Effects of double emulsion (W-1/O/W-2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability

摘要

Double emulsion (DE, W-1/O/W-2) was prepared using table oil as lipid phase and Murraya koenigii berry (MKB) extract was encapsulated in the internal aqueous phase (W-1). Reduced-fat meat batter formulated with this DE showed higher (P < 0.05) emulsion stability, cooking yield, hardness and lightness values whereas shrinkage and redness values were lower (P < 0.05) in comparison to the control samples. The addition of DE led to an increase in the G' (elastic modulus), G '' (viscous modulus), and eta* (complex viscosity) values. The samples with encapsulated MKB extract showed lower (P < 0.01) TBARS values in comparison to samples with non-encapsulated extract. The encapsulation of MKB extract prolonged (P < 0.01) the antioxidative effect. The addition of MKB extract had no negative effect on the microstructural (SEM) properties. Overall, the use of DE with encapsulated MKB extract, as a fat replacer, could be a viable strategy for development of reduced-fat meat products with higher oxidative stability which can be maintained for a longer time.