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Kumari S, Alam AN, Hossain MJ, Lee EY, Hwang YH, Joo ST. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2023; 13:108. [PMID: 38201136 PMCID: PMC10778684 DOI: 10.3390/foods13010108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/19/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.
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Affiliation(s)
- Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Amm Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
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2
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Seo HJ, Chung SJ, Cho MS, Park JY, Oh J. Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults. Foods 2023; 12:4049. [PMID: 38002107 PMCID: PMC10670800 DOI: 10.3390/foods12224049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Along with concerns regarding societal aging, the dietary requirements of older adults have become a priority. Older adults in Korea experience difficulties consuming animal protein sources as they age. Therefore, this study aimed to develop a senior-friendly food product using mackerel. Accordingly, carbohydrates and proteins were added to the brine solution before saturated vapor treatment. Calcium lactate and poly-gamma-glutamic acid were added to the sauce, and when compared to four commercial products (GT_R, GT_K, PC_K, and AC_G) in an acceptance test, the product was found to exhibit the highest overall liking score (p < 0.001). Higher flavor-liking and familiarity ratings were found to increase purchase intention, while higher flavor-liking, overall-liking, and familiarity ratings increased recommendation intention. Those in mid-to-late adulthood preferred the GT_R and PC_K samples, whereas the AC_G sample was preferred by those in very late adulthood. AC_G sample analysis suggested that those in the very late adulthood group had a relatively higher acceptance of spiciness. In this study, a calcium-added mackerel stew product was manufactured, meeting the standards for senior-friendly food in Korea. It will serve as a baseline for further research on fish- and mackerel-based foods for older adults, which is in its early stages.
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Affiliation(s)
- Hye-Ji Seo
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Mi-Sook Cho
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea; (H.-J.S.); (S.-J.C.); (M.-S.C.)
| | - Ju-Yeon Park
- Hyundai Green Food. Co., Yongin 16827, Republic of Korea
| | - Jieun Oh
- College of Science & Industry Convergence, Ewha Womans University, Seoul 03760, Republic of Korea
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3
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Adiamo OQ, Netzel ME, Hoffman LC, Gidley MJ, Osborne S, Sultanbawa Y. Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage. Meat Sci 2023; 197:109069. [PMID: 36495835 DOI: 10.1016/j.meatsci.2022.109069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/22/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022]
Abstract
In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.
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Affiliation(s)
- Oladipupo Q Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael E Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Louwrens C Hoffman
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael J Gidley
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, St Lucia, QLD, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia.
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4
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Janardhanan R, Huerta-Leidenz N, Ibañez FC, Beriain MJ. High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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5
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Hong S, Shen Y, Li Y. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods 2022; 11:foods11172619. [PMID: 36076805 PMCID: PMC9455741 DOI: 10.3390/foods11172619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/03/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.
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Younis K, Ashfaq A, Ahmad A, Anjum Z, Yousuf O. A Critical review focusing the effect of ingredients on the textural properties of plant-based meat products. J Texture Stud 2022. [PMID: 35717605 DOI: 10.1111/jtxs.12704] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottom-up approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared to the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This paper aims to discuss the impact of ingredients on the textural properties of plant-based meat products.
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Affiliation(s)
- Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alisha Ahmad
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Zayeema Anjum
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, U.P., India
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Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara. Foods 2022; 11:foods11091341. [PMID: 35564064 PMCID: PMC9102562 DOI: 10.3390/foods11091341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 11/28/2022] Open
Abstract
We developed a vegetable alternative to meat patties using Aruncus dioicus var. kamtschaticus Hara (A. dioicus) and used it to generate basic data for the alternative meat market by comparing nutritional and microbiological components with commercially available vegetable and meat patties. Nutrient analysis, microbiological analysis, chromaticity, and texture analysis were performed on substitute meat patties (SMPs) with A. dioicus and commercially available vegetable and animal patties. Among sugars, the contents of fructose and maltose were respectively high in commercial meat patties (CMPs) and SMPs. SMPs were low in saturated and trans-fat, and high in ω-3 fatty acids. The contents (in descending order) of leucine > phenylalanine > threonine > isoleucine were high in SMPs and commercial vegetable patties (CVPs). Qualitative and quantitative findings of Escherichia coli (E. coli) and Staphylococcus aureus were all negative. Our SMPs had high lightness (L*), low redness (a*), and low yellowness (b*). The hardness, chewiness, and resilience of our SMPs were lower than those of other vegetable and animal patties. Considering our results, the method of manufacturing SMPs developed in the present study allows meat to be flavored without significant nutritional differences compared with commercially available CMPs. Our findings provide a base for studies on future meat alternatives.
