Improving the quality of meat‐free sausages using κ‐carrageenan,konjac mannan and xanthan gum

High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat‐free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ‐Carrageenan and konjac mannan significantly improved the water‐holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ‐carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ‐carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat‐free sausages.     

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

The effect of carrageenan (κ‐carrageenan, ι‐carrageenan, and λ‐carrageenan) on the physiochemical and functional properties of low‐fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ‐carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low‐fat Colby cheese. The protein content increased in the low‐fat cheese and low‐fat cheese containing κ‐carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι‐carrageenan and 0.3 g/kg λ‐carrageenan improved the textural and rheological properties of low‐fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.     

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and carboxymethylcellulose (CMC) at 0.5% w/w level on rheological and quality parameters of puri from whole wheat flour was studied. Hydrocolloids like CMC, XN and HPMC increased the water absorption of puri dough, while it decreased in all other samples. The dough development time and mixing tolerance index values increased, while dough stability did not get affected. On addition of hydrocolloid, there was a reduction in the pasting temperature, while the peak viscosity, hot paste viscosity and cold paste viscosity values increased. Hardness, cohesiveness and adhesiveness properties of the puri dough increased with the addition of hydrocolloids. All the hydrocolloids used in general helped in retention of moisture in the puri and hence remained softer and pliable, while there was a significant reduction in the oil content of puri samples containing hydrocolloids. Among the different hydrocolloids used, addition of guar gum at 0.5% w/w level led to puris having improved quality characteristics to a greater extent with respect to moisture retention, lowering of oil content upon frying with softer and pliable texture and better keeping quality. The mass transfer studies confirmed that the mass transfer co-efficient values for moisture loss and oil uptake were lower in puris with guar gum than control.     

Classification of hydrocolloids based on small amplitude oscillatory shear,large amplitude oscillatory shear,and textural properties

Dynamic rheological and mechanical properties of seven commercial (xanthan [XG], guar [GG], high methoxylated pectin [HMP], κ‐carrageenan [κ‐Car], agar [AG], alginate [ALG], and carboxymethylcellulose [CMC]) and four emerging hydrocolloids (basil seed gum [BSG], sage seed gum [SSG], Balangu‐Shirazi seed gum [BSSG], and cress seed gum [CSG]) were investigated and the classification of the hydrocolloids were carried out based on them. AG belonged to the first class with 0.81 membership function (MF), κ‐Car and HMP grouped in the second class with 0.68 and 0.71 MFs, respectively, XG, BSG, and SSG were depended to the third class with 0.61–0.70 MFs, finally, CMC, GG, BSSG, ALG, and CSG related to the fourth class, as the most populated class, with MF > 0.61. The first class contained the highest amount of hardness parameter (43.40 ± 2.76 g), the second class included the highest pseudoplasticity parameter (shear‐thinning ratio = ?0.54 ± 0.03) and relaxation time (66.25 ± 2.61 s) and the fourth cluster comprised the highest frequency dependency of viscous modulus (exponent of power‐law model for viscous modulus vs. frequency = 0.30 ± 0.05). In addition, the results of this study showed that there was a distinct relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks. The investigation of the rheo‐mechanical properties of biopolymers in large deformation under shear and normal forces can have an important role in the prediction of the behavior of the material in real processes and application conditions, especially in the food industry. Due to the inconvenience of large deformation mechanical tests, such as Weissenberg effect, the complication of the results analyzing and sampling difficulty of semi‐dilute samples; herein, we determined the correlation between large deformation (LAOS and texture analysis) and small deformation (SAOS) tests properties. The studied rheo‐mechanical parameters showed high correlation with the four mentioned network parameters (more than 65% similarity index). Using these results, other scientists could rationally design the experiments and avoid experiments with similar parameters.     

Milk-based Gels Made with κ-Carrageenan

ABSTRACT: The gel strength of κ‐carrageenan (0.1 to 0.4% w/w) ‐ reconstituted skim milk (2.5 to 20% w/w milk solids) mixtures was influenced by the concentrations of milk solids, κ‐carrageenan and cations. Particle size measurements showed that particle interactions in diluted skim milk‐κ‐carrageenan mixtures were dependent on the conformation of the κ‐carrageenan. Heat treatment of milk, resulting in alteration of the casein micelle, did not affect the interaction of κ‐carrageenan with casein in dilute solutions or the gel strength of milk‐κ‐carrageenan mixtures. κ‐Carrageenan must be available in the random coil form in solution, prior to cooling to its coil to helix transition temperature, for effective gelation of milk‐κ‐carrageenan mixtures.     

The effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese

In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.     

Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

The effect of two hydrocolloids, the overall composition and stirring rate of a confectionery semi-liquid syrup model, were studied by means of the measure of rheological properties, instrumental texture evaluation and turbidity. A syrup model was made with sucrose, high fructose corn syrup, gum (dextran or carrageenan), citric acid and water. An experimental design based on Taguchi’s method was employed to evaluate the influence of sugar concentration, gum type, gum concentration, citric acid concentration and stirring rate. An analysis of variance was performed. From all evaluated properties (except turbidity), °Brix was the factor that showed the maximum influence, with higher values on textural properties (adhesive force, cohesive work and stringiness). The gum type had influence over viscosity, hardness, adhesive force and turbidity. The Newtonian behavior predominated in the syrups and viscosity of samples was affected by the variables studied. The mean values of viscosity, hardness and adhesive force for all samples with carrageenan were higher than those obtained with dextran (at both °Brix levels).     

