Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

Henck, Jenifer Mayara Monari; Bis-Souza, Camila Vespúcio; Pollonio, Marise Aparecida Rodrigues; Lorenzo, José M.; Barretto, Andrea C.S.

doi:10.1080/00071668.2019.1664726

Cited by 14 publications

(8 citation statements)

References 30 publications

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“…Both batter and end‐products pHs were very close to each other. Similar results were obtained by Henck et al (2019), Huang et al (2011), and Steenblock et al (2001). They reported in their studies that the addition of alfa cyclodextrin to low‐fat chicken frankfurter, wheat, oat fiber, and inulin to Chinese‐style sausages, and oat fiber to light bologna and fat‐free frankfurters did not affect pH values.…”

Section: Resultssupporting

confidence: 90%

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Mumyapan

Aktaş

Gerçekaslan

2022

Food Processing Preservation

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Today, consumer awareness and mindfulness of the relationship between consumed food and general health have been increasing. This situation changes the perceptions and purchasing habits of consumers and increases the demand for functional foods. Meat can be considered a functional food in that it contains conjugated linoleic acid and minerals such as iron, zinc, selenium, dipeptides such as carnosine, anserine, creatine, and taurine, vitamins B and E and components including glutathione, ubiquinol, and lipoic acid (Olmedilla-Alonso et al., 2013). However, the lack of complex carbohydrates such as dietary fiber in meat is associated with an increase in the number of diseases such as colon cancer and cardiovascular diseases, which enormously affect the preference for meat

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Section: Resultssupporting

confidence: 90%

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Mumyapan

Aktaş

Gerçekaslan

2022

Food Processing Preservation

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“…Amorphous cellulose fibre has been successfully used for partial replacement of pork back fat in fermented sausages [219]. Dietary fibres such as inulin and fructooligosaccharides have been used in low quantities in low-fat Italian-type salami [220], while alpha-cyclodextrin and wheat fibre have been proposed as ingredients in chicken frankfurters [221]. Another successful example is konjac gels combined with other ingredients (starch, carrageenates, gellan gum) which have been used in the formulation of reduced/low-fat meat products such as frankfurters, bologna, fresh sausages and pork nuggets [222,223].…”

Section: Fat Oil and Oil Substitutesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

349

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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“…This complex has been reported to retain lipids and retard retrogradation [ 43 , 45 ]. In addition, it has been reported that the addition of α-CD helps retain fat globules in the microstructure and improves yields for animal-based products (chicken frankfurters) [ 46 ]. Thus, we investigated the synergistic effects of CD and starch on the oil-holding capacity of patties under the condition of higher oil content (data in S2 Fig ).…”

Section: Resultsmentioning

confidence: 99%

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

et al. 2022

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The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for plant-based meat analogs is the off-flavor from soy, which limits their consumer acceptability. Among the various methods developed for overcoming this challenge, masking the beany flavors with cyclodextrins (CDs) is an attractive, cost-effective, and safe strategy. However, the current established CD treatment method does not meet the requirement for a clean-label. This study aimed to develop more acceptable off-flavor-masking technologies for plant-based patties for modern clean-label preferences using enzymatic methods. We used the cyclodextrin glucanotransferase (CGT), “Amano,” as a commercially available food-grade CGT. The CGT-catalyzed reaction in plant-based patties yielded 17.1 g/L CD. As CGT could yield sufficient CD in the patties, we investigated whether CDs produced by CGT could mask the off-flavors released from the plant-based patties. The CGT-treated patties had significantly lower volatilization amounts of the known beany off-flavor-generating compounds compared to the non-treated patties. Moreover, CGT treatment improved the texture of the patties and increased their water- and oil-holding capacity. As CGT is rendered inactive after cooking, it would not be considered an additive. These findings indicated that CDs produced by the CGT reaction could effectively mask off-flavors of meat analogs and improve their physical properties while meeting clean-label requirements.

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Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

Cited by 14 publications

References 30 publications

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

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