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Bakhsh A, Lee EY, Ncho CM, Kim CJ, Son YM, Hwang YH, Joo ST. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review. Foods 2022; 11:1242. [PMID: 35563965 PMCID: PMC9100116 DOI: 10.3390/foods11091242] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/27/2022] Open
Abstract
Meat analogs produced through extruded products, such as texture vegetable protein (TVP) with the addition of various plant-based ingredients are considered the products that have great potential for replacing real meat. This systematic review was conducted to summarize the evidence of the incorporation of TVP on the quality characteristics of meat analogs. Extensive literature exploration was conducted up to March 2022 for retrieving studies on the current topic in both PubMed and Scopus databases. A total of 28 articles published from 2001 to 2022 were included in the data set based on specific inclusion criteria. It appears that soy protein is by far the most used extender in meat analogs due to its low cost, availability, and several beneficial health aspects. In addition, the studies included in this review were mainly conducted in countries, such as Korea, the USA, and China. Regarding quality characteristics, textural parameters were the most assessed in the studies followed by physicochemical properties, and sensory and taste attributes. Other aspects, such as the development of TVP, the difference in quality characteristics of texturized proteins, and the usage of binding agents in various meat analogs formulations are also highlighted in detail.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Chris Major Ncho
- Department of Animal Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Chan-Jin Kim
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Yu-Min Son
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (E.-Y.L.); (C.-J.K.); (Y.-M.S.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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9
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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10
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Chandler SL, McSweeney MB. Characterizing the properties of hybrid meat burgers made with pulses and chicken. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Shen Y, Hong S, Du Z, Chao M, O'Quinn T, Li Y. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112774] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Bakhsh A, Lee SJ, Lee EY, Hwang YH, Joo ST. Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods 2021; 10:2811. [PMID: 34829092 PMCID: PMC8617673 DOI: 10.3390/foods10112811] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/07/2021] [Accepted: 11/12/2021] [Indexed: 12/23/2022] Open
Abstract
The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10-40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10-40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10-40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10-40% in beef patties shows promising results.
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Affiliation(s)
- Allah Bakhsh
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Se-Jin Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea; (A.B.); (S.-J.L.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Korea;
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Razavizadeh S, Alencikiene G, Salaseviciene A, Vaiciulyte-Funk L, Ertbjerg P, Zabulione A. Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03798-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Colomer Sellas M, de Souza DL, Vila-Martí A, Torres-Moreno M. Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1912188] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marina Colomer Sellas
- Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain
| | - Dyego Leandro de Souza
- Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain
- Federal University of Rio Grande do Norte, Department of Collective Health, Postgraduate Programme in Collective Health, Natal, Brazil
| | - Anna Vila-Martí
- Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain
| | - Miriam Torres-Moreno
- Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain
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Samard S, Maung TT, Gu BY, Kim MH, Ryu GH. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty. Food Sci Biotechnol 2021; 30:395-403. [PMID: 33868750 DOI: 10.1007/s10068-021-00879-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 12/21/2020] [Accepted: 01/12/2021] [Indexed: 01/03/2023] Open
Abstract
Isolated soy protein, wheat gluten, and starch at ratio 5:4:1 were texturized under different moisture contents (40 and 50%) and die temperature (130 and 150 °C) by the twin-screw extruder. Physicochemical properties were firstly studied. These textured vegetable proteins (TVPs) were used to form 100% plant-based burger patties. Cooking and textural features were secondly investigated. TVP at 50% moisture content and 130 °C die temperature represented the highest water absorption capacity and integrity index but the lowest solubility among TVPs. Cooking loss and shrinkage in diameter and thickness, cohesiveness, chewiness, hardness, and cutting strength of TVP meatless burger patties were significantly lower than that commercial meat patty, while moisture retention and springiness of TVP meatless burger patties were higher (p < 0.05). Our results found that the texture of patty made with TVP at 50% moisture content and 130 °C die temperature was the most similarity to commercial meat patty.
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Affiliation(s)
- Sasimaporn Samard
- Faculty of Food Business Management, Panyapiwat Institute of Management, Pakkred, Nonthaburi, 11120 Thailand
| | - The-Thiri Maung
- Department of Plant Pathology, Yezin Agricultural University, Yezin, Nay Pyi Taw, 15013 Myanmar
| | - Bon-Yeob Gu
- Department of Food Science and Technology, Food and Feed Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439 Republic of Korea
| | - Mi-Hwan Kim
- Department of Food Science and Technology, Food and Feed Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439 Republic of Korea
| | - Gi-Hyung Ryu
- Department of Food Science and Technology, Food and Feed Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439 Republic of Korea
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Bernasconi A, Szerman N, Vaudagna SR, Speroni F. High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Grasso S, Smith G, Bowers S, Ajayi OM, Swainson M. Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology 2019; 56:3126-3135. [PMID: 31205367 PMCID: PMC6542885 DOI: 10.1007/s13197-018-3552-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/30/2018] [Accepted: 12/10/2018] [Indexed: 11/30/2022]
Abstract
The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.
