Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

This research was performed to evaluate the rheological properties of myofibrillar protein gels (MPs) with basil seed gum (BSG) alone or in combination with gelatin (0.25%, 0.5%), and to determine the physicochemical properties of low‐fat sausages (LFSs) manufactured with BSG alone (0.5%) or combined with gelatin (0.25%). Viscosity and cooking yields (%) of MPs with BSG alone or in combination with gelatin were higher than those of the control. However, gel strength of MPs with the combination of BSG and gelatin (0.25%) was higher than that with BSG alone. The combination of BSG and gelatin produced a more stable and denser structure than control or BSG alone. In the LFSs, the addition of BSG reduced the percentages of expressible moisture and cooking loss, and the combination of the BSG and gelatin improved gumminess and cohesiveness compared to BSG alone. The use of BSG as a water binding agent and gelatin to improve gel formation will be considered as fat replacer for the manufacture of low‐fat comminuted sausages.     

Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils

Beef frankfurters and cooked salamis (containing 19.5% pork back fat) were compared with samples containing vegetable oils. The pork back fat was replaced with Soya-seed oil (19.5%), sunflower oil (19.5%, 24%, 27.5%), cotton-seed oil (19.5%), corn-seed oil (19.5%) or palmine (19.5%). The emulsion stability of the products containing vegetable oil was good, even if the temperature of the batters reached 20°C. However, firmness, lightness of internal colour and flavour intensity were reduced in the vegetable oil specimens. In terms of flavour, panellists scored the acceptability of the experimental products as follows: control best; sunflower, corn-seed and palmine next and soya- and cotton-seed worst.     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Texture,sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

To develop a soft meat product for a dysphagia diet, high-pressure technology was applied. Pressure-heat-treated ground pork meat (PH) was prepared from ground pork mixed with water (ground meat: water, 1:0.5 or 1:1) and salt (1.5%). PH-gels were made from these meat homogenates by treatment at 400 MPa for 20 min, followed by heat treatment. Heat-treated pork meat homogenates (H) were also prepared. The hardness and adhesiveness of the 1:1PH-gel was lower than those of the 1:1H-gel. The PH-gel scored higher in sensory evaluations of elasticity, smoothness and ease of swallowing. Scanning electron micrographs indicated that the superior textural property of the 1:1PH-gel was caused by a network of myosin filaments. Videofluoroscopic examination of swallowing revealed that the 1:1PH-gel was easy to swallow and left little residue in the oropharynx. These results proved the utility of pressurization in creating a dysphagia meat diet.     

Effects of pre‐emulsifying fat/oil on meat batter stability,texture and microstructure

The effects of pre‐emulsified beef fat and canola oil (CO) (25%) with Tween 80 (T‐80) or sodium caseinate (SC) were studied in beef meat batters prepared at three protein levels (9%, 12% and 15%). Raising meat protein level to 15% resulted in low emulsion stability of products prepared with CO. Using pre‐emulsified beef fat with Tween 80 (BF‐T80) showed significantly higher fat and water losses at all protein levels. There were no differences in fat and water losses between pre‐emulsified beef fat and CO when SC was used at the 9% and 12% protein levels compared to the controls (non pre‐emulsification). Light microscopy revealed fat globule coalescence in the CO meat batters prepared with 15% protein and BF‐T8 treatments, as well as formation of fat channels and more protein aggregation; both resulted in lower emulsion stability. Using SC to emulsify fat/oil produced a finer dispersion of fat globules compared to all the other treatments.     

肌肉蛋白质乳化凝胶及保油保水性机理研究进展

肌肉蛋白质乳化及热诱导凝胶特性是肉糜类制品加工的基础,它直接关系到制品的流变学特性、质构、保油保水性和口感等。文中主要从分子及化学作用力角度简述了肌肉蛋白质乳化脂肪、热诱导凝胶及保油保水性机理,以期为乳化凝胶类肉制品加工提供一定的理论依据。     

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder (PSCP) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control (P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis (TPA) showed that the addition of PSCP significantly (P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.     