Fabrication of core–shell structured macrocapsules by electro‐coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics

Textural and release characteristics of three types of core–shell macrocapsules, fabricated by electro‐coextrusion with agar only, an agar/fish gelatin (80:20) mixture or an agar/κ‐carrageenan (80:20) mixture at a total hydrocolloid concentration of 2% (w/v) and different applied voltages (0–8 kV), were investigated. The capsule diameter (1.1–1.6 mm) and shell thickness (15.1–38.4 μm) decreased with increasing applied voltage. Mixing agar with fish gelatin or κ‐carrageenan reduced slightly the capsule hardness and breaking energy; however, the capsule integrity was solid enough for safe handling. The release of core (olive oil containing a dye) in boiling water followed first‐order kinetics and was retarded significantly when κ‐carrageenan was mixed with agar but accelerated with fish gelatin addition (only 2.5–3.4 min for the release of 80% of the core). The agar/fish gelatin macrocapsules can be applied in precooked foods, because they are mechanically stable and can rapidly release the core upon contact with hot water.     

Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions

Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa‐carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream & onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an emulsion of 12.5% to 25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum providing the greatest adhesion. Hydrocolloid structural differences, including the presence or absence of branching, substitution of sugar units, and molecular weight affect water binding and thickening of the hydrocolloid spray that seemed to be significant factors affecting adhesion of powders to the target surface. For cheese powder, hydrocolloids were capable of replacing the oil within an emulsion while improving or maintaining the same level of adhesion, with gum arabic providing the greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid concentration on adhesion was dependent both on the hydrocolloid type and the concentration that is sprayable, with 0.5% being the optimum concentration for most gums. Adhesion using sucrose solutions was determined by particle size and relative hydrophobicity. Increasing sucrose concentration decreased adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose solutions.     

SEMI-SOLID FAT BY INTERESTERIFICATION OF RED PALM OIL WITH OTHER VEGETABLE OILS

Interesterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi-solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 w/w), palm oil and rice bran oil (8:2 and 7:3 w/w), palm oil and coconut oil (9:1 and 6:4 w/w), as well as palm oil and soybean oil (7:3 w/w), in the presence of sodium methoxide as a catalyst (0.2% w/v). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.     

亲水性胶体对广式腊肠水分迁移及质构的影响

本文研究了卡拉胶、魔芋胶、瓜尔豆胶及其复配对广式腊肠烘烤过程中水分迁移、产品质构、感官等质量品质的影响。结果表明,广式腊肠添加亲水性胶体后,可略有提高产品的水分含量,尤其是瓜尔豆胶组(19.94%),比对照提高4.02%;在烘烤中期,亲水性胶体可降低广式腊肠的干燥速率,整体而言,亲水性胶体对烘烤过程中水分散失影响较小。胶体添加组感官得分除D3组,均高于对照组,其中添加复配卡拉胶与魔芋胶的感官综合得分最高,达到87.5;除瓜尔豆胶外,单独胶体和复配胶均能一定程度上改善广式腊肠的质构特性,尤其是复配胶体组。广式腊肠添加亲水性胶体后,复水率显著提高(p0.05),尤其是瓜尔豆胶及其复配组,达到3.79%。复配胶的加入可改善广式腊肠的感官品质、质构特性及复水性,不同亲水性胶体有不同的作用特点。     

The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages

The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low‐fat chicken sausages were analysed. Low‐fat sausages were prepared with fresh breast chicken meat; in all formulations, a 3:7 ratio guar/xanthan gum was used. A factorial design with three levels of added fat (0%, 1.98% and 4.96%), two levels of whey protein concentrate (0.64% and 1.94%), and two levels of the hydrocolloids (0.13% and 0.32%) was applied. Samples were heat‐processed (73 °C final internal temperature) and, after cooling, chemical composition of the sausages was determined and scanning electron microscopic images were obtained. Colour was measured with a tristimulus reflectance colorimeter. Texture profile analysis of sausages was performed and the results were related to sample formulations. Extra‐lean products with a fat content lower than 0.5 g/100 g product showed very good quality attributes determined by a sensory panel.     

Effect of some hydrocolloids on the rheological properties of different formulated ketchups

Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%.     

The relationship between the composition and texture of conventional and low-fat frankfurters

The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low-fat commercially produced frankfurters were analysed. The most important factors in defining the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in the frankfurter. Subsequently, using a basic formulation of soya protein and starch, different levels of fat (10 and 15%) and hydrocolloids [carrageenan, carboxymethylcellulose (CMC) and apple pectin] were tested. According to results from these trials, three low-fat formulations were chosen. The three low-fat sausages were a sausage with 15% fat and carrageenan (0.5%), a sausage with 10% fat and a combination of carrageenan (0.5%) and pectin (0.4%) and a sausage with 10% fat and a combination of carrageenan (0.5%) and CMC (0.1%). The sensory and instrumental texture attributes of the three low-fat and the standard sausages were investigated. Results indicated that low-fat (10%) frankfurters with a texture profile similar to standard frankfurters could be manufactured through the addition of mixtures of proteins and hydrocolloids. The combination of carrageenan with CMC or apple pectin is more efficient than the use of carrageenan alone as both combinations allow a higher reduction of fat, at the same time achieving a final texture well liked by consumers.     

