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Effects of replacing pork fat with grape seed oil and gelatine/
alginate for meat emulsions

Tae-Kyung Kim, Hae-In Yong, Samooel Jung, Young-Boong

Kim, Yun-Sang Choi

PII: S0309-1740(19)30823-X
DOI: https://doi.org/10.1016/j.meatsci.2020.108079
Reference: MESC 108079

To appear in: Meat Science

Received date: 29 August 2019

Revised date: 3 February 2020
Accepted date: 4 February 2020

Please cite this article as: T.-K. Kim, H.-I. Yong, S. Jung, et al., Effects of replacing pork
fat with grape seed oil and gelatine/alginate for meat emulsions, Meat Science (2020),
https://doi.org/10.1016/j.meatsci.2020.108079

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as the addition of a cover page and metadata, and formatting for readability, but it is
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© 2020 Published by Elsevier.

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Effects of Replacing Pork Fat with Grape Seed Oil

and Gelatine/Alginate for Meat Emulsions

Tae-Kyung Kima, Hae-In Yonga, Samooel Jung1, Young-Boong Kim, Yun-Sang Choi*

Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Republic of
Korea

1
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of

Korea

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The author contributed equally to this work.
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*Corresponding author: Yun-Sang Choi, Research Group of Food Processing, Korean Food
Research Institute, Wanju 55365, Korea, Tel: 82-63-219-9387, Fax: 82-63-219-9076, E-mail:
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kcys0517@kfri.re.kr

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Abstract
The effects of using grape seed oil in combination with gelatine and alginate on the
physicochemical characteristics of meat emulsions were examined. Four different meat
emulsions were manufactured and half the conventional fat was substituted with pre-
emulsified grape seed oil with gelatine and/or alginate: T1, only grape seed oil; T2, grape
seed oil and gelatine; T3, grape seed oil and alginate, T4, grape seed oil, gelatine, and
alginate. Meat emulsion containing only pork back fat was compared as control. Results
revealed that T4 was moister, lighter, more viscous, and stable in emulsion than control and
value of ash contents of T4 was higher than those of control. Moreover, the value of fat
content, pH, firmness, chewiness, toughness, and lipid oxidation of the T4 meat emulsion was

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lower than those of control. The meat emulsions with emulsified grape seed oil were more

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principally elastic than viscous and appearent viscosity was the highest in T4. In conclusion,
instead of using each ingredient alone, pre-emulsified grape seed oil, gelatine, and alginate
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can replace partial pork fat with in meat emulsion formulations results in optimized meat
processing properties.
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Keywords: alginate; gelatine; grape seed oil; meat emulsion

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1. Introduction 1

In emulsified meat batter, an emulsion two-phase system is applied in an oil-in-water (o/w)

state. It contains two unblendable liquids (water and fat), one of them spread and get weaker
into small spherical droplets and mixes with other (Genccelep, Saricaoglu, Anil, Agar, &
Turhan, 2015). Generally, the dispersed phase in meat emulsion consists of lipid particles that
are distributed by the protein that considered as an emulsifier in the meat emulsion system
(Choi et al., 2016). Generally, myofibrillar proteins (salt-soluble) and sarcoplasmic proteins
(water-soluble) are used to follow purpose (Lee & Chin, 2019). Myofibrillar proteins are
highly functional in the emulsification process, due to their high emulsifying capacity (Vega-
Warner, Merkel, & Smith, 1999). Moreover, myoglobin in sarcoplasmic proteins promotes

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the red coloring of meat product with inhibiting the thermal denaturation of actin and myosin

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(Genccelep et al., 2015).
Up to 30%, animal fat generally are added in emulsified meat products (Choi et al., 2010)
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and it has important functions in the handling meat product, specifically in the stabilizing of
meat emulsions, increasing cooking yields, providing flavor, increasing juiciness, improving
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the water retention capacity, and improving texture (Choi, Kim, Choi, & Han, 2019; Choi et
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al., 2009). Nevertheless, excessive intake can cause problems such as hypertension, obesity,
and cardiovascular diseases because of high cholesterol and saturated fatty acids in animal
fats (Choi et al., 2013). Thus, limiting animal fat and the quality maintenance of meat
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products is an important part of the meat processing industry and the health of modern people.
When produced wine, grape (Vitis vinifera L.) seed divided into by-product and it is
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composed of approximately 14-17 % oil (Cao and Ito, 2003). Moreover, due to a high level of
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unsaturated fatty acids and free cholesterol in grape seed oil compared with pork back fats,
grape seed oil had a great advantage in human health when using in meat products (Choi et
al., 2010). Although it can improve nutritional value by free cholesterol and high amounts of
unsaturated fatty acid, studies have shown that problems such as poor emulsion and water
retention capacities arise when replacing fat to oil (Choi et al., 2013).
Alternatively, alginate is obtained from brown seaweed and consists a natural, negatively-
charged polysaccharide. It is widely used in meat product processing due to its properties as a
viscosifier, gelling agent, and stabilizer (Chin, 2002). Moreover, the principal application of

