Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems
The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier BV
2007-05
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| Subjects: | PorkMeat batters, Functionality, Emulsion, Carrageenan, Sodium stearoyl lactylate, Casein, Soy protein, |
| Online Access: | http://hdl.handle.net/10261/333289 |
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