PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

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.

• Association of Official Analytical Chemists. (2019). Official methods of analysis of AOAC International (21st ed.). AOAC International.

• Asyrul-Izhar, A. B., Bakar, J., Sazili, A. Q., Meng, G. Y., & Ismail-Fitry, M. R. (2023). Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: Which is more practical? Food Reviews International, 39(9), 6387-6419. https://doi.org/10.1080/87559129.2022.2108439

• Asyrul-Izhar, A. B., Sarbon, N. M., & Ismail-Fitry, M. R. (2021). Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from red tilapia (Oreochromis sp.). Asian Fisheries Science, 34, 355-364. https://doi.org/10.33997/j.afs.2021.34.4.008

• Ayu, D. F., Andarwulan, N., Hariyadi, P., & Purnomo, E. H. (2016). Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil. Food Science and Biotechnology, 25, 401-407. https://doi.org/10.1007/s10068-016-0055-1

• Baig, A., Zubair, M., Sumrra, S. H., Nazar, M. F., Zafar, M. N., Jabeen, K., Hassan, M. B., & Rashid, U. (2022). Heating effect on quality characteristics of mixed canola cooking oils. BMC Chemistry, 16, 3. https://doi.org/10.1186/s13065-022-00796-z

• Barragan, P. R., Bermudez, A. A., & Hernandez, E. J. (2018). Effect of the substitution of pork grease by pre-emulsion of soy isolate (Glycine max) with palm oil (Elaeis guineensis) on the textural, functional, colour and organoleptic properties of a sticky type salicum emulsion. Indian Journal of Science and Technology, 11(37), 1-6. https://doi.org/10.17485/ijst/2018/v11i37/131641

• Cheng, Q., & Sun, D.-W. (2008). Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical Reviews in Food Science and Nutrition, 48(2), 137-159. https://doi.org/10.1080/10408390601177647

• Dauqan, E., Sani, H. A., Abdullah, A., & Kasim, Z. M. (2011). Effect of different vegetable oils (red palm olein, palm olein, corn oil and coconut oil) on lipid profile in rat. Food and Nutrition Sciences, 2(4), 253-258. https://doi.org/10.4236/fns.2011.24036

• Ismail, A. H., Wongsakul, S., Ismail-Fitry, M. R., Rozzamri, A., & Mat Yusoff, M. (2020). Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Research, 4(6), 2073-2081. https://doi.org/10.26656/fr.2017.4(6).229

• Ismail, M. A., Chong, G. H., & Ismail-Fitry, M. R. (2021). Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology, 58, 4703-4710. https://doi.org/10.1007/s13197-020-04960-y

• Ismail, N. A., Bakar, J., Sazili, A. Q., & Ismail-Fitry, M. R. (2021). Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system. International Food Research Journal, 28(5), 916-925. https://doi.org/10.47836/ifrj.28.5.04

• Keeratipibul, S., Luangsakul, N., & Lertsatchayarn, T. (2008). The effect of Thai glutinous rice cultivars, grain length and cultivating locations on the quality of rice cracker (arare). LWT-Food Science and Technology, 41(10), 1934-1943. https://doi.org/10.1016/j.lwt.2007.12.008

• Khalid, A., Sohaib, M., Nadeem, M. T., Saeed, F., Imran, A., Imran, M., Afzal, M. I., Ramzan, S., Nadeem, M., Anjum, F. M., & Arshad, M. S. (2021). Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties. Food Science and Nutrition, 9(3), 1271-1281. https://doi.org/10.1002/fsn3.1988

• Khalil, A. H. (2000). Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chemistry, 68(1), 61-68. https://doi.org/10.1016/S0308-8146(99)00156-9

• Köhn, C. R., Fontoura, A. M., Kempka, A. P., Demiate, I. M., Kubota, E. H., & Prestes, R. C. (2015). Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry. International Food Research Journal, 22(1), 356-362.