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alginate in meat production is the formation of gels in solutions that have a low pH in the
presence of polyvalent cations (Hong, Min, & Chin, 2012). According to Beriain et al. (2011),
using alginate as a pre-emulsifier in frankfurters produces a gelling agent that is nutritionally
beneficial.
Gelatine is also broadly used for many functional purposes in food formulations (Babaei,
Mohammadian, & Madadlou, 2019), and generally obtained from collagen by alkali- or acid-
catalyzed hydrolysis (Mulyani, Setyabudi, Pranoto, & Santoso, 2017). Further, the
combination of gelatine with edible protein gels was reported to improve their functional and
technological properties including gel formation, rheological properties, and water retention
capacity (Mudgil, Jumah, Ahmad, Hamed, & Maqsood, 2018). However, studies examining

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the properties of meat emulsion in combination with alginate and gelatine are limited.

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For these reasons, this study was conducted to evaluate the worth of grape seed oil as
a replacement of fat and optimize the properties of meat emulsion emulsified with alginate
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and gelatine.
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2. Materials and Methods
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2.1 Preparation and process of manufacturing meat emulsion

Forty-eight-hour post mortem lean pork ham (moisture 71.97%, crude protein 15.82%,
crude fat 4.96%) and fat (moisture 12.61%, crude fat 85.64%) from castrated boars (M.
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semitendinosus, M. semimembranosus, and the biceps femoris) were obtained from a

butcher’s shop at Wanju, Korea. Firstly, excessive tissue was removed and ham and fat were
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ground through an 8-mm plate and a 3-mm plate. The control meat emulsion was formulated
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with only pork back fat. The remaining four experimental emulsions were formulated with
10 % fat and 10 % grape seed oil. Gelatine (Italgelatine S.P.A., Italy) and sodium alginate
(ES food, Korea) were added in the following proportions: T1, without gelatine or alginate;
T2, 1.0 % gelatine; T3, 1.0 % alginate; T4, 0.5 % gelatine with 0.5 % alginate. A detailed
composition of each emulsion is shown in Table 1. Before manufacture meat emulsion, pre-
emulsion was prepared by the minor modified method of Choi et al. (2010) and details of
processing was decribed below. Grape seed oil, gelatin and/or alginate emulsified with 10%
ice water for 120 sec for pre-emulsion in a silent cutter (Nr-963009, Hermann Scharfen
GmbH & Co, Germany) attached six knives at bowl speed about 14 rpm and knife speed
level 1 (2 knife assembly about 2840 cuts/min) according to Table 1 and kept at 4°C for 24 h.
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After cut lean meat for 30 sec using the silent cutter at knife speed level 1, 1.5% salt was
added to the meat and regulated amounts of iced water (0 ºC) mixed for 60 sec. Pork back fat
and pre-emulsion were then added and homogenized to the appropriate emulsions for 5 min
at knife speed level 2 (2 knife assembly about 5680 cut/min). The temperature of the meat
batter was maintained below 10 ºC while samples were homogenized with the silent cutter at
speed level 2 (bowl speed: about 14 rpm, cutting knife spped. The meat batter was stuffed
into 25 mm-diameter collagen casing (#240, NIPPI Inc., Tokyo, Japan) and cooked at 75 ºC
for 30 min in water bath (JSSB-30T, JS Research Inc., Korea) and the temperature of core
section of meat emulsion was about 75±1°C after heating 30 min. Cooled until core
temperature reached at 21 ºC. The meat emulsion was manufactured about 3 kg and we made

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three different independent batches of the emulsion.

