Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Han, Minyi; Bertram, Hanne Christine

doi:10.1016/j.meatsci.2017.07.001

Cited by 132 publications

(89 citation statements)

References 52 publications

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“…For inulin, Keenan et al () reported greater hardness values due to the increase on the inulin content in sausages. In contrast, Han and Bertram () demonstrated that hardness of a model meat product with inulin exhibited no difference when compared to the control counterpart. Furthermore, Garcia, Cáceres, and Selgas () concluded that inulin powder tends to increase the hardness of meat products, whereas inulin gel produces softer products.…”

Section: Resultsmentioning

confidence: 96%

“…Furthermore, Garcia, Cáceres, and Selgas () concluded that inulin powder tends to increase the hardness of meat products, whereas inulin gel produces softer products. Han and Bertram () attributes the increase in hardness to the ability of dietary fiber to promote and strengthen connections between the various matrix components. Also, the differences in textural properties depend on the characteristics of dietary fibers, as molecular weight and hydrophobicity that cause differences in their water solubility, viscosity enhancement, opacity, surface activity, and binding capacity.…”

Section: Resultsmentioning

confidence: 99%

“…According to Andrès, Zaritzky, and Califano (), chewiness is directly related to hardness, cohesiveness, and springiness; thus, a decrease on these parameters potentially results on decreased chewiness. Han and Bertram () reported that CMC decreased the hardness and chewiness of a model meat product, whereas the product containing inulin was not different when compared to the control counterpart.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast,Han and Bertram (2017) demonstrated that hardness of a model meat product with inulin exhibited no difference when compared to the control counterpart. Furthermore,Garcia, Cáceres, and Selgas (2006) concluded that inulin powder tends to increase the hardness of meat products, whereas inulin gel produces softer products Han and Bertram (2017). attributes the increase in hardness to the ability of dietary fiber to promote and strengthen connections between the various matrix components.…”

mentioning

confidence: 87%

“…The presence of inulin makes the gel structure more compact during cooking preventing proteins from holding water, resulting on increased weight loss (Cáceres et al, 2004;Carballo, Fernandez, Barreto, Solas, & Colmenero, 1999). In addition, the ability of a meat system to hold water is dependent of the strength of the protein network developed and the capacity of the hydrocolloid to entrap water within it, and the CMC is an anionic water-soluble polymer, which likely interacts with meat proteins (Han & Bertram, 2017). Nonetheless, Álvarez and Barbut (2013) observed a decrease on the cooking loss when inulin was incorporated in meat batters.…”

Section: Weight Loss and Diameter Reductionmentioning

confidence: 99%

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Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Guedes-Oliveira

Costa-Lima

Oliveira

et al. 2019

Food Science & Nutrition

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Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The presence of CMC decreased hardness ( p < 0.05). While CMC and IN also decreased springiness, cohesiveness, gumminess, and chewiness ( p < 0.05), no effect on adhesiveness was observed ( p > 0.05). CMC increased L* (lightness), a* (redness), and b* (yellowness) values in raw patties, whereas IN and fat contributed to a decrease on these parameters. Higher contents of CMC resulted in products with lower weight loss ( p < 0.05) with no significative diameter reduction ( p > 0.05). Nonetheless, higher levels of CMC affected the sensory acceptance resulting on products described as crumbly and with residual flavor by check‐all‐that‐apply questions. CMC and IN can be used as fat replacers in lamb patties; however, the content of each ingredient must be carefully considered. In this study, it was observed that contents of CMC higher than 1% (w/w) negatively affected the product, whereas IN levels were not capable to decrease weight loss and diameter reduction in lamb patties.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 87%

Section: Weight Loss and Diameter Reductionmentioning

confidence: 99%

See 3 more Smart Citations

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Guedes-Oliveira

Costa-Lima

Oliveira

et al. 2019

Food Science & Nutrition

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Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Zhu

Huang

Jia

et al. 2022

Food Bioengineering

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Physicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir-frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evaluated in this study. The water solubility index, water absorption index, and pasting properties of barley flour treated by different processing technologies were significantly different. The EBF has the highest water solubility index (12.67%) and water absorption index (503.20%), and with the minimum peak viscosity (2593.67 cp) and pasting temperature (50.20°C). The water-holding capacity and cooking loss of emulsified sausage improved significantly after adding the barley flour processed by different methods, especially the 9%BF substitution, the pressure water loss rate and cooking loss rate were reduced to 5.32% and 14.52%, respectively. The emulsified sausage added with BF indicated better color quality and texture properties comparable with the control. Scanning electron microscopy also showed that the addition of three kinds of barley flour in sausage formation led to a difference in the microstructure of the sausages. This study suggested that barley flour improved the physicochemical and textural properties of the emulsified sausage.

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Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

et al. 2020

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BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea, pea, and bean) were studied at two levels and various water:flour ratios to replace 10-44% pork meat in low-fat burgers and determine the effect on their sensory and technological properties (cooking yield, expressible liquid, diameter reduction, and color and texture profile).RESULTS: All pork-meat burgers that included pulse flour showed higher cooking yields, lower diameter reductions, and expressible liquids than all-meat burgers, which displayed better oil and water retention. Higher water additions resulted in burgers with less hardness. Burgers with 80 g kg −1 lentil flour in all water/flour ratios presented the lowest total color difference (ΔE) compared with the commercial control. Burgers with the higher level of all pulse flour tested and medium water levels showed acceptable sensory scores. CONCLUSIONS: Partial pork meat replacement by different legume flour (lentil, chickpea, pea, and bean), at levels of 80 and 150 g kg −1 and water/flour ratios of 1250, 1600, and 2000 g kg −1 resulted in low-fat burgers with adequate physicochemical characteristics. Moreover, the sensorial evaluation of the formulations with the maximum flour addition and intermediate water/flour ratio showed that they had good sensorial acceptability with no effect of flour type.

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Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Cited by 132 publications

References 52 publications

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

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