Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

European Food Research and Technology ◽

10.1007/s00217-020-03457-4 ◽

2020 ◽

Vol 246 (5) ◽

pp. 909-922 ◽

Cited By ~ 4

Author(s):

Ana Karoline Ferreira Ignácio Câmara ◽

Paula Kiyomi Okuro ◽

Mirian Santos ◽

Camila de Souza Paglarini ◽

Rosiane Lopes da Cunha ◽

...

Keyword(s):

Olive Oil ◽

Meat Products ◽

Salvia Hispanica ◽

Fat Substitute ◽

Salvia Hispanica L ◽

Emulsified Meat

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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

LWT ◽

10.1016/j.lwt.2020.109193 ◽

2020 ◽

Vol 125 ◽

pp. 109193 ◽

Cited By ~ 4

Author(s):

Ana Karoline Ferreira Ignácio Câmara ◽

Paula Kiyomi Okuro ◽

Rosiane Lopes da Cunha ◽

Ana María Herrero ◽

Claudia Ruiz-Capillas ◽

...

Keyword(s):

Meat Products ◽

Rheological Characterization ◽

Salvia Hispanica ◽

Fat Substitute ◽

Salvia Hispanica L ◽

Emulsified Meat

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The modelling of the crushing of meat raw materials for making management decisions in the production of emulsified meat products

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/630/1/012003 ◽

2019 ◽

Vol 630 ◽

pp. 012003

Author(s):

B R Kapovsky ◽

A N Zakharov ◽

M A Nikitina

Keyword(s):

Raw Materials ◽

Meat Products ◽

Management Decisions ◽

Emulsified Meat

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Properties of Frankfurters Processed with Different Levels of Sodium Bicarbonate1

Journal of Food Protection ◽

10.4315/0362-028x-48.10.861 ◽

1985 ◽

Vol 48 (10) ◽

pp. 861-864 ◽

Cited By ~ 9

Author(s):

PETER J. BECHTEL ◽

FLOYD K. McKEITH ◽

SCOTT E. MARTIN ◽

EDWARD J. BASGALL ◽

JAN E. NOVAKOFSKI

Keyword(s):

Sodium Chloride ◽

Sodium Bicarbonate ◽

Meat Products ◽

Free Water ◽

Electron Microscopic ◽

Microscopic Evaluation ◽

Show Evidence ◽

Plate Counts ◽

Emulsified Meat

The effect of substituting sodium bicarbonate for sodium chloride in frankfurters was evaluated using chemical and sensory criteria. Frankfurters were formulated and prepared using one of three treatments: (a) 2% sodium chloride control, (b) 1% sodium bicarbonate and 1% sodium chloride or (c) 2% sodium bicarbonate. Substitution of sodium bicarbonate raised the pH from 6.0 to 7.5 and 8.2 (treatments a, b and c, respectively). Percent free water decreased with sodium bicarbonate substitution from 41.3 to 31.7 and 21.6. Sodium bicarbonate substitution did not significantly affect Warner-Bratzler shear force values or sensory determination of moistness or tenderness. However, sensory evaluations of texture and mouthfeel and off-flavor intensity were less desirable with increased sodium bicarbonate content. Visual evaluations indicated that substitution of sodium bicarbonate for sodium chloride resulted in frankfurters having a darker brown color. Scanning electron microscopic evaluation of frankfurters did not show evidence of major structural differences. Frankfurters in vacuum-packaged bags were stored for up to 30 d in a 4°C lighted retail case. Total plate counts were not significantly different between treatments on days 0, 15 or 30 of storage. These results indicate a potential use of sodium bicarbonate to alter pH and percent free water of emulsified meat products; however, some sensory properties are diminished when sodium chloride is replaced with sodium bicarbonate.

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