A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

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dc.contributor.authorÖztürk-Kerimoğlu, B.
dc.contributor.authorKara, A.
dc.contributor.authorUrgu-Öztürk, M.
dc.contributor.authorSerdaroğlu, M.
dc.date.accessioned2020-12-01T11:52:17Z
dc.date.available2020-12-01T11:52:17Z
dc.date.issued2021
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study entails the usage of an inverse (W/O) emulsion system with olive oil to replace beef fat (BF) in model meat batters with carrot powder (CP) to improve quality. Nine different formulations were prepared by the replacement of 0, 50, and 100% BF with W/O emulsion plus 0, 2, and 4 g/100 g CP. Total fat reduction up to 35% could be obtained in samples having inverse emulsions. Total replacement of BF with inverse emulsions yielded a reduction in saturated fatty acids from 46 to 17.5, while yielding an increase in mono-unsaturated fatty acids from 51.2 to 72.5, as well as an increase in poly-unsaturated fatty acids from 2.2 to 9.7 g/100 g lipid, thus improving the nutritional ratios of lipid composition. Use of inverse emulsion yielded batters with increased lightness, while CP was implicated in increased redness and yellowness. Hardness, gumminess, and chewiness were lower, while cohesiveness was higher in W/O emulsion batters than in control. Oxidative and technological quality could be ensured through the utilization of CP in inverse emulsion samples. The incorporation of inverse emulsions and CP promises to convey healthier oils and natural ingredients, as well as to maintain the quality of emulsified meat systems. © 2020en_US
dc.description.sponsorshipThe authors express their appreciation to Ege University Scientific Research Projects Coordination for financial support under the project 13-MÜH-021 . We are grateful to Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.en_US
dc.identifier.doi10.1016/j.lwt.2020.110044
dc.identifier.issn0023-6438
dc.identifier.issn0023-6438en_US
dc.identifier.scopus2-s2.0-85089732916en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110044
dc.identifier.urihttps://hdl.handle.net/11454/61488
dc.identifier.volume135en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWTen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEmulsified meat systemen_US
dc.subjectFat replacementen_US
dc.subjectHealthier meat productsen_US
dc.subjectWater-in-oil emulsionen_US
dc.titleA new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat battersen_US
dc.typeArticleen_US

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