IMPACT OF CHITOSAN-BASED GELLED EMULSION ON THE QUALITY CHARACTERISTICS OF REFORMULATED MEAT EMULSIONS

Yıl 2025, Cilt: 1 Sayı: 1, 51 - 64, 30.12.2025

Özlem Yüncü-Boyaci , Sıla Çalışkan , Meltem Serdaroğlu

Öz

This study investigated the effects of substituting beef fat with chitosan-based gelled emulsions (GEs), prepared using punicic acid-rich pomegranate seed oil (PSO), at various levels (50%, 75%, and 100%) on the quality characteristics of model meat emulsions. Utilizing GEs in an oil-in-water (O/W) emulsion form is a strategic approach intended to mimic the structural function of solid animal fat. Chemical analyses revealed that GE application resulted in the most favorable nutritional profile, particularly at the 50% replacement level (GE50), which recorded the highest moisture (64.96%) and protein (20.75%) content, along with the lowest fat content (11.85%) compared to the control group. Conversely, the 75% replacement group (GE75) unexpectedly exhibited the lowest moisture (59.49%) and the highest total fat content (16.29%). Furthermore, all GE applications significantly lowered the pH value of the emulsions compared to the control. Regarding techno-functional properties, the inclusion of GE led to an increase in Total Expressible Fluid (TEF). Crucially, the GE100 group (in which GE fully replaced fat) exhibited the lowest Total Expressible Fat (EFAT) value, indicating a high fat-holding capacity before cooking. However, all replacement levels significantly increased the Jelly and Fat Separation (JFS) ratio, negatively impacting the emulsion stability during storage. The cooking characteristics were partially inconsistent with the EFAT results; all GE groups experienced significant losses in moisture retention, fat retention, and cooking yield compared to the control. In this context, the GE75 group demonstrated the lowest cooking yield (63.05%), while the GE100 group exhibited the poorest fat retention performance (58.41%). This inconsistency suggests that the expected yield could not be achieved during the complex cooking process due to the shrinkage of the gel matrix and the loss of the gel-immobilized oil. Textural analyses indicated a decrease in hardness and gumminess values as the GE ratio increased, and microstructural evaluations confirmed that GE-containing formulations formed a more homogeneous and smoother matrix compared to the control. Consequently, while chitosan-based GEs offer potential for nutritional improvement, especially at the GE50 level, further optimization of the formulation and/or processing parameters is mandatory to enhance the emulsion stability during cooking and storage.

Anahtar Kelimeler

Chitosan , gelled emulsion , pomegranate seed oil , meat emulsion , quality

Kaynakça

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