Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat

Abstract

This study aimed to develop an oil-in-water emulsion with the presence of proteins, to be used as an ingredient in meat products. The emulsion can be used to increase the protein content of the final formulation, and the effect of the presence of proteins in the emulsion was assessed in terms of rheological and sensory properties of the meat products. Five emulsion formulations were designed, by changing the ratios of sodium caseinate, beef rumen, sunflower oil, and water. The emulsion formulated with 10% sodium caseinate, 10% beef rumen, 35% oil, and 45% water provided the optimal protein:fat/oil:water ratio and was suggested for further use as an additive in meat products. It was determined that the addition of 15–20% of O/W emulsion in the composition of forcemeats increases the water and fat-holding capacities and emulsifying ability to the maximum rate compared to the sample without O/W emulsion, which improves the consistency of minced meat. It was found that the addition of 15% of O/W emulsion increases the total number of PUFA up to 55.7%, MUFA up to 25.2%, while the content of SFA decreased to 19.2%.