A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread

Journal of Nutrition and Food Security ◽

10.18502/jnfs.v3i4.166 ◽

2018 ◽

Author(s):

Somayeh Sanjari ◽

Hamid Sarhadi ◽

Fatemeh Shahdadi

Keyword(s):

Spirulina Platensis ◽

Profile Analysis ◽

Control Sample ◽

Ethanol Extract ◽

Sensory Properties ◽

Tissue Properties ◽

Texture Profile ◽

Texture Characteristics ◽

Hedonic Scale ◽

And Control

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.

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Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Foods ◽

10.3390/foods11020144 ◽

2022 ◽

Vol 11 (2) ◽

pp. 144

Author(s):

Minh Ha ◽

Robyn Dorothy Warner ◽

Caitlin King ◽

Sida Wu ◽

Eric N. Ponnampalam

Keyword(s):

Profile Analysis ◽

Vastus Lateralis ◽

Modified Atmosphere Packaging ◽

Water Holding Capacity ◽

Standard Diet ◽

Texture Profile ◽

Sheep Meat ◽

Camelina Meal ◽

Finishing Feed ◽

Water Holding

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

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Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

Indian Journal of Animal Research ◽

10.18805/ijar.b-3820 ◽

2021 ◽

Author(s):

Swati Gupta ◽

B.D. Sharma ◽

S.K. Mendiratta

Keyword(s):

Profile Analysis ◽

Product Yield ◽

Fat Percentage ◽

Barley Flour ◽

Texture Profile ◽

Overall Acceptability ◽

Spent Hen ◽

Physico Chemical ◽

Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

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Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

Journal of Food Quality ◽

10.1155/2020/3040564 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Yansheng Zhao ◽

Jiayan Zhang ◽

Fei Wu ◽

Lianzhong Ai ◽

Shijie Wang ◽

...

Keyword(s):

Loss Modulus ◽

Control Sample ◽

Whey Protein Concentrate ◽

Rheological Characteristics ◽

Protein Concentrate ◽

Barley Flour ◽

Microscope Images ◽

And Control ◽

Functional Components ◽

Water Holding

There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

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Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

Scientific Research Journal ◽

10.24191/srj.v15i2.9349 ◽

2018 ◽

Vol 15 (2) ◽

pp. 35

Author(s):

Normah Ismail ◽

Rosliana Rosman

Keyword(s):

Physicochemical Properties ◽

Crude Extract ◽

Protein Concentration ◽

Room Temperature ◽

Profile Analysis ◽

Chicken Meat ◽

Texture Profile ◽

Overall Acceptability ◽

Hedonic Scale ◽

Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

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Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture

Research Society and Development ◽

10.33448/rsd-v10i11.19404 ◽

2021 ◽

Vol 10 (11) ◽

pp. e154101119404

Author(s):

Elisângela Ramieres Gomes ◽

Mariana Braga de Oliveira ◽

Isis Rodrigues Toledo Renhe ◽

Rodrigo Stephani ◽

Antônio Fernandes de Carvalho ◽

...

Keyword(s):

Particle Size ◽

Profile Analysis ◽

Average Pore Size ◽

Control Sample ◽

Average Pore ◽

Fat Replacer ◽

Ph Variation ◽

Texture Profile ◽

Buttermilk Powder ◽

Network Microstructure

The addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the final product. The control sample showed larger particle size on the day after production and at the end of fermentation, as well as a more compact network microstructure with a smaller average pore size. Compared to the prototypes with added buttermilk the control sample showed greater higher firmness. Buttermilk powder could act as fat replacer for yogurt but favors the formation of a less compacted network microstructure, with large pores, less springiness after 21 days, and less hardness in the two evaluated times (21 and 42 days).

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Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

Scientific Research Journal ◽

10.24191/srj.v15i2.5479 ◽

2018 ◽

Vol 15 (2) ◽

pp. 35

Author(s):

Rosliana Rosman ◽

Normah Ismail

Keyword(s):

Physicochemical Properties ◽

Crude Extract ◽

Protein Concentration ◽

Room Temperature ◽

Profile Analysis ◽

Chicken Meat ◽

Texture Profile ◽

Overall Acceptability ◽

Hedonic Scale ◽

Water Holding

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Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Foods ◽

10.3390/foods10050976 ◽

2021 ◽

Vol 10 (5) ◽

pp. 976

Author(s):

Ima Wijayanti ◽

Avtar Singh ◽

Soottawat Benjakul ◽

Pornsatit Sookchoo

Keyword(s):

Profile Analysis ◽

Sea Bass ◽

Chemical Characteristic ◽

Breaking Force ◽

Lates Calcarifer ◽

Texture Profile ◽

Surimi Gel ◽

Asian Sea Bass ◽

Texture Characteristics ◽

Different Levels

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

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Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v22i2.27373 ◽

2019 ◽

Vol 22 (2) ◽

pp. 198-208

Author(s):

Untung Trimo Laksono ◽

Suprihatin Suprihatin ◽

Tati Nurhayati ◽

Muhammad Romli

Keyword(s):

Sodium Tripolyphosphate ◽

Raw Materials ◽

Profile Analysis ◽

Solid Surfaces ◽

Texture Profile ◽

Fish Meat ◽

Textural Quality ◽

Washing Process ◽

Water Holding

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

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Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.726-731.2908 ◽

2013 ◽

Vol 726-731 ◽

pp. 2908-2916

Author(s):

Yu Chang Tseng ◽

Hou Chia Tseng ◽

Yih Ming Weng

Keyword(s):

Meat Product ◽

Meat Products ◽

Cholesterol Content ◽

Pilot Scale ◽

Overall Acceptability ◽

A Value ◽

Mouth Feel ◽

Water Holding ◽

Soybean Cell ◽

Different Levels

Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.

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