Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat

This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75 %, 1.00 %, 1.25 %, 1.50 % and 1.75 %, w/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (P < 0.05). Moreover, 1.50 % PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50 % PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75 % in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.

Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions

The behavior of resistant starch (RS) in meat matrix depends largely on its type. Hence, the comparative impacts of high amylose corn starch (RS2), retrograded starch (RS3), acetylated starch (RS4) and high amylose-lauric acid complex (RS5) on water-fat binding capacities, texture, color and microstructure of low-fat meat emulsions were investigated. Four types of RS improved water retention, emulsion stability, textural properties and brightness of low-fat meat emulsions, displaying even better potential than inulin (positive control). Compared with inulin, RS2 ∼ RS5 induced the transition from free water to immobilized water, increased storage modulus G' (by 21.90 %, 38.13 %, 55.73 % and 45.92 %, respectively), hydrophobic interactions (by 36.03 %, 60.84 %, 44.40 % and 48.04 %, respectively), disulfide bonds and β-sheet, which promoted the formation of tight protein gel networks. Notably, physical or chemical modified RS (RS3, RS4, RS5) displayed preferable and more similar water-fat binding properties, making them more promising for personalized application in low-fat functional meat products.

Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating

To clarify the potential application of large yellow croaker (LYC) as a prefabricated dish, present study evaluated the quality and flavor differences between raw and pre-cooked LYC after freezing storage and reheating via steam, water bath, and microwave methods. Results showed that raw meat retained significantly higher moisture content and water-holding capacity (WHC) compared to pre-cooked meat (p < 0.05). At 0 weeks, moisture content in RA-W, RA-S, and RA-M was 1.25 %, 2.06 %, and 3.2 % higher than PC-W, PC-S, and PC-M, respectively. WHC of RA-W, RA-S, and RA-M was 1.85 %, 4.1 %, and 1.01 % higher than raw group. Pre-cooked samples had significantly higher lipid and protein oxidation, especially with microwave reheating, with TBARS 27.5 % higher than raw group. Sensory scores and color stability were better maintained in pre-cooked samples. GC-IMS indicated that volatile flavor peak intensities were highest in the microwave group. The study provides insights for developing prefabricated LYC dishes.

Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs

In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal oleogel. MCT performed best, followed by soybean oil, which was chosen for its edibility and cost. Increasing chitosan from 15% to 45% reduced oil loss from 46% to 13%, and raising the water/chitosan ratio from 0 to 0.8 lowered oil loss from 37% to 13%. After normalization, the optimal soybean oil, chitosan, and water ratio was 1:0.45:0.36, yielding a solid-like appearance, minimal oil loss of 13%, and maximum gel strength and viscosity. To assess the potential application of the optimized oleogel, it was incorporated into pork meatballs as a replacement for pork fat. Textural and cooking experiments revealed that as the oleogel content increased, the hardness of the pork meatballs increased, while the cooking loss decreased. It suggested that the chitosan oleogel could enhance the quality of pork meatballs while also contributing to a healthier product by reducing saturated fat content.

Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging

Meat products for elderly people are high in sodium content and hardness. Thus, the aim of this study is to explore how ultrasound-assisted low-sodium salting improves meat quality and determine the conditions that result in meat tenderness ideal for people aged 65-74 years. The ultrasound-assisted treatment of bovine hip muscle with non-sodium salt (CaCl2 and C6H10CaO6) was adopted, followed by sous vide (SV) cooking (65 ℃ for 8-12 h). Results showed that ultrasound-assisted low-sodium salt curing can considerably reduce the shear force and hardness of beef (P < 0.05), promote the diffusion of Na+ (P < 0.05), and increase water content (P < 0.05), consistent with the water mobility results of low-field nuclear magnetic resonance. The tenderized effects were examined by Raman spectroscopy, which showed that the ordered α-helix and β-fold contents of the meat proteins decreased, and disordered β-turn and random coil contents increased after heat treatment with ultrasound-assisted low-sodium salt curing. Scanning electron microscopy revealed that the degree of muscle fiber destruction by ultrasound-assisted low-sodium salt curing combined with heat treatment was higher than that observed after traditional cooking with high amounts of sodium. With regard to tenderness, beef marinated with ultrasound-assisted C6H10CaO6 and subjected for 10 h was preferred by people aged 65-74 years. Ultrasound-assisted low-sodium salt curing can improvements on simultaneously reduce the sodium content and enhance the tenderness of meat products for elderly people, and provides an ultrasonic scheme for meat processing using non-sodium salt.

Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties

To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality of chicken patties was investigated during a 15-day period under refrigerated conditions. The microbiological characteristics, encompassing the total viable counts, counts of Pseudomonas spp., and counts of lactic acid bacteria were assessed. Furthermore, the water migration, sensory characteristics, and physicochemical characteristics, including thiobarbituric acid-reactive substances (TBARS), carbonyl content, pH level, water holding capacity (WHC), and color deterioration were also evaluated. The findings suggest that both CH+GA and GA-g-CH addition effectively maintained the quality of chicken patties during cold storage. Nevertheless, GA-g-CH exhibited superior antimicrobial properties and a stronger capacity to inhibit the formation of TBARS and carbonyl compounds. The addition of GA-g-CH also inhibited water migration, maintained a higher WHC, and resulted in superior sensory attributes for a longer duration compared to the other treated samples, thus prolonging the shelf life and retarding the deterioration of fresh chicken patties by 3-6 days during refrigerated storage. The research findings suggest that the incorporation of GA-g-CH exhibits promising potential in maintaining the freshness of ground chicken products during storage.

Analysis of NADES and its water tailoring effects constructed from inulin and L-proline based on structure, physicochemical and antifreeze properties

The structure, physicochemical and anti-freeze properties of natural deep eutectic solvent (NADES) composed of inulin and L-proline (molar ratio of 1:11) were investigated. Proton nuclear magnetic resonance (1H NMR), Fourier infrared spectroscopy (FTIR), and Raman spectroscopy revealed extensive hydrogen bonding in the pure NADES system, and the addition of water weakens the hydrogen bonding interactions between the components. The smaller transverse relaxation time (T2) represents the stronger hydrogen bond strength, and NADES+40 % H2O exhibited a large T2 (71.68 ms). When 10 % water was added, the viscosity decreased from 3620 mPa·s to 1777 mPa·s, but the conductivity increased to approximately twice the original value. Furthermore, adding 10 % water lowered the glass transition temperature (Tg) of NADES by 5.6 °C. NADES+10 % H2O exhibited favorable thermal stability and freezing resistance, as evidenced by the fact that approximately 82.61 % of the ice crystals area <200 μm2 after 30 min of crystallization. The changes in the structure, physicochemical, and anti-freezing properties of water-tailored NADES are expected to enable the design of novel antifreeze agents.

Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages

The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemical properties: proximate content, water-holding capacity (WHC), cooking yield, pH, color, textural parameters, antioxidant activity, and microbiological and sensory properties. The parameters were analyzed during storage from days 0 to 7. The addition of FDAP to turkey sausages resulted in a significant (p ≤ 0.05) decrease in moisture and protein contents, whereas no significant difference was found in fat and ash contents. The increased incorporation of FDAP resulted in decreased pH, cooking loss, lightness, redness, and yellowness in turkey sausages, whereas an increase in total phenolic content, fiber content, ABTS, and DPPH values was observed. FDAP, as a low-cost source of valuable phenolic content, strongly inhibited microorganism growth during the storage of turkey sausages. The sensory scores of turkey sausages containing 3% FDAP for other sensory traits, such as flavor, texture, juiciness, tenderness, and overall acceptability, were comparable to those of the control. Scores for sensory attributes declined significantly with a further increase in FDAP in turkey sausages. It is concluded that turkey sausages with very good acceptability can be prepared by incorporating freeze-dried apple pomace each at a 3% level.

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages

BACKGROUND

This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model sausages (LFMSs).

RESULTS

Pork MPGs with 5 or 10 g kg-1 FBPI had higher cooking yield, gel strength, and viscosity than controls. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg-1 FBPI were lower than those of controls and showed similar results to those with 15 g kg-1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of controls.

