Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Abstract

Abstract Five protein‐stabilized oil‐in‐water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC + MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC + MTG + MS) and SPI, sodium caseinate and microbial transglutaminase (O/IPS + SC + MTG); their composition (proximate analysis and fatty acid profile) and physicochemical characteristics were examined. The lipid phase was a combination of healthy fatty acids from olive, linseed and fish oils, containing low proportions (15%) of saturated fatty acids (SFA) and high proportions of monounsaturated fatty acids (MUFA, 47%) and polyunsaturated fatty acids (PUFA, 36%), with a PUFA/SFA ratio >2, and a n‐6/n‐3 PUFA ratio of 0.4. All the oil‐in‐water emulsions showed high thermal and creamy stability. Results of penetration test and dynamic rheological properties showed la existencia de different types of oil‐in‐water emulsion structures according to stabilizing system of emulsion. Those structures ranged from concentrate solution‐like (stabilized only with SC) (gel strength 0.06 mJ) to gel‐like (samples containing MTG) behaviours (gel strength ranged between 3.4 and 6.2 mJ). Morphological differences in the organization of the network structure were observed (by scanning electron microscopy) as functions of the protein system used to stabilize the oil‐in‐water emulsions.