1
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Hao T, Xia S, Song J, Ma C, Xue C, Jiang X. Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs. Int J Biol Macromol 2024; 254:127459. [PMID: 37852402 DOI: 10.1016/j.ijbiomac.2023.127459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 09/06/2023] [Accepted: 10/13/2023] [Indexed: 10/20/2023]
Abstract
In this study, yeast dietary fiber (YDF) was incorporated into konjac glucomannan/kappa-carrageenan (KGM/κ-KC) for the development of fat analogs, and the impact of YDF on the gelation properties and behavior of KGM/κ-KC composite gels was assessed. YDF improved the composite gel whiteness value, and affected the mechanical properties of the composite gel, especially enhancing its hardness, and decreasing its chewiness, elasticity, and gel strength, making it more similar to porcine back fat. When the yeast dietary fiber content was 0.033 g/mL and the heating temperature was 80 °C (T80-2), the textural properties of the composite gel were closest to porcine back fat. The frequency sweep results suggested that YDF incorporation led to enhancement of the intermolecular interaction and intermixing and interaction among more easily at higher processing temperatures (80 °C and 90 °C). By scanning electron microscopy, the fatty surface of porcine back fat was flat and covered with a large amount of oil, while KGM/κ-KC/YDF composite gels developed a dense, stacked network structure. YDF caused more fragmented, folded, and uneven structures to emerge. Overall, YDF could influence the gel behavior of KGM/κ-KC composite gels, and change their colors and mechanical properties. This work could serve as a guide for preparing fat analogs with KGM/κ-KC composite gels.
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Affiliation(s)
- Tingting Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Songgang Xia
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Jian Song
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Chengxin Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China; Qingdao Ocean Food Nutrition and Health Innovation Research Institute, Qingdao 266041, PR China.
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2
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Liu Y, Yang L, Zhao S, Zhao Y, Kang Z, Zhu M, He H, Ma H. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. J Texture Stud 2023; 54:571-581. [PMID: 36793251 DOI: 10.1111/jtxs.12746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/09/2022] [Accepted: 02/06/2023] [Indexed: 02/17/2023]
Abstract
The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P2b and P21 (p < .05) and decreased the proportion of P22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.
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Affiliation(s)
- Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
| | - Zhuangli Kang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hongju He
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, People's Republic of China
- National Pork Processing Technology Research and Development Professional Center, Xinxiang, People's Republic of China
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3
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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4
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Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr 2022; 64:2513-2532. [PMID: 36123812 DOI: 10.1080/10408398.2022.2124397] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. In addition, the physicochemical properties of fat decisively contribute to the texture of meat products, playing a fundamental role in improving the properties of viscosity, creaminess, chewiness, cohesiveness, and hardness. However, meat products' high animal fat content makes them detrimental to a healthy diet. Therefore, reducing the fat content of meat products is an urgent need, but it is a challenge for researchers and the meat industry. The fat reduction in meat products without compromising the product's quality and with minor impacts on the production costs is not a simple task. Thus, strategies to reduce the fat content of meat products should be studied with caution. During the last decades, several fat replacers were tested, but among all of them, the use of flours and fibers, hydrocolloids, mushrooms, and some animal proteins (such as whey and collagen) presented promising results. Additionally, multiple strategies to gel oils of vegetable origin are also a current topic of study, and these have certain advantages such as their appearance (attempts to imitate animal fat), while also improving the nutritional profile of the lipid fraction of the products meat. However, each of these fat substitutes has both advantages and limitations in their use, which will be discussed in subsequent sections. Therefore, due to the growing interest in this issue, this review focuses on the main substitutes for animal fat used in the production of meat products, offering detailed and updated information on the latest discoveries and advances in this area.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
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5
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Zhang X, Zhao Y, Zhao X, Sun P, Zhao D, Jiang L, Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. J Texture Stud 2022. [PMID: 35580199 DOI: 10.1111/jtxs.12697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/19/2022] [Accepted: 05/14/2022] [Indexed: 11/28/2022]
Abstract
Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure-based methods and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohui Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Pin Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongshun Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
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6
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Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082397. [PMID: 35458595 PMCID: PMC9031012 DOI: 10.3390/molecules27082397] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 01/16/2023]
Abstract
This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, cooking loss, water-holding capacity, color, and texture analyses) characteristics of the burgers were analyzed after 0, 4 and 8 days of storage at 4 ± 1 °C. The obtained results were compared with control groups (20 g of tallow or 8 g of safflower oil). The fat substitute used improved burger parameters such as chewiness, hardness and the a* color parameter remained unchanged over storage time. The addition of açai extract slowed the oxidation rate of polyunsaturated fatty acids and reduced the changes in the volatile compounds profile during the storage of burgers. The utilization of a fat substitute enriched the burgers with polyunsaturated fatty acids and lowered the atherogenic index (0.49 raw, 0.58 grilled burger) and the thrombogenicity index (0.8 raw, 1.09 grilled burger), while it increased the hypocholesterolemic/hypercholesterolemic ratio (2.59 raw, 2.09 grilled burger) of consumed meat. Thus, the application of the presented fat substitute in the form of a hydrogel enriched with açai berry extract extended the shelf life of the final product and contributed to the creation of a healthier meat product that met the nutritional recommendations.
