Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

2018 ◽  
Vol 9 (7) ◽  
pp. 4017-4027 ◽  
Author(s):  
Minyi Han ◽  
Mathias P. Clausen ◽  
Morten Christensen ◽  
Els Vossen ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Binding Capacity ◽  
Meat Products ◽  
Textural Properties ◽  
Fat Content ◽  
Processed Meat ◽  
Dietary Fibers ◽  
Water Mobility ◽  
Food Matrix ◽  
Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

scholarly journals Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

2021 ◽  
Vol 33 (SP1) ◽  
pp. 163-169
Author(s):  
Narges Shahbazpour ◽  
Kianoush Khosravi-Darani ◽  
Anousheh Sharifan ◽  
Hedayat Hosseini
Keyword(s):  
Binding Capacity ◽  
Meat Products ◽  
Processed Meat ◽  
The Novel ◽  
Salmonella Spp ◽  
Water Binding ◽  
Complete Replacement ◽  
E Coli ◽  
Potential Alternative ◽  
Textural Attributes

Processed meat is one of the most consumed products worldwide. Naturally, production of proteins with animal origins includes limitations such as costs, energy, time, and environmental problems. Thus, replacement of meats by alternative biomaterials such as mycoproteins can be promising. Mycoproteins with hyphal morphologies, including branches and lengths, have close structures to meat and can be a potential alternative for meat products. Therefore, the major objectives of this study included complete replacement of sausage meats by mycoproteins and comparing characteristics of the novel formula with those of meat. In general, physicochemical, microbial, nutritional, and mechanical characteristics of the formulas were assessed. Results showed that the mycoprotein substitution improved the nutritional and health effects due to the higher valuable protein and lower lipid contents. Besides, it had a high content of essential amino acid and unsaturated fatty acid, compared to meat sausage. Absence of yeasts, molds, Salmonella spp., Eshrichia (E.)coli, and Staphiloccocus (S.)aureus verified the effectiveness of the heat treatment and also the effectiveness of the hygienic procedures in both samples. With regard to phycicochemical properties, more contents of moisture and lipids in sausages containing mycoprotein were linked to further water binding capacity (WBC) (P < 0.05) and oil binding capacity (OBC) in them, compared to beef samples. Besides, the mycoprotein sample had lower (P < 0.05) values of carbohydrates, ash, and pH, compared to the beef sample. In contrast, beef sausages had better textural characteristics, such as hardness, cohesiveness, gumminess, and springiness indexes, compared to mycoprotein sausages. Higher water and OBC values of the mycoproteins led to the filling of the protein interstitial spaces as well as decreasing of the textural attributes. Thus, it resulted in the use of less oil and water in mycoprotein formulations. In conclusion, mycoproteins can be addressed as appropriate replacements for meats in sausages.

scholarly journals Can we improve the nutritional quality of meat?

2017 ◽  
Vol 76 (4) ◽  
pp. 603-618 ◽  
Author(s):  
Nigel D. Scollan ◽  
Eleri M. Price ◽  
Sarah A. Morgan ◽  
Sharon A. Huws ◽  
Kevin J. Shingfield
Keyword(s):  
Fatty Acid ◽  
Nutritional Value ◽  
Production Systems ◽  
Consumer Preferences ◽  
Meat Products ◽  
Fat Content ◽  
Dietary Lipid ◽  
Processed Meat ◽  
Rumen Microbiome ◽  
High Quality Protein

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA andtransfatty acid (TFA) content and enrichment ofn-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

Methylene Blue Adsorption onto Neem Leave/Chitosan Aggregates: Isotherm, Kinetics and Thermodynamics Studies

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Francis Oluwadayo Asokogene ◽  
Muhammad Abbas Ahmad Zaini ◽  
Muhammad Misau Idris ◽  
Surajudeen Abdulsalam ◽  
El-Nafaty Aliyu Usman
Keyword(s):  
Methylene Blue ◽  
Binding Capacity ◽  
Textural Properties ◽  
Intraparticle Diffusion ◽  
Water Binding ◽  
Adsorption Mechanisms ◽  
Solution Interface ◽  
Monolayer Adsorption ◽  
Equilibrium Data ◽  
Pseudo Second Order

Abstract The work was aimed at evaluating the adsorptive properties of neem leave/chitosan aggregates for methylene blue removal. The adsorbent was screened to form coarse (CCANL, 600 µm), medium (MCANL, 300 µm) and fine (FCANL, 150 µm) neem leave/chitosan particles. The samples were characterized for pH, water binding capacity (WBC), surface chemistry by Fourier transform infrared spectroscopy, surface morphology by scanning electron microscope and textural properties by Brunauer-Emmett-Teller method. CCANL, MCANL and FCANL possessed specific surface area of 255, 258 and 242 m2/g, respectively. The effects of initial concentration, adsorbent dosage, contact time, pH and temperature were studied. CCANL, MCANL and FCANL demonstrated adsorption capacity of 102, 92.5 and 105 mg/g, respectively, in which ionic interaction and mesopore filling were the possible adsorption mechanisms. The equilibrium data were well fitted by Redlich-Peterson model, suggesting a monolayer adsorption onto a heterogeneous surface of adsorbent. The kinetics data were best described by pseudo-second-order and intraparticle diffusion models, for which the film diffusion, intraparticle diffusion and surface adsorption could co-exist as the controlling steps in adsorption. Adsorption of methylene blue onto chitosan composites was spontaneous, endothermic and demonstrated increased randomness at solid-solution interface.

scholarly journals Determination of Moisture and Fat in Meats by Microwave and Nuclear Magnetic Resonance Analysis: Collaborative Study

