Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions.

The effects of using grape seed oil in combination with gelatine and alginate on the physicochemical characteristics of meat emulsions were examined. Four different meat emulsions were manufactured and half the conventional fat was substituted with pre-emulsified grape seed oil with gelatine and/or alginate: T1, only grape seed oil; T2, grape seed oil and gelatine; T3, grape seed oil and alginate, T4, grape seed oil, gelatine, and alginate. Meat emulsion containing only pork back fat was compared as control. Results revealed that T4 was moister, lighter, more viscous, and stable in emulsion than control and value of ash contents of T4 was higher than those of control. Moreover, the value of fat content, pH, firmness, chewiness, toughness, and lipid oxidation of the T4 meat emulsion were lower than those of control. The meat emulsions with emulsified grape seed oil were more principally elastic than viscous and appearent viscosity was the highest in T4. In conclusion, instead of using each ingredient alone, pre-emulsified grape seed oil, gelatine, and alginate can replace partial pork fat with in meat emulsion formulations results in optimized meat processing properties.