• Kumar, Y., Kaur, K., Shahi, A. K., Kairam, N., & Tyagi, S. K. (2017). Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion. LWT-Food Science and Technology, 79, 135-144. https://doi.org/10.1016/j.lwt.2017.01.028

• Lin, S. W. (2002). Palm oil. In F. D. Gunstone (Ed.), Vegetable oils in food technology: Composition, properties and uses (2nd ed., pp. 59–97). Blackwell Publishing Ltd. https://doi.org/10.1002/9781444339925.ch2

• Liu, W., Lanier, T. C., & Osborne, J. A. (2016). Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. Meat Science, 111, 67-77. https://doi.org/10.1016/j.meatsci.2015.08.018

• Ming-Min, W., & Ismail-Fitry, M. R. (2023). Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 7, 100221. https://doi.org/10.1016/j.fufo.2023.100221

• Panagiotopoulou, E., Moschakis, T., & Katsanidis, E. (2016). Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages. LWT-Food Science and Technology, 73, 351-356. https://doi.org/10.1016/j.lwt.2016.06.006

• Pereira, J., Hu, H., Xing, L., Zhang, W., & Zhou, G. (2019). Influence of rice flour, glutinous rice flour, and tapioca starch on the functional properties and quality of an emulsion-type cooked sausage. Foods, 9(1), 9. https://doi.org/10.3390/foods9010009

• Pereira, J., Zhou, G.-H., & Zhang, W.-G. (2016). Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 4(4), 216-222. https://doi.org/10.12691/jfnr-4-4-4

• Ramle, N. A., Zulkunain, M., & Ismail-Fitry, M. R. (2021). Replacing animal fat with edible mushrooms: A strategy to produce high-quality and low-fat buffalo meatballs. International Food Research Journal, 28(5), 905-915. https://doi.org/10.47836/ifrj.28.5.03

• Serdaroğlu, M., Öztürk, B., & Urgu, M. (2016). Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers. Meat Science, 117, 187-195. https://doi.org/10.1016/j.meatsci.2016.03.012

• Shin, D.-J., Lee, H. J., Lee, D., Jo, C., & Choe, J. (2020). Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils. Poultry Science, 99(5), 2811-2818. https://doi.org/10.1016/j.psj.2020.01.008

• Syan, V., Kaur, J., Sharma, K., Patni, M., Rasane, P., Singh, J., & Bhadariya, V. (2022). An overview on the types, applications and health implications of fat replacers. Journal of Food Science and Technology, 61, 27-38. https://doi.org/10.1007/s13197-022-05642-7

• Tang, S., Feng, G., Gao, R., Ren, J., Zhou, X., Wang, H., Xu, H., Zhao, Y., & Zeng, M. (2019). Thermal gel degradation (Modori) in sturgeon (Acipenseridae) surimi gels. Journal of Food Science, 84(12), 3601-3607. https://doi.org/10.1111/1750-3841.14919

• Verma, A. K., Chatli, M. K., Kumar, D., Kumar, P., & Mehta, N. (2015). Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Australasian Journal of Animal Sciences, 28(2), 252-259. https://doi.org/10.5713/ajas.14.0291

• Verma, A. K., Chatli, M. K., Kumar, P., & Mehta, N. (2022). Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging. Journal of Food Science and Technology, 59, 1114-1130. https://doi.org/10.1007/s13197-021-05115-3

• Verma, A. K., Rajkumar, V., & Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of Food Science and Technology, 56, 5027-5035. https://doi.org/10.1007/s13197-019-03975-4

• Wu, M., Wang, J., Hu, J., Li, Z., Liu, R., Liu, Y., Cao, Y., Ge, Q., & Yu, H. (2020). Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel. Journal of the Science of Food and Agriculture, 100(1), 258-267. https://doi.org/10.1002/jsfa.10033

• Wu, M., Xiong, Y. L., Chen, J., Tang, X., & Zhou, G. (2009). Rheological and microstructural properties of porcine myofibrillar protein–lipid emulsion composite gels. Journal of Food Science, 74(4), E207-E217. https://doi.org/10.1111/j.1750-3841.2009.01140.x

• Yi, H. C., Cho, H., Hong, J. J., Ryu, R. K., Hwang, K. T., & Regenstein, J. M. (2012). Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. Meat Science, 92(4), 464-468. https://doi.org/10.1016/j.meatsci.2012.05.012