Utilization of beef lung powder in model chicken emulsion formulation

Abstract

AbstractThe present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production.