Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability

Double emulsion (DE, W1/O/W2) was prepared using table oil as lipid phase and Murraya koenigii berry (MKB) extract was encapsulated in the internal aqueous phase (W1). Reduced-fat meat batter formulated with this DE showed higher (P < 0.05) emulsion stability, cooking yield, hardness and lightness values whereas shrinkage and redness values were lower (P < 0.05) in comparison to the control samples. The addition of DE led to an increase in the...