Effect of dietary fiber on properties and acceptance of meat products: a review

Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

BACKGROUND

There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated.

RESULTS

The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas-assisted extrusion does affect the end-product pasting properties. At higher barrel temperatures (150-175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44-50% and 42-47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43-47% and 43-46%, respectively).

CONCLUSION

Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry.

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving specific technological properties in meat products.2. This study evaluated the effect of the addition of alpha-cyclodextrin and wheat fibre to low-fat chicken frankfurters containing 35% mechanically deboned chicken meat on the technological and sensorial properties during refrigerated storage.3. The results showed that the addition of dietary fibres (alpha-cyclodextrin and wheat fibre) in low-fat chicken frankfurters improved emulsion stability, hardness, chewiness and reduced cohesiveness.4. Alpha-cyclodextrin helped the retention of fat globules in the microstructure and affected colour in the sensorial evaluation.5. The use of alpha-cyclodextrin, in combination with wheat fibre, as a new ingredient to substitute fat in emulsified meat products containing mechanically deboned chicken, improved emulsion stability and texture.6. Alpha-cyclodextrin and wheat fibre were effective in contributing to fat reduction without affecting the sensory properties of the product.

Farinhas e subprodutos da laranja sanguínea-de-mombuca: caracterização química e aplicação em sorvete

Resumo No presente estudo, foram caracterizados os componentes químicos de flavedo, albedo, semente, bagaço e das farinhas obtidas da laranja Citrus sinensis L. Osbeck sanguínea- de-mombuca e as farinhas foram utilizadas na substituição de gordura em sorvete. Foram desenvolvidas quatro formulações de sorvete de chocolate com diferentes concentrações das farinhas obtidas, além da elaboração de uma formulação controle. Foram realizadas análises de composição centesimal e aceitabilidade sensorial, e os resultados foram avaliados por ANOVA e testes de médias de Tukey (p ≤ 0,05). O teor de umidade de todas as farinhas obtidas encontra-se dentro dos limites estabelecidos na legislação (máximo de 15%) e a quantidade de fibras indica que podem ser consideradas com alto conteúdo de fibras (maior que 6%). Os resultados da avaliação sensorial indicaram que há maior aceitação da utilização da farinha do albedo na formulação de sorvetes do que da farinha de semente e flavedo de laranja. A utilização da farinha do albedo na substituição de gordura contribuiu para uma redução significativa de lipídeos (33,3%) e aumento de fibras no sorvete (59,2%). Portanto, considerando a composição química dos subprodutos da laranja sanguínea e das farinhas obtidas, estes têm um grande potencial para utilização em formulações de produtos alimentícios, assim como para extração de fibras.

Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.)

We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

This research evaluated the utilization of winter mushrooms as a replacement for phosphate in emulsion-type sausages. Winter mushroom powder (WMP) was added to the sausages at 0, 0.5, 1.0, 1.5, and 2.0% (w/w), and phosphate was added at 0.3% as a positive control. The WMP additions above 1.0% increased the pH of meat batter and efficiently inhibited the exudation of fat from the sausages (p < 0.05). Lipid oxidation of sausages was inhibited by the addition of WMP (p < 0.05). On the other hand, the addition of phosphate and WMP provided different instrumental texture properties. However, no adverse effects were observed with respect to the color and sensory properties of the sausages containing WMP, except for that containing 2.0% WMP. Therefore, this research indicates that WMP can effectively replace phosphate in meat products, and that the most effective addition level may be 1.0% WMP.

