Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

Youssef, M. S. K.; Barbut, Shai

doi:10.1016/j.meatsci.2010.11.011

Cited by 177 publications

(149 citation statements)

References 27 publications

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“…The CASS formulation showed the highest reheating loss values (0.40 %). In the present study, the losses were lower than those reported by Zhang et al (2013), who found values >1.0 % and close to the lowest values found by Youssef and Barbut (2011b). Modified corn starch evaluated by Moghaddam et al (2013) also presented higher stability when compared to its native counterpart.…”

Section: Resultssupporting

confidence: 72%

“…They also mentioned that the swelling of the starch granules could have been related to alterations in the b* value. Youssef and Barbut (2011b) reported an increase in L* and b*, and a reduction of a* value when considering different fat replacers. Lightness (L*) is related to the degree of clarity, indicating whether the colors are bright or dark.…”

Section: Resultsmentioning

confidence: 93%

“…Liu et al (2008) tested thermostable modified potato starch (2 and 4 %) as a fat replacer in sausage (5 and 15 % reduction) and the sausages with 2 % of modified starch and 15 % of fat had similar hardness to the control, which contained 30 % fat. Youssef and Barbut (2011b) reported a decrease in a comminuted product with a reduction from 25 to 10 % of fat as well as an alteration in cohesiveness, depending on the level and type of the fat replacers that were tested.…”

Section: Resultsmentioning

confidence: 99%

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Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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“…Higher SSP extraction during meat processing increased binding of muscle components, hence contributed to generate firmer structures and greater WHC of cooked meat (Youssef & Barbut, 2011). Figure 1 shows concentrations of SSP for PSE-like and normal meat by high shear method (Figure 1(A)) and protein profiles by SDS-PAGE (Figure 1(B)).…”

Section: Ssp and Sds-pagementioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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“…Similar behavior is reported by Marchetti et al, (2013) and is attributed to the increase in water holding capacity caused by the addition of sodium alginate and guar gum. Water provides less resistance to compression, leading to softer products (Youssef and Barbut, 2011). Thus, the presence of fiber could have caused a disruption in the protein-water and protein-protein network, leading to a decrease in the gel strength of the product (Lin et al, 1998).…”

Section: Proximate Compositionmentioning

confidence: 99%

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Saldaña

Lemos²,

Selani

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the formulations. Furthermore, lipid oxidation values were not significant for treatments as regards the type and quantity of fat used while the use of sodium alginate and guar gum reduced the amounts of liquid released after cooking. Animal fat substitution does cause, however, a difference in overall sensorial perception compared with non-substituted products. The results confirm the viability of substituting vegetal fat for animal fat.Keywords: lipid profile, lipid oxidation, fat-replacers, fat vegetal, texture Escrich et al., 2007). However, the incorporation of these vegetal fats may be associated with a reduction in quality due mainly to a significant oxidative instability. The oxidation of unsaturated lipid fractions along with oxygen presence during meat grinding and the adding salt in processing could have a negative impact on the quality of these products (Álvarez et al., 2011).Hydrocolloids influence many of the functional properties of processed meat products (Chattong et al., 2007). They are commonly used in comminuted products as emulsifiers and "texture modifiers" (Fonkwe et al., 2003). The addition of hydrocolloid materials may structurally interfere with the cross-linking required for protein gel network formation (Pérez-Mateos et al., 2001).In this context, this study aimed to study the influence of animal fat substitution by vegetal fat on mortadella-type products formulated with alginate, guar gum in terms of fatty acid composition, sensory characteristics and oxidative stability of lipids. The effectiveness of the quantification of thiobarbituric acid-reactive substances (TBA-RS) using conventional (spectrophotometric) and HPLC methods was also evaluated. Materials and Methods MaterialsThe commercial vegetal fat, alginate, guar gum, condiments and other additives were donated by local companies (São Paulo, Brazil). The beef meat was acquired from a local slaughterhouse (São Paulo, Brazil) and the animal fat (pork back fat, pork fat trim) and pork meat were donated by a local slaughterhouse

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Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

Cited by 177 publications

References 27 publications

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

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