Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion

Nur Nabilah Hasanah, . and Abu Bakar Asyrul Izhar, . and Mohd Razali Faridah, . and Pavan Kumar, . and Mohammad Rashedi Ismail Fitry, . (2024) Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion. Pertanika Journal Tropical Agricultural Science (Malaysia), 47 (1). 41 -56. ISSN 1511-3701

The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25% GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples were analysed for physicochemical parameters, gel strength, rheological and microstructural properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss, hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules. The rheological properties of G1 indicated a more stable emulsion with a higher storage modulus (G’). Using RPO as a fat replacer seemed to produce a lower-quality emulsion. Therefore, replacing the fat with GRF, especially at 100%, is proposed for buffalo meat emulsion.

Full text available from: Official URL: http://www.pertanika.upm.edu.my/resources/files/Pe...

Abstract

The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25% GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples were analysed for physicochemical parameters, gel strength, rheological and microstructural properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss, hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules. The rheological properties of G1 indicated a more stable emulsion with a higher storage modulus (G’). Using RPO as a fat replacer seemed to produce a lower-quality emulsion. Therefore, replacing the fat with GRF, especially at 100%, is proposed for buffalo meat emulsion.

[error in script]

Item Type:	Article
AGROVOC Term:	buffalo meat
AGROVOC Term:	meat emulsions
AGROVOC Term:	palm oils
AGROVOC Term:	rice flour
AGROVOC Term:	fat substitutes
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	rheological properties
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	21 Nov 2025 03:13
Last Modified:	21 Nov 2025 03:13
URI:	http://webagris.upm.edu.my/id/eprint/2713

Actions (login required)

View Item