capillas, C., Jimenez-Colmenero, F., Carmona, P., Herrero, A.M., 2016b. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L) and cold gelling agents: technological and infrared spectroscopic characterization. Food Chemistry 185: 470-478.
• [38] [38] Alejandre, M., Poyato, C., Ansorena, D., Astiasaran, I., 2016. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Science 121:107-113.
• [39] Serdaroğlu, M., Nacak, B., Karabıyıkoğlu, M., Keser, G., 2016. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of model system meat emulsions. Korean Journal for Food Science of Animal Resource 36(6): 744-751.
• [40] Karabıyıkoğlu, M., Keser, G., Nacak, B., Serdaroğlu, M., 2016. Effects of partial beef fat replacement with gelled emulsion on functional and quality properties of chicken patties, 2nd Food Structure Design Congress (FSD), 26-28 October, Antalya, Turkey.
• [41] Benichou, A., Aserin, A., Garti, N., 2004. Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science 20: 108-109: 29-41.
• [42] Benichou, A., Aserin, A., Garti, N., 2007. O/W/O double emulsions stabilized with wpi–polysaccharide conjugates. Colloids and Surfaces A: Physicochemical and Engineering Aspects 297(1-3): 211–220.
• [43] Dickinson, E., 2011. Double Emulsions Stabilized By Food Biopolymers. Food Biophysics 6(1): 1-11.
• [44] De Cindio, B., Grasso, G., Cacace, D., 1991. Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties. Food Hydrocolloids 4(5): 339–353.
• [45] Florence, A.T, Whitehill D., 1982. The formulation and stability of multiple emulsions. Int J Pharm 1982(11): 277-308.
• [46] Garti, N, Bisperink, C., 1998. Double emulsions: progress and applications. Current Opinion in Colloid and Interface Science (3): 657–67.
• [47] Dickinson E., McClements D.J., 1996. Water–in-oil-in-water multiple emulsions. Advances in food colloids. London: Blackie Academic and Professional; 280–300p.
• [48] Garti, N., Benichou, A., 2004. Recent developments in double emulsions for food applications. In: Friberg E, Larsson K, Sjöblom J, editors. Food emulsions. New York: Marcel Decker; 353–412p.
• [49] Muschiolik, G., 2007. Multiple emulsions for food use. Current Opinion in Colloid & Interface Science 12: 213–220.
• [50] Choi, S.J., Decker, E.A., McClements D.J., 2009. Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation. Food Chemistry 116: 271–276.
• [51] O’regan, J., Mulvihill, D.M., 2010. Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability. Food Research International 43: 224-231.
• [52] Flaiz, L., Freire, M., Cofrades, S., Mateos, R., Weiss, J., Jiménez-Colmenero, F., Bou, R., 2016. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems. Food Chemistry 213: 49–57.
• [53] Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jimenez- Colmenero. F., 2013. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chemistry 141: 338–346.