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2.2 Proximate composition -p
According to AOAC methodology (2000), Moisture content, protein content, and fat
content were determined using a drying oven (AOAC 950.46B), the Kjeldahl method (AOAC
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981.10), and the Soxhlet method (AOAC 960.69), respectively. Ash content (AOAC 920.153)
was quantified using a muffle furnace.
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2.3 Determination of emulsion pH

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The pH values of samples were determined according to methods of Kim et al.

(2019). The pH values of a homogenate with 5 g of raw and cooked samples and 20 mL of
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distilled water were evaluated by a pH meter (Model 360, Mettler-Toledo GmbH,

Schwerzenbach, Switzerland) and pH 4, 7, and 10 standard buffer solution (Mettler-Toledo
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GmbH, Schwerzenbach, Switzerland) was used as a reference.

2.4 Color measurements

Minolta Chroma meter CR-410 (Minolta Ltd., Osaka, Japan) was used to determinate
the cross section color of samples. The colorimeter parameters were set and calibrated with a
white plate (2° observer, D65, Y= 87.1, x= 0.3166, y= 0.3338). The observed values were
calculated CIE 1976 L*a*b* according to the international commission on illumination.

2.5 Thiobarbituric acid reactive substances (TBARs)

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Lipid oxidation in cooked meat emulsions can be estimated by TBARs and reactive
substances were quantified in our study according to the method of Tarladgis, Watts,
Younathan, and Dugan (1960), with minor modifications. Briefly, homogenate with 10g of
cooked samples and 100 mL 0.1 N HCl was distilled with a few drops of an antifoam agent,
silicone o/w was heated in a distiller. 0.02 M 2-thiobarbituric acid in 90 % acetic acid and the
distillate were mixed well at the same ratio. After generated chromogen in a water bath for 30
min at 100 ºC, absorbance at 538 nm of the cooled sample at room temperature (21 ºC, 30
min) was detected by UV/VIS spectrophotometer (Optizen 2120 UV plus, Mecasys Co. Ltd.,
Daejeon, Korea).

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2.6 Cooking loss

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The initial weight of the meat emulsions was recorded prior to samples being heat-
processed at 75 ºC for 30 min and cooled to approximately 21 ºC. After cooling for 3 h,
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the cooking loss was calculated by comparing weight losses after heating.
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2.7 Emulsion stability
The meat emulsions were analyzed for stability according to the methods of Bloukas
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and Honikel (1992) with minor modifications. Briefly, 20 g of meat emulsion was stuffed
into the graduated glass tubes with a 15-mesh sieve. After heated for 30 min at 75 ºC, the
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graduation of total expressible fluid and separated fat layer were calculated as a percentage to
determine the separation of water and fat/oil from meat emulsion (Choi et al., 2007).
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2.8 Texture profile analysis

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Textural properties of cooked samples were determined by TA-XTplus texture

analyzer (Stable Micro Systems Ltd., Surrey, England) after cooling until core tempearue
reached at ambient temperature (21°C). After cut sample to a height of 2 cm, samples of each
cooked emulsion were obtained from the central portion of each emulsion and technical
replicates were 10 times per sample. The test conditions were as follows: distance 10.0 mm,
maximum load 2 kg, pre-test speed 2.0 mm/s, post-test speed 5.0 mm/s, head speed 2.0 mm/s,
and force 0.005 kg (Bourne, 1978). Hardness, springiness, cohesiveness, gumminess, and
chewiness were obtained by Exponent software (Stable Micro Systems Ltd., Surrey, England).

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2.9 Apparent viscosity and dynamic viscosity

Apparent viscosity of raw samples was quantified via the rheometer (Brookfield
rheometer DV3T HB, Brookfield Engineering Labs Inc. Stoughton, MA, USA) using the
SC4-29 standard spindle at 10 rpm for 35 sec. Values were calculated using the Bingham
math model by viscosity analysis (Rheocalc T 1.2.19, Brookfield Engineering Labs Inc.
Stoughton, MA, USA) in Pas. Five milliliters of the sample was added to a metal cup that
was maintained at a temperature of 10 ºC using a refrigerated circulator bath (VB-07, Lab
House, Korea). Dynamic viscosity of sample was measured using the methodology
established by Schuh et al. (2013) using a modular compact rheometer (MCR 102, Anton
Paar Gm bH, Graz, Austria). The rheometer was operated with Anton Paar RheoCompass

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1.19 software. A parallel plate measuring system was then used to determine viscosity with a

