Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

Abstract

Summary The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were evaluated in a lean meat model system. The high concentration of potato starch, insoluble citrus fibre, rice starch or pea protein significantly (P < 0.05) reduced drip losses (6.92%, 17.87%, 15.70%, 17.60%, respectively) compared to control (30.80%), while rheological measures and hardness remained unchanged (P > 0.05). Moreover, the addition of low concentrations of soluble citrus fibre did not significantly affect hardness (4.11 N), whereas its inclusion at high concentrations had a significant effect on the final hardness (7.17 N). Among all the tested ingredients, xanthan presented the lowest drip loss value (0.12% and 0.40% for high and low concentration, respectively). Finally, gelatine did not show any differences in water holding capacity, storage modulus nor hardness compared with the control group.

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

“…Citrus fibre is known for its nutritional and functional properties. Researchers start adding this ingredient to meat products which cause change in rheological properties and hardness (Perez‐Santaescolastica et al , ). According to our best knowledge, this fibre was never used in cheese sauce formulation.…”

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

“…Cooking loss of LMM ( CL-LMM ) was determined in duplo for each experimental run according to Perez-Santaescolastica et al [ 15 ]. Cooking loss was calculated as follows and applied as a parameter in the cluster analysis: …”

“…Hardness of the model systems was determined using a Lloyd Texture Analyzer Model LF plus (Lloyd Instruments Ltd, Bognor Regis, UK) and expressed as the maximum force (N) to penetrate the sample, as described in Perez-Santaescolastica, Goemaere, Hanskens, Lorenzo and Fraeye [ 15 ]. A total of 4 and 9 hardness values were obtained for each experimental run regarding LMM and FLM, respectively.…”

Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage

“…The use of the fibre to reduce the fat content in the formulation or replacing the fat with lower caloric ingredients in meat products or both have been the main focus (Mehta et al., 2015). Alternative fibre‐rich diet sources that can be used as functional ingredients to replace fat and meat are citrus fibre (Powell et al., 2019, Perez‐Santaescolastica et al., 2020), pineapple fibre (Henning et al., 2016), rye bran fibre (Hjelm et al., 2019), apple fibre (Choi et al., 2016), soluble arabinoxylan from sugarcane bagasse (Dimopoulou & Kontogiorgos, 2020) and bamboo shoot fibre (Li et al., 2020). Fibre from agriculture waste is another common source that can be used as a potential fat replacer (Mudgil & Barak, 2013).…”