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Masijn Q, Libberecht S, Meyfroot A, Goemaere O, Hanskens J, Fraeye I. Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower). Heliyon 2023; 9:e18894. [PMID: 37662792 PMCID: PMC10474361 DOI: 10.1016/j.heliyon.2023.e18894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/26/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.5 wt%) were evaluated towards their contribution to structure and physical stability a lean (LGS, no fat) and an emulsified GS (EGS). Generally, protein source had a larger effect on structure and physical stability than fat source and content. Unheated, GS with soybean protein showed most structure and highest physical stability. Heated till 94 °C, the structure of GS increased drastically, but EGS showed less structure than LGS, attributed to low solid fat contents (SFC), hence low rigidity, of the incorporated oil droplets at 94 °C. Cooled till 5 °C all GS showed an additional increase in structure, for GS with mung bean and pea protein accompanied with an increase in physical stability. Overall, EGS with sunflower oil showed less structure and lower stability than EGS with coconut fat, likely due to their different SFC. At 5 °C, Peak force of GS with potato protein was highest. Across protein sources, EGS displayed a higher Peak force with coconut fat than with sunflower oil, again likely due to different SFC, hence, rigidity of the oil droplets. Physical stability of GS did not vary significantly between protein sources, fat sources nor fat contents, after a freeze-thaw cycle, nor during prolonged cold storage.
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Affiliation(s)
- Quinten Masijn
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Sophie Libberecht
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Annabel Meyfroot
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Olivier Goemaere
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Jana Hanskens
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Ilse Fraeye
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
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Goemaere O, De Ketelaere B, Hanskens J, Masijn Q, Pérez Santaescolastica C, Fraeye I. Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool. Foods 2021; 10:foods10092078. [PMID: 34574187 PMCID: PMC8468530 DOI: 10.3390/foods10092078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/26/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics.
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Affiliation(s)
- Olivier Goemaere
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Bart De Ketelaere
- KU Leuven, Faculty of Bioscience Engineering, BIOSYST—MeBioS, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium;
| | - Jana Hanskens
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Quinten Masijn
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Cristina Pérez Santaescolastica
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
- Correspondence: ; Tel.: +32-9-331-6617
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Goemaere O, Glorieux S, Govaert M, Steen L, Fraeye I. Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics. Foods 2021; 10:foods10040882. [PMID: 33920658 PMCID: PMC8073691 DOI: 10.3390/foods10040882] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 12/20/2022] Open
Abstract
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.
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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Olivier Goemaere
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - Jana Hanskens
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia 4 Parque Tecnológico de Galicia Ourense 32900 Spain
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
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Glorieux S, Goemaere O, Steen L, Fraeye I. Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics. Food Technol Biotechnol 2017; 55:390-397. [PMID: 29089852 DOI: 10.17113/ftb.55.03.17.5089] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.
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Affiliation(s)
- Seline Glorieux
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium.,KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, BE-8500 Kortrijk, Belgium
| | - Olivier Goemaere
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
| | - Liselot Steen
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
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Steen L, Fraeye I, De Mey E, Goemaere O, Paelinck H, Foubert I. Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-012-1038-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Samapundo S, Anthierens T, Ampofo-Asiama J, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Devlieghere F. The Effect of NaCl Reduction and Replacement on the Growth of Listeria Monocytogenes
in Broth, Cooked Ham and White Sauce. J Food Saf 2013. [DOI: 10.1111/jfs.12023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simbarashe Samapundo
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Tom Anthierens
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Jerry Ampofo-Asiama
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Ramize Xhaferi
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Ilse Van Bree
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
| | - Slawomir Szczepaniak
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Olivier Goemaere
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Liselot Steen
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - Marieke Dhooge
- Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Ghent Belgium
| | - Hubert Paelinck
- Laboratory of Food Chemistry and Meat Technology; Technologiecampus; Katholieke Hogeschool Sint-Lieven; Ghent Belgium
| | - F. Devlieghere
- Laboratory of Food Microbiology and Food Preservation; Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Ghent University; Coupure Links 653 9000 Ghent Belgium
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Vercammen A, Vanoirbeek KG, Lurquin I, Steen L, Goemaere O, Szczepaniak S, Paelinck H, Hendrickx ME, Michiels CW. Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Li C, Szczepaniak S, Steen L, Goemaere O, Impens S, Paelinck H, Zhou G. Effect of tumbling time and cooking temperature on quality attributes of cooked ham. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02731.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F. The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages. Food Microbiol 2010; 27:945-54. [DOI: 10.1016/j.fm.2010.05.030] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2010] [Revised: 05/26/2010] [Accepted: 05/27/2010] [Indexed: 10/19/2022]
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Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K, Devlieghere F. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. Int J Food Microbiol 2010; 143:9-16. [PMID: 20696491 DOI: 10.1016/j.ijfoodmicro.2010.07.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2010] [Revised: 07/07/2010] [Accepted: 07/10/2010] [Indexed: 11/16/2022]
Abstract
The growth inhibiting effects of NaCl and selected simple salt replacers (CaCl(2), MgCl(2), KCl and MgSO(4)) on the growth of Lactobacillus sakei were studied in de Man Rogosa Sharpe broth at 7 degrees C over a water phase concentration of 0 to 6.4%. The divalent chloride salts (CaCl(2) in particular) generally had the largest antimicrobial activities at equivalent water phase concentrations, molalities or water activity (a(w)) values. MgSO(4) had not only the least antimicrobial activity but also the smallest a(w) depressing capacity. The results also showed that the antimicrobial effects of CaCl(2) were not fully accounted for by its a(w) depressing effects. Challenge tests performed on cooked ham and white sauce showed that reduction of NaCl levels by 28 and 33%, respectively, had no influence on the microbial stability of these products to L. sakei. Ultimately the study concluded that the microbiological consequences of the full or partial replacement of NaCl on the growth of L. sakei largely depend on the initial level of NaCl, the level of replacement and the nature of the salt replacer used. Altered stability to L. sakei is most likely given a high initial NaCl level, combined with a large level of partial replacement with either CaCl(2) (increased stability) or MgSO(4) (reduced stability) as the replacer.
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Affiliation(s)
- S Samapundo
- Ghent University, Food2Know, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium.
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