ArticleFood science of animal resources2020
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.Foods (Basel, Switzerland) · 2024Article
- Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production.Journal of microbiology and biotechnology · 2024Review
- Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.Gels (Basel, Switzerland) · 2024Article
- The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts.Foods (Basel, Switzerland) · 2023Article
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.Biomolecules · 2023Review
- Nanoemulsion application in meat product and its functionality: review.Journal of animal science and technology · 2023Review
- Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage.Foods (Basel, Switzerland) · 2022Article
- Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.Foods (Basel, Switzerland) · 2022Article
- Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.Poultry science · 2021Article
- Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.Foods (Basel, Switzerland) · 2020Article
- Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.
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