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7
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Akhter R, Masoodi F, Wani TA, Rather SA. Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Olatoye KK. Crude essential oil from roots of white’s ginger (
Mondia whitei
) as natural minced beef preservative. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kazeem K. Olatoye
- Department of Food Science and Technology Faculty of Agriculture Kwara State University Malete Nigeria
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9
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Akhter R, Masoodi F, Wani TA, Rather SA, Hussain PR. Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109724] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Öztürk-Kerimoğlu B. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Rather SA, Masoodi FA, Rather JA, Akhter R, Gani A, Ganaie TA. Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India. Food Chem 2020; 359:128450. [PMID: 34078541 DOI: 10.1016/j.foodchem.2020.128450] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 09/04/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) contents and formation of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India. The FAs composition i.e. saturated FAs, monounsaturated FAs, polyunsaturated FAs and trans FAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The cholesterol content decreased significantly after canning in all products (P < 0.05) while, maximum reduction was observed in high-fat goshtaba (HFC). During storage all products exhibited significant decrease in cholesterol upto 6th month, thereafter showed non-significant variation. The COPs determined were 7-β-OH-ch, 5-ch-3β-ol-7-one and 25-OH-ch. After canning two COPs (7-β-OH-ch, 5-ch-3β-ol-7-one) were produced in all products. But during storage there was formation of 25-OH-ch, increase in 7-β-OH-ch and decrease in 5-ch-3β-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG. The results concluded that fat replacer (XG), processing and storage had no significant effect on the FAs compositions of all goshtaba products including HFC. However, cholesterol content exhibited significant variation and minimum reduction in cholesterol and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.
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Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Tariq A Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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13
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Esfahani Mehr A, Hosseini SE, Seyadain Ardebili SM, Mousavi Khaneghah A. The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00486-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Alves RDA, Sousa AMB, Madeira DSS, Santos RM, Pereira ALF, Lemos TDO, Abreu VKG. Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14649] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Renata de Araújo Alves
- Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
| | | | - David Samuel Silva Madeira
- Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
| | - Ronária Moura Santos
- Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
| | - Ana Lucia Fernandes Pereira
- Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
| | - Tatiana de Oliveira Lemos
- Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
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15
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Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride. Journal of Food Science and Technology 2020; 57:3232-3243. [PMID: 32728271 DOI: 10.1007/s13197-020-04354-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]
Abstract
There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1-without fat and sodium chloride reduction (control) and T2-with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p < 0.05) with 120 days. For the lipid oxidation, there was an interaction between treatments and storage. There was an increase in TBARS with storage for both treatments. T2 had the highest TBARS at 0, 30, and 60 days. For the color before cooking, there was a reduction in the redness (p < 0.05) with 90 days. After cooking, the lightness reduced at 90 days, while the redness increased at 90 days. However, the instrumental changes were not perceived by consumers. For the sensory acceptance, there was a reduction in the flavor, texture and overall liking with storage. However, despite the decline, the averages remained in the acceptance zone. The beef burgers were perceived as less juiciness and less salty after storage. Thus, the storage affects the physicochemical characteristics and sensory evaluation of beef burgers low-fat and low-sodium. The results reinforce the need for more studies with the storage of meat products with fat and sodium chloride reduced.
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16
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Li K, Zhang M, Bhandari B, Li L, Yang C. Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kun Li
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland Brisbane Queensland Australia
| | - Linlin Li
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu China
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17
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Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Sci 2018; 147:135-143. [PMID: 30243231 DOI: 10.1016/j.meatsci.2018.09.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 09/08/2018] [Accepted: 09/09/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (p < 0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28 days) (p < 0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (~6 and ~7 N respectively) and hardness (~21 N/cm2) among all treatments (p < 0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.
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18
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Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
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19
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Rather SA, Masoodi FA, Akhter R, Rather JA, Amin F. Effects of guar gum as a fat substitute in low fat meat emulsions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13249] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Jahangir A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Furheen Amin
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
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20
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Effect of potato incorporation on the physico-chemical, textural and sensory properties of processed cheese. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9448-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. Journal of Food Science and Technology 2016; 53:2876-86. [PMID: 27478244 DOI: 10.1007/s13197-016-2270-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.
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Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A H Malik
- Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
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