Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Huang, Shu-Chuan; Shiau, Chyuan‐Yuan; Liu, T.E.; Chu, Chih-Hsuan; Hwang, Deng Fwu

doi:10.1016/j.meatsci.2005.02.009

Cited by 147 publications

(111 citation statements)

References 20 publications

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“…The protein percent of low fat beef patties containing polydextrose and oat flour as texture modifying ingredients was significantly decreased (Troutt et al 1992). Similar result was also observed by Huang et al (2005) in emulsified pork meatballs incorporated with rice bran at the level of 5 % and above. Amount of fat in the control and treatment products did not differ significantly.…”

Section: Proximate Composition and Dietary Fibresupporting

confidence: 79%

“…A decrease in moisture percent of low fat ground beef patties (Troutt et al 1992) and low fat dry fermented sausages (Mendoza et al 2001) containing texture modifying ingredients and inulin, respectively has been observed. Other workers also observed similar results in meatballs added with various brans (Yilmaz and Daglioglu 2003;Yilmaz 2004;Huang et al 2005). Percent protein remained unchanged due to salt replacement while addition of PHF in low salt, low fat meat products significantly (P <0.05) decreased protein percent.…”

Section: Proximate Composition and Dietary Fibresupporting

confidence: 59%

“…However, some workers obtained opposite results in the emulsified pork meatballs added with rice bran (Huang et al 2005) and chicken nuggets with green banana and soybean hulls flours (Kumar et al 2011). Salt replacement significantly (P <0.05) improved the product's adhesiveness but the value was decreased when PHF was incorporated in low salt, low fat meat product.…”

Section: Instrumental Colourmentioning

confidence: 99%

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Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

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Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P <0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P <0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P <0.05) in the treated products. Addition of PHF significantly (P <0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

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Section: Proximate Composition and Dietary Fibresupporting

confidence: 79%

Section: Proximate Composition and Dietary Fibresupporting

confidence: 59%

Section: Instrumental Colourmentioning

confidence: 99%

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Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

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“…Some of applications are in snack foods, bakery, pasta, gluten free, beverages (Faccin et al 2009) and meat products (Huang et al 2005). It has been also used to stabilize a variety of food products (Mahua 2007).…”

Section: Introductionmentioning

confidence: 99%

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

Daou¹,

Zhang²

2013

J Food Sci Technol

116

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Enzymatic-gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (p <0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, p < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; p<0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.

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“…These attributes are the most important factors for kung-wan. For improving the textural properties of kung-wan, some researchers have demonstrated the possible utilization of food materials, such as food hydrocolloids (Hsu and Chung, 1999), rice bran (Huang et al, 2005), mechanically deboned bullfrog meat (Hsu et al, 2011) and xylo-oligosaccharides (Wu and Lin, 2011). Therefore, the objectives of this study were to evaluate the quality attributes of kung-wans with all, or partial substitution, of pork leg meat with chicken breast meat, including instrumental color, protein solubility, emulsion stability, texture profile analysis, dynamic rheological properties and sensory evaluation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

Cited by 147 publications

References 20 publications

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

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