Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/107518/ http://psasir.upm.edu.my/id/eprint/107518/1/Effect%20of%20Palm-Based%20Shortenings%20of%20Various%20Melting%20Ranges%20as%20Animal%20Fat%20Replacers%20on%20the%20Physicochemical%20Properties%20and%20Emulsion%20Stability%20of%20Chicken%20Meat%20Emulsion.pdf |
| _version_ | 1848864917330853888 |
|---|---|
| author | Faridah, Mohd Razali Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ahmad Hairi, Amelia Najwa Abu Daud, Nur Hardy Nurul Huda Ismail-Fitry, Mohammad Rashedi |
| author_facet | Faridah, Mohd Razali Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ahmad Hairi, Amelia Najwa Abu Daud, Nur Hardy Nurul Huda Ismail-Fitry, Mohammad Rashedi |
| author_sort | Faridah, Mohd Razali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 °C), sample B (PS at MR of 38–42 °C), sample C (PS at MR of 44–46 °C), sample D (PS at MR of 45–49 °C), and sample E (PS at MR of 55–60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 °C–have the potential to replace chicken skin in meat emulsions. |
| first_indexed | 2025-11-15T13:56:26Z |
| format | Article |
| id | upm-107518 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:56:26Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1075182024-10-17T07:19:49Z http://psasir.upm.edu.my/id/eprint/107518/ Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion Faridah, Mohd Razali Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ahmad Hairi, Amelia Najwa Abu Daud, Nur Hardy Nurul Huda Ismail-Fitry, Mohammad Rashedi This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 33–36 °C), sample B (PS at MR of 38–42 °C), sample C (PS at MR of 44–46 °C), sample D (PS at MR of 45–49 °C), and sample E (PS at MR of 55–60 °C). There were no significant differences in cooking loss, pH, and water-holding capacity between the meat emulsions, with sample E providing a more stable emulsion with the lowest fat content and highest moisture content. The colour profiles and protein thermal stabilities of the fat-replaced meat emulsions were not significantly different from the control. The hardness, shear force, storage, and loss moduli increased when palm shortenings with higher melting range were used, with sample E having the highest values. Sample E also exhibited a smaller pore size and more compact structure, and thus was well-emulsified compared to the other samples. Overall, palm shortenings–particularly those with a melting range of 55–60 °C–have the potential to replace chicken skin in meat emulsions. Multidisciplinary Digital Publishing Institute 2023-01-31 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/107518/1/Effect%20of%20Palm-Based%20Shortenings%20of%20Various%20Melting%20Ranges%20as%20Animal%20Fat%20Replacers%20on%20the%20Physicochemical%20Properties%20and%20Emulsion%20Stability%20of%20Chicken%20Meat%20Emulsion.pdf Faridah, Mohd Razali and Mat Yusoff, Masni and Rozzamri, Ashari and Wan Ibadullah, Wan Zunairah and Ahmad Hairi, Amelia Najwa and Abu Daud, Nur Hardy and Nurul Huda and Ismail-Fitry, Mohammad Rashedi (2023) Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Foods, 12 (3). art. no. 597. pp. 1-16. ISSN 2304-8158 https://www.mdpi.com/2304-8158/12/3/597 10.3390/foods12030597 |
| spellingShingle | Faridah, Mohd Razali Mat Yusoff, Masni Rozzamri, Ashari Wan Ibadullah, Wan Zunairah Ahmad Hairi, Amelia Najwa Abu Daud, Nur Hardy Nurul Huda Ismail-Fitry, Mohammad Rashedi Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_full | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_fullStr | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_full_unstemmed | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_short | Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| title_sort | effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion |
| url | http://psasir.upm.edu.my/id/eprint/107518/ http://psasir.upm.edu.my/id/eprint/107518/ http://psasir.upm.edu.my/id/eprint/107518/ http://psasir.upm.edu.my/id/eprint/107518/1/Effect%20of%20Palm-Based%20Shortenings%20of%20Various%20Melting%20Ranges%20as%20Animal%20Fat%20Replacers%20on%20the%20Physicochemical%20Properties%20and%20Emulsion%20Stability%20of%20Chicken%20Meat%20Emulsion.pdf |