Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Abstract

Emulsion pH (pHe), emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked emulsion, AYSg) of beef, chicken and turkey meats and their mixtures were studied using a model system. Turkey meat homogenate was found to have higher protein concentration than chicken or beef homogenates. The highest pHe, EC and ES values and the lowest ED and AYSe values were found in chicken meat. However, the highest AYSg value was found in chicken–turkey meat mixture. Generally, the increasing amount of chicken meat in mixtures increased EC and ES, and decreased ED and AYSe values. Also, chicken–turkey meat mixtures had lower ES values than the mixtures containing only chicken or only turkey meat. With beef, the addition of chicken and turkey meats improved emulsion characteristics significantly. Optimum levels of beef, chicken and turkey meats were found to be 0–23%, 9–30% and 53–91% respectively.