• Food Science of Animal Resources
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• v.37 no.3
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Elastomers and Composites
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• v.54 no.3
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• pp.232-240
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• 2019

A superabsorbent hydrogel (SAH) can absorb and retain water weighing more than a hundred times of their dry weight because of their three-dimensional hydrophilic structure. To fabricate an SAH, itaconic acid (IA) and vinyl sulfonic acid (VSA) were subjected to radical polymerization in an aqueous solution, wherein IA and VSA were neutralized, and then, a crosslinker and a thermal initiator were added in sequence. The structure of poly(IA-co-VSA) was characterized using attenuated total reflectance Fourier-transform infrared spectroscopy. We also studied the changes in the absorption properties of the SAH composites according to the polymerization temperature, degree of neutralization, type and content of the initiator used, and type and content of the crosslinker used. Thus, we could determine the effects of some synthetic factors on the absorption properties of the SAH.