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

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing

This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% w/w). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (n) and consistency coefficient (K) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (G') and loss modulus (G ″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater G' than G ″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (p > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (p > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.

Study on the current research trends and future agenda in animal products: an Asian perspective

This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, "meat quality" and "probiotics" were the most common, followed by "antioxidants", which have been extensively studied in the past, and "cultured meat", which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles' findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

Recent strategies for improving the quality of meat products

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.