Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters
Emulsion meat products are a type of frequently consumed meat products, they have enjoy widely consumer acceptance in certain sections of the global population (Delgado-Pando et al., 2010). Tradition emulsion meat products had high animal fat (> 25%), that is related with an increased risk of cardiovascular disease (Jeon et al., 2015; McNeill & Van Elswyk, 2012), some cancers risk (Ferguson, 2010). For declining the animal fat content of emulsion meat products, some studies have demonstrated the possible utilization of food materials, such as food hydrocolloids (Wu & Lin, 2011; Hsu & Chung, 2001), different type plant oils (Hsu & Yu, 2002), fiber (Zhuang et al., 2016), and non-meat proteins (Youssef & Barbut, 2011). Compared with various technological methods for replacement of animal fat, pre-emulsion technology has been reported to be useful as a means of stabilizing the non-meat fats used for incorporation in meat matrix (Jimenez-Colmenero, 2007). Some studies have been reported that replacement pork back-fat by different pre-emulsified plants oil in emulsion meat products (Delgado-Pando et al., 2011; Youssef et al., 2011; Salcedo-Sandoval et al., 2013).