Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
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 replaci...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112082/ http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf |
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| author | Hasanah, Nur Nabilah Asyrul-Izhar, Abu Bakar Faridah, Mohd Razali Kumar, Pavan Ismail-Fitry, Mohammad Rashedi |
| author_facet | Hasanah, Nur Nabilah Asyrul-Izhar, Abu Bakar Faridah, Mohd Razali Kumar, Pavan Ismail-Fitry, Mohammad Rashedi |
| author_sort | Hasanah, Nur Nabilah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:11:16Z |
| format | Article |
| id | upm-112082 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:11:16Z |
| publishDate | 2024 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1120822024-10-28T02:08:07Z http://psasir.upm.edu.my/id/eprint/112082/ Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion Hasanah, Nur Nabilah Asyrul-Izhar, Abu Bakar Faridah, Mohd Razali Kumar, Pavan Ismail-Fitry, Mohammad Rashedi 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. Universiti Putra Malaysia 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf Hasanah, Nur Nabilah and Asyrul-Izhar, Abu Bakar and Faridah, Mohd Razali and Kumar, Pavan and Ismail-Fitry, Mohammad Rashedi (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 of Tropical Agricultural Science, 47 (1). pp. 41-56. ISSN 1511-3701; ESSN: 2231-8542 https://doi.org/10.47836/pjtas.47.1.04 10.47836/pjtas.47.1.04 |
| spellingShingle | Hasanah, Nur Nabilah Asyrul-Izhar, Abu Bakar Faridah, Mohd Razali Kumar, Pavan Ismail-Fitry, Mohammad Rashedi Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title | Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title_full | Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title_fullStr | Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title_full_unstemmed | Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title_short | Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| title_sort | effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion |
| url | http://psasir.upm.edu.my/id/eprint/112082/ http://psasir.upm.edu.my/id/eprint/112082/ http://psasir.upm.edu.my/id/eprint/112082/ http://psasir.upm.edu.my/id/eprint/112082/1/04%20JTAS-2769-2023.pdf |