CONCLUSION

The addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water-holding capacity and textural properties. © 2024 Society of Chemical Industry.

Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes

Starter cultures play a significant role in lipid hydrolysis, prevention of lipid oxidation, and synthesis of fatty acid in fermented sausage, enhancing product quality. In this study, five synergistic bacterial strains were used, including Pediococcus pentosaceus (B-3), Latilactobacillus sakei DLS-24 (D-24), Latilactobacillus acidophilus DLS-29 (D-29), Lactiplantibacillus pentosus (B-1), and Lactiplantibacillus plantarum (B-2). Sausage B1B3D24 gave the highest free fatty acid with 39.45 g/100 g at 45-Day. Based on 2-thiobarbituric acid reactive substance, B2B3 contains 112.68 MDA/kg. Lipoxygenase activity displays the lowest in B1B3D24 with 0.095 μmol/min·mg followed by B2B3 with 0.145 μmol/min·mg. B1B3D24 contains 11.35 g/kg of monounsaturated fatty acid with the highest content in eicosenoic acid (C20:1) and palmitoleic acid (C16:1). The fatty acid synthesis pathway in B1B3D24 contains an active positive interaction with PUFA to increase the isotopomers of ω-3 and ω-6 fatty acids. In addition, lipid mediating genes in B1B3D24 show the highest counts in fatty-acid synthase, carbonyl reductase 4, 3-oxoacyl-[acyl-carrier-protein] synthase III, hydroxysteroid 17-beta dehydrogenase 8, and acetyl-CoA carboxylase.

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.

Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers

This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.

3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization

In this study, a meat analogue formulation prepared using different protein sources as a printable ink for 3D printers and fortified with three different mushroom cultivars (reishi, Ganoderma lucidum (GL); saffron milk-cap, Lactarius deliciosus (LD); and oyster, Pleurotus ostreatus (PO)). 3D printing performance of the prepared inks was evaluated by factorial design in terms of nozzle height, printing speed, and flow compensation. New methods of maximum layer height and reprintability of plant-based meat analogues were conducted for the first time. Inks were characterized by analyzing rheological properties, microstructure, color characteristics, texture profile, cooking loss, amino acid content, and sensory evaluation. Results showed that the nozzle height and printing speed were found to be most effective on accuracy of prints and smoothness of layers. All inks (C, GL, LD and PO) represented shear-thinning and gel-like viscoelastic behavior (G' > G″) with predominant elasticity (tan δ < 1). Therefore they were suited for 3D printing and possessed supporting the following layers for additive manufacturing as well as meeting the criteria for a stable structure. Meat analogue was printed successfully without perceived defects in all formulations, except the GL was looking linty. LD and PO inks brought the advantage of recycling as a result of their re-printability whereas GL could not. Moreover, mushroom fortification reduced hardness, stiffness, springiness, and chewiness properties of the meat analogues whereas it increased the juiciness with reasonable overall acceptance. Mushroom fortification also enhanced the nutritional value and improved release of umami amino acids. The findings of the study demonstrated that mushrooms could be a functional and nutritious candidate for 3D printable plant-based meat analogues.

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and β-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.

Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure

This study aimed to analyze the impact of different additions (0-1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the YBP exhibited a strong water absorption capacity and filled in the protein heat-induced polymerization gel network well, which enabled the gel network to capture and retain water effectively, resulting in MP gels containing YBP with excellent WHC and gel strength (0.75%). In addition, YBP induced the formation of hydrogen and disulfide bonds in proteins and inhibited the conversion of α-helices to β-sheets and β-turn structures, facilitating the formation of high-strength gel networks (p < 0.05). In conclusion, YBP can significantly improve the thermally induced gelling properties of grass carp MP. In particular, the addition of 0.75% YBP had the best effect in terms of filling the gel network of grass carp MP, resulting in the formation of a continuous and dense protein network, leading to the composite gel with the best WHC and texture.

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

BACKGROUND

The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented.

KEY FINDINGS AND CONCLUSIONS

The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for "natural" foods. In this study, we investigated the potential of using vegetables as "clean-label" phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2-4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4-18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products.