The effect of viscous substances on the transit time of barley digesta in rats

The influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β-glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.     

Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH,ionic strength,heat and high‐pressure treatment

The influence of sulphated polysaccharides (dextran sulphate (DS), ι‐carrageenan (ι‐CAR) and κ‐carrageenan (κ‐CAR)) on the emulsifying properties of ovalbumin (OVA) has been investigated over a range of pressures and temperatures. Oil‐in‐water emulsions (10 g l⁻¹ protein, 200 ml l⁻¹ n‐tetradecane, pH 6.2) prepared with heat‐treated (80 °C for 10 min) mixtures of OVA + DS (1:0.25 by weight) had increased creaming stability but unchanged average droplet size compared to those made with untreated OVA and OVA + DS. Emulsions made with pressure‐processed (600 MPa for 20 min) OVA + DS (1:0.25 or 1:0.5 by weight) mixtures had the best emulsifying efficiency and stability. Under similar experimental conditions, replacement of DS with either ι‐ or κ‐CAR gave emulsions with larger droplets and more rapid serum separation, probably owing to depletion flocculation. High‐pressure treatment (600 MPa) of the OVA and mixed biopolymer solutions at pH 6.2 in the presence of salt (>0.04 M ) led to unstable emulsions, and so the protective effect of DS was lost. High‐pressure treatment (600 MPa) of emulsions prepared with native OVA or OVA + DS mixtures induced significant levels of flocculation, as indicated by changes in the average droplet size and creaming behaviour. © 2000 Society of Chemical Industry     

EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

复合亲水胶体对带鱼鱼糜制品凝胶特性的影响

本文研究了六种亲水性胶体对带鱼鱼糜制品凝胶特性的影响,以凝胶特性、持水力和白度等为指标,结合扫描电镜观察微观结构,应用响应面法开发鱼糜制品复合型凝胶增强剂。结果表明:在带鱼鱼糜中加入褐藻胶、魔芋胶、沙蒿子胶、卡拉胶、热凝胶多糖均可提高带鱼鱼糜的凝胶强度,加入瓜尔豆胶降低带鱼鱼糜制品凝胶强度。响应面分析得到添加0.1%热凝胶多糖、0.19%魔芋胶、0.1%沙蒿子胶的带鱼鱼糜凝胶制品能够形成均匀、致密的三维网状结构,其凝胶强度是不添加亲水性胶体的3.58倍。     

Stability and Rheological Properties of Egg Yolk Granule Stabilized Emulsions with Pectin and Guar Gum

The effects of pectin and guar gum on rheology, microstructure and creaming stability of 1% (w/v) egg yolk granule stabilized emulsions were investigated. While the addition of low amount of pectin (0.1% (w/v)) had no effect on the emulsion viscosity, the addition of 0.5% (w/v) pectin greatly increased the viscosity. Granule-stabilized emulsion without hydrocolloids reflects the pseudoplastic behavior (shear-thinning behavior with flow behavior index, n < 1.0). Hydrocolloids, especially at high concentrations, affected the viscoelastic behavior of the emulsions and both storage (G′) and loss modulus (G′′) were regarded as frequency dependent. Emulsions behaved like a liquid with G′′ > G′ at lower frequencies, and like an elastic solid with G′ > G′′ at higher frequencies. Emulsion microstructure indicated that the presence of hydrocolloids induced flocculation. Creaming stability of emulsions was enhanced by the presence of hydrocolloids and increasing hydrocolloid concentration decreased the creaming by restricting the movement of oil droplets.     

亲水性胶体对大米淀粉流变与回生性的影响

为改善基于大米淀粉的食品品质和抑制其回生,系统研究了卡拉胶、阿拉伯胶和果胶对大米淀粉糊化、流变和回生性的影响。卡拉胶和果胶的添加显著增大了大米淀粉峰值与谷值黏度;所有胶体均降低淀粉的最终黏度和回生值,果胶最为明显。动态黏弹性结果表明,淀粉凝胶为典型弱凝胶体系,卡拉胶和果胶对储能模量G’和损耗模量G’’的影响大于阿拉伯胶。采用幂率模型拟合了稳态流动曲线,淀粉与亲水性胶体共混体系表现为典型的假塑性流体特性。差示扫描量热结果表明,所有胶体均提高了大米淀粉凝胶在冷藏条件下的稳定性,阿拉伯胶降低凝胶长期回生度的趋势最为明显。综合来看,果胶和卡拉胶可能与直链淀粉分子形成氢键作用和相互缠绕,减弱体系流动性;阿拉伯胶在结构上形成阻隔作用并减弱分子间氢键,减缓淀粉分子的缔合和回生。