Meat Emulsion Research Articles

PSV-3 Evaluation of Functional Properties of Chitin as a Novel Non-Meat Ingredient for Manufacturing Meat Emulsions

Abstract There has been a growing demand for developing naturally occurring non-meat ingredients, which could replace or reduce synthetic additives that have been used extensively in manufacturing processed meat products. Chitin, which is a major component of crustacean shells and a precursor of chitosan, is the second most abundant polysaccharide followed by cellulose. While some functional properties of chitin such as water/fat binding capacity and emulsifying ability have been reported, there are almost little to no studies determining the efficacy of chitin as a non-meat ingredient. The objective of this study was to evaluate the functional properties of chitins as a novel non-meat ingredient for manufacturing emulsified sausages. Fresh pork hind leg and pork back fat from 9 carcasses at 4 d postmortem were obtained. The trimmed pork hind legs were randomly assigned into three independent batches for emulsion and sausage production. Chitins were extracted from chitin-like material (CLM) from two different crustacean shell sources, such as crawfish (CF) and blue crab (BC). The CLM were extracted and used in the following order: drying-deproteinization (1% calcium oxide)-demineralization (2N HCl)-deacetylation (6M NaOH). For the emulsion and sausage manufacturing, control was prepared with 70% raw meat, 18% backfat, 10% water, 1.5% sodium chloride and 0.5% sodium phosphate. The treatments were prepared with 70% raw meat, 18% backfat, 10% water, 1.5% sodium chloride, 0.2% phosphate, and 0.5% CLM. The functional properties of CLM were evaluated by measuring binding capacity, emulsion capacity, and color attributes. For the evaluation of meat batter and emulsified sausage products, instrumental color, texture profile analysis, emulsion stability, cooking loss, and pH were measured. The data analysis was conducted by mixed model, and least squares means for all traits were separated (F-test, P < 0.05) by using least significant differences. No significant difference in the color attributes of meat batter between the control and the treatments (CF and BC) was found. The chitin added products from both CF and BC had a greater emulsion stability, where the treatment showed about two time greater in emulsion stability compared with control (P < 0.05). In particular, chitin extracted from CF showed greater water and fat binding capacity than CB (P < 0.05). In the emulsified sausage, the treatments showed significantly greater redness and hardness than control (P < 0.05). In particular, the CF showed greater cohesiveness and gumminess than control or BC (P < 0.05). The results of the present study showed the beneficial impacts of chitin addition for meat emulsions. The chitin inclusion improved the quality characteristics of emulsified sausage such as textural properties and emulsion stability, while less amount of phosphate was added compared with control. Additionally, chitin from crawfish had superior functional properties to that from blue crab, indicating different chitin functionality between crustacean shell sources.

Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters.

The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix.

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules

The effects of different concentrations of catechins on the oil-holding capacity, myofibrillar proteins (MPs) structure and adsorbed properties of interfacial proteins in meat batters were investigated. The addition of 100 mg/kg catechin had no negative effects on the physicochemical properties of meat batter. However, 500 and 1500 mg/kg catechin caused an increase in drip loss and deterioration of dynamic rheological properties; the total sulfhydryl content, surface hydrophobicity and α-helix ratio of MPs decreased significantly (p < 0.05); in meat emulsions, the emulsifying property was reduced, the particle size increased, and less interfacial protein was absorbed on the fat globules. All concentrations of catechins significantly (p < 0.05) inhibited lipid oxidation in meat batters. Medium and high concentrations of catechins induced aggregation of MPs via covalent and noncovalent interactions between MPs and MPs or MPs and catechins, which destroyed the gel and emulsifying property of protein and eventually decrease the oil-holding capacity of meat batters.

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with ultrasonication (Ult) or microwave (Mic) or with no treatment (Not) were hydrolysed with alcalase enzyme (3%). The microwave pre-processed (Mic-LoProHs) and ultrasonicated (Ult-LoProHs) hydrolysates showed significantly (P < 0.05) higher antioxidant [FRAP (ferric reducing antioxidant power) and ABTS and DPPH radical scavenging activities] and antimicrobial [minimum inhibitory concentration (MIC) and inhibitory halos (mm)] potential. The MEmul samples incorporated with Mic-LoProHs and Ult-LoProHs at the maximum level of 1.5% exhibited significantly (P < 0.05) improved results for all the quality parameters such as antioxidant potential (FRAP, ABTS and DPPH), protein oxidation (total carbonyl content), lipid stability, and microbial quality during refrigerated storage (4 ± 1 °C) of two-weeks compared to the control MEmul without any LoProHs. A positive (P < 0.05) impact of the LoProHs was found on the sensory quality of MEmul samples after one week of storage. The digestion simulation improved (P < 0.05) the antioxidant potential of the MEmul samples.

Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model

The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180–480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction.

Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion

The study was designed to evaluate the potential of cricket protein hydrolysates as a novel food bio-preservative using goat meat emulsion as a food-model system. The efficacy of the hydrolysates was improved using microwave (T1) and ultrasonication (T2) as pre-treatments before hydrolysis of cricket protein using alcalase enzyme (3% w/w). Both the pre-treatments caused a significant increase in the antioxidant and antimicrobial potential of the hydrolysates. The hydrolysates were added to the emulsion at the maximum level of 2.0% and analysed for quality for two weeks storage (4 ± 1 °C) compared to the control samples. The effect of digestion simulation was also evaluated on the emulsion samples. A significant positive effect of the pre-treated hydrolysates was observed on the storage stability (antioxidant potential, lipid stability, protein oxidation, microbial stability, and sensory quality). The digestion simulation significantly increased the radical-scavenging and ion-reducing activity of the meat emulsion, improving its functional value and health-promoting properties.

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties

The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.

Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage

Some Pseudomonas species are common meat spoilage bacteria that are often associated with the spoilage of fresh meat. The recently reported ability of these bacteria to also spoil cooked and vacuum packaged meat products has created the need to investigate all potential routes of spoilage they may be able to utilize. The objective of this experiment was to determine if spoilage Pseudomonas spp. survive thermal processing and grow during refrigerated storage under vacuum. Pseudomonas spp. isolates collected from spoiled turkey products were inoculated into a salted and seasoned meat emulsion that was vacuum sealed and thermally treated to final temperatures of 54.4 and 71.1°C to mimic thermal processes commonly used in the meat industry. Samples were stored for a total of 294 days at 4 and 10°C and plated using Pseudomonas spp. specific agar plates. Pseudomonas spp. concentrations were below the detection limit (0.18 log10 CFU/g) immediately after thermal processing and were first recovered from thermally processed samples after 14 days of storage. The final concentration was greater than 2 log10 CFU/g (p<0.05 compared to post-thermal processing) in thermally processed treatment groups at the end of storage, indicating that these Pseudomonas spp. isolates were able to survive thermal processing and grow during extended vacuum storage. This raises concerns about the ability of spoilage bacteria to survive the thermal processing schedules commonly used in the meat industry and confirms that some Pseudomonas spp. are capable of thriving in products other than aerobically stored fresh meat. Practical Application: Spoilage Pseudomonas spp. can survive traditional thermal processing schedules. Heat resistance should be evaluated for commensal and spoilage bacteria to better understand possible ways spoilage of food products may occur.

Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY25+AR25); 100% CY (CY100); and 100% AR (AR100) were formulated. The emulsion stability, water holding capacity, pH, cooking loss, proximate composition, colour, texture, gel strength, and rheological and microstructural characteristics of different formulations were analysed. The emulsion with 50% arrowroot (AR50) was more stable with lower total fluid released (1.99%), lower fat (2.66%), high protein (8.82%) and fibre (0.62%) contents, and similar moisture (66.17%) content to the control 100% chicken. It had an acceptable texture profile (hardness, 7.38 kg), with a similar colour profile (L*, 70.22; a*, 3.47 b*, 17.41) and a similar appearance to the cooked control image. Furthermore, the rheological and microstructural properties of AR50 were comparable to the control. In conclusion, 50% arrowroot was the best chicken meat substitute and has the potential to be developed into plant-based meat products.

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33-36 °C), sample B (PS at MR of 38-42 °C), sample C (PS at MR of 44-46 °C), sample D (PS at MR of 45-49 °C), and sample E (PS at MR of 55-60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings-particularly those with a melting range of 55-60 °C-have the potential to replace chicken skin in meat emulsions.

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.

Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications

Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plant-based mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated.

