Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based Patties

Dawkins, Norma L; Gager, J.; Cornillon, J.P.; Kim, Y.; Howard, Harlan A.; Phelps, O.

doi:10.1111/j.1365-2621.2001.tb15201.x

Cited by 32 publications

(23 citation statements)

References 10 publications

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“…Such decreases were greater in the hydrated oatmeal-amended sausage than in all types of meat sausages. These results are consistent with previous reports that the addition of oat bran, soy protein, or starch improves the textural properties by decreasing product hardness (Pszczola, 1991;Dawkins et al, (2001). Desmond and Troy (1998) reported that beef burgers containing oat fiber have decreased hardness values when compared to the low-fat control.…”

Section: Tpasupporting

confidence: 83%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

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Section: Tpasupporting

confidence: 83%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…They attributed the fall to decreased binding within meat matrix due to lower protein in bran patties as protein in general tend to exhibit good binding capacity. Dawkins et al (2001) also observed that the shear press value tends to decrease with higher levels of oatrim and oat gum.…”

Section: Fiber and Tendernessmentioning

confidence: 77%

“…The sensory panel showed no significant difference for tenderness, juiciness, beef flavor intensity and overall palatability at the different added fiber levels. Juiciness of oat gum and oatrim based meat patties was slightly higher than that of control patties (Dawkins et al, 2001). Tenderness was slightly higher for oat gum than oatrim patties, regardless of meat used.…”

Section: Fiber and Organoleptic Propertiesmentioning

confidence: 96%

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Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review

Talukder

2015

Critical Reviews in Food Science and Nutrition

146

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Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.

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“…They show some functional properties, such as WHC and FBC, due to the porous structure formed by polysaccharides, which can hold water through hydrogen bonds (Dawkins et al, 2001). Cereal fibers have more insoluble dietary fiber (IDF), whereas fibers from fruit and vegetables have a high amount of soluble dietary fiber (SDF).…”

Section: Dietary Fibermentioning

confidence: 99%

Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy

Sudha

2011

Flour and Breads and Their Fortification in Health and Disease Prevention

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Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based Patties

Cited by 32 publications

References 10 publications

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review

Apple Pomace (By-Product of Fruit Juice Industry) as a Flour Fortification Strategy

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