تحديد مؤشرات تصنيع مستحلب بروتيني عالي الجودة من لحم الدجاج باستخدام بعض الزيوت النباتية

Abstract EN

The aim of this research was to define the perfect protein’s emulsion components by partial replaced (0, 10, 30 and 50%) of animal fat with three kinds of plant oils (sunflower, soybean and coconut).

Protein’s emulsion mixture manufactured from poultry thigh, breast and lamb tail as animal fat source.

Emulsion stability number and cooking losses test used to define emulsion stability after heat treatment and the perfect time of emulsion manufacturing.

Statistical analyses result showed that the perfect time of emulsion manufacturing was 9 – 15 minutes at the point fat added.

In addition, strong positive correlation found between increase sunflower oil replaced and emulsion stability number (r = 0.517), and good positive correlation between increase soybean oil and emulsion stability number (r = 0.411), whereas no correlation showed between increase coconut oil and emulsion stability number (r = - 0.159).

Statistical analysis using Distribution of Variance showed effective emulsion stability number and cooking losses with time of emulsion manufacturing by 64.7% and 88.1% and with type of fat by 35.1% and 11.8%successively.

As result, we could be replaced animal fats with plant oils in protein’s meat emulsion manufacturing used by 30% for sunflower and soybean oils and 50% for coconut oil without any effective on emulsion stability number and cooking losses.