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Li M, Li J, Qin X, Cai J, Peng R, Zhang M, Zhang L, Zhao W, Chen M, Han D, Gong J. The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation. Food Chem 2024; 442:138326. [PMID: 38219563 DOI: 10.1016/j.foodchem.2023.138326] [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: 10/10/2023] [Revised: 12/14/2023] [Accepted: 12/27/2023] [Indexed: 01/16/2024]
Abstract
The residual dextran impurities in the upstream process significantly impact the crystallization of starch-based functional sugar and the related food properties. This study intends to reveal the mechanism of dextran's influence on trehalose crystallization, and build a relationship among the dextran in syrup and the physicochemical and functional properties of trehalose. Instead of incorporating into the crystal lattice, dextran changes the assembly rate of trehalose molecules on crystal surface. The different sensitivity and adsorption capacity of the crystal surface to the chain length of dextran determines the growth rate of crystal surfaces, resulting in different crystal morphology. The bulk trehalose crystals, which were obtained from syrups with short chain dextran, have excellent powder properties, including best flowability (35◦), highest crystal strength (2.7 N), lowest caking rate (62.22 %), and the most uniform mixing with other sweeteners (sucrose/xylitol) in food formulations, achieving more stable starch preservation.
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Affiliation(s)
- Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xueyou Qin
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jingwei Cai
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Ronghua Peng
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Mengdi Zhang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Leida Zhang
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Wei Zhao
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Dandan Han
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China
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Humberto López Vargas J, Patricia Muñoz Ramírez A, Paola Rodríguez Triviño A, Simal-Gandara J. Potential application of carduma ( Cetengraulis mysticetus) and plumuda ( Opisthonema spp.) fish paste for the development of a leberkäse (liver loaf) fish product: Physicochemical and functional properties. Heliyon 2024; 10:e28939. [PMID: 38601556 PMCID: PMC11004214 DOI: 10.1016/j.heliyon.2024.e28939] [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: 05/10/2023] [Revised: 03/20/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
This study investigated the potential use of fish paste from two pelagic species (Cetengraulis mysticetus or carduma in Colombia and Opisthonema sp. or plumuda in Colombia), either separately or combined, as a substitute for external fat sources in a Leberkäse product. Three stages were analyzed, evaluating biometric proportions, body performance, and meat batters containing different concentrations of fish pastes. Physicochemical and instrumental characterization analyses were performed to determine the effect of the type of fish paste and the level of its inclusion in the final product. Results showed that plumuda fish paste had higher protein and ash content than carduma fish paste, and the inclusion of carduma fish paste in meat batters led to a greater loss of liquid and lower emulsion and gel stability values. The study also established selection criteria for the two pelagic fish species that could be useful for the fishing industry. Overall, the study demonstrated that Leberkäse can be produced using these pelagic species with a relatively simple processing technology.
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Affiliation(s)
- Jairo Humberto López Vargas
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Sede Bogotá, Grupo de Investigación Aseguramiento de la calidad de alimentos y desarrollo de nuevos productos, Carrera 30 No. 45-03, Edificio 500A, Bogotá, Código Postal 111321, Colombia
| | - Adriana Patricia Muñoz Ramírez
- Facultad de Medicina Veterinaria y Zootecnia, Departamento de Producción Animal, Universidad Nacional de Colombia, Sede Bogotá, Grupo de Investigación UN-ACUICTIO, Carrera 30 No. 45-03, Edificio 561A, Bogotá, Código Postal 111321, Colombia
| | - Andrea Paola Rodríguez Triviño
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, Brazil
| | - Jesus Simal-Gandara
- Food Science Laboratory, Analytical Chemistry and Food Science Department, Food Science and Technology Faculty, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
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Kim GH, Chin KB. Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage. Anim Biosci 2023; 36:1738-1746. [PMID: 37641843 PMCID: PMC10623046 DOI: 10.5713/ab.23.0150] [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: 04/21/2023] [Revised: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/31/2023] Open
Abstract
OBJECTIVE The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. METHODS Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. RESULTS The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. CONCLUSION Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.
