Improving low fat meatball characteristics by adding whey powder

In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juiciness, colour parameters (L*,a*,b*) and sensory properties. Addition of WP did not affect fat and protein contents of meatballs. Addition of 2% or 4% WP significantly increased cooking yield regardless of the fat level. Both fat level and WP level significantly affected fat retention values of meatballs. Incorporating WP had no effect on meatball juiciness. Addition of WP increased fat and moisture retention of meatballs. Twenty percent fat resulted in higher L* and lower a* values. Adding WP resulted in higher L* values but WP had no effect on a* and b* values. WP had no detrimental effect on sensory properties.     

Quality of low-fat meatballs containing Legume flours as extenders

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.     

Fat,wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water‐holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water‐holding capacity values of the patties. Increasing NaCl levels decreased water‐holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran.     

Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

Rye bran was used as a fat substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15% and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10% rye bran added meatballs and control samples had high acceptability.     

影响狮子头口感的关键工艺标准研究

目的：通过对影响狮子头口感的关键要素的研究,得出狮子头最佳工艺配比和加热时间。方法：先采用单因素分析法,通过嫩度、滑爽度、肥腻感感官品质进行鉴定得出淀粉用量、用盐量、肥瘦比、加热时间的工艺参数,再用正交试验法得出综合配比的最佳值,同时运用质构仪、水分检测、脂肪检测方法得出狮子头在不同条件下的硬度、水分含量、脂肪含量,通过相关性分析得出硬度、水分、脂肪与工艺参数之间的关系。结果：狮子头的最佳工艺配比为肥瘦比5:5、用盐量3g、淀粉用量10g、加热时间120min。     

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate

Low fat ground beef patties (10-11% fat), formulated with 10% water, 0.5% salt and 1-4% whey protein concentrate (WPC), were evaluated for cooking characteristics and compared with controls of higher fat content. A reduction in the fat level from 22 to 11% improved all cooking parameters with respect to better cooking yield (p < 0.01) and fat retention (p < 0.05), increased cooked moisture content (p < 0.05) as well as reduced shrinkage (p < 0.05). Texture profile analysis (TPA) showed an increase in chewiness for low fat samples over the high fat control, while hardness and springiness remained unaffected. Adding 10% water to the low fat meat did not change the cooking characteristics, except for a further increase in cooked moisture content (p < 0.05) and an increase in the value for springiness (p < 0.05). Addition of increasing levels of WPC with 10% water to low fat meat resulted in a linear increase (p < 0.05) in cooked yield with a linear decrease (p < 0.05) in shrinkage. The 4% WPC level produced the highest cooking yield (125% of the high fat control) and the least shrinkage (49% of the high fat control). Sensory analysis showed the 4% WPC level to be preferred over lower levels with respect to juiciness and overall acceptability. Addition of 0.3% of texture-modifying additives showed that calcium chloride and hydroxypropylmethylcellulose had a detrimental effect on yield and shrinkage, whereas the effect of tripolyphosphate (TPP) was positive (p < 0.05). Perception of juiciness and overall acceptability of formulated low fat products was significantly better (p < 0.05) with the addition of TPP (0.3%) and lactose (1.2%) to the WPC formulations. Fat levels (11, 18 and 22%) and lactose levels (0.24 and 1.2%) affected volatile components of the beef patties as measured by dynamic head space analysis. Ketones, i.e. 2-butanone, 2-pentanone and 3-hydroxy-2-butanone increased with an increase in fat content from 11 to 22% fat. Addition of WPC and lactose decreased the relative concentrations of pentane, hexane and heptane. The increase of lactose level in meat was accompanied by an increase in 4,4 diethyl-2-oxetanone and 2-methyl-butanal, two compounds that may originate from non-enzymatic browning of lactose.     

Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)

ABSTRACT: The physicochemical, textural, and quality characteristics of Chinese-style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata-containing Chinese-style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata-added batter had higher water-holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear-force value were significantly higher for C20, but both attributes for nata-added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese-style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese-style emulsified meat products such as Chinese-style meatballs.     

