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.