Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

Kim, Yea‐Ji; Shin, Dong-Min; Yune, Jong-Hyeok; Jung, Hyun-Su; Kwon, Hyuk-Cheol; Lee, Kyung-Woo; Oh, Jae-Wook; Kim, Beob Gyun; Han, Sung Gu

doi:10.3390/gels8060369

Cited by 10 publications

(6 citation statements)

References 44 publications

(46 reference statements)

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“…An increased L * value in the emulsion system is induced through enhanced light scattering. According to previous research, light scattering was elevated as a result of increased entrapped water content or decreased oil droplet size (Jridi et al ., 2015; Kim et al ., 2022d). Therefore, the increased L * values observed in our study might be positively correlated with the quality of the meat products.…”

Section: Resultsmentioning

confidence: 99%

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Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Kim,

Kim

et al. 2023

Int J of Food Sci Tech

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SummaryPhosphate serves as a food additive to improve the emulsion properties and texture parameters of meat products, yet excessive ingestion could be harmful to the health. Thus, we aimed to evaluate the combined effects of hot‐boned meat, freezing, and myofibrillar protein supplementation on the physicochemical properties of phosphate‐free emulsion‐type sausage. Freezing hot‐boned meat and adding myofibrillar protein enhanced pH, protein solubility, and thermal stability, which reduced cooking losses (9.50–15.48%) and enhanced emulsion stability, resulting in a positive effect on the rheological and texture profiles of the phosphate‐free emulsion‐type sausage. In particular, the sausage prepared with frozen hot‐boned meat and myofibrillar protein addition exhibited the highest hardness value (39.60 N), and its physical properties were almost identical to the positive control. Accordingly, hot‐boned meat, freezing, and myofibrillar protein incorporation could enhance the quality of phosphate‐free meat products. This study highlights promising avenues for improving meat products to meet consumer preferences.

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Section: Resultsmentioning

confidence: 99%

“…Texture profile analysis (TPA) of phosphate‐free emulsion‐type pork sausage was conducted according to the method by Kim et al . (2022d). To prepare the sausages, the meat batters were heated at 75 °C for 30 min after stuffing, as specified in Sections Differential scanning calorimetry and Cooking loss.…”

Section: Methodsmentioning

confidence: 99%

Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Kim,

Kim

et al. 2023

Int J of Food Sci Tech

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“…Particularly, polysaccharides are a suitable binder to form a stable gel without a distinct color, taste, or odor. According to the type of polysaccharides used, a diverse structure can be formed, and it can affect the texture profile of foods [10]. For instance, various polysaccharides have been supplemented into meat products at various concentrations (0.5-2%) to improve their texture and serve as fat substitutes [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

Han,

Keum,

Hong

et al. 2023

Foods

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Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

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“…Fat is an important component of cookies because it contributes to general appearance and texture and improves mouth feel and flavor [ 16 , 17 ]. There are a certain number of publications concerning the utilization of different types of gels, such as oleogels [ 18 ], hydrogels [ 19 ], bigels [ 20 ], and emulsion gels [ 21 ] to replace fat in energy-dense food products. The application of chia seeds in cereal-based products is most related to the evaluation of chia seed flour’s potential as a gluten-free ingredient in the production of various bakery products [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Tomić

Škrobot

Dapčević‐Hadnađev

et al. 2022

Gels

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Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.

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Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

Cited by 10 publications

References 44 publications

Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

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