The Effects of Plant Fibers on Improving the Properties of Meat Emulsion

PDF (English)
DOI : https://doi.org/10.12681/jhvms.24168
Ş. KURT
Department of Food Engineering, Faculty of Engineering, University of Adıyaman, Adıyaman, Turkey
H.G. CEYLAN
Department of Food Engineering, Faculty of Engineering, University of Adıyaman, Adıyaman, Turkey
Résumé

The effects of plant fibers (1%; pea, wheat, apple, carrot, lemon, oat, inulin, cellulose) on the emulsion stability (ES), capacity (EC), density (ED), activity (EA), viscosity (EV) and apparent yield stress of emulsion (AYSe) and emulsion gel (AYSg) of beef were studied using a model system. The fibers had significant (p<0.05) effect on the emulsion properties. Apple and lemon fibers increased EA values and addition of carrot and wheat fibers increased ED values. Carrot, lemon and oat fibers increased ES values while lemon fiber increased emulsion storage stability the most. Inulin and apple fibers decreased AYSe values while other fibers increased. AYSg values increased with the addition of wheat fiber, but decreased with the addition of other fibers. However, the fibers did not significantly (p>0.05) improve emulsion capacity. On the other hand, the added fibers improved the emulsion viscosity.

Article Details
  • Rubrique
  • Research Articles
Creative Commons License

Ce travail est disponible sous licence Creative Commons Attribution - Pas d’Utilisation Commerciale 4.0 International.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Téléchargements
Les données relatives au téléchargement ne sont pas encore disponibles.
Références
Aleson-Carbonell L, Fernández-López J, Sendra E, Sayas-Barberá E, Pérez-Alvarez J A (2004) Quality characteristics of a nonfermented dry-cured sausage formulated with lemon albedo. J Sci Food and Agri 84: 2077-2084.
Ang J F, Miller W B (1991) Multiple functions of powdered cellulose as a
food ingredient. Cereal Foods World 36: 558-564.
Biswas A K, Kumar V, Bohosle S, Sahoo J, Chatli M K (2011) Dietary fibers
as functional ingredients in meat products and their role in human health. Int J Livst Prod 2: 45-54.
Dickinson E (2003) Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll 17, 25-39.
Elizalde B E, De Kanterewicz R J, Pilosof A M R, Bartholomai G B (1988) Physicochemical properties of food proteins related to their ability to stabilize oil-in-water emulsions. J Food Sci 53: 845-848.
Elleuch M, Bedigian, D, Roiseux, O, Besbes, S, Blecker, C, Attia, H (2011) Dietary fiber and fiber-rich by-products of food processing: Characterisation, technological functionality and commercial applications: a review. Food Chem 124: 411-421.
Fernández-Ginés J M, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez
J A (2005) Meat products as functional foods: A Review. J Food Sci 70: 37-43.
Gökalp H Y, Kaya M, Zorba Ö (1999) Meat Products Processing Engineering; 3 edition, Atatürk University, Erzurum, Turkey. Han M, Bertram H C (2017) Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Sci 133: 159-165.
Hughes E, Cofradesb S, Troy D J (1997) Effects of fat level, oat fiber and
carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci 45: 273-281.
Kilincceker O, Yilmaz M T (2019) Physicochemical, technological and sensory properties of chicken meatballs processed with dietary fibers. J Hellenic Vet Med Soc 70: 1525-1532.
Lin K W, Huang H Y (2003) Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci 65: 749-755.
Mcclements D J (1999) Characterization of emulsion properties. Food emulsions: principles and techniques, Chapter 10, CRC Press, Boca Raton, USA.
Meullenet J F, Chang H C, Carpenter J A, Resurreccion AVA (1994) Textural properties of chicken frankfurters with added collagen fibers. J Food Sci 59: 729-733.
Moller S M, Grossi A, Christensen M, Orlien V, Soltoft-Jensen J, Straadt I
K, Thybo A K, Bertram H C (2011) Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fiber, Meat Sci 87: 387-393.
Neto V Q, Narain N, Silva J B, Bora P S (2001) Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates. Nahrung 45: 258-262.
Ockerman H W (1985) Emulsifying capacity and stability. Quality control
of post mortem muscle tissue, Section 2, Columbus, Ohio, The Ohio State University, USA.
Rodríguez R, Jiménez A, Fernandez-Bolaños J, Guillén R, Heredia A (2006) Dietary fiber from vegetable products as source of functional ingredients. Trends Food Sci Tech 17: 3-15.
Saricoban C, Ozalp B, Yilmaz M T, Ozen G, Karakaya M, Akbulut M (2008) Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. Meat Sci 80: 599-606.
Steenblock R L, Sebranek J G, Olson D G, Love J A (2001) The effects of oat fiber on the properties of light bologna and fat-free frankfurters. J Food Sci 66: 1409-1415.
Thebaudin J Y, Lefebvre A C, Harrington M, Bourgeois C M (1997) Dietary
fibers: Nutritional and technological interest. Trends Food Sci Tech 81: 41-48.
Webb N B, Ivey J F, Craig H D, Jones V A, Monroe R J (1970) The measurement of emulsifying capacity by electrical resistance. J Food Sci
: 501.
Wright A J, Scanlon M G, Hartel R W, Marangoni A G (2001) Rheological
properties of milkfat and butter. J Food Sci 66: 1056-1071.
Ziegler G R, Acton J C (1984) Mechanisms of gel formation by proteins of muscle tissue. Food Tech 38: 77-82.
Articles les plus lus par le même auteur ou la même autrice