“…2 ). This result was expected, because they confirmed that marked colour changes can imply rejection, as indicated by Deliza et al [ 35 ]. Fig.…”
Section: Resultssupporting
confidence: 79%
“…With the same texture analyser, Warner–Bratzler Shear Force (WBSF) was performed according to Jin et al [ 35 ] using a shearing V-shaped blade. The plant-based sausage samples (4 cm long × 2.5 mm diameter) were sheared at a crosshead speed of 100 mm/min.…”
Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of
Plantago ovata
fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a
w
), water release, pH, colour measurement, texture profile analysis (TPA), and Warner–Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing
Plantago ovata
white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.
Supplementary Information
The online version contains supplementary material available at 10.1007/s00217-022-04063-2.
“…2 ). This result was expected, because they confirmed that marked colour changes can imply rejection, as indicated by Deliza et al [ 35 ]. Fig.…”
Section: Resultssupporting
confidence: 79%
“…With the same texture analyser, Warner–Bratzler Shear Force (WBSF) was performed according to Jin et al [ 35 ] using a shearing V-shaped blade. The plant-based sausage samples (4 cm long × 2.5 mm diameter) were sheared at a crosshead speed of 100 mm/min.…”
Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of
Plantago ovata
fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a
w
), water release, pH, colour measurement, texture profile analysis (TPA), and Warner–Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing
Plantago ovata
white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.
Supplementary Information
The online version contains supplementary material available at 10.1007/s00217-022-04063-2.
“…On the contrary, inactive fillers can weaken the gel strength. Although sodium caseinate (SC), porcine plasma protein (PPP), and egg-white protein isolate (EPI) are all potentially introduced as an animal fat replacer in meat products [ 18 , 19 , 20 , 21 ], the “active” or “inactive” filling effects of the three proteins should be clarified.…”
Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (w/w), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (p < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (p < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.
“…Due to the high fat content, it would be advisable to reformulate chorizo with a reduced amount of fat to achieve a healthier product while maintaining the sensory properties, mainly in relation to taste and texture, which consumers are not willing to give up [ 6 ]. In this context, one of the main difficulties that researchers face when reformulating products is that fat plays a crucial function in stabilizing emulsions in meat products, and thus, decreasing cooking losses and consequently improving the sensorial characteristics [ 7 , 8 ]. Several researchers have conducted studies focused on reformulations to diminishing the high-fat percentage by partial substitution of fat with other ingredients that attempt to simulate similar sensory properties and even provide extra health benefits [ 9 , 10 ].…”
The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.
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