Emulsion characteristics and oxidative changes of meat systems made with O/W gel and double emulsions prepared with linseed oil as lipid phase

This project is consisted of two different trials: In Trial-I, we aimed to apply O/W gel emulsions, consisting of linseed oil, sodium caseinate and jelatine; In Trial-II, we aimed to apply W1/O/W2 multiple emulsions, which are also consisting of linseed oil and sodium caseinate in low-fat added (10%) model system meat emulsions, as singly. The characteristics of pre-emulsions prepared with different techniques, and the effects of pre-emulsion incorporation as beef fat substitutes in different meat systems which included no antioxidant or 100 ppm rosemary extract in different phases were investigated.No significant differences were recorded in textural behaviours of gelled emulsion included systems (p>0.05). Results show that replacement of multiple emulsions could be used for improving emulsion stability, cooking yield and water holding capacity (p<0.05).In this project; in line with the target of healthier meat products development and also showed that gelled or double emulsions have promising impacts on developing healthiermeat product formulations.