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2.5 cm diameter plate and a 0.1 cm gap between the plates. When measuring the initial

frequency of the sweep of storage (G’) and loss (G’’) moduli, the frequency was adjusted 0.1
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to 100 Hz at a strain of 1 % with the temperature maintained at 25 ºC.
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2.10 Statistical analysis

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This statistical condition was conducted to a completely randomized design and all
experimental data were analyzed using the SAS statistical program (1999). If there were
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significantly different, One-way analysis of variance (one-way ANOVA) figured out (P <
0.05) among the treated groups. Fixed terms for all experiment included the factors (pork
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back fat, grape seed oil, gelatin, and alginate) with their interaction. Except for the factors,
othter variations were considered as random effects. The differential among treatements was
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calculated by Duncan’s multiple range tests at each test. Data are expressed as the mean ±
standard error and anlalyzed in three independent experiments (replication).

3. Results and Discussion

3.1 Proximate analysis of meat emulsion with emulsified grape seed oil
The effects of adding alginate and gelatine on the proximate analysis of meat
emulsion with emulsified grape seed oil are provided in Table 2. According to Table 2, the
pre-emulsion process might positively influence the moisture content. The moisture content
of the meat emulsion containing emulsified grape seed oil formulated with alginate and

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gelatine was determined to be higher than that of the control (P < 0.05, Table 2). Similarly,
Shim et al. (2018) reported that the moisture content in restructured ham increased
significantly following an increase of up to 15% in the pre-emulsion. Furthermore, Beriain et
al. (2011) indicated that pre-emulsion with olive oil and alginate improved the moisture
content in sausages. Jridi et al. (2015) also demonstrated that the moisture content of turkey
meat sausages increased significantly following pre-emulsion with increasing levels of
gelatine. These previous studies support our findings which indicate that the moisture content
of meat emulsion combined with pre-emulsified gel formulated with alginate and gelatine
increased moisture contents and their combination also could be useful to enhance moisture
contents of meat emulsion. However, the protein content in all of the meat emulsions

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containing emulsified grape seed oil formulated with alginate and/or gelatine was not

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significantly different from the control (P > 0.05). Moreover, the fat content in the meat
emulsion containing emulsified grape seed oil formulated with alginate and gelatine was
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found to be lower than that of the control (P < 0.05). The control, as well as the samples pre-
emulsified without hydrocolloids (T1), exhibited the highest fat content (P < 0.05). These
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results agree with those of Choi et al. (2013) who reported similar fat contents in replaced-fat
frankfurters by sunflower seed oil and dietary fiber. Finally, the ash content in the meat
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emulsion pre-emulsified with grape seed oil formulated with alginate and gelatine was higher
than that of the control (P < 0.05). The observed increase in ash content could be attributed to
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the addition of alginate and gelatine.

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3.2 Changes to pH and colour of meat emulsion products with emulsified grape seed oil
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Observed changes in the pH and colour of uncooked and cooked meat emulsions pre-
emulsified with grape seed oil and gelatine and/or alginate are presented in Table 3. The pH
of both raw and cooked meat emulsions that had undergone pre-emulsification with grape
seed oil formulated with gelatine and/or alginate was lower (P < 0.05) than that of the control.
Other results were similarly obtained by Beriain et al. (2011), who reported that the addition
of olive oil emulsified with alginate in sausage formulations served to lower the pH compared
to the control. Similarly, the pH of raw meat emulsions and frankfurters formulated with
sunflower seed oil and dietary fiber was lower compared to the control that consisted of pork
back fat (Choi et al., 2013). Alternatively, Jridi et al. (2015) reported that the pH of turkey
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meat sausage did not significantly change following emulsification with different
concentrations of gelatine. Actually, acidity condition of ingredients such as grape seed oil
and gelatine might have a detrimental effect on the quality of meat batter (Jridi et al., 2015).
However, pre-emulsion processing can be a helpful way to restore the quality of the meat
batter.
The CIE L* values indicated lightness values of treatment were higher than that of the
control regardless of cooking (P < 0.05). Beriain et al. (2011) reported also the effect of olive
oil as a replacement of pork back fat on lightness and results were in the same vein with our
study. Furthermore, the addition of gelatin on meat batter caused a decrease in the redness
(a*-value) values (P < 0.05). Moreover, the yellowness (b*-value) value was the highest in

