Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang, Yanan; Jia, Hongjiao; Gao, Guixian; Wang, Xiao; Zhang, Xiaowei

doi:10.1111/1750-3841.14164

Cited by 86 publications

(40 citation statements)

References 51 publications

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“…It could be seen that the dried orange by-products contain high level of crud fiber and low level of fats. our results are in agreement with those reported by(Wang et. al., 2018) who found that orange waste contains 4.7% moisture, 7.39% ash, 1.85% fat, 7.0% pectin.…”

supporting

confidence: 94%

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Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Selim¹,

Ismaael²,

Bary³

et al. 2019

SDRP-JFST

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supporting

confidence: 94%

“…Strategies to reduce the fat content in meat products are based on using lean meat cuts that can increase cost and/or replacing the fat with dietary fiber plus water, bringing a functional appeal and reducing the impact on sensory properties (Wang et al, 2018).…”

Section: Effect Of Orange By-product As Fat Replacer On Quality Propementioning

confidence: 99%

Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Selim¹,

Ismaael²,

Bary³

et al. 2019

SDRP-JFST

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show abstract

“…The pH value of heated pork batters decreased approximately 0.15 units from 5.98 to 5.83, due to the addition of BSDF. However, previous researches found that incorporating some dietary fibers, such as cellulose nanofibers and hydrated wheat fiber, did not affect the pH of meat batter systems [29,30]. The decrease in pH was probably associated with the acidic components in BSDF.…”

Section: Resultsmentioning

confidence: 85%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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“…In recent years, to cater to the increasing health concept of consumers, many scientists have considered adding vegetable oils to the minced batter to replace the fat. The addition of nano‐cellulose and palm oil as fat substitutes in emulsion sausage was found to result in lower cooking loss and higher moisture content (Wang et al., 2018). Cheetangdee (2017) reported that emulsified SPI with fish protein isolate partially substitute for pork back fat could improve the quality of emulsified sausages.…”

Section: Introductionmentioning

confidence: 99%

Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

Sha

Susu

Liu

2020

J Food Process Preserv

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This study investigated the effect of mixing soybean protein isolate (SPI) in meat batter on the protein structure and water distribution of emulsified sausages. With SPI (5%) addition, ionic bonds and hydrogen bonds in the batter with SPI (batter–SPI) significantly decreased and increased, respectively. The disulfide bonds in sausage with SPI (sausage–SPI) significantly increased compared with sausage without SPI. Batter–SPI displayed no significant decrease in protein solubility after thermal treatment compared with the control (batter). The water migration did not change significantly as SPI was added. SPI increased the viscosity and shear stress of the emulsified sausage during processing. The rheological analysis showed that the time of degradation temperature of protein ahead in batter–SPI compared with control. Raman spectroscopy revealed a decreased level of α‐helix and an increased level of β‐sheet during heat treatment. In conclusion, SPI has mainly affected the changes in the protein structure of emulsified sausages. Practical applications Loss of water and oil often occurs in emulsified sausages, which usually led to production and economic losses. Thus, our research investigated how the addition of soybean protein isolate affected the physicochemical properties of minced meat. This study has an important theoretical and practical significance for the active regulation of gel formation process and development of high quality emulsified sausage products.

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Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Cited by 86 publications

References 51 publications

Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

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