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Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186,
Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186,
Korea
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4
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Lee S, Jo K, Jeong SKC, Jeon H, Choi YS, Jung S. Recent strategies for improving the quality of meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:895-911. [PMID: 37969348 PMCID: PMC10640940 DOI: 10.5187/jast.2023.e94] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/05/2023] [Accepted: 09/05/2023] [Indexed: 11/17/2023]
Abstract
Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Seul-Ki-Chan Jeong
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Hayeon Jeon
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
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Wang J, Zhang J, Wang S, Liu W, Jing W, Yu H. Isolation and Extraction of Monomers from Insoluble Dietary Fiber. Foods 2023; 12:2473. [PMID: 37444211 DOI: 10.3390/foods12132473] [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: 05/24/2023] [Revised: 06/14/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Insoluble dietary fiber is a macromolecular polysaccharide aggregate composed of pectin, glycoproteins, lignin, cellulose, and hemicellulose. All agricultural by-products contain significant levels of insoluble dietary fiber. With the recognition of the increasing scarcity of non-renewable energy sources, the conversion of single components of dietary fiber into renewable energy sources and their use has become an ongoing concern. The isolation and extraction of single fractions from insoluble dietary fiber is one of the most important recent research directions. The continuous development of technologies for the separation and extraction of single components is aimed at expanding the use of cellulose, hemicellulose, and lignin for food, industrial, cosmetic, biomedical, and other applications. Here, to expand the use of single components to meet the new needs of future development, separation and extraction methods for single components are summarized, in addition to the prospects of new raw materials in the future.
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Affiliation(s)
- Junyao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
| | - Jiarui Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
| | - Wenhao Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
| | - Wendan Jing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Soybean Industry Technology System Processing Laboratory, Changchun 130118, China
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Zou X, Xu X, Chao Z, Jiang X, Zheng L, Jiang B. Properties of plant-derived soluble dietary fibers for fiber-enriched foods: A comparative evaluation. Int J Biol Macromol 2022; 223:1196-1207. [PMID: 36347374 DOI: 10.1016/j.ijbiomac.2022.11.008] [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: 08/28/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/08/2022]
Abstract
Plant-derived soluble dietary fibers (SDF) have many important physiological functions and the applications of SDF vary based on their properties, which are worth further investigating for fiber-enriched food production. In this study, SDF derived from konjac, apple, chicory, flaxseed, orange, psyllium seed, soybean and oat were purified, and their structural, physicochemical and functional properties were systematically evaluated. Monosaccharide composition analysis showed that these SDF belonged to heteropolysaccharides, of which konjac, psyllium seed, apple, soybean and oat SDF were glucomannan, arabinoxylan, pectin, arabinogalactan and glucan, respectively. The molecular weight of konjac glucomannan (KGM, 5.22 × 106 Da) was the highest, and inulin, soybean arabinogalactan (SA) and oat glucan (OG) had higher water solubility. Moreover, KGM, apple pectin (AP), flaxseed SDF (FS) and psyllium seed arabinoxylan (PA) exhibited better water-holding capacity, swelling capacity, emulsifying activity and stability. Rheological studies and texture profile analysis suggested that KGM had the best viscosity and gelation ability. In addition, AP and orange SDF (OS) showed better α-amylase inhibitory activity, while OS and KGM had higher pancreatic lipase inhibitory activity. Also, KGM and FS displayed fine cholesterol absorption capacity. To summary, these functional properties illustrated the feasibility of SDF to regulate blood sugar and blood lipid levels.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Xiuli Xu
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhonghao Chao
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xuan Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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7
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Ismail NA, Ab Aziz MF, Mohammad Rashedi IF. Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2-thiobarbituric acid reactive substances (TBARS), shrinkage, cooking yield, water holding capacity, pH, colour, textural properties, and sensory evaluation of the patties were examined. Patties incorporated with roselle, wolfberry, and beetroot had increased scavenging activity, thus decreasing oxidative activity in the patties during storage. Cooking yield was improved in all treatments with significant decrease in pH in both cooked and uncooked roselle-incorporated patties. No changes were observed for the texture of all samples, while roselle-incorporated patties maintained the redness after the 11th day of storage. Sensory attributes of the modified patties were acceptable to all panellists. In conclusion, the incorporation of roselle in buffalo meat patties showed more beneficial effects than the other purées tested in improving the quality of the patties while maintaining their sensory properties.
