A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex

Öztürk‐Kerimoğlu, Burcu

doi:10.1016/j.foostr.2021.100205

Cited by 28 publications

(17 citation statements)

References 33 publications

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“…Pumpkin flour is used as a stabilizer in low-fat mayonnaise due to its hydrophilic colloidal qualities [ 21 ]. CL and ES values are in agreement with those published by Öztürk-Kerimoğlu [ 51 ], who found that elevating the concentration of the pea protein-agar agar gel complex enhanced the stability and CL. Similarly, Choe et al [ 14 ] and Alves et al [ 34 ] reported lower cooking loss and higher emulsion stability when a mixture of chicken skin and dietary fiber and pork skin and green banana flour were used as fat replacement in emulsified meat products.…”

Section: Resultssupporting

confidence: 92%

“…Dissimilarities in the light scattering properties of the meat fat and PEG in the sausage batters may be to reason for the differences in color factors among the control and PEG-added sausages [ 50 ], and the presence of polyphenolic compounds in pumpkin powder may be transferred to the final product, as shown by the Chroma values ( Table 3 ), which indicates the color saturation. Similarly, the Hue angle, the indication of the presence of red, was at its minimum in the control sample and increased in intensity in the samples that included PEG [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Ashakayeva

Assenova

Tumenova

et al. 2022

Foods

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Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0–2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Ashakayeva

Assenova

Tumenova

et al. 2022

Foods

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“…The initial increase of MDA concentrations highlights the proceeding of oxidation reactions, the intermediate declines might arise from the decomposition of MDA and/or reactions of MDA with other polymers such as proteins, and the thereafter increase in some of the samples could be related with a markedly high rate of MDA formation after several storage days (Mendes et al 2009;Öztürk-Kerimoğlu et al 2019).…”

Section: The Of Storage Time On Mda Concentrations Of Meat Systems Ev...mentioning

confidence: 99%

Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays

2022

Self Cite

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The impacts of curing plus antioxidant or prooxidant inclusion in model meat systems on malondialdehyde (MDA) levels detected by three different assays as spectrophotometry (M-1), test kit (M-2), and high-performance liquid chromatography (M-3) were explored. Four different treatments that included non-cured, cured, cured plus zeaxanthin-added, and cured plus ferric iron-added meat systems were produced. MDA levels during storage recorded by M-1 were higher than both M-2 (up to 29-fold) and M-3 (up to 53-fold). The effects of curing were visibly detected by all assays, whereas the impacts of antioxidant or prooxidant addition were much obvious when determined by M-2 and M-3. Despite the variations within numerical values, both M-1 and M-2 presented strong correlations with M-3. Overall, it was concluded that spectrophotometric assays could be reliable on condition that acceptable coe cients are utilized to avoid overestimation. Besides, the simultaneous improvement and simpli cation of chromatographic techniques as well as rapid test kits would pave the way for their widespread use.

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“…The most recent work in 2021 was done to utilize a gel system formed from pea protein and agar (PAG) as the fat replacer in model meat emulsions. The application of PAG decreased total fat and energy content and increased moisture, protein, and dietary fiber contents . Agar fluid gel has been utilized as the foam stabilizer and considerably slowed drainage.…”

Section: Seaweed-based Agentsmentioning

confidence: 99%

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

Rezaee

Aïder

2022

ACS Food Sci. Technol.

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Because of the negative effects of animal fat on health, reducing fat content in foods has gained more attention in recent years. In this regard, gelling agents with specific structure−function relationships and properties showed high potential as animal fat replacements. This review highlights different types of nonanimal-based gelling agents from plants, bacteria, and seaweed, and the mechanism of their actions in the form of sol gel networks as stabilizers and emulsifiers to contribute to fat reduction in foods. They play their roles by increasing the viscosity and gel-like behavior, and by forming a stabilizing layer at the oil−water interface when used as an emulsion stabilizer. Moreover, some of the gelling agents have a synergistic gelation or stabilizing effect in combination with other compounds. Thus, as gelling agents show different properties under different conditions, choosing the type of gelling agents should be done according to many factors such as food processing parameters and product properties.

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A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex

Cited by 28 publications

References 33 publications

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays

Potential Use of Nonanimal-Based Biopolymers as Gelling/Emulsifying Stabilizing Agents to Reduce the Fat Content in Foods: A Review

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