Ingredients used in the preparation of canned foods

Featherstone, Susan

doi:10.1016/b978-0-85709-678-4.00008-7

Cited by 45 publications

(27 citation statements)

References 1 publication

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“…The current sensory acceptability test also demonstrated that there was no significant (p>0.05) difference for the level of odour acceptability score of roselle juices containing GA as compared to the control sample. This might due to the properties of GA that is odourless and its addition in the food product does not affect the odour of the product (Featherstone, 2015). Besides, for the viscosity attribute, no significant difference (p>0.05) was observed between the samples.…”

Section: Sensory Evaluationmentioning

confidence: 86%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Section: Sensory Evaluationmentioning

confidence: 86%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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“…Texturized soy protein (TSP) for example is extremely versatile for food ingredients due to its meat-like texture attributes and it also provides similar protein quality to that of animal proteins [11]. Besides, the ingredient from vegetable proteins is an inexpensive source and they can be modified into wonderful meat substitutes such as canned meat [16], meat extender in beef patties [17], and pet foods [18].…”

Section: From Traditional To Novel Meat Analogmentioning

confidence: 99%

Meat analog as future food: a review

Ismail¹,

Hwang²,

Joo³

2020

J Anim Sci Technol

235

133

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The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

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“…However, TVP had been revived in subsequent years as a meat substitute due to improved product development and marketing strategies [19,21]. Although soy proteins are widely used, other materials, such as wheat, cottonseed and corn have also been attempted [29]. Nonetheless, TVP comprises of processed dried soy flour that imparts a spongy texture and is flavored to improve the sensory properties to resemble meat.…”

Section: Technological Feasibilitymentioning

confidence: 99%

“…Nonetheless, TVP comprises of processed dried soy flour that imparts a spongy texture and is flavored to improve the sensory properties to resemble meat. TVP can be formed by using a low moisture extrusion process or by fiber spinning [27,29]. Extrusion, which is relatively cost-effective, utilizes soy protein concentrate (protein:~70%) or soy powder (protein:~50%), whereas fiber spinning utilizes protein isolates (protein:~90%) [29].…”

Section: Technological Feasibilitymentioning

confidence: 99%

Strategies for Sustainable Substitution of Livestock Meat

Jiang

Ameer

Kim

et al. 2020

Foods

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The consequences of climate change are becoming increasingly discernible everywhere, and initiatives have been taken worldwide to mitigate climate change. In agriculture, particularly meat production from the livestock sector is known to contribute to greenhouse gas emissions (GHG) that drive climate change. Thus, to mitigate climate impact, strategies that include a shift in consumption patterns, technological advancements and reduction in food wastes/losses have been discussed. In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints. While plant-based substitutes have efficient nutrient conversion and lower GHG emissions, consumer perception, cost, and other trade-offs exist. Although cultured meat precludes the need of any animals and large land areas, its environmental impact is not clear and is contingent upon production systems and the achievement of decarbonization. Reducing wastes and the re-use of meat processing by-products have the potential to lower the environmental impact. Valuable proteins, heat, electricity and biofuels extracted from wastes and by-products not only reduce the disposal of wastes but also offset some GHG emissions. Perception related challenges that exist for all substitution strategies require specific consumer target marketing strategies. Policy measures such as taxation of meat products and subsidies for alternatives are also met with challenges, thereby requiring reforms or new policies.

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Ingredients used in the preparation of canned foods

Cited by 45 publications

References 1 publication

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Meat analog as future food: a review

Strategies for Sustainable Substitution of Livestock Meat

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