Structural and Water Binding Properties of Meat Emulsions Prepared with Emulsified and Unemulsified Fat

Publisher Website
Google Scholar
Abstract
The structural and water binding properties of sausage emulsions containing the fat component as a pre‐emulsified fat or as water and fat separately are presented. Optimal parameters of sonic emulsification were established: frequency of ultrasound, time of emulsification, and concentration of stabilizers, sodium orthophosphate, gelatin, sodium caseinate, nonfat dry milk. Comminuted meat products with pre‐emulsified fat rather than unemulsified fat had higher water‐binding capacity, and viscosity, which increased with time of holding. Utilization of a pre‐emulsified fat in comminuted meat products resulted in an increase in the amount of emulsified fat in the finished product, a more uniform distribution of the fat component in the structure of products and a 6 ‐ 7% increase in the yield of finished product.