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the uncooked meat emulsion pre-emulsified with alginate (P < 0.05); while in the cooked

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meat emulsions the yellowness values were highest in samples treated with alginate (T3) or
gelatine and alginate (T4) (P < 0.05). These results are in accordance with a study performed
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by Jridi et al. (2015); the color of sausage as lighter, with less redness following the addition
of gelatine. The observed color change may be caused by the swelling caused by gelatine
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when it is in contact with water. Further, Kim et al. (2018) reported that treatment with
alginate, konjac, and carrageenan did not impact the redness or yellowness values in
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restructured meat products; while the lightness of meat products may be influenced by
exudate fluid produced throughout the emulsification process.
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3.3 Cooking loss and emulsion stability of meat emulsions pre-emulsified with grape seed oil
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The values in Table 4 represent the losses and emulsion separation degree of the meat
emulsions pre-emulsified with grape seed oil, alginate, and/or gelatine when cooking. The
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cooking losses for meat emulsions pre-emulsified with grape seed oil formulated with
alginate and/or gelatine was found to be lesser than control (P < 0.05), with the T4 conditions
exhibiting the lowest cooking loss (P < 0.05). To efficiently reduce cooking loss in sausages
composed by oil, pre-emulsification process with vegetable oil can be more helpful even than
adding pork back fat (Asuming-Bediako et al., 2014). Alternatively, Lee and Chin (2016)
reported that cooking loss in sausages increased with increasing levels of gelatine resulting in
reduced moisture retention. These results may be in part be due to the melting out of gelatine
without interactions with the proteins in the sausages. Moreover, Kim et al. (2018) reported
that cooking loss was lowest in meat products treated with 1.0% alginate and Hong and Chin
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(2010) demonstrated that cooking loss decreased when myofibrillar proteins underwent
gelation with alginate. The cooking loss was found to be superior following addition of
alginate, which was similar to our findings, and which may be attributed to gelatine’s ability
to bind water molecules, a characteristic that is not shared with alginate.
The lowest volume of fluids and fats were separated from the T4 meat emulsions (P <
0.05) compared to the control or other experimental samples. Moreover the total fluid
separation in the T1 meat emulsion was lower (P < 0.05) than that of the T2 meat emulsion.
However, the T4 emulsion exhibited lower total fluid separation compared to the T3 emulsion
(P < 0.05). This is likely due to weakening of the emulsion stability caused by gelatine alone,
while, gelatine and alginate together have been shown to enhance emulsion stability. Noh et

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al. (2019) reported that during the heating process of porcine myofibrillar protein-gelatine

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gels, positive interactions were not observed between gelatine and porcine myofibrillar
proteins. However, gelatine may effectively retain moisture within myofibrillar protein heat-
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induced gels. Further, Lee and Chin (2016) reported that the expressible moisture level in
model sausages was not significantly affected following the addition of increasing levels of
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gelatine. For these reasons, the observed reduction in the emulsion stability was likely caused
by a relatively low pH, approaching the isoelectric point of meat emulsion.
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3.4 Textural profile analysis of meat emulsion with emulsified grape seed oil
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Table 5 presents the results from the textural profile analysis of meat emulsion with
emulsified grape seed oil, alginate, and gelatine. The hardness, cohesiveness, and gumminess
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were determined to be highest in the T1 emulsion samples (P < 0.05); while the level of
chewiness was highest in the T1 and T2 samples (P < 0.05). However, the springiness did not
differ significantly (P < 0.05) between the control and any of the experimental samples. Choi
et al. (2013) reported similar results with reduced-fat frankfurter samples exhibiting reduced
hardness and springiness in samples with higher levels of sunflower seed oil. They also
reported that replacing pork back fat with vegetable oil in meat emulsion products resulted in
hardened meat emulsions. These results were in agreement with Beriain et al. (2011) who
showed that sausages pre-emulsified with olive oil and alginate exhibited a harder texture
than the control sample, while there were no differences in springiness among the treatments.

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Shim et al. (2018) reported that the hardness, springiness, cohesiveness, gumminess, and
chewiness of skin samples pre-emulsified with alginate were lower than those of the control.
Alternatively, Lee and Chin (2016) reported that the hardness and gumminess of sausages
increased in low-fat sausages with increasing gelatine levels, while the springiness,
chewiness, and cohesiveness were not significantly affected. Thus, the results from the
textural profile analysis may serve to define the quality characteristics of the finished
emulsion meat product. These results may be due to increased moisture retention in samples
that were pre-emulsified with alginate and gelatine.

