Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

Santos, Mírian dos; Ozaki, Maristela Midori; Ribeiro, Wanessa Oliveira; Paglarini, Camila de Souza; Campagnol, Paulo Cezar Bastianello; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.lwt.2019.108895

Cited by 36 publications

(15 citation statements)

References 35 publications

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“…Fat substitutes already used in the food industry are protein particles (from milk, eggs, or plants (i.e., soy protein isolate)), modified lipids, such as synthetic lipids (Olestra ® sucrose polyester); carbohydrates, including modified starches, resistant starches, dietary fibres, amorphous cellulose fibre (Z-trim ® ), etc. [ 214 , 215 , 216 , 217 , 218 ]. Among these, carbohydrates have gained a lot of attention in meat applications.…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

343

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

343

197

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“…Meat emulsion is a system composed of two or more immiscible phases. This emulsion can be defined as a three-dimensional (3D) network formed by interactions of proteins, fat, water, salts and other components (Santos et al, 2020;Rodrigues et al, 2020).…”

Section: Emulsified Productsmentioning

confidence: 99%

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

2022

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Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.

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“…Similar study has been reported by McClements et al [617] Paunov et al [618] reported the use of a temperature insensitive, food-grade, mixed agarmethylcellulose hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. McClements et al [617,[619][620][621][622] reported that the application of emulsion hydrogels in reduced-fat food, by replacing animal oils with vegetable oils. [616] In food engineering and processing field Food packaging materials Hydrogel as food packaging material is an important solution to the increasingly serious issue that abundant use and misuse of large molecular weight petroleum-based polymeric materials.…”

Section: Calorie Controlmentioning

confidence: 99%

Hydrogel: Diversity of Structures and Applications in Food Science

Jia

Luo

2021

Food Reviews International

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Hydrogels are a series of soft and wet materials with three dimensions of crosslinked networks. Hydrogels have attracted great attention due to their diverse functional properties, and their wide range of applications, such as in soft robots and actuators, stretched electronic devices, tissue engineering materials, controlled-release drug delivery vehicles, biomedicine materials, food science, and (bio)sensors. In general, there are four core concerns in hydrogel science, including the polymer source, structure fabrication, gel function, and gel applications. According to the logic that the "structure determines function", it is believed that rational design of structures can effectively regulate the functions and applications of hydrogels. Hence, in the current review, "structure" as the core topic will be highly regarded, and the crosslinking mechanisms and structural diversity of hydrogels are comprehensively summarized. Additionally, hydrogels also show their great application potential in food science. Hence, the current review also pays more attention to the application of hydrogels in food nutrition and health, food engineering and processing, and food safety. It is whished that this review not only serves as a reference for improving the comprehensive understanding of the structural design of hydrogels but also provides a forward-looking idea for hydrogel applications in food science.

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Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

Cited by 36 publications

References 35 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Hydrogel: Diversity of Structures and Applications in Food Science

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