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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.
Food chemistry 2013 v.141 no.1 pp. 338-346
backfat, binding properties, caseinates, color, creaming, emulsifiers, emulsifying properties, emulsions, esters, gels, lipid content, lipids, meat emulsions, microstructure, olive oil, particle size distribution, pork, protein concentrates, texture, thermal stability, whey protein
The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backfat replacers in meat gel/emulsion model systems. In order to improve the fat content (in quantitative and qualitative terms) pork backfat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) as a lipophilic emulsifier, and sodium caseinate (SC) and whey protein concentrate (WP) as hydrophilic emulsifiers. The emulsion properties (particle size and distribution, stability, microstructure) and meat model system characteristics (composition, texture, fat and water binding properties, and colour) of the W1/O/W2, as affected by reformulation, were evaluated. Multiple emulsions showed a well-defined monomodal distribution. Freshly prepared multiple emulsions showed good thermal stability (better using SC) with no creaming. The meat systems had good water and fat binding properties irrespective of formulation. The effect on texture by replacement of pork backfat by W1/O/W2 emulsions generally depends on the type of double emulsion (associated with the hydrophilic emulsifier used in its formulation) and the fat level in the meat system.