3.2.2. Cryo-Scanning Electron microscope
(Place for figure 6)
Fig. 6. SEM observation of meat puree samples before and after incorporation with 10% w/w husk-20% inulin emulsion gel
In SEM images, all pure puree samples exhibited the formation of different size cavities creating structures with a rough and porous appearance. The high proportion of cavities can be interpreted as water, fat, and air expansion in the protein network (Paglarini et al. 2022). The 10% emulsion gel incorporated puree, had less cavities and more compact structure compared to pure puree because the emulsion gel contained high amount of inulin, (Felisberto et al., 2015). The structural change was likely due to inulin’s long chain length and degree of polymerization, producing firmer and more viscous puree. Hence, inulin was suggested for use to enhance food texture (Felisberto et al., 2015).
According to Colmenero et al. (1995), meat matrices with homogeneous and more compact (less and smaller cavities) structures, similar to the structure of puree sample with 10% emulsion gel (Fig. 6), can be classified as strong meat gels with good water and fat binding properties. On the other hand, meat matrix with irregular and less compact (more and larger cavities), and aggregate structures, similar to those of pure puree samples (Fig. 6), can be classified as poor meat gels with weak binding properties.