Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

“…This was consistent with the results of Wanezaki S . and Zhao et al . that G ′ and G ″ increased with the addition of fiber.…”

“…In addition, there was a decrease in elasticity due to the high moisture content of regular group sausages. Meanwhile, comparing G ′ and G ″, it could be found that the storage modulus of two the groups of sausages at every emulsion addition level was higher than the loss modulus, evidencing an elastic gel‐like behavior …”

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

“…The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products. Zhou, 2015;Zhao, Zhou, & Zhang, 2019), there was a lack of report on water distribution of raw and cooked minced meat paste prepared with additives, such as plant protein and polysaccharides.…”

“…Plant proteins and polysaccharides are often utilized in chopped meat products as meat binders, gelling agents, texture stabilizers or fat substitutes to improve quality (Wijaya, Patel, Setiowati, & Meeren, ). However, in previous work, most of the studies were focused on emulsion stability, WHC, microstructure, and quality characteristics of the heat‐induced meat gelation by additives (Gao, Zhang, & Zhou, ; Zhao, Zhou, & Zhang, ), there was a lack of report on water distribution of raw and cooked minced meat paste prepared with additives, such as plant protein and polysaccharides. Several papers have reported that the low‐field nuclear magnetic resonance (NMR) relaxation is a rapid, noninvasive, and nondestructive method of determining the distribution of water pools with different relaxation time rates in food (Buera, ; Carneiro, Mársico, Júnior, Álvares, & Jesus, ).…”

Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

“…[1,2] However, excessive consumption of animal fat has been associated with many human health-related diseases, particularly cardiovascular disease, cancer, and type-2 diabetes, because some animal fat contain high amounts of particular saturated fatty acids. [3] Therefore, an alternative approach to fully or partially reduce animal fat and saturated fatty acids associated with health problems is to produce a comminuted meat product using high molecular carbohydrates from different sources [3,4] and pre-emulsified vegetable oil [5][6][7][8] as a fat substitute. The incorporation of plant-based indigestible carbohydrates mixed with vegetable oil generated meat product with greater functional properties.…”