The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effe...
The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.
The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
문제 정의
The use of these designs can effectively minimize the error in measuring the effect of variables and their interactions (Yolmeh and Jafari, 2017). Therefore, the objective of this study was to optimize the formulation of a perilla-canola oil (o/w) emulsion using statistical approaches and to observe its potential application in a meat emulsion as an animal fat replacer.
제안 방법
After screening using the PBD, three significant variables (k=3) were selected and the optimization of the (o/w) emulsion was carried out using a CCD with 2k factorial points, 2k axial points and six replicates at the central point. SPI, CR and IN were selected considering their influences on the technological properties of the (o/w) emulsion and the nutrition value of the final product.
In the initial screening study using PBD, the oil phase was prepared in the absence or presence of PGPR. As PGPR was crucially important for inhibiting the emulsion break, the addition level was then fixed at 3.20% (w/w) of the total (o/w) emulsion for further optimization studies. For the aqueous phase, the other ingredients were mixed with 50℃ distilled water and the addition level was based on the experimental design.
As the storage modulus (G’) is an important parameter determining the viscoelasticity of an emulsion, while cooking loss and hardness are two crucial technological and textural properties for a meat product, these three parameters were selected for study in a multiple regression analysis.
In this study, a 12 run PBD was carried out for evaluation at two addition levels: –1 for the lower level and +1 for the higher level, with three replicates at the central point (0), totaling 15 runs.
68). The design consisted of eight factorial points, six axial points and six replicates of the central point, totaling 20 runs.
To observe the potential use of the (o/w) emulsion as animal fat replacer in optimization study, beef tallow was used as comparison in meat emulsion. The model system of meat emulsion was made with 20% (w/w) fat (o/w emulsion or beef tallow), 60% (w/w) ground chicken breast and 20% (w/w) ice. Refined salt (1.
Analysis of variance (ANOVA) and multiple regression analyses were performed to verify the fit of the second order polynomial model. The response surface plots of predicted responses of the model were used to evaluate the interactions between selected variables.
The sample was placed under the probe that moved downwards at a constant speed of 5.0 mm/s (pre-test), 1.0 mm/s (test), and 5.0 mm/s (post-test) and the following parameters were obtained: Hardness (kg), cohesiveness, springiness (cm), gumminess (kg · cm) and chewiness (kg · cm).
48%), CR (0%) and IN (14%). The selected conditions were obtained by maximizing the storage modulus, minimizing the cooking loss and adjusting the hardness to that of a control meat emulsion using response surface predictions. Under these optimized conditions, the observed experimental values (in triplicate) of the storage modulus (17.
대상 데이터
Seven ingredients (PGPR, FG, SPI, SC, CR, IN and STTP) were used to formulate the (o/w) emulsion. According to the PBD, the responses on the pH of the (o/w) emulsion, color, storage and loss modulus and the creaming index are shown in Table 1, while the effect of each ingredient is shown in Table 2.
, Korea) and frozen chicken breast (5-week-old Ross broiler) were obtained from a local market. Soy protein isolate (SPI, 100% defatted soy protein concentrate), fish gelatin (FG, 100% pure), sodium caseinate (SC, 90% casein), carrageenan (CR, BF-100), sodium tripolyphosphate (STPP), refined salt, sodium nitrite and sodium erythorbate were purchased from Esfood Co., Ltd. (Korea). Polyglycerol polyricinoleate (PGPR, MASEMUL™ PGPR 9090) manufactured by the esterification of condensed palm oil fatty acids with polyglycerol, was purchased from Musim Mas Ltd.
데이터처리
The responses were analyzed using a second order polynomial equation, and the data were fitted by a multiple regression procedure. The statistical relationship between the response (Y) and independent variables is given by the following quadratic polynomial equation:
이론/모형
The emulsion stability of meat emulsion was measured using centrifugation method according to Choi et al. (2007) with modifications. A sieve (19 mesh) was put into the middle of a specially formed glass tube and 10 g of batter was weighed into the glass tube.
성능/효과
Under these optimized conditions, the observed experimental values (in triplicate) of the storage modulus (17.45±0.68 Pa), cooking loss (5.63±0.23%) and hardness (1.81±0.12 kg) were close to the predicted model response (19.71 Pa for storage modulus; 5.21% for cooking loss; 1.76 kg for hardness) with low relative deviation.
후속연구
Moreover, the use of IN in the formulation of an (o/w) emulsion could fulfill the need for dietary fiber. Further studies are required to evaluate the consumer acceptance and shelf life of meat products formulated with a perilla-canola oil (o/w) emulsion.
