Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems.

Autor: Vasquez Mejia SM; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil. Electronic address: svasqu01@uoguelph.ca., de Francisco A; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Manique Barreto PL; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Damian C; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Zibetti AW; Federal University of Santa Catarina (UFSC), Technological Center, Department of Informatics and Statistics, Florianópolis, SC 88040-900, Brazil., Mahecha HS; National University of Colombia, Institute of Food Science and Technology, ICTA, Bogotá DC 11001, Colombia., Bohrer BM; University of Guelph, Department of Food Science, Guelph, ON N1G 2W1, Canada.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2018 Sep; Vol. 143, pp. 210-218. Date of Electronic Publication: 2018 May 23.
DOI: 10.1016/j.meatsci.2018.05.007
Abstrakt: The effects of β-glucans (βG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of βG and starch had less cooking loss (<1%), intermediate L* (>54 and <62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ± 0.11% βG, which could cover the intake daily of βG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ± 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of βG and desired functional attributes.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: