Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool

Abstract

The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics.

Biopolymer: A Sustainable Material for Food and Medical Applications

“…Viscosifier, improving texture and mouthfeel, foam stabilization, preventing ice crystal growth in ice creams [152] Meat Products Edible films, fat replacer, thickener [153] Soluble type of dietary fiber Prebiotic, reducing blood, sugar, and cholesterol, treating constipation and diarrhea [154] Bakery industry Frozen dough improvement, gluten-free products, texture, and physical property improvement [155] Others Biodegradable films, flavor encapsulation [156] Guar gum is a term that is frequently used in the baking industry to improve baked goods texture, and physical qualities, making gluten-free bread, extending shelf life by minimizing staling, making bread from frozen dough, and as well as a dietary fiber in low glycemic index foods. It is used in various dairy products, including ice creams (to prevent ice crystal growth and improve textural quality), milkshakes (to prevent serum separation and add viscosity and shear resistance), aerated desserts (to gelate and stabilize foam), yogurt (to improve texture and mouthfeel and prevent syneresis), and slimming dietary supplements (for satiation and as a health-promoting nutritional fiber).…”

Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

“…Short-term physical stability was evaluated by the total expressible fluid (TEF) and based on stability evaluations of frankfurters [ 35 ]. Therefore, for each replicate, 9 centrifuge tubes (∼60 mL) were weighed and filled with approximately 30 g unheated GS.…”