The characteristics of beef patties containing different levels of fat and oat flour

Three concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties were analysed for protein, fat, moisture, ash and pH. Patties were further evaluated for cooking characteristics, colour parameters (L*, a*, b*) and sensory properties. Moisture content decreased in raw patties as a result of the addition of OF but OF increased the moisture content of cooked patties. OF addition did not change the protein, fat and ash contents of either raw or cooked patties. Increasing fat concentration decreased cooking yield. OF improved the cooking characteristics of patties. Reducing the fat significantly decreased the lightness values of patties. Patties with OF had slightly higher b* values than control treatments. Increasing fat level increased juiciness, flavour and texture scores and 4% OF increased the juiciness scores, OF had no effect on other sensory properties.     

MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

Effects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all-beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.     

黑豆豆腐替代脂肪对肉丸品质特性的影响

本文将黑豆豆腐作为脂肪替代品应用于肉丸的生产中,通过测定肉糜蒸煮损失及乳化稳定性、肉丸感官评价、基本成分、电子鼻、质构、色泽、出品率、pH、微观结构等指标,研究黑豆豆腐添加量（0、4%、8%、12%、16%、20%）对肉丸品质特性的影响,从而为低脂黑豆豆腐肉丸产品的开发提供可行性建议。结果表明:与对照组相比,肉糜的蒸煮损失率、水分损失率、脂肪损失率随着黑豆豆腐添加量的增加逐渐降低。当黑豆豆腐添加量为12%时,肉丸感官评分最高,整体可接受性最好。随着黑豆豆腐添加量的增加,肉丸的脂肪含量逐渐降低,蛋白质、水分、灰分含量增加;肉丸硬度、咀嚼性逐渐增大,弹性、胶黏性呈先增大后减小的趋势;L*值、a*值逐渐减小,b*值增加,出品率和pH呈先上升后下降的趋势。当黑豆豆腐添加量为12%时,肉丸出品率最高,pH最大。电子鼻主成分分析结果显示:不同黑豆豆腐添加量的肉丸样品间气味存在明显差异。扫描电镜结果表明:加入黑豆豆腐能明显提高肉丸内部结构的均匀性,改善整体品质。因此,12%的黑豆豆腐添加量制作的肉丸综合品质最佳。     

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability.     

燕麦麸添加量对燕麦麸猪肉丸品质的影响

为采用燕麦麸糊替代猪肉丸中部分脂肪以开发最佳的低脂肉丸,本实验对不同燕麦麸添加量对传统猪肉丸的感官品质、色泽、质构、基本成分、风味物质及氧化程度的影响进行研究,从而为低脂燕麦麸猪肉丸的开发提供可行性建议。结果表明：当燕麦麸添加量为3.09%时,燕麦麸猪肉丸感官总评最高。随燕麦麸添加量增加,燕麦麸猪肉丸硬度、咀嚼性显著降低;亮度逐渐减小,红度与黄度增加;脂肪含量显著减少,粗纤维、蛋白质、水分含量增加。根据电子鼻及气相色谱-质谱分析发现,5 组样品的风味差异明显且脂肪氧化产物的含量降低;高效液相色谱分析显示,燕麦麸猪肉丸核苷酸含量并无显著差异,而氨基酸总量显著下降;过氧化值逐渐降低,但硫代巴比妥酸值却增加。综上,燕麦麸添加量对产品各方面的品质具有不同影响,因此,选择适当的燕麦麸添加量（3.09%）能保证燕麦麸猪肉丸综合品质最佳。     

Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy

This study was carried out to evaluate the cooking effects of fat level (10% and 20%) with and without NaCl (1.5%) on the microwave cooking pattern and properties of ground pork patties. Each patty was cooked from a thawed state to 76.7°C in a microwave oven with full power (900W). Cooking rate in patties produced without salt was not affected by fat level, but the addition of salt in pork patties decreased cooking rate, regardless of fat levels. The temperatures at the edges of the patties increased faster than those at the center or the mid-way positions. In the patties with NaCl, the temperature of the center position was higher than that of the mid-way position. Patties containing salt within the same fat level had higher moisture content and lower fat content than those without salt, although no significant differences in compositional properties were observed between the center, midway, or edge positions. Total cooking loss, drip loss, and reduction in diameter and thickness were higher in patties with 20% fat compared to those with 10% fat, but the addition of salt resulted in reduction, regardless of fat level. Also, the addition of salt increased the redness and reduced yellowness of the cooked products.     

