Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

Authors

  • Dicky Tri Utama Faculty of Animal Husbandry, Universitas Padjadjaran
  • Andry Pratama Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, Indonesia
  • Jajang Gumilar Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, Indonesia
  • Eka Wulandari Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, Indonesia
  • Wendry Setiyadi Putranto Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, Indonesia
  • Lilis Suryaningsih Department of Animal Product Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, Indonesia

DOI:

https://doi.org/10.21776/ub.jitek.2023.018.03.6

Keywords:

Animal fat replacer, Casein, Emulsifier, Texture, Vegetable fat

Abstract

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.

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Published

2023-11-30

Issue

Vol. 18 No. 3 (2023)

Section

Articles

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Copyright (c) 2023 Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

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