Question

Given below are two statements:
Statement (I): During meat emulsion preparation, the myofibrillar proteins act as emulsifying agents.
Statement (II): Addition of whole egg into meat emulsion has no role in improving the emulsifying capacity.
In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both Statement (I) and Statement (II) are correct.
• B. Both Statement (I) and Statement (II) are incorrect.
• C. Statement (I) is correct but Statement (II) is incorrect.
• D. Statement (I) is incorrect but Statement (II) is correct.

Hint:

Salt-soluble myofibrillar proteins (myosin) are the primary natural emulsifying agents in processed meats.
Whole egg acts as an emulsifying aid because egg yolk contains lecithin, a powerful phospholipid emulsifier.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
A meat emulsion is a two-phase system consisting of finely divided fat droplets dispersed in a continuous phase of water, salts, and solubilized proteins.
Emulsifying agents are required to reduce surface tension at the fat-water interface, stabilizing the emulsion during processing and cooking.

Step 2: Detailed Explanation:
Let us analyze both statements:
- Statement (I): Myofibrillar proteins (primarily myosin and actin) are solubilized by adding salt during meat chopping and blending.
These salt-soluble proteins have hydrophobic domains that bind to fat droplets and hydrophilic domains that associate with the water phase.
During emulsion preparation, they align at the fat-water interface to form a protective matrix around the fat droplets, stabilizing the meat emulsion.
Therefore, Statement (I) is correct.
- Statement (II): Whole eggs contain high amounts of proteins (such as ovalbumin) and lipids (such as lecithin, a highly effective natural phospholipid emulsifier).
Adding whole egg to a meat emulsion improves its stability, water-binding capacity, and overall emulsifying capacity by providing additional emulsifying agents.
Therefore, the claim that adding whole egg has "no role" is incorrect, making Statement (II) false.
Since Statement (I) is correct and Statement (II) is incorrect, option (C) is the correct choice.

Step 3: Final Answer:
Statement (I) is correct but Statement (II) is incorrect.