2008 ◽  
Vol 91 (4) ◽  
pp. 802-810 ◽  
Author(s):  
Timothy P Leffler ◽  
Cindy R Moser ◽  
Bobbie J McManus ◽  
John J Urh ◽  
Jimmy T Keeton ◽  
...  
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Collaborative Study ◽  
Meat Products ◽  
Fat Content ◽  
Microwave Drying ◽  
Processed Meat ◽  
Nmr Spectrometry ◽  
Relative Standard ◽  
Aoac Method ◽  
Total Fat

Abstract Ten laboratories participated in a collaborative study to determine the total moisture and fat in raw and processed meat products by microwave drying and nuclear magnetic resonance (NMR) spectroscopy. Meat products were prepared following the AOAC Method and analyzed using CEM Corp.'s SMART Trac Moisture and Fat Analysis system. SMART Trac provides moisture results by measuring the weight loss on drying by microwave energy. The dried sample is then analyzed by NMR spectrometry for fat content. Moisture and fat results are displayed and reported by the SMART Trac as a percentage (g/100 g). Microwave drying is an AOAC-approved reference method (Method 985.14), Moisture in Meat and Poultry Products. NMR spectrometry is a secondary technique used to determine the concentration of various constituents in biological, organic, or chemical samples. The study design was based on Youden's matched pair principle for collaborative tests. For the purposes of this study, 10 laboratories each tested 10 Youden matched pairs, for a total of 20 samples. The study samples represented a range of products processed daily in plant operations. Included were raw meat samples (beef, pork, chicken, and turkey) as well as processed meats (beef hot dog, pork sausage, and ham). The total moisture content of the undiluted samples, as received for the purposes of this study, was determined by AOAC Method 950.46 and ranged from 54.03 to 74.99. The total fat content of the undiluted samples was determined by AOAC Method 960.39 and ranged from 1.00 to 29.79. Statistical analysis of study results for total moisture yielded a relative standard deviation for repeatability (RSDr) range of 0.14 to 0.95 and a relative standard deviation for reproducibility (RSDR) range of 0.26 to 0.95. Statistical analysis for total fat yielded similar RSDr and RSDR range of 0.74 to 4.08. Results for turkey had higher RSDr and RSDR values, both at 12.6, due to low fat content and possibly to the separation of the samples observed by some of the collaborators. Results demonstrate that microwave drying with NMR is a rapid, practical method providing results equivalent to AOAC Methods 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction) in raw and processed meat products.

scholarly journals Development of low fat: Low salt processed meat products

2020 ◽  
Vol 24 (3-4) ◽  
pp. 89-94
Author(s):  
Theofilos Frangopoulos ◽  
Dimitrios Andreopoulos ◽  
Petroula Tsitlakidou ◽  
Ioannis Mourtzinos ◽  
C.G. Biliaderis ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Descriptive Analysis ◽  
Meat Products ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Processed Meat ◽  
Low Fat ◽  
Low Salt

There is a growing demand for the development of healthier meat products with reduced fat and salts. The present study was carried out to develop low fat - low salt processed meat products in a type of fermented sausages. Products were formulated with different fat contents (10 g/100g - 20 g/100g) and levels of sodium chloride (0-2 g/100g) and potassium chloride (0-1 g/100g). Potassium chloride (KCl) was used as a substitute for sodium chloride (NaCl). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception.

scholarly journals Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 334 ◽  
Author(s):  
Fengqi Yang ◽  
Won-Young Cho ◽  
Nayeon Lee ◽  
Da-Hee Kim ◽  
Jihye Lee ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Meat Products ◽  
Textural Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Processed Meat ◽  
Boswellia Serrata ◽  
Bacterial Colony ◽  
Pork Patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE

2016 ◽  
Vol 78 (6-6) ◽  
Author(s):  
Noriham, A. ◽  
Muhammad Ariffaizuddin, R. ◽  
Noorlaila, A. ◽  
Faris Zakry, A. N
Keyword(s):  
Salt Content ◽  
Meat Products ◽  
Textural Properties ◽  
Water Holding Capacity ◽  
Processed Meat ◽  
Color Analysis ◽  
Overall Acceptability ◽  
A Value ◽  
Water Holding ◽  
Potential Use

Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara flour, 90% beef), F2 (20% okara flour, 80% beef), F3 (30% okara flour, 70% beef) and F4 (40% okara flour, 60% beef). Formulations were subjected to proximate, water holding capacity, color, texture and sensorial analysis. Results for proximate composition, revealed that carbohydrate, ash and fiber content increased while moisture, fat and protein content decreased as the okara flour addition were increased. Water holding capacity (WHC) was found to increase as the incorporation of okara flour increased. In term of color analysis, increased in okara flour content in sausage significantly increased lightness (L*) and yellowness (b*) values while decreasing in redness (a*) value. As for textural properties, the values for hardness, cohesiveness, springiness and chewiness were decreased as the incorporation of okara flour increased. Sensorial results showed that F4 had the lowest overall acceptability due to its poor texture and unacceptable taste. Hence this study concludes that okara flour has the potential to replace meat at certain levels in sausage formulations which is not more than 20% okara flour.

Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers

2020 ◽  
Vol 11 (7) ◽  
pp. 5866-5874 ◽  
Author(s):  
Mihaela Tudorache ◽  
Jean-Luc McDonald ◽  
Nicolas Bordenave
Keyword(s):  
Gallic Acid ◽  
Binding Capacity ◽  
Dietary Fibers ◽  
Water Binding ◽  
Nutritional Benefits

Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

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