Research on the characteristics of model meat systems with emulsion gels including different legume flours

Damla Demir; Emin Burçin Özvural; Ülkü Ertuğrul; Ozan Taş; Mecit Halil Öztop

doi:10.31015/jaefs.2023.4.11

EN

Research on the characteristics of model meat systems with emulsion gels including different legume flours

Abstract

In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chickpea) flours were utilized in place of 50% and 75% animal fat in the model meat system. The moisture (%) of the control was 71.28, but in the treatments the values were between 72.84 and 74.27. The protein amounts of the samples containing emulsion gels were in the range of 69.30-72.28 g /100 g dw, whilst the amount of control was 65.63 g /100 g dw. According to these results the moisture and protein amounts of the samples containing emulsion gels were similar to each other (p>0.05), but higher than the control (p<0.05). The fat content lowered in the experimental samples as expected (p<0.05). The pH values of the samples were 6.27-6.41 and similar to control in most of the samples (p>0.05). No significant difference was determined among the color (L * and b *) values and the water holding capacity (WHC) of the samples. The texture values (hardness, binding, flexibility, chewiness) of the products were similar to the control (p>0.05). NMR studies showed that there were differences in T2 relaxation times which is related to free moisture in the product (p<0.05). Morphological images of the treatments were observed by Scanning Electron Microscope (SEM). In general, substitution of animal fat with emulsion gels prepared with vegetable oil and legume flours at these amounts improved the nutritional properties of the products by increasing the protein amount and decreasing the fat content. Moreover, no undesirable effect was observed in the products such as water and oil leakage.

Keywords

mulsion gel, Model meat system, Low fat meat product, Legume flour

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Details

Primary Language

English

Subjects

Meat Technology

Journal Section

Research Article

Authors

Damla Demir
0000-0001-5763-3819
Türkiye

Emin Burçin Özvural ^*
0000-0001-7919-2567
Türkiye

Ülkü Ertuğrul This is me
0000-0003-0142-5054
Türkiye

Ozan Taş
0000-0001-6421-5092
Türkiye

Mecit Halil Öztop
0000-0001-6414-8942
Türkiye

Publication Date

December 29, 2023

Submission Date

August 25, 2023

Acceptance Date

November 8, 2023

Published in Issue

Year 2023 Volume: 7 Number: 4

DOI

https://doi.org/10.31015/jaefs.2023.4.11

IZ

https://izlik.org/JA56YG33DP

APA

Demir, D., Özvural, E. B., Ertuğrul, Ü., Taş, O., & Öztop, M. H. (2023). Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture Environment and Food Sciences, 7(4), 807-817. https://doi.org/10.31015/jaefs.2023.4.11

AMA

1.Demir D, Özvural EB, Ertuğrul Ü, Taş O, Öztop MH. Research on the characteristics of model meat systems with emulsion gels including different legume flours. int. j. agric. environ. food sci. 2023;7(4):807-817. doi:10.31015/jaefs.2023.4.11

Chicago

Demir, Damla, Emin Burçin Özvural, Ülkü Ertuğrul, Ozan Taş, and Mecit Halil Öztop. 2023. “Research on the Characteristics of Model Meat Systems With Emulsion Gels Including Different Legume Flours”. International Journal of Agriculture Environment and Food Sciences 7 (4): 807-17. https://doi.org/10.31015/jaefs.2023.4.11.

EndNote

Demir D, Özvural EB, Ertuğrul Ü, Taş O, Öztop MH (December 1, 2023) Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture Environment and Food Sciences 7 4 807–817.

IEEE

[1]D. Demir, E. B. Özvural, Ü. Ertuğrul, O. Taş, and M. H. Öztop, “Research on the characteristics of model meat systems with emulsion gels including different legume flours”, int. j. agric. environ. food sci., vol. 7, no. 4, pp. 807–817, Dec. 2023, doi: 10.31015/jaefs.2023.4.11.

ISNAD

Demir, Damla - Özvural, Emin Burçin - Ertuğrul, Ülkü - Taş, Ozan - Öztop, Mecit Halil. “Research on the Characteristics of Model Meat Systems With Emulsion Gels Including Different Legume Flours”. International Journal of Agriculture Environment and Food Sciences 7/4 (December 1, 2023): 807-817. https://doi.org/10.31015/jaefs.2023.4.11.

JAMA

1.Demir D, Özvural EB, Ertuğrul Ü, Taş O, Öztop MH. Research on the characteristics of model meat systems with emulsion gels including different legume flours. int. j. agric. environ. food sci. 2023;7:807–817.

MLA

Demir, Damla, et al. “Research on the Characteristics of Model Meat Systems With Emulsion Gels Including Different Legume Flours”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 4, Dec. 2023, pp. 807-1, doi:10.31015/jaefs.2023.4.11.

Vancouver

1.Damla Demir, Emin Burçin Özvural, Ülkü Ertuğrul, Ozan Taş, Mecit Halil Öztop. Research on the characteristics of model meat systems with emulsion gels including different legume flours. int. j. agric. environ. food sci. 2023 Dec. 1;7(4):807-1. doi:10.31015/jaefs.2023.4.11

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Abstract

Research on the characteristics of model meat systems with emulsion gels including different legume flours

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

The role of plant oils/lipids as innovative fat replacers in various food products: A review

Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages

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