Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel
Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ing...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2023-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/733 |
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| author | Dicky Tri Utama Andry Pratama Jajang Gumilar Eka Wulandari Wendry Setiyadi Putranto Lilis Suryaningsih |
| author_facet | Dicky Tri Utama Andry Pratama Jajang Gumilar Eka Wulandari Wendry Setiyadi Putranto Lilis Suryaningsih |
| author_sort | Dicky Tri Utama |
| collection | DOAJ |
| description | Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ingredients such as sodium caseinate can be a solution to improve the stability of the emulsion. In this research, sodium caseinate was added to the meat emulsion system at several levels: 0%, 0.15%, 0.30%, 0.45%, and 0.60% (w/w) of dough weight. The pH value, emulsion stability of the raw batter, cooking loss, texture profile and color of the final product were tested to prove the capabilities of sodium caseinate. The addition of 0.3% sodium caseinate improved emulsion stability, prevented excessive shrinkage and improved texture, without changing the color of the final product. In conclusion, the addition of sodium caseinate at 0.30% (w/w) is recommended in the manufacturing of comminuted meat products formulated with red palm-canola oil emulsion gel as animal fat replacer. |
| first_indexed | 2024-03-08T13:30:47Z |
| format | Article |
| id | doaj.art-c4506cc8ef8b480da6fe81f1f4c572e3 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-03-08T13:30:47Z |
| publishDate | 2023-11-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-c4506cc8ef8b480da6fe81f1f4c572e32024-01-17T09:28:27ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202023-11-0118321221910.21776/ub.jitek.2023.018.03.6591Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion GelDicky Tri Utama0Andry Pratama1Jajang Gumilar2Eka Wulandari3Wendry Setiyadi Putranto4Lilis Suryaningsih5Faculty of Animal Husbandry, Universitas PadjadjaranDepartment of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, IndonesiaReplacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ingredients such as sodium caseinate can be a solution to improve the stability of the emulsion. In this research, sodium caseinate was added to the meat emulsion system at several levels: 0%, 0.15%, 0.30%, 0.45%, and 0.60% (w/w) of dough weight. The pH value, emulsion stability of the raw batter, cooking loss, texture profile and color of the final product were tested to prove the capabilities of sodium caseinate. The addition of 0.3% sodium caseinate improved emulsion stability, prevented excessive shrinkage and improved texture, without changing the color of the final product. In conclusion, the addition of sodium caseinate at 0.30% (w/w) is recommended in the manufacturing of comminuted meat products formulated with red palm-canola oil emulsion gel as animal fat replacer.https://jitek.ub.ac.id/index.php/jitek/article/view/733animal fat replacercaseinemulsifiertexturevegetable fat |
| spellingShingle | Dicky Tri Utama Andry Pratama Jajang Gumilar Eka Wulandari Wendry Setiyadi Putranto Lilis Suryaningsih Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel Jurnal Ilmu dan Teknologi Hasil Ternak animal fat replacer casein emulsifier texture vegetable fat |
| title | Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel |
| title_full | Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel |
| title_fullStr | Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel |
| title_full_unstemmed | Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel |
| title_short | Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel |
| title_sort | sodium caseinate improves emulsion stability of meat model system formulated with pre neutralized red palm olein canola oil emulsion gel |
| topic | animal fat replacer casein emulsifier texture vegetable fat |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/733 |
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