Technologies for developing low-fat meat products

Colmenero, Francisco Jiménez

doi:10.1016/0924-2244(96)81327-6

Cited by 161 publications

(50 citation statements)

References 32 publications

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“…The growing demand by consumers for healthier products is stimulating the development of meat products with reduced fat content. (Colmenero 1996). With the increased interest in reducing the ingestion of fat, low-fat products are being developed as they are perceived to be healthier.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

2011

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The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p≤0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

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Section: Introductionmentioning

confidence: 99%

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

2011

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“…In emulsified meat products, it has been generally known that a reduction in salt below 2.0 % is insufficient to solubilize myofibrillar proteins, causing the decline of WHC, emulsion stability, and protein solubility of myofibrils (Sofos 1983). In addition, a decrease in fat level from regular content (20-30 %) causes the decline of emulsifying properties and viscosity of emulsified meat products (Colmenero 1996). For these reasons, the considerable amount of water loss, especially during thermal processing, generally occurs in low fat and low salt meat products.…”

Section: Cooking Loss Of Meat Emulsionsmentioning

confidence: 99%

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

2016

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The objectives of this study were to determine efficacy of a membrane filtration in soy hull pectin purification and evaluate combined effects of soy hull pectin and preemulsified fiber/oil (PE) on chemical composition and technological properties of low fat and low salt meat emulsions. Soy hull pectin was purified through two different methods (alcohol-washed (ASP) and membrane-filtered (MSP)). Insoluble soy hull residues after pectin extraction were incorporated with sunflower oil and water for the PE preparation. Meat emulsion was formulated with 58 % pork, 20 % ice, 20 % pork backfat, and 2 % NaCl as control. A total of six low fat and low salt meat emulsions (1 % NaCl and 10 % backfat) was manufactured with 1 % pectin (with/without ASP or MSP) and 10 % PE (with/without). The pectin content of ASP and MSP was 0.84 and 0.64 g L -galacturonic acid/g dry sample, respectively. The inclusion of soy hull pectin caused similar results on chemical composition, color, cooking loss, and texture of the meat emulsions, regardless of the purification method. In addition, positive impacts of the combined treatments with soy hull pectin and PE compared to single treatments on cooking loss and texture of the meat emulsions were observed. Results suggest that membrane filtration could be an effective alternative method to purify pectin, instead of alcohol-washing, and both soluble pectin and insoluble fiber from soy hulls could be used as a functional non-meat ingredient to manufacture various low fat and low salt meat products.

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“…The meat industry has been seriously affected by adverse publicity due to the high fat content and unhealthy fatty acid composition of their products, particularly those that include emulsified meat. For example, the minimum fat content in finely ground meat emulsion type products such as frankfurters, dry fermented sausages, and spreadable dry sausages are about 10%, 20-30%, and 20%, respectively [53] and this includes considerable amounts of saturated fatty acids. In response to consumer demand, the food industry has developed an assortment of low-fat meat products but given the important physico-chemical and sensory role that is played by fat, replacing fat in food products is a daunting task: if not properly done, the sensory appeal of the product will be severely jeopardized.…”

Section: Fat Replacermentioning

confidence: 99%