Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties

Abstract

Emulsifiers are often used in the processing of pâtés based on various spreadable and solid meat products to maintain physical properties during production and to maintain the quality of the final product when key components, such as fat composition, are changed. Emulsifiers have been proven as useful tools to control and achieve desired properties in pâté-like products by modifying the product composition. This paper examines the impact of three distinct emulsifiers and stabilizers, namely collagen, sodium stearate and mono- and diglycerides (MDG), on the texture and microstructure of a range of duck liver pâtés. Samples with different emulsifier concentrations were analysed using methods such as rheology and texture analysis to gain insight into their mechanical properties. To visualize the microstructure of the emulsion, Coherent Antistokes Raman Scattering, together with image and statistical analysis, is used. Collagen increases the elastic properties, while sodium stearate significantly increases the hardness in compression tests. MDG only affects the microscopic properties. All emulsifiers exert discernible effects on the microscopic emulsion structure, fat particle sizes and shapes, as well as on mechanical properties. This allows for strategic use of these agents in order to enhance the quality and stability of meat emulsions.

The use of different emulsifiers and stabilizers provide distinct varities in structures. Top left: control system. Top right: collagen system. Lower left: sodium stearate sample. Lower right: MDG system.