Cumin oil as a natural preservative for prolonging shelf-life of chicken meat emulsion at refrigeration temperature

Context Cumin is a common spice used for enhancement of flavour. Its preservative potential as a natural antioxidant and antimicrobial agent in meat model system might extend its use as an alternative to synthetic/chemical preservatives, which are widely used in meat products. Aims The present study aims at exploring cumin essential oil as a natural preservative in meat model system. Methods Four groups consisting of a control (C) and treatments (T0.5, T0.75 and T1.0) with added cumin essential oil were prepared as C, control without cumin oil, T0.5 with 0.50% cumin oil w/w; T0.75 with 0.75% cumin oil w/w and T1.0 with 1.0% cumin oil w/w and were stored at refrigeration for 12 days in aerobic packaging. The effect of cumin oil on physicochemical, antioxidant, lipid oxidation, microbial and sensory quality of meat emulsions were analysed on every third day. Key results The results showed that pH, titratable acidity, emulsion stability and extract release volume values were higher (P &lt; 0.05) in oil-treated groups. Total phenolic content (TPC), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+) radical scavenging activity (ABTS) % inhibition value were also higher in meat emulsion with added cumin oil treated groups than in control, and free-radical scavenging efficacy increased in dose–dependent manner. The meat emulsions added with cumin oil evinced a lower peroxide value, and thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) concentrations than in control. The T1.0 of all showed (P &lt; 0.05) a lower rate of microbial proliferation standard plate count (SPC), psychrophilic count, coliform count and yeast and mould (Y and M) than did other groups. Sensory panelists rated T0.75 comparatively higher for colour and appearance and flavour than they did T1.0, T0.5 and control. Conclusions It could be concluded that with inclusion of cumin oil at 0.75% level in meat emulsion, the physicochemical quality and antioxidant capacity improved significantly, while lipid oxidation and microbial proliferation decreased together with acceptable sensory attributes. Implications Increasing harmful effects of chemical preservatives and growing consumer-health concerns have boosted the demand for clean label or natural preservatives. With growing market of ‘ready to cook’ meat products, good preservation with cumin essential oil would enhance its consumer appeal and marketability.

Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions

Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions

Effect of recombinant buckwheat trypsin inhibitor on gel properties of chicken meat emulsion

SummaryThe aim of this study was to investigate the effects of purified recombinant buckwheat trypsin inhibitor (rBTI) on gelling properties of chicken meat emulsion. Recombinant BTI was obtained by culturing and inducing an M15 strain containing pQE30‐BTI plasmid, and then purified by Ni2+ affinity chromatography. rBTI exhibited good thermal stability and retained 67.7% ± 4.0% of its initial activity even after heating in a boiling water bath for 100 min. Results showed that the breaking force, deformation, penetration force and water‐holding capacity of chicken meat gels increased with the increase of rBTI (0‰–0.10‰), indicating that rBTI could improve the gel‐forming ability of chicken meat. Meanwhile, trichloroacetic acid (TCA)‐soluble peptide content decreased with rBTI addition and more myosin heavy chain (MHC) was retained on SDS‐PAGE. Compared with the group without rBTI, the content of TCA‐soluble peptide in the group with rBTI (0.10‰) decreased by 52.4%. rBTI is a specific inhibitor for trypsin, one of the dominant proteases resulting in myosin degradation. Thus, we concluded that rBTI improved the gel properties by deducing the degradation of myosin by endogenous enzymes. Furthermore, the addition of rBTI had no significant influence on the whiteness of the gels. With the advantages of good thermal stability, no unpleasant smell and the function of improving gel properties of meat emulsion, rBTI could be used as a potential candidate for food additives in food processing.

Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein

Sodium reduction in meat products has been a strategic goal for decades, but the progress has been slow due to compromised functionality of myofibrillar protein (MP). The present study attempted to accentuate emulsifying activity of sarcoplasmic protein (SP) and understand the inter-relationship of SP and MP in mixed soluble muscle protein (SMP) extracted under simulated salt-reducing meat processing conditions. The SMP extracts with various “in situ” SP:MP ratios and structurally modified (ultrasound and pH12-shifting) pea protein supplements were subjected to interfacial analysis and emulsion preparation at salt concentrations of 0.1–0.6 M NaCl. In low-salt conditions (0.1–0.3 M NaCl), the SP-rich SMP exhibited strong initial interfacial adsorptivity compared with high-salt conditions (0.4–0.6 M NaCl), and the inclusion of 2% pea protein further improved (P < 0.05) the surface hydrophobicity (170–260%), interfacial pressure (2–11%), emulsifying activity (11–65%), and emulsion stability (7–35%). SP was responsible for emulsifying properties of SMP at < 0.4 M NaCl and had no appreciable effect on emulsifying activity of MP-dominated meat extract under higher-salt conditions. Results from this simulated SP/MP extract study indicate the feasibility to produce low-salt meat emulsions when aided by structurally modified pea protein.

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion.

Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.