A comparison of fat‐holding between beefburgers and emulsion sausages

This paper compares the properties of two different types of comminuted meat products, ie beefburgers and emulsion sausages, in order to elucidate the mechanisms responsible for fat‐holding in these products. The results indicate that emulsified fat is more stable than fat in fat tissue, as determined by hexane extraction. Since the fat in beefburgers consists mainly of fat cells and fat cell aggregates, it can be considered to be relatively unstable. The probability of encounter between fat drops seems to be the most dominant factor in controlling fat release during the frying of beefburgers. In emulsion sausages the emulsified fat per se is more stable than the fat in beefburgers; in addition, the protein network seems to have a larger impact on the fat‐holding compared to beefburgers. © 2000 Society of Chemical Industry     

肉类的脂肪酸组成与膳食调节及其对肉类品质的影响

综述了肉类(猪、牛、羊)脂肪酸在脂肪组织和肌肉组织中的分布特点、脂肪酸组成的营养学缺陷、膳食强化多不饱和脂肪酸及其对肉类品质(风味、脂肪氧化和色泽等)影响的研究现状。当前的研究表明在适当强化多不饱和脂肪酸的同时补充较高浓度的维生素E可以在一定程度上抑制脂肪氧化和色泽的劣变及改善脂肪酸的组成。     

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.     

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1%) and around a sevenfold increase in dietary fibre (15.3% of dietary fibre, being 13.3% of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25%, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type.     

Morphology and Texture of Bologna Sausage as Related to Content of Fat, Starch and Egg White

The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were examined. As levels of fat and starch increased, the microstructure exhibited increasing numbers of holes (P<0.05), smaller in size (P<0.05) and similar (P>0.05) in shape. No clear relationship was found between addition of egg white and these morphological variations. Low-fat sausage (7.0%) was less hard and chewy (P<0.05) than high-fat (20.0%) sausage; likewise, a direct relationship was found between starch and egg white content and hardness and chewiness of the bologna.     

Characteristics of low‐fat beefburgers as influenced by various types of wheat fibres

Hydrated wheat fibres (bran and white and red beeswings) were added at three levels (50, 100 and 150 g kg⁻¹ ) to beefburger as replacement for fat and evaluated for chemical and physical properties, energy content and sensory traits. Uncooked and cooked beefburgers formulated with wheat fibres had higher (P⩽0.05) moisture, protein and carbohydrate contents and lower (P⩽0.05) fat contents than that of the control. However, ash content was increased (P>0.05) by the addition of wheat fibres. The cholesterol content of uncooked and cooked beefburgers decreased as level of wheat fibres increased or fat content decreased. The addition of wheat fibres reduced the cholesterol content from 6 to 45% for uncooked and cooked beefburgers. The energy content of uncooked and cooked beefburgers was lower (P ⩽0.05) than that of control by between and 6 and 41%. The cooking yield and reduction in diameter of beefburgers were significantly (P⩽0.05) improved by the addition of wheat fibres. The addition of red and white beeswings showed an improvement in the texture trait. Colour traits, tenderness, juiciness, connective tissue amount, beef flavour intensity and overall palatability were not affected by the addition of wheat fibres to beefburgers. Hydrated wheat fibres can be used successfully as a fat substitute in ground meat products. © 1999 Society of Chemical Industry     

酯化淀粉胶流变特性及其在乳液中的应用研究

采用应力控制型流变仪研究了酯化改性前后不同质量浓度淀粉胶的表观黏度、动态振荡及蠕变恢复性质。利用Carreau模型拟合样品的黏度曲线,发现全部淀粉胶样品的零剪切速率黏度(η0)和无限剪切速率黏度(η∞)均具有质量浓度依赖性;利用对数线性回归模型拟合样品振荡曲线,发现酯化淀粉胶(OSG)的黏性特质优于普通淀粉胶(CSG);蠕变恢复数据表明OSG的振荡效率高于CSG。将质量浓度为15%的OSG应用于制备低脂乳液,其能有效阻止乳液脂肪球聚集,脂肪球尺寸控制在0.01~20.20μm范围内,能够有效发挥稳定乳液的作用。     

乳清蛋白-黄油乳液凝胶对低脂酸奶理化特性及品质的影响

乳液凝胶是一种新型的脂肪替代物,乳清蛋白和黄油是乳品中常用的原、辅料,利用乳清蛋白和黄油制作的乳液凝胶在乳制品加工中具有良好的应用前景.制备不同蛋白和脂肪含量的乳清蛋白-黄油乳液凝胶颗粒(whey protein-butter emulsion gel particles,WPI-EG),研究其对低脂酸奶理化特性及感官...     

Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI + SC + MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P < 0.05) of hardness, springiness, cohesiveness and chewiness but a reduction (P < 0.05) of adhesiveness. F/SPI and F/SPI + SC + MTG frankfurters showed the lowest (P < 0.05) half-bandwidth in the 2922 cm⁻¹ band, which could be related to lipid chains were more ordered than in F/PF. Modifications in the amide I band profile revealed a higher concentration of aggregated intermolecular β-sheets in F/SPI + SC + MTG samples. Lipid and protein structural characteristics could be associated with specific textural properties of healthier frankfurters.     

The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

Low‐fat ground pork patties (<10% total fat) made with carrageenan added at either 0.25, 0.50 or 0.75% final concentration were processed and the compositional and sensory characteristics compared with control patties which contained 20% fat. The moisture content of raw and cooked low‐fat patties was significantly (P < 0.05) higher than control patties because of greater amounts of water added during formulation. Cooking yield, fat and moisture retention also improved significantly (P < 0.05) in low‐fat patties that had carrageenan incorporated when compared to a control product. The dimensions of the low‐fat patties were maintained better than those of the control product during cooking. The sensory attributes of low‐fat patties with 0.5% carrageenan were similar to those of the high‐fat control. The lipid profile revealed as much as a 47.7 or 44.1% decrease in total lipids and cholesterol content respectively, compared with the controls. The calorie content was reduced by 31.1% in low‐fat cooked patties compared with the controls. The texture profile of low‐fat patties that had been made with 0.5% carrageenan were similar to control patties with only a slight increase in hardness and gumminess in the low‐fat product. The low‐fat ground pork patties made in the present study remained stable without any appreciable loss of physico‐chemical, microbiological and organoleptic quality during refrigerated storage (4 ± 1 °C) for 21 and 35 days in aerobic and vacuum packaging respectively.     

Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

The effects of pectin gel and protein base on processed semi-solid cheese analogues were studied through microstructure, texture, rheology, thermal analysis and sensory evaluation. Scanning electron microscopy revealed differences in the microstructure of processed cheese analogues. Samples made with full-fat contained higher concentrations of fat globules and were denser compared with low-fat cheese analogues with or without pectin gel. The pectin gel in the products acted as a linkage with other ingredients and made the products more compact and had less cavity compared with the products without pectin gel added. On rheological analysis, the full-fat products manifested a more solid-like form. The storage modulus of pectin gel sample was higher than that without pectin gel. All the samples' rheological parameters were depending on the oscillatory frequency and temperature. In low-fat samples, pectin gel added or not affected the hardness, gumminess, chewiness and adhesiveness significantly. The pectin gel addition show positive effect to the texture profile of the low-fat cheese analogues. Through thermal analysis, the meltability and glass transition temperature of the processed cheese analogues were measured. The low-fat cheese analogue with pectin gel addition got the higher texture and mouthfeel scores through sensory evaluation.     

Proteolysis texture and microstructure of low‐fat Tulum cheese affected by exopolysaccharide‐producing cultures during ripening

The objective of the study was to determine the effects of exopolysaccharide (EPS)‐producing or non‐EPS‐producing starters on proteolysis, physical and microstructural characteristics of full‐fat or low‐fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full‐ or low‐fat milk with EPS‐producing and non‐EPS‐producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90 days of ripening. Urea‐PAGE of water‐insoluble and RP‐HPLC peptide profiles of water‐soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although β‐casein exhibited similar degradation patterns in all cheeses, small differences are present in α_s1‐casein degradation during ripening. Reducing fat in Tulum cheese changed the RP‐HPLC peptide profile of the cheeses. The use of EPS‐producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low‐fat Tulum cheese.     

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chilled storage and freezing/thawing. The konjac gel (KG) showed high stability under chilling storage conditions. Water binding capacity (WBC) of KG ranged between 87 and 90%, with no changes (P > 0.05) during chilling storage. Texture profile analysis (TPA) parameters were not affected (P > 0.05) by chilling storage. The rheological behaviour and microstructure confirm the excellent chilling storage-stability of KGs. Freezing/thawing process strongly affected the KG characteristics, with a substantial decrease (P < 0.05) of WBC and increased (P < 0.05) hardness and chewiness, with major morphological changes; however, there were no appreciable changes attributable to frozen storage. The effects of freezing/thawing on fat analogue texture seems to be largely overcome by heating.