Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system

Jamnapari goat meat has the potential to be used for producing quality products. The present work thus aimed evaluate properties of emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 2.4%), tripolyphosphate (STPP) (0.5 1.5%) was randomly produce eight formulations total expressible fluid (%TEF), (%EFAT), pH, cooking loss, water holding capacity (WHC), texture, microstructure emulsions were analysed. %TEF highly influenced by all factors (fat, NaCl, STPP), while %EFAT only affected amount fat. pH loss STPP levels, WHC NaCl level. hardness cooked emulsion factors, cohesiveness springiness content, gumminess, chewiness, resilience STPP. high level resulted in a homogeneous smaller droplets. Although Formulation 3 (10% fat, 2.4% 0.5% STPP) showed good results stability, WHC, textural properties, uniform distribution within protein matrix, 7 0.8% could more preferable its lower salt To conclude, developed stable formulation that can