Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

Ghafouri-Oskuei, Hamed; Javadi, Afshin; Saeidiasl, M. R.; Azadmard‐Damirchi, Sodeif; Armin, Mohammad Ali; Riazi, Fatemeh; Savadkoohi, Sobhan

doi:10.1016/j.meatsci.2022.108750

Cited by 11 publications

(5 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The texture properties of meat products vary depending on the amount of some components such as protein, fat and water (Ghafouri-Oskuei et al, 2022). When reformulating low-fat meat products, it is important to consider the texture of the product to avoid changes that could make them less acceptable to consumers (Marchetti & Andrés, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

View full text Add to dashboard Cite

Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 2 2 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

View full text Add to dashboard Cite

show abstract

“…This could be explained by the fact that excessive levels of exogenous additives might produce an overfilling effect in the MPs matrix, which results in the loss of springiness and resilience in frankfurters [ 24 ]. Ghafouri-Oskuei et al reported that higher concentrations of flaxseed powder led to decreased textural parameters (e.g., hardness, cohesiveness, and gumminess) of meat batter [ 25 ]. Yang, Keeton, Beilken, and Trout also indicated that konjac significantly reduced the firmness value of frankfurters at a higher concentration [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

Yuan

Kong

et al. 2023

Foods

View full text Add to dashboard Cite

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

show abstract

“…With the addition of a larger amount of defatted flaxseeds, significant differences in the texture of pates were found compared to the control variant of the pate, including an increase in their penetration power (with the addition of 15% of defatted flaxseeds) and hardness (with the addition of 15% of defatted flaxseeds) and a decrease in their cohesiveness (with the addition of 6% defatted flaxseeds and more). The increased hardness of pates with the addition of flaxseeds is caused by the presence of fiber and protein, which significantly affect the structure of the products [14].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Adding Degreased Flaxseeds on the Quality of Pates

Florowska,

Florowski,

Krajewska

et al. 2023

Foods 2023

View full text Add to dashboard Cite

show abstract

Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder

Cited by 11 publications

References 55 publications

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

The Effect of Adding Degreased Flaxseeds on the Quality of Pates

Contact Info

Product

Resources

About