Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

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Possibilities to develop low-fat products: a review

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.1515/aucft-2016-0001 ◽

2016 ◽

Vol 20 (1) ◽

pp. 3-19 ◽

Cited By ~ 1

Author(s):

Roxana Tufeanu ◽

Ovidiu Tiţa

Keyword(s):

Dairy Products ◽

Heart Diseases ◽

Essential Fatty Acids ◽

Meat Products ◽

Low Fat ◽

Fat Replacers ◽

Coronary Heart Diseases ◽

Texture Profile ◽

Fat Reduction ◽

Functional Components

Abstract Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

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Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.37.6_446 ◽

1990 ◽

Vol 37 (6) ◽

pp. 446-453 ◽

Cited By ~ 6

Author(s):

Michio MUGURUMA ◽

Kimie SAKAMOTO ◽

Masahiro NUMATA ◽

Hiroyuki YAMADA ◽

Toyoo NAKAMURA

Keyword(s):

Meat Products ◽

Microbial Transglutaminase ◽

Myosin B

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Use of chevon in the development of low-fat meat products.

Journal of Animal Science ◽

10.2527/1997.752571x ◽

1997 ◽

Vol 75 (2) ◽

pp. 571 ◽

Cited By ~ 17

Author(s):

N A James ◽

B W Berry

Keyword(s):

Meat Products ◽

Low Fat

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Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2020.912.394 ◽

2020 ◽

Vol 9 (12) ◽

pp. 3308-3315

Author(s):

Kuleswan Pame ◽

B. Davuddin ◽

Sanjib Borah ◽

Jumi Dutta ◽

Pompi R. Boro

Keyword(s):

Meat Products ◽

Value Added ◽

Low Fat

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Pomegranate peel (Punica granatum L.): potential use as a source of functional ingredients in emulsified cooked meat products

Nacameh ◽

10.24275/uam/izt/dcbs/nacameh/2018v12n2/maillard ◽

2018 ◽

Vol 12 (2) ◽

pp. 30-41

Author(s):

Karla Vanessa Maillard Berdeja ◽

◽

Edith Ponce Alquicira ◽

Beatriz Sofía Schettino Bermúdez

Keyword(s):

Meat Products ◽

Punica Granatum ◽

Pomegranate Peel ◽

Functional Ingredients ◽

Cooked Meat ◽

Punica Granatum L ◽

Potential Use ◽

Cooked Meat Products

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Development of low fat: Low salt processed meat products

Journal on Processing and Energy in Agriculture ◽

10.5937/jpea24-29762 ◽

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.

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