Investigating the influence of inulin as a fat substitute in comminuted products using rheology, calorimetric and microscopy techniques

Keenan, Derek F.; Auty, Mark A.E.; Doran, Linda; Kerry, Joseph P.; Hamill, Ruth M.

doi:10.1016/j.foostr.2014.06.001

Cited by 19 publications

(15 citation statements)

References 43 publications

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“…Samples (1 cm 3 ) were frozen in liquid nitrogen, cryo-sectioned with a Leica 1950 (Leica Biosystems, Nussloch, Germany) to thickness of 20 mm and stained with a mix of Fast Green and Iodine (ratio 10:1) as per Keenan et al (Keenan, Auty, Doran, Kerry, & Hamill, 2014).…”

Section: Microstructure Analysismentioning

confidence: 99%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

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Section: Microstructure Analysismentioning

confidence: 99%

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Resconi

Keenan

Gough

et al. 2015

LWT - Food Science and Technology

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“…Sometimes, however, they may increase hardness of the ready products, as shown by the research of Keenan et al [2014a] and Schmiele et al [2015]. In meat products that contain fiber preparations used as a fat substitute, an improvement in the texture is not always accomplished.…”

Section: Resultsmentioning

confidence: 99%

“…In the literature, both the reduction of the fat content in the recipe composition of meat products and the use of various additives may affect the color, palatability, and consistency of the ready product. According to Keenan et al [2014a], along with the increase for inulin (used as fat substitute), the sausages scored lower in the sensory evaluation. The authors found that for consumers the most important selection criterion was the appearance of the ready product, and especially color, rather than its health value.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Fat Substitution With Fiber Preparations on Selected Quality Characteristics of Baked Poultry Pâtés

Zwolan

Cegiełka

Pietrzak

et al. 2017

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…There are several methods for visualizing changes in food during processing such as X-ray diff raction (109), a combination of high-resolution imaging techniques like confocal scanning microscopy with specifi c staining of food components, and a combination of several physicochemical methods (110)(111)(112) that are followed by computer simulation techniques (113). These strategies are still either time consuming, or they yield only very specifi c information, so as a consequence, the use of these methods is still limited.…”

Section: Other Techniquesmentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Investigating the influence of inulin as a fat substitute in comminuted products using rheology, calorimetric and microscopy techniques

Cited by 19 publications

References 43 publications

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

The Effect of Fat Substitution With Fiber Preparations on Selected Quality Characteristics of Baked Poultry Pâtés

Foodomics and Food Safety: Where We Are

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