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties

The effects of combined chickpea protein isolate (CPI, 1%, w/w) and chitosan (CHI, 1%, w/w) on the technological, thermal, and structural properties of phosphate-free pork meat emulsions (PPMEs) were investigated. The results showed that CPI + CHI significantly improved the emulsion stability (P < 0.05), synergistically elevated the hardness and chewiness, and did not negatively impact the color attributes, which endowed the PPMEs with similar or even better technological performances compared to the high-phosphate control. These alterations were related to the reduced myosin enthalpy values, the rearrangement of free water into immobilized water, the synergistic reduction in α-helical structure and increase in β-sheet structure, the increased trans-gauche-trans SS conformation intensity of the Raman bands, and the formation of interactive protein gel networks where small-sized fat particles were evenly dispersed in the protein matrix. Therefore, combined CPI and CHI shows promise as a phosphate replacer for meat products.

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas

Plant-based (PB) meat alternatives are developing due to the consumer's demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This study aimed to use grey oyster mushroom (GOM) and chickpea flour (CF) as an alternative source of SP to prepare emulsion-type sausages (ES). The effect of different hydrocolloids and oil on the quality of sausage was also investigated. The sausage was prepared using different concentrations of GOM and CF (20:20, 25:15, and 30:10 w/w). The GOM to CF ratio 25:15 was selected for the ES based on protein content, textural properties, and sensory attributes. The result indicated that sausage containing konjac powder (KP) and rice bran oil (RBO) provided a better texture and consumer acceptability. The final product showed higher protein (36%, dry basis), less cooking loss (4.08%), purge loss (3.45%), higher emulsion stability, and better consumer acceptability than the commercial sausage. The best recipe for mushroom-based ES is 25% GOM, 15% CF, 5% KP, and 5% RBO. In addition, GOM and CF could be an alternative option to replace SP in PB meat products.

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers.

Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality

Reduced-fat cured sausages were evaluated as a strategy to reduce boar taint in entire male pork products with high levels of androstenone and skatole, both lipophilic. Three fuet-type sausages (two replicates each) were developed: the control (C) (60% lean, 33.69% fat), and two reduced-fat (60% lean 21.19% fat) products; R1, 6% inulin, 0.5% β-glucan and R2, 3% inulin, 0.5% grape skin and 1% β-glucan. All of them were prepared from entire male pork with an androstenone concentration of 6.887 µg/g and 0.520 µg/g of skatole. Significant differences (p ≤ 0.001) in the moisture content were described between the fuet R1 and the C and R2, which obtained the highest percentage. Regarding the CIELAB, the C samples had the highest L* value, while the R2 sausages were the darkest. Boar taint was reduced in both R1 and R2, with a greater reduction in R2 (p ≤ 0.000). The addition of inulin and β-glucan in fuet R1 provided a similar technological and sensory profile to C. However, both strategies provided a reduction of sexual odour, which was higher when grape skins were included. In addition, R2 gave a characteristic sausage with more odour and flavour, dark colour and overall rating than C and R1.

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

BACKGROUND

Knowledge about specific functional characteristics, such as viscosimetric, conductometric, tensiometric and structural properties of polysaccharide aqueous solutions is highly important in the successful and adequate application in food emulsion formulation. For the first time detailed characterization of sugar beet fibers aqueous solutions in comparison to high molecular weight (sugar beet pectin) and low molecular weight [octenyl succinic anhydride (OSA) maltodextrin] hydrocolloids/stabilizers was performed through viscometry, conductometry, tensiometry and component analysis.

RESULTS

Sugar beet fibers and its water-soluble fraction were investigated. All sugar beet fiber samples showed substantial surface-active properties but different effect on the viscosity values of aqueous solutions. Sugar beet pectin had higher impact on aqueous solutions viscosity values compared to sugar beet fiber samples. Structural bonding between investigated polysaccharides were evaluated through conductometric measurements. Intermolecular linking and probable embedding of OSA maltodextrin molecules into the sugar beet fiber complex structure was detected in conductometric studies. The increased concentration of sugar beet fibers in the presence of sugar beet pectin led to the accelerated increase in specific conductivity values indicating effects of 'macromolecular crowding', intermolecular and intramolecular conformation changes and charge formation.

CONCLUSIONS

Detailed characterization of sugar beet fibers provided scientific insight towards fundamental characteristics of sugar beet fiber aqueous solutions. The presented characteristics are particularly applicable in the field of food emulsion stabilization due to the presented surface-active properties of sugar beet fibers as well as specific characteristics of investigated multi-polysaccharide systems. © 2022 Society of Chemical Industry.

Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage

To investigate the effect of Agaricus bisporus and soybean oil as complex fat substitutes on the storage characteristics of chicken sausages, a pre-mixture of A. bisporus and soybean oil (1:2) was used to replace 0% (CK), 30% (T30), 60% (T60), and 90% (T90) of pork back fat in chicken sausages. The changes in color (brightness value, L*; redness value, a*; and yellowness value, b*), texture, pH, and total viable count of the sausages were examined at 1, 5, 10, 15, 20, 25, 30 and 35 d of storage at 4°C, respectively. The results showed that A. bisporus and soybean oil altered the color of the sausages. At the same storage time, compared with CK, L* values of fat-reduced chicken sausages decreased significantly, while a* values increased significantly (P < 0.05), b* values increased significantly (P < 0.05) at the 10 d of storage. During storage, L* and a* values of CK gradually decreased and b* values gradually increased, fat-reduced sausages exhibited opposite trends in a* values and b* values compared with CK. The hardness and chewiness of fat-reduced sausages increased significantly (P < 0.05) compared with CK at the same storage time. During storage, the overall hardness of fat-reduced sausages increased, and the springiness and chewiness fluctuated. T60 did not change significantly in cohesiveness throughout the storage period (P < 0.05). The pH of fat-reduced sausage was relatively stable during storage. The higher the amount of A. bisporus added, the greater the pH. The pH of T60 did not change throughout the storage period. A. bisporus and soybean oil showed some antibacterial effect on sausage and the minimum shelf life of chicken sausage with A. bisporus was 25 d. In conclusion, A. bisporus and soybean oil increased the redness and hardness of the sausages during storage, but the pH and total viable bacteria count remained relatively stable. T60 displayed the most stable storage properties among them, making it the optimum method for the manufacturing of fat-reduced chicken sausages.

Gel-type emulsified muscle products: Mechanisms, affecting factors, and applications

The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.

Application of orange albedo fat replacer in chicken mortadella

This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without phosphate showed higher emulsion stability compared to the control made with phosphate. The addition of 2.5% BF effectively compensated for the texture changes due to the absence of phosphate. HPU improved the effect of BF on the texture of meat emulsions by increasing cohesiveness. No significant impact of HPU and BF was observed on the oxidative quality of the samples. However, the instrumental assays and the sensory evaluation demonstrated that the absence of phosphate increased the lipid oxidation of the samples from the beginning of storage.

Meat Analogues: Relating Structure to Texture and Sensory Perception

The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study was to investigate possible relationships among structure, textural characteristics, consumer acceptance, and sensory evaluation of commercially available meat analogues. The microstructure and texture of 13 chicken analogue pieces and 14 analogue burgers were evaluated with confocal laser scanning microscopy (CLSM) and texture profile analysis (TPA). The moisture of the samples was related to cooking losses and release of liquid upon compression after cooking. Meat products were included as references. A sensory panel (n = 71) evaluated both flavour and texture characteristics. For the chicken analogue pieces, samples with more added fibres had a harder and chewier texture but were less cohesive. No other relations between composition and structure/texture could be found. In the sensory evaluation, lower hardness and chewiness were only seen in products with more fat. A lower sensory hardness was found to be related to the presence of small air pockets. For analogue burgers, there was no clear relation between composition and structure/texture. However, instrumentally measured hardness, chewiness, and cohesiveness correlated well with the corresponding sensory attributes, even though they could not be clearly linked to a structural feature. Next to this, fat content showed a clear correlation to perceived fattiness. CLSM images of burgers with high perceived fattiness showed large areas of fat. Therefore, the release of large fat pools from the meat was most likely responsible for the perception of this attribute. However, perceived fattiness was not related to liking, which was the case also for chicken analogue pieces. For both pieces and burgers, even if some of the measured textural attributes could be linked to the sensory profile, the textural attributes in question could not explain the liking scores. Liking was related to other aspects, such as meaty flavour and juiciness, which were not directly linked to compositional or textural features. Juiciness was not directly related to the moisture loss of the products, indicating that this attribute is rather complex and probably involves a combination of characteristics. These results show that to increase the appreciation of meat analogues by consumers, improving simple texture attributes is not sufficient. Controlling sensory attributes with complex cross-modal perception is probably more important.

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (aw), water release, pH, colour measurement, texture profile analysis (TPA), and Warner-Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.

Supplementary Information

The online version contains supplementary material available at 10.1007/s00217-022-04063-2.

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters

Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.

Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage

Polysaccharide-protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.

Exploring Purchasing Determinants for a Low Fat Content Salami: Are Consumers Willing to Pay for an Additional Premium?

Consumers today are increasingly moving toward healthier lifestyles and food purchasing habits. This new awareness has also prompted the meat industry, usually indicted for the use of harmful compounds and ingredients such as additives, salt, and fat, to introduce innovative measures to meet demand. This study aims to assess consumer willingness to pay an additional price premium (APP) for a healthy salami by identifying which factors are more likely to have an effect on the willingness to purchase, such as socio-demographic and product and market-related attributes. An Ordered Logit model has been applied to define factors influencing consumers' willingness to pay for a low-fat salami. Results show a favorable consumer acceptance of reduced-fat salami conveyed by the willingness of consumers to pay an additional price for this product and confirm that the health awareness of consumers is an important driving force in cured meat marketing strategies.

Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying

ABSTRACT

The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11 μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43 meq peroxide/kg and 1.35 mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples (p < 0.05). The results showed that the use of active edible coatings made from quince seed gum and containing carvacrol microcapsules did not show any negative effects on the sensory properties of nuggets.

GRAPHIC ABSTRACT

Garlic inulin as a fat replacer in vegetable fat incorporated low-fat chicken sausages

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%–4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L* value, pH, and WHC decreased while redness (a*) and yellowness (b*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

Inulin as a functional ingredient and their applications in meat products

Inulin, a fructan-type non-digestible carbohydrate, is a natural functional dietary fiber found in selected plants including chicory, garlic, onion, leeks and asparagus. Due to increasing popularity of inulin and rising awareness toward its low calorie value and prebiotic related health implications, consumers are becoming more conscious on consuming inulin incorporated foods. In this review, the scientific studies published in recent years regarding potential applications of inulin in meat products; and their effects on physicochemical and sensory properties, and health implications are discussed. Meat based functional foods with inulin can lead to enhance digestive health by reducing the risk of diseases like constipation, irritable bowel syndrome, inflammatory bowel disease and colorectal cancer. Inulin can be an interesting prebiotic ingredient in healthier meat formulations, apart from being a fat replacer and dietary fiber enhancer.

Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach

The ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response surface-mixture design approach. Sausages of 18 different formulations of sodium tripolyphosphate (STPP), AP and CSS mixtures were made and the results of water holding capacity (WHC), cook loss, colour, textural properties, low-field nuclear magnetic resonance (NMR), compositional analysis and lipid oxidation values were analysed. Addition of ingredients to the sausage formulations significantly improved the WHC (P < 0.001) and decreased the cook loss (P < 0.001) of the products. Interestingly, addition of AP and CSS decreased the hardness (P < 0.001), chewiness (P < 0.001), gumminess (P < 0.004) and springiness (P < 0.001). TBARS analysis showed that the addition of ingredients AP and CSS decreased the MDA content on day 9 (P < 0.018). Analysing these obtained results, the software has predicted three optimised sausage formulations based on the desirability response method. These formulations help in reducing the phosphate level in sausages with accepted desirability, thereby maintaining the overall quality of the product.