Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty

Abstract

Gelled emulsions are gaining attention as substitutes and replacers for animal fats in food products. In this study, Emulsion Gel (EG) containing 30% (RPO-EG30), 40% (RPO-EG40), and 50% (RPO-EG50) of red palm oil (RPO) stabilized with Arthosphira platensis protein concentrate (APC)-Carrageenan were used to replace animal fat in beef patties. The physical characteristics of RPO-EG and the physicochemical properties of the beef patties (BP) were evaluated. RPO-EG with different oil fractions showed significantly different values for hardness and pH, but not for water holding capacity. The highest value for hardness was 9.5 N obtained by RPO-EG50. RPO-EG had a significant influence (P < 0.05) on emulsion stability, cooking properties, moisture, ash, fat, protein, carbohydrates (by differences), total calories, β-carotene, peroxide value, texture, and color of BP. BP formulated RPO-EG (BPEG) had good emulsion stability. The control treatment experienced higher cooking loss and shrinkage compared to BPEG. BPEG had a better ability to retain fat and water during grilling. Grilled BPEG30, BPEG40, and BPEG50 contained β-carotene, peroxide value, and hardness ranging from 69.68–129.77 ppm, 1.55–5.96 mEqO2/kg, 119.85–96.56 N, respectively. BPEG30 was able to preserve its β-carotene during grilling. On the other hand, BPEG40 and BPEG50 underwent β-carotene degradation during grilling. Scanning electron microscope results showed that replacing beef fat using RPO-EG highly influenced the microstructure of the BP, which affected its texture. Overall, the results showed that RPO-EG stabilized by APC-Carrageenan was able to replace animal fat in beef patty and improve its nutritional status.