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8
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Presenza L, Nogueira WV, Bianquini Menegardo S, Alves Sant’ana D, Regina Spago F, Minozzo M. Influence of Different Oatmeal Concentrations on Atlantic Salmon ( Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2108358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Leandro Presenza
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | | | | | - Daniella Alves Sant’ana
- Department of Fisheries Engineering, Federal Institute of Espírito Santo Campus Piúma, Piúma, Brazil
| | - Flávia Regina Spago
- Department of Fisheries Engineering, Federal Institute of Espírito Santo Campus Piúma, Piúma, Brazil
| | - Marcelo Minozzo
- Department of Fisheries Engineering, Federal Institute of Espírito Santo Campus Piúma, Piúma, Brazil
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9
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Unal K, Babaoğlu AS, Erdem N, Dilek NM. The effect of pumpkin powder on the physicochemical, emulsification and textural properties of beef. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kübra Unal
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Nuran Erdem
- Department of Food Processing Güzelyurt Vocational School Aksaray University Aksaray Turkey
| | - Nazik Meziyet Dilek
- Department of Nutrition and Dietetics Akşehir Kadir Yallagöz School of Health Selçuk University Konya Turkey
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10
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Pereira A, Lee HC, Lammert R, Wolberg C, Ma D, Immoos C, Casassa F, Kang I. Effects of Red‐wine Grape Pomace on the Quality and Sensory Attributes of Beef Hamburger Patty. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15559] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- A. Pereira
- Departments of Food Science & Human Nutrition California Polytechnic State University San Luis Obispo CA 93407 United States
| | - H. C. Lee
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
| | - R. Lammert
- Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 United States
| | - C. Wolberg
- Department of Food Science and Technology, McGill University, 21,111 Lakeshore Ste Anne de Bellevue, Quebec, H9X 3V9 Canada
| | - D. Ma
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
| | - C. Immoos
- Chemistry & Biochemistry California Polytechnic State University San Luis Obispo CA 93407 United States
| | - F. Casassa
- Wine and Viticulture California Polytechnic State University San Luis Obispo CA 93407 United States
| | - I. Kang
- Animal Science California Polytechnic State University San Luis Obispo CA 93407 United States
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11
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Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.
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12
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Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020; 9:E1883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Affiliation(s)
| | | | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 310330 Arad, Romania; (C.Ș.U.); (S.P.-C.)
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13
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Santiaguín-Padilla AJ, Peña-Ramos EA, Pérez-Gallardo A, Rascón-Chu A, González-Ávila M, González-Ríos H, González-Noriega JA, Islava-Lagarda T. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin. J Food Sci 2019; 84:1331-1339. [PMID: 31132153 DOI: 10.1111/1750-3841.14626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/29/2022]
Abstract
Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin-encapsulated-fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. PRACTICAL APPLICATION: Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full-animal-fat meat products, without affecting their sensory acceptability.
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Affiliation(s)
- Aarón Jonary Santiaguín-Padilla
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Etna Aida Peña-Ramos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Alfonso Pérez-Gallardo
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Desarrollo Tecnológico de Sigma-Alimentos, S.A., Measurements and Texture Analysis Laboratory, Dr. Cantú 2777, Monterrey Nuevo León, México
| | - Agustin Rascón-Chu
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Marisela González-Ávila
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México.,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Medical and Pharmaceutical Biotechnology Lab., Av. Normalistas 800, Guadalajara Jalisco, México
| | - Humberto González-Ríos
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Julio A González-Noriega
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
| | - Thalia Islava-Lagarda
- Centro de Investigación en Alimentación y Desarrollo, A.C., Meat Science and Technology Lab., Carr. Gustavo Astiazaran No. 46, Hermosillo Sonora, México
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Lubana GK, Randhawa BK, Surasani VKR, Singh A. Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-02-2016-0023] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets.
Design/methodology/approach
Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality.
Findings
Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability.
Research limitations/implications
Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized.
Practical implications
Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential.
Social implications
The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects.
Originality/value
The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.
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Song X, Kim M. Development of an Indirect Non-Competitive Enzyme-Linked Immunosorbent Assay for the Detection of Cronobacter muytjensii in Infant Formula Powder. ACTA ACUST UNITED AC 2013. [DOI: 10.9799/ksfan.2013.26.4.936] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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