Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review

There is currently an increasing trend in the consumption of meat analogs and fat substitutes due to the health hazards by excessive consumption of meat. Simulating the texture and mouthfeel of meat through structured plant-derived polymers has become a popular processing method. In this review, the mechanical structuring technology of plant polymers for completely replacing real meat is mainly introduced in this review, which mainly focuses on the parameters and principles of mechanical equipment for the production of vegan meat. The difference in composition between plant meat and real meat is mainly reflected in the protein, and particular attention should be paid to the digestive characteristics of plant meat protein in the gastrointestinal tract. Therefore, the differences in the protein digestibility properties of meat analogs and real meat is discussed in this review, focusing primarily on protein digestibility and peptide/amino acid composition of mechanically structured vegan meats. In terms of fat substitutes for meat products, the types of plant polymer colloidal systems used for meat fat substitutes is comprehensively introduced, including emulsion, hydrogel and oleogel.

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and -18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.

Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (aw), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), aw (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kırklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kırklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs.

Graphical Abstract

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer.

Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs

The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested have the potential to be used as a full fat replacer in meatballs, except for king oyster mushroom which reduced the texture quality of the reduced-fat meatballs.

Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives

BACKGROUND

Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated.

RESULTS

While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low-fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low-fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low-fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low-fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low-fat breakfast sausage were significantly higher than those of PF and CF.

CONCLUSION

The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry.

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ${}^{\ast }$ ( $p<0.05$ ), but lower a ${}^{\ast }$ , b ${}^{\ast }$ value, fat content, and yield ( $p<0.05$ ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( $p>0.05$ ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders' use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers

BACKGROUND

Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile).

RESULTS

All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg^-1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores.

CONCLUSIONS

Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg^-1 and water/flour ratios of 1250, 1600, and 2000 g kg^-1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type. © 2020 Society of Chemical Industry.

Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage

Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS; 0-0.09% (w/v)) were used to produce WPI-SDS gel as a fat replacer of low-fat meat products. Characteristics of WPI-SDS gel were evaluated using SDS-PAGE, FT-IR, viscometer, and texture analyzer. Addition of SDS to WPI increased gelation while reducing aggregation. Addition of 0.06% SDS to WPI-SDS gel has the highest viscosity and hardness, while 0.09% SDS decreased the heat stability of WPI. Quality characteristics including cooking loss, emulsion stability, hardness, and chewiness were significantly improved in WPI-SDS gel-supplemented low-fat sausages. Particularly, the highest hardness and chewiness were obtained in the low-fat sausage added with WPI-SDS gel containing 0.06% SDS. Our results suggest that WPI-SDS gel can be used as a fat replacer in low-fat meat products.

Formulation of chicken sausages with broiler blood proteins and dye

Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements. Considering the sensory analysis, sausages prepared using freeze-dried plasma presented significant difference from the standard sausage. There was no significant difference in the acceptance between the standard and liquid plasma sausages. Therefore, the use of such byproducts can add value to meat products without any adverse effect consumers acceptability.