Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties

Gao, Yanlei; Qiu, Yi; Nan, Huanli; Wang, Liyuan; Yang, Di; Zhang, Li; Yu, Qunli

doi:10.1016/j.foodres.2022.111260

Cited by 14 publications

(4 citation statements)

References 56 publications

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“…The decreases in color values during the cooking process can be attributed to increased metmyoglobin concentration or myoglobin denaturation and roasting of almond flour. Similar results were also reported by Gök et al ( 2011 ) and Gao et al ( 2022 ) for meat patties produced with different fat replacers.…”

Section: Resultssupporting

confidence: 91%

“…However, there was no significant difference between T4 and T5 groups for raw and cooked samples. Similar results were also reported by other authors that the substitution of animal fat with some other substituents causes a decrease in the TBARS value in meatballs (Gao et al, 2022;Noumo et al, 2016;Paula et al, 2019;Poyato et al, 2015). In addition, the cooking process affected the TBARS value and caused increases (Table 2).…”

Section: Physicochemical Propertiessupporting

confidence: 89%

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Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b* value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L*, a*, and b* values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour (p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties (p > .05).

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Section: Resultssupporting

confidence: 91%

Section: Physicochemical Propertiessupporting

confidence: 89%

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol,

Akköse

2023

Food Science & Nutrition

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“…This could be related with the antioxidant capacity of gelatin that was also previously reported by other studies. Moreover, the antioxidant properties of gelatin mostly related to its hydrophobicity and amino acids composition [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Baltuonytė

Eisinaitė

Kazernavičiūtė

et al. 2022

Foods

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In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).

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“…Extensive research has confirmed that balsa fish skin gelatin (BFSG) is a potential source of angiotensin-converting enzyme (ACE) inhibitory peptides, making it a promising and valuable functional food [21]. Studies have indicated that the application of gelatin to hamburger patties can improve their textural properties and enhance their overall palatability [22]. Compared with mammalian gelatin, balsa fish skin gelatin exhibits a higher viscosity and lower gelation and melting temperatures.…”

Section: Introductionmentioning

confidence: 99%

Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage

Wang,

Yin,

Wan

et al. 2024

Foods

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Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.

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Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties

Cited by 14 publications

References 56 publications

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage

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