Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

Akşit, Zeynep; Gençcelep, Hüseyin

doi:10.1590/1678-4324-2023220558

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023220558 copy

Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Utilizing food waste is crucial for several reasons, including preserving valuable ingredients, lowering formulation costs, taking advantage of its functional properties, and preserving the environment. Grapefruit waste (GW) and Tomato waste (TW) are used in oil-in-water (O/W) emulsion formulation to investigate their contributions to emulsion stability, textural parameters, and steady shear rheological properties of the model system. O/W emulsions were formed with four different concentrations (0.5%, 1%, 2%, and 3%) of GW and TW, and chicken breast meat and corn oil were the main components of emulsions. Both food wastes increased emulsion stability (ES) in most concentrations compared to the control. The best ES of 86.35 was observed at a concentration of 1% TW emulsion. Emulsions were subjected to texture profile analysis as both row and heat-treated. Heat-treated emulsions had higher hardness values (241.2-518.6 g) than the row emulsions (149.7-247.2 g). All emulsions were found to have pseudoplastic character and exhibit shear thinning behavior. All emulsion samples' apparent viscosity fit well with the Ostwald-de-Waele model (R²>0.9). Food waste samples used in the study improved the chicken-type O/W emulsion properties in terms of emulsion stability and textural properties.

Keywords:
Food waste; Grapefruit; Tomato; Emulsion Stability; Texture Profile Analysis; Emulsion Rheology

HIGHLIGHTS

• Food waste causes environmental pollution and valuable compounds loss

• Tomato and grapefruit processing and release significant food waste

• Emulsion stability is a very important parameter in O/W emulsion

• Both waste types increased emulsion stability

• These wastes contributed meat emulsions in many ways

GRAPHICAL ABSTRACT

	Grapefruit waste*	Tomato waste*	Chicken meat
pH	4.15±0.06	6.73±0.05	5.91+0.01
Moisture%	6.67±0.12	7.40±0.18	75.54+0.17
Crude protein%	3.28±0.17	13.60±0.43	19.53+0.20
Crude oil%	13.17±0.82	10.18±0.71	3.74+0.29

	%0 (Control)	%0,5	%1	%2	%3
pH
GE	5.96±0.04^Aa	5.73±0.08^Bb	5.51±0.03^Cb	5.03±0.07^Db	4.61±0.04^Eb
TE	5.96±0.04^Ca	6.31±0.02^Aa	6.36±0.11^Aa	6.15±0.03^Ba	6.12±0.01^Ba
EC
GE	184.71±5.97^Aa	168.52±1.71^Bb	163.17±1.29^BCb	147.37±1.25^Db	158.99±2.89^CDb
TE	184.71±5.97^Aa	188.75±0.82^Aa	188.01±1.29^Aa	169.22±1.29^Ba	168.81±2.87^Ba
ES
GE	80.60±2.12^Ba	83.43±0.59^Ab	82.43±0.21^Ab	84.51±1.27^Aa	74.90±4.75^Bb
TE	80.60±2.12^Ba	86.15±0.50^Aa	86.35±1.77^Aa	84.50±1.70^ABa	85.90±1.27^Aa

	Control	%0.5	%1	%2	%3	Control	%0.5	%1	%2	%3
Row Emulsion Hardness (g)						Heat Treated Emulsion Hardness (g)
GE	163.8±9.2^Aa	218.8±16.4^Aa	217.3±18.9^Aa	184.8±57.4^Aa	163.3±33.6^Aa	480.3±41.9^Aa	518.6±28.9^Aa	495.5±4.7^Aa	272.7±38.3^Cb	351.1±27.9^Ba
TE	163.8±9.2^BCa	189.2±23.4^ABb	216.1±25.4^Aa	171.4±15.8^Bb	149.7±20.7^Cb	480.3±41.9^Aa	393.2±16.8^Bb	360.2±1.2^Bb	426.3±78.9^ABa	241.2±16.8^Cb
Row Emulsion Adhesiveness (g.s)						Heat Treated Emulsion Adhesiveness (g.s)
GE	-55.9±3.7^Aa	-86.2±8.2^ABa	-84.9±9.6^ABa	-127.5±47.0^Bb	-112.2±15.5^Ba	-107.4±20.4^Aa	-115.1±28.1^Aa	-162.4±20.8^Ab	-110.8±8.5^Aa	-565.3±89.1^Bb
TE	-55.9±3.7^Aa	-71.9±11.8^Aa	-74.9±15.9^Aa	-67.7±10.1^Aa	-331.8±45.4^Bb	-107.4±20.4^Aa	-94.3±10.0^Aa	-86.9±14.3^Aa	-225.1±80.2^Bb	-118.1±23.6^Aa
Row Emulsion Cohesiveness (dimensionless)						Heat Treated Emulsion Cohesiveness (dimensionless)
GE	0.56±0.01^Aa	0.54±0.02^Aa	0.55±0.02^Aa	0.53±0.00^Ab	0.53±0.02^Aa	0.54±0.01^Aa	0.46±0.03^Bb	0.46±0.04^Ba	0.47±0.01^Bb	0.38±0.07^Cb
TE	0.56±0.01^ABa	0.55±0.00^Ba	0.58±0.01^Aa	0.57±0.03^ABa	0.49±0.00^Cb	0.54±0.01^Ba	0.49±0.01^Ca	0.54±0.02^Ba	0.49±0.02^Ca	0.58±0.01^Aa
Row Emulsion Spiringeness (mm)						Heat Treated Emulsion Spiringeness (mm)
GE	0.935±0.01^Aa	0.954±0.01^Aa	0.960±0.01^Aa	0.944±0.03^Aa	0.946±0.01^Ab	0.949±0.01^Aa	0.932±0.02^Ab	0.969±0.03^Aa	0.961±0.00^Aa	0.814±0.14^Ba
TE	0.935±0.01^Ba	0.965±0.02^ABa	0.938±0.04^Ba	0.943±0.00^ABa	0.981±0.00^Aa	0.949±0.01^Aa	0.964±0.00^Aa	0.945±0.02^Aa	0.961±0.02^Aa	0.952±0.01^Aa
Row Emulsion Resilience (dimensionless)						Heat Treated Emulsion Resilience (dimensionless)
GE	0.067±0.01^Aa	0.042±0.01^Ba	0.039±0.00^Ba	0.041±0.00^Ba	0.034±0.00^Bb	0.056±0.01^Aa	0.047±0.01^Ba	0.036±0.00^Ca	0.028±0.00^CDb	0.027±0.00^Db
TE	0.067±0.01^Aa	0.047±0.00^Ba	0.048±0.00^Ba	0.053±0.00^Ba	0.042±0.01^Ba	0.056±0.01^Aa	0.043±0.01^BCa	0.048±0.01^ABa	0.037±0.00^Ca	0.041±0.00^BCa

Emulsion samples	Ostwald de Waele Model Parameters		Apparent viscosity (Pa.s)
Emulsion samples	K (Pa.sⁿ)	n	R	ᶯ₅₀
GE
0.5%	375.5	0.8158	0.9991	0.399
1%	274.7	0.6351	0.9996	0.402
2%	503.7	0.6380	0.9997	0.620
3%	172.8	0.4457	0.9993	0.594
TE
0.5%	267.1	0.6749	0.9996	0.413
1%	302.7	0.7976	0.9985	0.692
2%	244.2	0.5064	0.9998	0.731
3%	212.1	0.5389	0.9992	0.542

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[1] *Correspondence: zeynep.aksit@erzincan.edu.tr; Tel.: +90-5445329254 (Z.A.).