참고문헌 (27)
Afoakwa EO Paterson A Fowler M. Factors influencing rheological and textural qualities in chocolate-a review Trends Food Sci Technol 2007 18 290 298
Asif M Health effects of omega-3, 6, 9 fatty acids: Perilla fructescens is a good example of plant oils Orient Pharm Exp Med 2011 11 51 59 10.1007/s13596-011-0002-x PMC3167467 --> 21909287
Baek KH Utama DT Lee SG An BK Lee SK Effects of replacing pork back fat with canola and flaxseed oils on physicochemical properties of emulsion sausages from spent layer meat Asian-Australas J Anim Sci 2016 29 865 871 10.5713/ajas.15.1050 PMC4852254 --> 27004822
Chang Y McClements DJ Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lechitin, or Tween 80 Food Hydrocoll 2016 61 92 101
Delgado-Pando G Confrades S Ruiz-Capillas C Solas MT Jiménez-Colmenero F. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products Eur J Lipid Sci Technol 2010 112 791 801
Drouin-Chartier JP Tremblay AJ Lépine MC Lemelin V Lamarche B Couture P. Substitution of dietary ω-6 polyunsaturated fatty acids for saturated fatty acids decreases LDL apolipoprotein B-100 production rate in men with dyslipidemia associated with insulin resistance: A randomized controlled trial Am J Clin Nutr 2018 107 26 34 10.1093/ajcn/nqx013 PMC5972657 --> 29381796
Freire M Bou R Cofrades S Solas MT Jiménez-Colmenero F. Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat J Sci Food Agric 2016 96 900 908 10.1002/jsfa.7163 25752293
Gündoğdu TK Deniz İ Çalışkan G Şahin ES Azbar N. Experimental design methods for bioengineering applications Crit Rev Biotechnol 2016 36 368 388 10.3109/07388551.2014.973014 25373790
Hammad S Pu S Jones PJ Current evidence supporting the link between dietary faty acids and cardiovascular disease Lipids 2016 51 507 517 10.1007/s11745-015-4113-x 26719191
Jones PJH MacKay DS Senanayake VK Pu S Jenkins DJA Connelly PW Lamarche B Couture P Kris-Etherton PM West SG Liu X Fleming JA Hantgan RR Rudel LL High-oleic canola oil consumption enriches LDL particle cholesteryl oleate content and reduces LDL proteoglycan binding in humans Atherosclerosis 2015 238 231 238 10.1016/j.atherosclerosis.2014.12.010 PMC4346138 --> 25528432
Jurado-Ruiz E Varela LM Luque A Berná G Cahuana G Martinez-Force E Gallego-Durán R Soria B de Roos B Gómez MR Martín F. An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western type” diet in mice Mol Nutr Food Res 2017 61 1600549 10.1002/mnfr.201600549 27749006
Kim M Kim M Lee YJ Lee SP Kim TS Yang HJ Kwon DY Lee SH Lee JH Effects of α-linolenic acid supplementation in perilla oil on collagen-epinephrine closure time, activated partial thromboplastin time and Lp-PLA 2 activity in non-diabetic and hypercholesterolaemic subjects J Funct Foods 2016 23 95 104
Molina Ortiz SE Puppo MC Wagner JR Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems Food Hydrocoll 2004 18 1045 1053
Mun S Choi Y Rho SJ Kang CG Park CH Kim YR Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate J Food Sci 2010 75 E116 E125 10.1111/j.1750-3841.2009.01487.x 20492231
Murillo-Martínez MM Pedroza-Islas R Lobato-Calleros C Martínez-Ferez A Vernon-Carter EJ Designing W 1 /O/W 2 double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties Food Hydrocoll 2011 25 577 585
Palomer X Pizarro-Delgado J Barroso E Vázquez-Carrera M. Palmitic and oleic acid: The yin and yang of fatty acids in type 2 diabetes mellitus Trends Endocrinol Metab 2018 29 178 190 29290500
Patterson E Wall R Fitzgerald GF Ross RP Stanton C. Health implications of high dietary omega-6 polyunsaturated fatty acids J Nutr Metab 2012 2012 1 16
Pintado T Harrero AM Jiménez-Colmenero F Pasqualin Cavalheiro C Ruiz-Capillas C. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation Meat Sci 2018 135 6 13 10.1016/j.meatsci.2017.08.004 28843146
Rigdon M Hung Y Stelzleni AM Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics Meat Sci 2017 123 211 218 10.1016/j.meatsci.2016.10.007 27770674
Serdaroğlu M Nacak B Karabiyikoğlu M. Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters on chicken patties Korean J Food Sci An 2017 37 376 384 10.5851/kosfa.2017.37.3.376 PMC5516064 --> 28747823
Tang CH Emulsifying properties of soy preoteins: A critical review with emphasis on the role of conformational flexibility Crit Rev Food Sci Nutr 2017 57 2636 2679 10.1080/10408398.2015.1067594 26463743
Thandapilly SJ Raj P Louis XL Perera D Yamanagedara P Zahradka P Taylor CG Netticadan T. Canola oil rich in oleic acid improves diastolic heart function in diet-induced obese rats J Physiol Sci 2017 67 425 430 10.1007/s12576-016-0504-x 27909891
Xue S Zou Y Chen X Yang H Xing T Xu X Zhou G. Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage Int J Food Sci Technol 2016 51 2106 2113
※ AI-Helper는 부적절한 답변을 할 수 있습니다.