乙醇和芦丁稳定的乳清分离蛋白-大豆油预乳化液在低脂肉丸中的应用

研究乙醇和芦丁稳定的乳清分离蛋白-大豆油预乳化液作为脂肪替代物对低脂肉丸品质的影响。通过测定预乳化液的乳化稳定性、质构、黏度、粒径及流变特性，选择预乳化的最佳大豆油含量；以25%、50%、75%和100%比例对肉丸中的脂肪进行替代，以未替代的肉丸为对照组，通过测定蒸煮损失、色差、质构、气味、黏度、感官及抗氧化性，确定肉丸的最佳脂肪替代比例。结果表明：大豆油含量为72%的预乳化液乳化稳定性最好，凝胶形态良好且具有最大黏度；大豆油含量超过72%时，预乳化液的粒径增大，弹性模量下降；与对照组相比，脂肪替代比例为25%肉丸的蒸煮损失、色差（ΔE）、质构、黏度及感官得分均无显著变化，且氮氧化物、甲基类、硫化物等没有增加；贮藏9 d时，添加脂肪替代物的各组样品的硫代巴比妥酸反应物值显著低于未添加组（P＜0.05）。因此，含大豆油72%的乳清分离蛋白预乳化液作为脂肪替代物最佳，肉丸中脂肪替代比例25%效果最好。     

Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%.     

Fat Content Effects on Yield, Quality, and Microbiological Characteristics of Chicken Patties

Mixtures of ground chicken thigh meat and fat were formulated to contain 5, 10, 15, and 20% fat. Hunter color values, drip and cooking losses, proximate composition, texture profiles, and rates of microbial spoilage were compared for patties prepared from the mixtures. Raw patties became lighter and more yellow as fat content increased but cooking obscured these trends. As fat content increased, cooking losses and moisture:protein ratios increased. Lower fat patties were harder, springier, less cohesive and chewier than patties containing higher fat levels. Rates of bacterial spoilage were unaffected by fat content.     

Influence of cooking method,fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

基于模糊数学感官评价法研究黄花菜粉添加量对牛肉丸品质的影响

为了改善传统牛肉丸的食用品质,将黄花菜粉添加到牛肉糜中,采用模糊数学感官评价法分析不同黄花菜粉添加量(5%、10%、15%、20%、25%,质量分数)对牛肉丸流变性质、质构特性、凝胶强度、蒸煮损失率、持水性和色泽的影响。结果表明:随着黄花菜粉添加量的增加,牛肉丸蒸煮损失率先降低后上升,在添加的质量分数为20%时最低;牛肉丸的持水性、凝胶强度、硬度、胶黏性、咀嚼性均升高,且硬度上升效果更为明显,弹性和回复性无显著变化;添加黄花菜粉能显著改善牛肉丸的色泽,随黄花菜粉添加量的增加,牛肉丸的L*值和a*值呈下降趋势,b*值升高;当添加的质量分数为20%时,牛肉丸的感官评分最高。添加黄花菜粉可以改善牛肉丸的品质。     

Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages

Some quality characteristics of frankfurters manufactured in three different fat levels (20%, 10% and 5%) and added citrus fibre (CF) and soy protein concentrate (SPC) were investigated. While moisture content of frankfurters increased with decreasing fat levels, protein contents increased. Lower fat levels resulted in lower water‐holding capacity (WHC), cooking losses and penetrometer values. Lower L* values and higher a* values were obtained in low fat frankfurters. SPC significantly increased the cooking losses in the sausages with 5% and 20% fat, but decreased in the sausages with 10% fat. The lower cooking loss values were obtained in sausages added CF for all fat levels. Addition of fat replacers decreased the L values but did not affect the a and b values. Addition of fat replacers increased hardness in case of low fat levels. The softer product was obtained with high‐fat formulation than low‐fat formulation. Lower taste scores were observed with addition of fat replacers.