Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
Slaviša Stajić 1  
,   Ana Kalušević 2, 3  
,   Igor Tomasevic 1  
,   Biljana Rabrenović 2  
,   Anđelija Božić 1  
,   Petar Radović 1  
,   Viktor Nedović 2  
,   Dušan Živković 1  
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Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia
Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, Serbia
Department of Chemical and Physico-Chemical Research, Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Slaviša Stajić   

Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia
Submission date: 2019-12-13
Final revision date: 2020-02-05
Acceptance date: 2020-02-07
Online publication date: 2020-03-03
Publication date: 2020-03-03
Pol. J. Food Nutr. Sci. 2020;70(2):159–168
The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs. 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.
The authors would like to thank Mrs. Marija Stajić, MA, for English proofreading.
The research was financed by the Ministry of Education, Science and Technological Development, Republic of Serbia, projects III–46009 and III–46010.
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