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Meat Analogues: Relating Structure to Texture and Sensory Perception. Foods 2022; 11:foods11152227. [PMID: 35892811 PMCID: PMC9367794 DOI: 10.3390/foods11152227] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 11/17/2022] Open
Abstract
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.
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Massingue AA, de Oliveira Paula MM, de Barros Silva Haddad G, Gonçalves M, Silva VRO, de Souza Ramos AL, Ramos EM. Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Armando Abel Massingue
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
- Escola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane (UEM), Vilankulo, C. P. 1304 Mozambique
| | | | | | - Michelle Gonçalves
- Departamento de Microbiologia Agrícola, Universidade Federal de Lavras (UFLA), Lavras Minas Gerais Brazil
| | - Vanessa Riani Olmi Silva
- Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais, Campus Rio Pomba Rio Pomba Minas Gerais Brazil
| | - Alcinéia Lemos de Souza Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
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Pi R, Li G, Zhuang S, Yu Q, Luo Y, Tan Y, Dai R, Hong H. Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp. Foods 2022; 11:foods11040576. [PMID: 35206053 PMCID: PMC8871401 DOI: 10.3390/foods11040576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/26/2022] [Accepted: 01/27/2022] [Indexed: 02/04/2023] Open
Abstract
Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.
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Affiliation(s)
- Ruobing Pi
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Gaojing Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Qinye Yu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Ruitong Dai
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.P.); (G.L.); (S.Z.); (Q.Y.); (Y.L.); (Y.T.); (R.D.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence:
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Technological investigation into duck meat and its products - a potential alternative to chicken. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s004393391900062x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Wang R, Gao R, Xiao F, Zhou X, Wang H, Xu H, Gong C, Huang P, Zhao Y. Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108306] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Toldrà M, Parés D, Saguer E, Carretero C. Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14298] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Dolors Parés
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Elena Saguer
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Carmen Carretero
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
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Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish ( Pterois volitans) surimi patties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2167-2174. [PMID: 30996450 DOI: 10.1007/s13197-019-03698-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2019] [Accepted: 03/06/2019] [Indexed: 10/27/2022]
Abstract
Lionfish (Pterois volitans) is an invasive and predatory species whose proliferation over the Caribbean Sea threatens to cause great damage to coral reefs by negatively affecting the balance of the ecosystem. Control strategies have been the most effective way to reduce the negative impact of the lionfish. The development of diversified food products based on lionfish could support these strategies. The objective of the present study was to investigate the influence of ultrasound and the addition of binders in different concentrations: Egg white liquid (EWL) and corn starch (ST) on texture, microstructure and sensory evaluation properties of patties made of lionfish surimi. Each set of binders was added up to 3% varying proportions. The texture profile, water holding capacity, sensory qualities and fractal dimension of scanning electron microscopy images were analyzed to evaluate the quality of the product based on surimi gel. Results showed that the application of ultrasound and the use of binders enhanced the properties of patties made of lionfish surimi. The addition of EWL (3%) improved the water holding capacity and hardness of the final product. However, the fractal dimension of the images was higher in samples processed using ultrasound and without binder addition.
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Massingue AA, Torres Filho RDA, Fontes PR, Asaam S, Gomes MEDS, Ramos ADLS, Ramos EM. Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Armando Abel Massingue
- Escola Superior de Desenvolvimento Rural (ESUDER) Universidade Eduardo Mondlane (UEM) Vilankulo Mozambique
| | - Robledo de Almeida Torres Filho
- Instituto de Ciências Exatas e Tecnológicas Universidade Federal de Voçosa (UFV) Campus Florestal, Florestal, Minas Gerais Brazil
| | - Paulo Rogério Fontes
- Departamento de Ciência e Tecnologia (DTA) Universidade Federal de Viçosa (UFV) Viçosa, Minas Gerais Brazil
| | - Susuana Asaam
- Quality Control Department Council for Scientific and Industrial Research – Animal Research Institute Accra Ghana
| | | | | | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras, Minas Gerais Brazil
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Shim JY, Kim TK, Kim YB, Jeon KH, Ahn KI, Paik HD, Choi YS. The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham. Korean J Food Sci Anim Resour 2018; 38:162-171. [PMID: 29725234 PMCID: PMC5932964 DOI: 10.5851/kosfa.2018.38.1.162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 01/24/2018] [Accepted: 01/24/2018] [Indexed: 11/06/2022] Open
Abstract
The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.
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Affiliation(s)
- Jae-Yun Shim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
| | - Kwang-Il Ahn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju 55365, Korea
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Jiménez Muñoz LM, Sotelo Díaz I, Salgado Rohner C, Cáez Ramirez G, Filomena Ambrosio A. Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1404538] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
| | - Indira Sotelo Díaz
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Carlos Salgado Rohner
- Grupo de investigación Innovación y Estrategia, Universidad de La Sabana, Chía, Colombia
| | - Gabriela Cáez Ramirez
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
| | - Annamaria Filomena Ambrosio
- Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia
- Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia
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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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Nik Muhammad NA, Huda N, Karim AA, Mohammadi Nafchi A. Effects of acid type extraction on characterization and sensory profile of duck feet gelatin: towards finding bovine gelatin alternative. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9661-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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