3.5 Thiobarbituric acid reactive substances of meat emulsion with emulsified grape seed oil

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The effects that emulsifying meat samples with grape seed oil, alginate and gelatine

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have on TBARS are presented in Figure 1. The abundance of TBARS was determined to be
highest in the control sample compared to any of the other cooked meat emulsions (P < 0.05).
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Asuming-Bediako et al. (2014) reported that no significant differences were observed in the
TBA values that replaced pork back fat with emulsified vegetable oil after 7 days, and there
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was an insignificant amount of lipid oxidation observed. Additionally, sausages prepared with
oil emulsions exhibited significantly lower TBA values and lipid oxidation compared to those
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formulated with pork back fat. Furthermore, according to Sun and Holley (2010), the
formation of gel with myofibril proteins becomes more stabilized following inhibition of lipid
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oxidation and in the presences of lower TBARS values. Therefore, in the current study the
samples that were emulsified with grape seed oil may have exhibited enhanced emulsion
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stability. Additionally, gel formation during the heating of meat emulsions generally causes
the formation of a cavitation in sausages resulting in release of water and fat (Sun & Holley,
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2010). Cichoski et al. (2019) reported that this cavitation effect may function to accelerate
lipid oxidation by breaking molecular bonds in water, generating hydroxyl radicals and
producing hydrogen peroxide. Lipid oxidation has, therefore, be shown to be closely
associated with emulsion stability and better structured meat batter that was undergone pre-
emulsion processing than control might have lower TBARS value.

3.6 Viscosity of meat emulsion with emulsified grape seed oil

The apparent viscosity and dynamic viscosity of meat samples emulsified with grape

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seed oil, alginate, and gelatine are presented in Figure 2 and Figure 3. The T4 meat emulsion
was determined to have the highest apparent viscosity while the control exhibited the lowest
(P < 0.05). Choi et al. (2013) reported that emulsions became thixotropic when pork back fat
was replaced with sunflower seed oil and dietary fibre. These samples exhibited decreased
apparent viscosity with increased rotation time. Choi et al. (2010) indicated that the observed
significant changes in apparent viscosity were likely due to the higher fat concentration in the
controls compared to those with grape seed oil. These results agree with the study performed
by Choi et al. (2009) which showed that replacing various vegetable oils and dietary fibres
with pork back fat caused an increase in the viscosity of low-fat meat emulsions. The
vegetable oil emulsion exhibited increased viscosity due to the extension of the protein

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matrix in the emulsion. Choi et al. (2009) reported that high viscosity emulsion systems are

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not readily disrupted, thus, the viscosity of emulsions are generally high allowing for
increased emulsion stability. Moreover, strong correlations have been described between
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emulsion viscosity and emulsion stability (Lee et al., 2008; Choi et al., 2007).
The changes in dynamic viscosity at 10 ºC as a function of frequency for meat
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emulsion with emulsified grape seed oil formulated alginate and gelatine are depicted in
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Figure 3. Our results indicate that the storage (G’) modulus exhibited a lower frequency

dependency than the loss (G”) modulus in all experimental samples. Also, it was observed
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that the meat emulsions with emulsified grape seed oil were more principally elastic than
viscous. Agar et al. (2016) reported that meat emulsions containing sugar beet fibre were
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characterized as weakly gel-like macromolecular dispersions with a storage (G’) modulus

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greater than the loss (G”) modulus. Thus, the higher viscosity observed in our meat emulsions

pre-emulsified with grape seed oil formulated with alginate and gelatine may be attributable
to a higher water-binding capacity.

4. Conclusions
In this study we observed that reducing animal fat levels from 20 % to 10 %, with the
application of grape seed oil (10%) formulated with gelatine and alginate had a substantial
effect on the physico-chemical properties of meat emulsion. The results of this experiment
revealed that substituting up to 50 % of animal fat with pre-emulsified grape seed oil results
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in the optimization of meat processing and the addition of pre-emulsified oil with gelatin and
alginate improved the quality characteristics of meat emulsion. Thus, the use of grape seed oil
emulsified with gelatine and alginate may be an effective method for reducing animal fat in
emulsion meat products.

Competing Interests:
The authors have no competing interests to report.