Effect of diet and individual dietary guidance on gastrointestinal endocrine cells in patients with irritable bowel syndrome (Review)

Irritable bowel syndrome (IBS) is a common chronic gastrointestinal (GI) disorder that is characterized by a combination of abdominal pain or discomfort, bloating and alterations in bowel movements. This review presents recent developments concerning the roles of diet and GI endocrine cells in the pathophysiology of IBS and of individual dietary guidance in the management of IBS. Patients with IBS typically report that food aggravates their IBS symptoms. The interactions between specific types of foodstuffs rich in fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and GI endocrine cells induce changes in cell densities. Providing individual dietary guidance about a low FODMAP intake, high soluble-fiber intake, and changing the proportions of protein, fat and carbohydrates helps to reduce the symptoms experienced by patients with IBS and to improve their quality of life. These improvements are due to restoring the densities of the GI endocrine cells back to normal. The reported observations emphasize the role of GI endocrine cells in the pathophysiology of IBS and support the provision of dietary guidance as a first-line treatment for managing IBS.

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations

This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.

Modification and Application of Dietary Fiber in Foods

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties

The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties.

Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal

Resumo Novos produtos cárneos de fácil preparo e com apelo de mais saudáveis têm sido desenvolvidos para satisfazer consumidores que buscam por praticidade aliada à redução nos teores de gordura e sal. Novos ingredientes são testados para causar menos impacto na textura, no rendimento e em outras propriedades físico-químicas destes produtos. O presente estudo teve como objetivo avaliar a adição de fibra de aveia sobre as propriedades físico-químicas de hambúrgueres cozidos e congelados de carne bovina e carne mecanicamente separada de frango, com redução de gordura e sal. Foram determinados a composição centesimal dos hambúrgueres, perfil de textura, rendimento, encolhimento, rendimento após o aquecimento por micro-ondas, além da determinação da cor objetiva durante estocagem sob congelamento. A adição de 6% de fibra de aveia em hambúrguer de carne bovina e carne mecanicamente separada de frango com redução da adição de gordura e de sal aumentou o rendimento, diminuiu a perda de peso durante o aquecimento por micro-ondas e melhorou a estabilidade da cor durante a estocagem sob congelamento por 60 dias. Tanto os hambúrgueres com adição de 3% como de 6% de fibra de aveia tiveram valores para dureza, mastigabilidade e coesividade similares ao controle, com adição de gordura e sem redução de sal. Houve redução de 35% no teor de gordura para os tratamentos com adição de fibra de aveia, em relação ao controle, com adição de gordura e sem redução de sal. A fibra de aveia pode ser considerada um ingrediente promissor para auxiliar formulações de produtos cárneos com redução de sal e gordura.

Dietary <i>Lippia citriodora</i> extract in rabbit feeding: effects on quality of carcass and meat

Abstract. Due to consumer demand, in recent years considerable attention has been focused on the use of natural compounds in animal feed. The aim of this study was to evaluate the effect of dietary natural extract from Lippia citriodora (commonly named "limoncina"), titrated in verbascoside, on quality, measured as oxidative stability, fatty acid composition, alpha-tocopherol and retinol content and sensory traits of rabbit meat. Forty-five New Zealand white rabbits were randomly assigned to three age- and body-weight-balanced feeding groups of 15 animals each in which a conventional pelleted diet (CON) was supplemented with 1 or 2 kg t−1 (low natural-extract (LNE) and high natural-extract (HNE) groups, respectively) of Lippia citriodora extract for 55 days. No influence on carcass characteristics and the chemical composition of meat was observed. A trend for a positive effect on alpha-tocopherol tissue content (P = 0.07) and on thiobarbituric reactive substance (TBARS) values was observed (P = 0.063) in Longissimus Lumborum muscle from the HNE group. The fatty acid profile of the meat was affected by dietary treatment with a significant decrease (P = 0.001) in saturated fatty acids and an increase (P = 0.01) in polyunsaturated fatty acids in both treated groups compared to the CON group. The supplementation with natural extract at the highest dosage improved the tenderness and juiciness of meat, highlighting a better consistency than CON and LNE groups. In conclusion, this study shows that the natural extract used has the potential to improve rabbit meat in order to produce functional food, without altering the chemical and physical characteristics of meat.