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Affiliation(s)
- Simona Grasso
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Gabrielle Smith
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Sophie Bowers
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Oluseyi Moses Ajayi
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Mark Swainson
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
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Kamani MH, Meera MS, Bhaskar N, Modi VK. Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2660-2669. [PMID: 31168148 PMCID: PMC6525691 DOI: 10.1007/s13197-019-03754-1] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2019] [Accepted: 03/26/2019] [Indexed: 11/30/2022]
Abstract
The processed meats are classified in the first category of carcinogenic compounds due to its numerous health issues. For this reason, there is a growing interest to utilize healthy ingredients for formulation of meat-based products. The objective of this study was to replace completely and partially meat by plant proteins in sausage formulation and compare the characteristics of these novel formulae with full meat sample. The results showed that the plant proteins minimized the cooking loss and shrinkage and improved emulsion stability by creating a strong structural network in cooked emulsion. In contrast, the full meat samples had better strength/elasticity in terms of folding score (4.67 out of 5) and gel strength (2553.68 g mm) when compared to meat-reduced and meat-free samples. The sensory assessment showed that replacement of chicken meat by plant proteins was highly acceptable in terms of texture, odor, color and overall acceptance. Overall, it is concluded that plant proteins can be regarded as promising ingredients to replace 80-100% meat in sausage.
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Affiliation(s)
- Mohammad Hassan Kamani
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Manchanahally Shivanna Meera
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Narayan Bhaskar
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
| | - Vinod Kumar Modi
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570020 India
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Wong KM, Corradini MG, Autio W, Kinchla AJ. Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties. Food Sci Nutr 2019; 7:506-518. [PMID: 30847129 PMCID: PMC6392865 DOI: 10.1002/fsn3.824] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Revised: 07/20/2018] [Accepted: 07/26/2018] [Indexed: 11/06/2022] Open
Abstract
Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all-meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all-meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.
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Affiliation(s)
- Kristin M. Wong
- Department of Food ScienceUniversity of MassachusettsAmherstMassachusetts
| | - Maria G. Corradini
- Department of Food ScienceUniversity of MassachusettsAmherstMassachusetts
| | - Wesley Autio
- Stockbridge School ofAgricultureUniversity of MassachusettsAmherstMassachusetts
| | - Amanda J. Kinchla
- Department of Food ScienceUniversity of MassachusettsAmherstMassachusetts
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do Prado MEA, Queiroz VAV, Correia VTDV, Neves EO, Roncheti EFS, Gonçalves ACA, de Menezes CB, de Oliveira FCE. Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Meat Sci 2018; 150:93-100. [PMID: 30616075 DOI: 10.1016/j.meatsci.2018.12.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 12/04/2018] [Accepted: 12/12/2018] [Indexed: 01/08/2023]
Abstract
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN) with 3% ISP and two with 3% tannin (BRS 305) and tannin-free (BR 501) whole sorghum flour (WSF) of BRS 305 and BR 501 genotypes. There was no difference among the formulations for most of the physicochemical characteristics. The moisture retention was higher in BRS 305 (P < .05). The added WSF influenced the color of the raw beef burger; and the proximate composition and the antioxidant characteristics of the raw and cooked formulations (P < .05). The purchase intention and flavor, texture and overall acceptability scores were higher for the sorghum products than CN (P < .05). Therefore, the replacing of ISP by WSF in beef burger, especially by the BRS 305 genotype, might be a technologically, nutritionally and sensorially viable option.
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Affiliation(s)
| | | | | | - Erick Ornellas Neves
- Federal University of Ouro Preto, Ouro Preto CEP 35400-000, Minas Gerais, Brazil
| | - Elder Felipe Silva Roncheti
- Federal University of São João del-Rei, Sete Lagoas, Minas Gerais CEP 35701-970, Brazil; Federal University of Viçosa, Viçosa, Minas Gerais CEP 36570-900, Brazil
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CARVALHO GRD, MILANI TMG, TRINCA NRR, NAGAI LY, BARRETTO ACDS. Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.31916] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:7670282. [PMID: 28706941 PMCID: PMC5494771 DOI: 10.1155/2017/7670282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Accepted: 05/24/2017] [Indexed: 11/18/2022]
Abstract
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p < 0.05). Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p < 0.05). Increasing CS increased carbohydrate content (p < 0.05). Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p < 0.05). SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p < 0.05). In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.