Acknowledgements:

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This research was supported by Main Research Program (E0156422-04) of the Korea Food

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Research Institute (KFRI) funded by the Ministry of Science and ICT (Republic of Korea).
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Table legends

Table 1. Formulations of meat emulsion with emulsified grape seed oil formulated alginate
and gelatine
Table 2. Effects of proximate compositions on meat emulsion with emulsified grape seed oil
formulated alginate and gelatine
Table 3. Comparison pH and colour attributes on meat emulsion with emulsified grape seed
oil formulated alginate and gelatine

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Table 4. Effects of cooking yield and emulsion stability on meat emulsion with emulsified

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grape seed oil formulated alginate and gelatine

Table 5. Effects of textural profile analysis (TPA) on meat emulsion with emulsified grape
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seed oil formulated alginate and gelatine
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Table 1. Formulations of meat emulsion with pre-emulsified grape seed oil formulated
alginate and gelatine
(Unit : %)
Ingredients Control T1 T2 T3 T4

Pork meat 50 50 50 50 50

Pork back fat 20 10 10 10 10

Grape seed oil 0 10 10 10 10

Ice water 30 30(10)1) 30(10) 30(10) 30(10)

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Total 100 100 100 100 100

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Salt 1.5 1.5 -p 1.5 1.5 1.5

Phosphate 0.15 0.15 0.15 0.15 0.15

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Gelatine 0 0 1.0 0 0.5
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Alginate 0 0 0 1.0 0.5

1)
The total amount of added water was shown, and the moisture added to the pre-emulsion was shown in
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Table 2. Effects on proximate compositions of meat emulsion combined with pre-emulsified

gel formulated with alginate, gelatine, and grape seed oil
Parameters Control 1 T1 T2 T3 T4

Moisture content (%) 63.05±0.65c 65.18±0.72c 64.11±0.20b 65.53±0.30a 66.11±0.01a

Protein content (%) 15. 23±0.61 15.47 ±0.68 14.78 ±0.57 14.88 ±0.45 14.82 ±0.51

Fat content (%) 19.34±0.91a 20.30±0.67a 18.31±0.72b 17.78±0.93c 17.42±1.01c

Ash content (%) 2.03±0.02d 2.21±0.01c 2.37±0.02ab 2.38±0.05a 2.27±0.04bc

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All values are mean ± standard error of three replicates.
a-d
Means within a row with different letters are significantly different (p<0.05).
1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-

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emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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Table 3. Comparison pH and colour attributes of meat emulsion combined with pre-
emulsified gel formulated with alginate, gelatine, and grape seed oil

Parameters Control1 T1 T2 T3 T4

pH 6.27±0.01a 6.25±0.01ab 6.23±0.02b 6.15±0.01c 6.09±0.03d

CIE L* 67.63±1.51d 72.42±0.49c 77.76±0.49a 75.48±0.51b 77.09±0.06a

Uncooked
CIE a* 11.82±2.89a 10.74±0.27ab 7.42±0.43c 11.02±0.25ab 8.77±0.04bc

CIE b* 14.47±0.45b 14.28±0.20b 13.53±0.26c 15.34±0.14a 14.46±0.05b

pH 6.24±0.01a 6.09±0.03b 5.95±0.02c 5.93±0.02cd 5.90±0.01d

CIE L* 72.41±0.45c 74.38±0.76b 77.48±0.34a 76.67±0.42a 76.68±0.51a

Cooked
CIE a* 3.51±0.27ab 3.73±0.23a 3.25±0.12b 3.78±0.04a 3.48±0.11ab

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CIE b* 10.43±0.19c 11.16±0.18b 11.44±0.13b 12.33±0.12a 12.55±0.13a

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All values are mean ± standard error of three replicates.
Physico-chemical
Means within a row with different letters are significantly different (p<0.05).
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1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-
emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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Table 4. Effects on cooking yield and emulsion stability of meat emulsion combined with
pre-emulsified gel formulated with alginate, gelatine, and grape seed oil

Parameters Control (-)1) T1 T2 T3 T4

Cooking loss (%) 7.14±0.27a 6.35±0.15bc 6.70±0.10ab 6.50±0.24b 5.95±0.10c

Total fluid
14.70±0.58a 7.19±0.70c 10.12±0.42b 2.31±0.36d 1.98±0.06e
Emulsion separation
stability
Fat separation 1.31±0.16a 0.82±0.16ab 1.13±0.18a 0.82±0.17ab 0.49±0.01b

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a-e
Means within a row with different letters are significantly different (p<0.05).

