The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels

Xu, Ying; Yan, Huimin; Xu, Wei; Jia, Chuankang; Peng, Yalin; Zhuang, Xinbo; Qi, Jun; Xiong, Guoyuan; Lin, Min; Xu, Xinglian

doi:10.1016/j.foodres.2022.111425

Cited by 13 publications

(7 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With the m-γ-PGA content rising, T2b2 relaxation time decreased and then increased. This tendency was similar to the findings presented by Xu et al [55]. The decrease in T2b2 indicated weaker water mobility and a lower migration rate.…”

Section: Distribution Of Water In Gelsupporting

confidence: 92%

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Qiao,

Zhang,

Miao

2024

Foods

View full text Add to dashboard Cite

The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.

show abstract

Section: Distribution Of Water In Gelsupporting

confidence: 92%

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Qiao,

Zhang,

Miao

2024

Foods

View full text Add to dashboard Cite

show abstract

“…Simultaneously, according to the current results, the moisture content of the thermally processed camel meat decreased with the extension of the heating time. It is possible that the heating treatment causes damage to the nonpolar amino acids and the surrounding protective semi-crystalline water structure, leading to the formation of sulfhydryl bonds, which would reduce water retention and increase the loss of water [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

et al. 2022

Foods

View full text Add to dashboard Cite

Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.

show abstract

“…Compared with other groups, the WHC of T4 group with compound dietary fiber was the strongest, which was (82.02 ± 0.97)%, increased by 17.62% compared with the control T0 group. This indicated that the addition of compound dietary fiber could promote the crosslinking of MP during the heat-induced gel process and significantly improve the water binding capacity of the final gel structure (27).…”

Section: Whcmentioning

confidence: 92%

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

et al. 2023

View full text Add to dashboard Cite

Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G′) of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.

show abstract

The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels

Cited by 13 publications

References 41 publications

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Contact Info

Product

Resources

About