Year: 2024
Type: article
Abstract: Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness.
Source: Gastronomy
Authors: Jiale Liang, Nana Sarudate, Hazuki Otsuki, Takuya Yanagisawa, Yusuke Okuda, Shin-ichi Ishikawa
Institutions: Miyagi University, Kewpie Corporation (Japan)
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,137
Funder: Kewpie Corporation
OpenAlex ID: W4401994253