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1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-
emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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Table 5. Effects on textural profile analysis (TPA) of meat emulsion combined with pre-
emulsified gel formulated with alginate, gelatine, and grape seed oil

Parameters Control 1 T1 T2 T3 T4

Hardness (N) 1.71±0.09c 2.45±0.13a 2.25±0.18b 1.37±0.11d 1.52±0.08d

Springiness 1.03±0.12 1.03±0.09 1.12±0.13 1.04±0.07 1.03±0.05

Cohesiveness 0.47±0.02abc 0.48±0.03a 0.48±0.02ab 0.45±0.02bc 0.45±0.01c

Gumminess (N) 0.80±0.03c 1.19±0.11a 1.08±0.09b 0.61±0.04d 0.67±0.03d

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Chewiness (N) 0.84±0.12b 1.24±0.19a 1.23±0.20a 0.64±0.05c 0.69±0.04c

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All values are mean ± standard error of three replicates.
a-d
Means within a row with different letters are significantly different (p<0.05).
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1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-
emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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Figure Captions

Fig 1. Thiobarbituric acid reactive substance (TBARS) of meat emulsion with emulsified
grape seed oil formulated alginate and gelatine. 1)
Control: no added pre-emulsion, T1: added pre-

emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-emulsion with alginate, T4: added pre-
emulsion with gelatine and alginate.

Fig 2. Apparent viscosity of meat emulsion with emulsified grape seed oil formulated
alginate and gelatine. 1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added

pre-emulsion with gelatine, T3: added pre-emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.

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Fig 3. Dynamic viscosity of meat emulsion with emulsified grape seed oil formulated

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alginate and gelatine. 1)
Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added

pre-emulsion with gelatine, T3: added pre-emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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2.50
a
2.00

TBARS (mg/kg)
1.50 b b

1.00 c
d

0.50

0.00
Control T1 T2 T3 T4
Treatments1)

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Fig 1. Thiobarbituric acid reactive substance (TBARs) of meat emulsion combined with pre-
emulsified gel formulated with alginate, gelatine, and grape seed oil.-p a-d
Column with different letters are
1)
significantly different (p<0.05). Control: no added pre-emulsion, T1: added pre-emulsion without hydrocolloids, T2: added pre-emulsion
with gelatine, T3: added pre-emulsion with alginate, T4: added pre-emulsion with gelatine and alginate.
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350
Control T1 T2 T3 T4
300
Apparent viscosity (pa·s)

250

200

150

100

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50

0
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0 5 10 15
-p 20 25 30 35
Time (sec)
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Fig 2. Apparent viscosity of meat emulsion combined with pre-emulsified gel
formulated with alginate, gelatine, and grape seed oil. 1)
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Control: no added pre-emulsion, T1: added

pre-emulsion without hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-emulsion with alginate, T4: added
pre-emulsion with gelatine and alginate.
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100
G' Control G" Control
G' T1 G" T1
Storage (G') and loss (G") modulus (KPa)

G' T2 G" T2
G' T3 G" T3
G' T4 G" T4
10

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0.1
0.1 1 10 100
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Frequency ω (Hz)

Fig 3. Dynamic viscosity of meat emulsion combined with pre-emulsified gel formulated
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with alginate, gelatine, and grape seed oil. 1)
Control: no added pre-emulsion, T1: added pre-emulsion without
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hydrocolloids, T2: added pre-emulsion with gelatine, T3: added pre-emulsion with alginate, T4: added pre-emulsion with gelatine and
alginate
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Author statement

Tae-Kyung Kim: Conceptualization, Methodology, Writing - Original Draft. Hae In Yong:

Conceptualization, Data curation, Writing - Original draft preparation. Samooel Jung:
Visualization, Investigation. Young-Boong Kim: Software, Validation, Writing-Reviewing
and Editing. Yun-Sang Choi: Conceptualization, Supervision, Writing-Reviewing and Editing.

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Highlights

 Pre-emulsified grape seed oil improved the physico-chemical properties of meat

emulsion

 Grape seed oil in combined gelatin and alginate improved quality of meat emulsions

 Grape seed oil emulsified with gelatin and alginate can replace partial pork fat

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Figure 1
Figure 2
Figure 3