Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...
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| Format: | Article |
| Language: | English English |
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Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf |
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| author | Mohd Razali Faridah Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Amelia Najwa Ahmad Hairi Nur Hardy Abu Daud Nurul Huda Mohammad Rashedi Ismail-Fitry |
| author_facet | Mohd Razali Faridah Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Amelia Najwa Ahmad Hairi Nur Hardy Abu Daud Nurul Huda Mohammad Rashedi Ismail-Fitry |
| author_sort | Mohd Razali Faridah |
| collection | UMS |
| description | This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 ◦C), sample B (PS at MR of 38–42 ◦C), sample C (PS at MR of 44–46 ◦C), sample D (PS at MR of 45–49 ◦C), and sample E (PS at MR of 55–60 ◦C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 ◦C–have the potential to replace chicken skin in meat emulsions. |
| first_indexed | 2025-03-05T01:34:23Z |
| format | Article |
| id | ums.eprints-42250 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2025-03-05T01:34:23Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | ums.eprints-422502024-12-16T03:25:15Z https://eprints.ums.edu.my/id/eprint/42250/ Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion Mohd Razali Faridah Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Amelia Najwa Ahmad Hairi Nur Hardy Abu Daud Nurul Huda Mohammad Rashedi Ismail-Fitry SF105-109 Breeding and breeds Food processing and manufacture This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 ◦C), sample B (PS at MR of 38–42 ◦C), sample C (PS at MR of 44–46 ◦C), sample D (PS at MR of 45–49 ◦C), and sample E (PS at MR of 55–60 ◦C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 ◦C–have the potential to replace chicken skin in meat emulsions. Multidisciplinary Digital Publishing Institute (MDPI) 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf Mohd Razali Faridah and Masni Mat Yusoff and Ashari Rozzamri and Wan Zunairah Wan Ibadullah and Amelia Najwa Ahmad Hairi and Nur Hardy Abu Daud and Nurul Huda and Mohammad Rashedi Ismail-Fitry (2023) Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Foods, 12. pp. 1-16. https://doi.org/10.3390/foods12030597 |
| spellingShingle | SF105-109 Breeding and breeds Food processing and manufacture Mohd Razali Faridah Masni Mat Yusoff Ashari Rozzamri Wan Zunairah Wan Ibadullah Amelia Najwa Ahmad Hairi Nur Hardy Abu Daud Nurul Huda Mohammad Rashedi Ismail-Fitry Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_full | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_fullStr | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_full_unstemmed | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_short | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_sort | effect of palm based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| topic | SF105-109 Breeding and breeds Food processing and manufacture |
| url | https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf |
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