Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product
| Autor: | Cristina Pérez-Santaescolástica, José M. Lorenzo, Ilse Fraeye, Olivier Goemaere, Jana Hanskens |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry Starch Pea protein Stabiliser food and beverages Vegetable Proteins 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering Carrageenan 03 medical and health sciences chemistry.chemical_compound Ingredient 0404 agricultural biotechnology medicine Food science Potato starch Xanthan gum Food Science medicine.drug |
| Zdroj: | International Journal of Food Science & Technology. 55:970-977 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were evaluated in a lean meat model system. The high concentration of potato starch, insoluble citrus fibre, rice starch or pea protein significantly (P 0.05). Moreover, the addition of low concentrations of soluble citrus fibre did not significantly affect hardness (4.11 N), whereas its inclusion at high concentrations had a significant effect on the final hardness (7.17 N). Among all the tested ingredients, xanthan presented the lowest drip loss value (0.12% and 0.40% for high and low concentration, respectively). Finally, gelatine did not show any differences in water holding capacity, storage modulus nor hardness compared with the control group. ispartof: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY vol:55 issue:3 pages:970-977 status: published |
| Databáze: | OpenAIRE |
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