Technological and sensorial role of yeast β-glucan in meat batter reformulations

Abstract

This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL IY B and GOLDCELL BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL IY B and GOLDCELL BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

“…Similar results are presented in the work by Fernández‐Ginés, Fernández‐López, Sayas‐Barberá, and Pérez‐Álvarez (), and Talukder (). The results of this study are similar to those of a study by Apostu, Mihociu, and Nicolau (), in which the WHC values of meat batter with yeast β‐glucan was significantly higher than those of model meat emulsions without β‐glucan preparates.…”

“…The WHC values of analysed burgers during storage in modified atmosphere are presented in (2013). The results of this study are similar to those of a study by Apostu, Mihociu, and Nicolau (2017), in which the WHC values of meat batter with yeast β-glucan was significantly higher than those of model meat emulsions without β-glucan preparates.…”

Compostos bioativos de interesse para a indústria de alimentos: propriedades, aplicações e perspectivas para o mercado consumidor

“…A β-glucana também tem sido estudada na formulação de produtos cárneos, conforme relatado por Apostu et al (2017) que avaliaram as alterações tecnológicas e sensoriais de massa cárnea destinada a produção de derivados adicionadas de 0,5% a 3% de β-glucana comercial isolada de leveduras. Os autores verificaram que o produto apresentou maior capacidade de retenção de água e capacidade de emulsão, mantendo a coesividade e causando ligeira diminuição na dureza do produto.…”

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

“…These fibre ingredients are non-digestible polysaccharides that can be obtained from vegetables [ 4 ], edible mushrooms [ 9 ], and microorganisms [ 10 ]. One example is inulin, a soluble dietary fibre with different levels of polymerisation.…”

“…β-Glucan is another non-starch polymer that is primarily composed of the linear polysaccharide (1→3), (1→4)-β-D-glucan and can be obtained from vegetables or mushrooms [ 12 ]. The addition of cereal β-glucans to food matrices has been demonstrated as beneficial in modifying the textural properties and improving the stability of emulsions during storage, and these benefits are based mainly on the ability of these compounds to increase the viscosity of aqueous solutions and to form stable gels [ 9 ]. Finally, Álvarez et al [ 7 ] demonstrated the use of vegetable by-products such as rice bran or walnuts to improve the textural quality and gelling properties of meat products.…”