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Turhan S, Yazici F, Saricaoglu FT, Mortas M, Genccelep H. Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen. Korean J Food Sci Anim Resour 2014; 34:423-33. [PMID: 26761280 PMCID: PMC4662146 DOI: 10.5851/kosfa.2014.34.4.423] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 05/20/2014] [Accepted: 06/09/2014] [Indexed: 12/04/2022] Open
Abstract
In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41℃ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.
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Affiliation(s)
- Sadettin Turhan
- Department of Food Engineering, OndokuzMayis University, 55139 Samsun, Turkey
| | - Fehmi Yazici
- Department of Food Engineering, OndokuzMayis University, 55139 Samsun, Turkey
| | | | - Mustafa Mortas
- Department of Food Engineering, OndokuzMayis University, 55139 Samsun, Turkey
| | - Huseyin Genccelep
- Department of Food Engineering, OndokuzMayis University, 55139 Samsun, Turkey
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Chang T, Wang C, Wang S, Shi L, Yang H, Cui M. Effect of Okara on Textural, Color and Rheological Properties of Pork Meat Gels. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12096] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Tong Chang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Chenjie Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Shuilian Wang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Liu Shi
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
| | - Hong Yang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei 430070 China
- Aquatic Product Engineering and Technology Research Center of Hubei Province; Wuhan Hubei 430070 China
| | - Min Cui
- State Key Laboratory of Agricultural Microbiology; Huazhong Agricultural University; Wuhan Hubei 430070 China
- Laboratory of Animal Virology; College of Veterinary Medicine; Huazhong Agricultural University; Wuhan Hubei 430070 China
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26
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Wang P, Han M, Xu X, Zhou G, Huang M. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein. J Texture Stud 2014. [DOI: 10.1111/jtxs.12063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Mengmeng Huang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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27
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Lalam S, Sandhu JS, Takhar PS, Thompson LD, Alvarado C. Experimental study on transport mechanisms during deep fat frying of chicken nuggets. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.06.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Danowska-Oziewicz M. Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marzena Danowska-Oziewicz
- Department of Human Nutrition; University of Warmia and Mazury; ul. Oczapowskiego 2 10-726 Olsztyn Poland
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30
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Ramadhan K, Huda N, Ahmad R. Physicochemical and sensory characteristics of burger made from duck surimi-like material. Poult Sci 2012; 91:2316-23. [DOI: 10.3382/ps.2011-01747] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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31
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Brewer MS. Reducing the fat content in ground beef without sacrificing quality: A review. Meat Sci 2012; 91:385-95. [DOI: 10.1016/j.meatsci.2012.02.024] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2011] [Revised: 01/17/2012] [Accepted: 02/21/2012] [Indexed: 11/25/2022]
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32
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Adedeji AA, Ngadi M. Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02631.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Rawdkuen S, Benjakul S, Visessanguan W, Lanier TC. Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701624744] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Saroat Rawdkuen
- a Food Technology Program, School of Agro-Industry , Mae Fah Luang University , Muang, Chiangrai, Thailand
| | - Soottawat Benjakul
- b Department of Food Technology, Faculty of Ago-Industry , Prince of Songkla University , Hat Yai, Songkhla, Thailand
| | - Wonnop Visessanguan
- c National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency , Klong Luang, Pathumthani, Thailand
| | - Tyre C. Lanier
- d Department of Food Science , North Carolina State University , Raleigh, NC, USA
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WALSH MARIEK, NAM SEUNGHEE, PETTEE BRIANC, CARPENTER CHARLESE. CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONS. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2008.00194.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Wang J, McDowell DJ, Hahm TS, Lo YM. Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2008. [DOI: 10.1080/10942910701530818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Du CJ, Sun DW. Automatic measurement of pores and porosity in pork ham and their correlations with processing time, water content and texture. Meat Sci 2006; 72:294-302. [DOI: 10.1016/j.meatsci.2005.07.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2005] [Revised: 07/12/2005] [Accepted: 07/28/2005] [Indexed: 11/30/2022]
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37
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Viana F, Silva V, Delvivo F, Bizzotto C, Silvestre M. Quality of ham pâté containing bovine globin and plasma as fat replacers. Meat Sci 2005; 70:153-60. [DOI: 10.1016/j.meatsci.2004.12.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2004] [Revised: 12/20/2004] [Accepted: 12/20/2004] [Indexed: 11/30/2022]
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