Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Felisberto, Mária Hermínia Ferrari; Galvão, Maria Teresa Esteves Lopes; Picone, Carolina Siqueira Franco; Cunha, Rosiane L.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.lwt.2014.08.004

Cited by 88 publications

(68 citation statements)

References 46 publications

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“…The higher proportion of empty spaces can be interpreted as additional water, possibly from the lower fat content and the added fiber, similar to those obtained by Felisberto, Galvao, Picone, Cunha, and Pollonio (2015). The fat in sausage is important in maintaining continuous muscle fibers.…”

Section: Microstructural Charactersupporting

confidence: 74%

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Wang

Xie

et al. 2017

CyTA - Journal of Food

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(2017) Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels, CyTA -Journal of Food, 15:4, 582-591, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of 0.15-and 0.025-mm particle sizes by conventional crushing and airflow ultramicro-crushing, respectively. Replacing fat with tomato powder significantly increased the amount of free water in sausages after storage, as determined by lowfield nuclear magnetic resonance imaging. However, less free water was present in sausage samples that were already of the reduced-fat variety. Sausages with the conventional mechanically crushed tomato powder showed denser and more compact structures than sausages with those using the airflow ultramicro-crushed powder. Compared to the case of sausages with higher levels (3%) of tomato peel, granulation was more obvious (p < 0.05) in samples with lower levels of tomato peel (0.5%), and more pores were observed in the samples with higher tomato powder content. The results indicated that low doses of conventionally crushed tomato powder as a potential fat substitute could be used in the sausage industry.Efectos de la piel de tomate como sustituto de grasa en la textura, la migración de humedad y la calidad sensorial de salchichas con distintos niveles de grasa RESUMEN Se investigó la influencia que tiene la piel de tomate en polvo en la capacidad de retención de agua, el carácter microestructural y la calidad sensorial de salchichas de bajo contenido graso durante su almacenamiento. Para efectos de esta investigación se pulverizaron pieles de tomate rugosas empleando trituración convencional y trituración ultramicro con flujo de aire hasta reducirlas a partículas de polvo de 0,15 y 0,025 mm, respectivamente. Las imágenes obtenidas por resonancia magnética nuclear de campo bajo mostraron que la sustitución de grasas por piel de tomate en polvo aumentó significativamente la cantidad de agua libre en las salchichas después de almacenarlas. Sin embargo, en aquellas muestras de salchicha que ya eran de bajo contenido graso se detectó menos agua libre. Asimismo, se comprobó que las salchichas con tomates en polvo triturados mediante el método mecánico convencional presentan estructuras más densas y más compactas que aquellas con tomate en polvo obtenido mediante trituración ultramicro con flujo de aire. Comparativamente, se observó que la granulación fue más evidente (p < 0,05) en aquellas muestras de salchichas que contenían niveles más bajos de piel de tomate (0,5%) que en aquellas con niveles más elevados de piel de tomate (3%); además, se detectó mayor número de poros en las muestras con contenido de tomate en polvo más elevado. Estos resultados indican que en la industria salchichera pueden ...

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Section: Microstructural Charactersupporting

confidence: 74%

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Wang

Xie

et al. 2017

CyTA - Journal of Food

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“…This may also be associated with the loss of fat and the formation of network gel. In all cases, the G ′ values were higher than G ″ values, indicating that the samples were more elastic than viscous and showed solid mechanical characteristics (Felisberto et al ., ). Tan δ, which is a ratio of G ″ to G ′, indicates a relative measurement of the related energy loss vs. energy stored during heating (Hayakawa et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Furthermore, some protein membranes extending outward linked to the other protein membrane or protein matrix (red arrow in c2), which further held the fat globules. The similar microstructure was also observed in the commercial frankfurter (Felisberto et al ., ). This may be related to the properties that Lys or Arg can increase the solubility of myosin (Takai et al ., ; Guo et al ., ), induces the deviation of the pH of meat batter from the isoelectric point of salt‐soluble meat proteins (Zhou et al ., ,b) and enhances the gel strength of salt‐soluble meat proteins (Qin et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Zhu

Cheng

et al. 2017

Int J of Food Sci Tech

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Summary The effects of l‐lysine (Lys), l‐arginine (Arg) and soya protein isolated (SPI) on the physicochemical properties of chicken sausages were investigated. The results showed that the addition of Lys/Arg significantly decreased total expressible fluid and expressible fat, but significantly increased hardness, springiness, cohesiveness and chewiness of chicken sausage. Moreover, Lys and Arg were more effective than SPI. Rheology indicated that Lys/Arg increased final storage modulus and final loss modulus. Also, scanning electron microscope and confocal laser scanning microscopy disclosed that Lys or Arg was conducive to the formation of regular and uniform oil droplet surrounded integrate membrane. Overall, Lys/Arg exhibited a potential in the preparation of emulsion‐type meat products.

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“…Besides essential amino acids and nutritive factors of high quality and availability; meat can be seen as an important source of many health-promoting compounds like peptides, bioactive hydrolysates, connective tissue components, nucleotides, phytanic acid, conjugated linoleic acids and antioxidants (OlmedillaAlonso et al, 2013;Young et al, 2013;Hygreeva et al, 2014;Angiolillo et al, 2015). However, meat and meat products are also associated with nutrients and nutritional profiles often considered unfavorable including high levels of fat and saturated fatty cholesterol, sodium and caloric contents (Decker and Park, 2010;Hygreeva et al, 2014), which can increase the incidence of coronary heart disease, obesity, high blood cholesterol and certain types of cancer (Felisberto et al, 2015). Therefore, there has been a growing tendency to investigate the development of healthier meat product formulations.…”

Section: Application Opportunities Of Inulin In Meat Systemsmentioning

confidence: 99%

“…Angiolillo et al (2015) found that in meat burgers using FOS and inulin with the oat bran decreased the cooking loss and shrinkage, due to the increased water binding properties of oat fiber combined with FOS and inulin. Felisberto et al (2015) also suggested simultaneous addition of prebiotic fibers and cassava starch in meat emulsions, due to avoid low stability in the treatments containing inulin.  Addition of wheat and oat fibers hardened the texture, while added inulin did not influence the texture of the sausages.…”

Section: Application Opportunities Of Inulin In Meat Systemsmentioning

confidence: 99%

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

Öztürk¹

2016

J Food Health Sci

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Abstract:Inulin is a soluble dietary fiber extracted by a washing process mainly from chicory roots. In recent years, inulin has been mentioned as an ingredient having an important application potential in various areas such as chemical, food industry and pharmacy. Since there has been a rising demand for consumption of healthier meat products all over the world due to high and saturated fat content of these products, it is important to suggest healthier ingredients that have an ability to compensate for fat replacement. There has been a growing increase in number of studies on the incorporation of inulin in the formulation of various meat products, due to the positive impacts of inulin on textural, sensory and technological quality parameters compared to full-fat products, as well as it has beneficial effects promoting human health. In this review, we have chosen to briefly highlight inulin in terms of its physico-chemical properties, health implications and potential applications in meat products.

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Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Cited by 88 publications

References 46 publications

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

A Rising Star Prebiotic Dietary Fiber: Inulin and Recent Applications in Meat Products

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