Journal
MEAT SCIENCE
Volume 87, Issue 4, Pages 356-360Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.11.011
Keywords
Canola oil; Caseinate; Color; Emulsion; Fat; Meat; Protein; Soy; Texture; Whey
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Funding
- Egyptian Mission Department, Ministry of Higher Education, Arab Republic of Egypt
- Ontario Ministry of Agriculture and Food
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The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or pre-emulsified canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsified treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsified oil resulted in a significant reduction in redness. The results show that pre-emulsification can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsification can also help to produce a more stable meat matrix. (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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