Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage

Choi, Jin Woong; Kim, Sohee; Mun, Saehun; Lee, Sung Joon; Shim, Jae Yong; Kim, Yong Ro

doi:10.1007/s10068-011-0097-3

Cited by 7 publications

(1 citation statement)

References 19 publications

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“…The intake of fiber and especially β-glucans becomes an important alternative for diabetics and for people with high cholesterol levels (Bozbulut & Sanlier, 2019;Shanmugam & Priya, 2016). In most cases, the addition of β-glucan concentrates is used in the production of cereal and bakery products, but as of recently they can also be found in dairy products, pasta, soups and meat products (for example meat batters, sausages and chopped poultry products) (Ahmad et al, 2012;Álvarez & Barbut, 2013;Choi et al, 2011;Ktari et al, 2016;Kurek et al, 2016;Piñero et al, 2008). In addition to its documented biological activity, oat β-glucan also has hydrocolloid characteristics, which are important with regard to food processing.…”

Section: Introductionmentioning

confidence: 99%

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2020

CyTA - Journal of Food

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The aim of this study was to analyse the effect of fat replacement by oat β-glucan concentrates on the physicochemical properties of beef burgers. The goal was to obtain a low-fat product accepted by consumers, having physicochemical parameters similar to the control sample, composed of βglucan at least by 1%. This evaluation was based on basic composition, β-glucan and cholesterol content, colour and texture analysis, pH value, WHC, volatile compounds profile and sensory properties of burgers. Burgers with β-glucan concentrates had lower cholesterol content and higher WHC and texture (hardness, cohesiveness and springiness increase) parameters than control burgers. The highest overall acceptance scores among the samples with β-glucan were recorded for the sample with β-glucan 30% concentrate in amount of 4%. This modification could allow the substitution of traditional beef burgers with a healthier low-fat meat product with similar customer appeal.

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