Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part <scp>II</scp> – application in sausages

Chiang, Jie Hong; Hardacre, Allan; Parker, Michael C.

doi:10.1111/ijfs.14362

Cited by 11 publications

(2 citation statements)

References 30 publications

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“…All these elements are present in the studied samples and within acceptable limits. When comparing this research finding with the previous study done by (Chiang et al., 2020a), there is a slight difference in the amount of amino acid content. The rationale may be in different species of beef, animal age, the effect of feeding high or low amino acid compound, processing (Chiang et al., 2020b), slaughter weight, and gender (Fang et al., 2018).…”

Section: Resultssupporting

confidence: 72%

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Zheleuova

Uzakov

Shingisov

et al. 2020

J Food Process Preserv

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The relevance of the study is due to the fact that in recent years the demand for meat products has increased, which in turn makes it necessary to improve the quality of products, due to plant extracts. With the use of low‐frequency vacuum ultrasonic technology, the combined extract of local plant materials—hawthorn, sage, thyme, oregano, basil, and cloves—enriches the organoleptic properties and nutritional value. The purpose of the study was to develop a new technology of cooked smoked beef and turkey sausage enriched with the combined plants extract with improved organoleptic and nutritional properties, as well as to study the content of mineral elements, amino acids, and fatty acids. To obtain accurate results of the study, the following methods were used: capillary electrophoresis, Soxhlet extractor, methods for determining fat according to GOST 23042‐2015, gas chromatography, inductively coupled plasma mass spectrometry. The results of the study showed that upon sensory evaluation of the samples of cooked smoked sausages, introduction of the combined extract changed some consumer properties of the product, in particular, its taste and smell. The amino acid composition shows that nine essential amino acids are present in all compounds, such as arginine, lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, and threonine. Thus, it constantly increases the biological and nutritional value of the final product. Practical applications The presented cooked smoked beef and turkey sausage enriched with an extract of combined plants, has high nutritional value, and can be used as a halal meat product.

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Section: Resultssupporting

confidence: 72%

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Zheleuova

Uzakov

Shingisov

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The samples exhibited anisotropic, layered, or striated microstructures, except for CF‐A2, FF‐A1, CN‐A2, and P‐A2. The structures were disrupted and altered due to the grinding of the texturised or non‐texturised plant proteins during the preparation (Chiang et al ., 2020b). CF‐A2 and FF‐A1 were made up of mycoprotein with filamentous and branched nature of hyphae (Finnigan, 2011), comparable to the morphology of animal muscle cells but at smaller fibre sizes.…”

Section: Resultsmentioning

confidence: 99%

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

Ng,

Choy,

Tan

et al. 2024

Int J of Food Sci Tech

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SummaryFor alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products.

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Plant-Based Protein Flavor Maskers and Enhancers

Shen

2024

Flavor-Associated Applications in Health and Wellness Food Products

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Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – application in sausages

Cited by 11 publications

References 30 publications

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

Plant-Based Protein Flavor Maskers and Enhancers

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