Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Carvalho, Larissa Tátero; Pires, Manoela Alves; Baldin, Juliana Cristina; Munekata, Paulo E.S.; Carvalho, Francisco Allan Leandro de; Rodrigues, Isabela; Rocha, Yana Jorge Polizer; Mello, Juliana Lolli Malagoli de; Lapa‐Guimarães, Judite; Trindade, Marco Antônio

doi:10.1016/j.meatsci.2018.08.010

Cited by 55 publications

(43 citation statements)

References 27 publications

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“…The pH value of heated pork batters decreased approximately 0.15 units from 5.98 to 5.83, due to the addition of BSDF. However, previous researches found that incorporating some dietary fibers, such as cellulose nanofibers and hydrated wheat fiber, did not affect the pH of meat batter systems [29,30]. The decrease in pH was probably associated with the acidic components in BSDF.…”

Section: Resultsmentioning

confidence: 85%

“…These results are similar to the findings of Zhao et al [14] and Zhuang et al [7], who reported that the increase of added dietary fibers could decrease the CL of emulsified sausages or a cooked meat model system. Carvalho et al [30] and Fang et al [13] showed that the dietary fiber, such as wheat fiber and sugarcane fiber, exhibited a higher WHC to explain the differences in CL among the treatments. The EWL reflected the water binding capacity of cooked pork batters.…”

Section: Resultsmentioning

confidence: 99%

“…These dietary fibers had a weaker ability to form a strong and coherent protein network during heating, which then disrupted the protein-water and proteinprotein interactions, resulting in less gel strength. Therefore, the discrepancies in hardness and gel strength among prior research may be due to the dietary fiber types, meat types, and formulations [9,13,30]. The addition of BSDF decreased the springiness from 0.82 of the control to 0.73 (T4), suggesting that the addition of up to 4% BSDF reduced the springiness of cooked pork batters.…”

Section: Texture Profile Analysis and Gel Strengthmentioning

confidence: 94%

“…This result could be because the specific ratio of BSDF, water, and pork meat in the meat matrix is capable of increasing the chewiness. The addition of various dietary fibers to comminuted meat products could change the textural properties and cause significantly different effects [9,30]. The effectiveness of different fibers in products depended on chemical structure, particle size, porosity and addition method [7,9,10].…”

Section: Texture Profile Analysis and Gel Strengthmentioning

confidence: 99%

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Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Texture Profile Analysis and Gel Strengthmentioning

confidence: 94%

Section: Texture Profile Analysis and Gel Strengthmentioning

confidence: 99%

See 2 more Smart Citations

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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“…Huang, Tsai, and Chen () found that the inclusion of wheat fiber, oat fiber, and inulin to Chinese‐style sausages at 3.5, 7, and 7% levels, respectively, was acceptable based on the sensory scores. Carvalho et al () observed that hydrated wheat fiber replacing meat and fat in beef burgers did not affect the sensory properties. In a study involving preparation of dietary fiber‐rich chicken meat rolls and patties, Mehta, Ahlawat, Sharma, Yadav, and Arora () found that psyllium husk could be added in combination with rice bran (10%) up to 4% level beyond which there was a decrease in organoleptic scores, whose inference is in agreement with the present study.…”

Section: Resultsmentioning

confidence: 99%

Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources

Santhi

Kalaikannan

Natarajan

2019

J Food Process Engineering

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This study was conducted with the objective of fortifying emulsion‐based low‐fat chicken meat balls with dietary fiber sources and studying their characteristics and composition. Three experiments were conducted in which chicken meat balls were performed with the addition of pearl millet flour (PMF) and wheat flour (WF) combination in Experiment 1, with grape pomace powder (GPP) and pomegranate pomace powder (PPP) combination in Experiment 2, and with carrot pomace powder (CPP) and beetroot pomace powder (BPP) combination in Experiment 3 along with a control in each experiment and assessed for physicochemical and sensory characteristics. One best treatment from each experiment was selected based on the physicochemical and sensory characteristics, and the proximate composition of those treatments was assessed. Ether extract level was significantly (p ≤ .01) lower in the CPP–BPP treatment. Total ash was significantly (p ≤ .01) higher in the PMF–WF treatment. Insoluble fiber level was significantly (p ≤ .01) higher in GPP–PPP and CPP–BPP treatments. Inclusion of the fruit and vegetable sources had improved the fiber level, and inclusion of millets had enhanced the total ash content of the chicken meat balls. Practical applications Meat is protein‐rich food with high biological value containing various vitamins, minerals, and polyunsaturated fatty acids. Since meat is devoid of dietary fiber, which is considered as its major disadvantage, adding dietary fiber sources to meat products would enhance the nutritional value of meat. At present, chicken meat is mostly preferred by the consumers due to its leanness and low cost, and hence developing a functional chicken meat product would be an apt choice. Utilization of the common sources that are used in the regular cuisine/diet would satisfy the consumers to accept the product without any hesitation. In this study, common food ingredients such as pearl millet, wheat, grape, pomegranate, carrot, and beetroot had been used as functional components to fortify the chicken meat balls.

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Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

et al. 2020

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Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Cited by 55 publications

References 27 publications

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources

Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

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