FLEISCHWIRTSCHAFT international 3/2018

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................................................................................................................................................................ 40 Fleischwirtschaft international 3_2018 Product Development Reducing fat for improving health Starchedbased Tab. 1: Starchbased fat replacers used in lowfat meat products Fat replacer Level Lowfat meat product Remark References Corn starch Starch:water 1:3 Beef patties Improved juiciness, tenderness KHALIL, 2000 and cooking yield Potato starch (heat stable 2%, 4% Beef sausage Improved tenderness LIU et al., 2008 amylase modified) 5–20% (hydrated) Beef patties Lower calorific value, reduced ALI et al., 2011 cholesterol Barley 10% Ground beef Increased cooking yield and BOND et al., 2001 water retention 10% Meat burger Less chewy, springy, cohesive, GARZON et al., 2003 gummy, and hard Rice starch 2% Beef sausages 28% reduction in the total LIMBERGER et al., 2011 caloric value Tapioca 30 g/kg Beef burger Improved cooking yield and DESMOND et al., 1998 water holding capacity 3% Ground buffalo patties Improved cooking yields and NISAR et al., 2009 flavor 14%+7% sod alginate Beef patties Improved tenderness, juiciness BERRY, 1997 and cooking yields Carrageenan 0.7% Beef frankfurter Increased process yield and emulsion stability KEZBAN and KOLSARICI, 2003 0.593 g/100 g with Meat sausages Improved nutritional quality, MARCHETTRI et al., 2014 0.320 g/100 g of milk proteins similar physicochemical attributes betaglucan/ 1.5% Beef patty Improved juiciness WARNER and INGLETT, 1997 amylopectin 0.6% Meat balls Moisture entrapment LIU et al., 2015 13.45 (as oat fiber) Beef patty Lower flavor, increased cooking PINERO et al., 2008 yield Oat fiber 2% Beef burger Limited effect on cooking yield DESMOND et al., 1998 Poppy seed 20% Meat burger Cooking yield, moisture retention, GOK et al., 2011 and fat retention Wheat fiber (hydrated) 5–15% Ground beef Reduced fat and cholesterol, MANSOUR and KHALIL, 1999 increased protein Xanthum gum 0.5% Gosthaba High protein, moisture, hardness, RATHER et al., 2015 sensory attributes similar to control Inulin 3.2–18.0% Breakfast sausage Improved health profile KEENAN et al., 2014 Bacterial cellulose 15% (from Gluconacetobacter Sucuk Increased protein, juiciness AKOGLU et al., 2015 sp.) Amorphus cellulose fiber 1.5% Cooked meat 50% fat reduction SCHIEME et al., 2015 Date seed powder, wheat germ, pumpkin powder and SUN (2006) reported ten nonmeat fat replacers viz. sodium caseinate, skimmed milk powder, whey protein concentrate, soybean flour, soybean protein isolate supro620, soybean protein isolate suproEx32, texturized soybean protein, viten (vital wheat gluten), egg white powder and gelatin in the preparation of lowfat meat products. Fat replacers are widely used in the preparation of lowfat meat 25, 50 and 75% of animal fat Meat ball products and considered as effective and easily adoptable. However, with the incorporation of various fat substitutes results in poor texture due to poor binding of the meat particles, reduced flavor and modified appearance and color. These compounds are mostly protein and carbohydrates based exhibiting physicochemical and organoleptic properties similar to fat with comparatively lower energy values. They facilitate gel formation, stabilize Increased cooking yield, similar sensory attributes AMMAR et al., 2014 Source: VERMA et al. FLEISCHWIRTSCHAFT international 3_2018 emulsion and water retention in lowfat meat products. Some fat replacers also modify the flavor of meat products either by adding their own flavors or reducing or increasing the generation and release of the original flavor (BREWER, 2012). Tapioca and maltodextrins for example delaye the release of volatile aroma compounds whereas oat fibers enhance their release (CHEVANCE et al., 2000). WARNER et al. (2001) reported the use of combinations of starches, lipids, and proteins in the development of lowfat ground beef patties. These compounds generally bind with water in meat products and are exerting similar properties like fat (BREWER, 2012). Based on the composition, fat replacers can be grouped into following three categories: r Carbohydratebased fat replacers r Proteinbased fat replacers r Lipidbased fat replacers.
Fleischwirtschaft international 3_2018 41 Product Development Carbohydratebased fat replacer Plant starches are abundantly available in nature, economical and improve the functional and organoleptic properties during production of lowfat meat products by binding water and retaining moisture (Tab. 1). Carbohydrates improve gelling properties by imbibing water by starch granules (TOMASIK, 2004) and undergo gelatinization upon heating which further stabilization upon cooling. Starches act as fat mimics by stabilizing water in a gel matrix and later they slowly release fat. Fibers and starches especially corn, rice and tapioca, add bulk (extender) and contribute to the mouth feeling of meat products. Tapioca is obtained from the tuber of the cassava plant and has been widely added in the development of lowfat meat products. Its incorporation did not alter flavor and texture but increases cooking yields significantly. These starches should exhibit their functional attributes at the normal pH range of meat products i.e. 5.6 to 6.0. The processed starches as well as fibers such as rice starch, modified potato starch, and tapioca are commonly used in value added meat formulations during processing to improve juiciness, cooking yield and nutritive value and as extenders or binders. Some starches when used more than the prescribed levels, contribute off flavors to meatproducts. SER DAROGLU et al. (2005) developed lowfat meat balls with 10% incorporation of legume flours viz. blackeye bean flour, chickpea flour, lentil flour and rusk and noted increased cooking yields, hardness, water holding capacity and moisture retention. CHEVANCE et al. (2000) reported that tapioca incorporation delayed the release of volatile Maillard products and thus affected flavor. Maltodextrin, a polysaccharide owing very little sweetness and flavor and can be used as suitable fat replacer. CREHAN et al. (2000) developed lowfat frankfurter without compromising organoleptic properties with the incorporation of maltodextrin. Sweet potato is a rich source of dietary fibers, protein, minerals and vitamins particularly vitamin C and beta carotene. It contains 77% water, 20% carbohydrates, 3% fiber, 1.6% protein, 14,187IU vitamin A and 8,509 µg beta carotene (USDA, 2003). VERMA et al. (2015) investigated the use of sweet potato powder (SPP) and water as a fat replacer in the development of lowfat pork patties. Three different levels of SPP and chilled water viz. 0.5/9.5%, 1.0/9.0%, and 1.5/8.5% were compared with a control containing 10% animal fat. Improved cooking yield and emulsion stability in treatment products were reported. The developed lowfat pork patties were recorded with lower instrumental texture profile attributes and hardness and higher cohesiveness and better retention of dimensional parameters than control. The researchers concluded that the lowfat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes could be prepared with the incorporation of a combination of 1.0% SPP and 9.0% chilled water. AKTAS and GENCCELEP (2006) reported an increased emulsion stability of meat emulsion upon the incorporation of modified starches. GARZEN et al. (2003) prepared lowfat ground beef patties (from 20% to 10%) by incorporating carbohydratelipid composites (highamylose cornstarch, maltodextrins, canola oil) and documented increased tenderness, juiciness and decreased cohesiveness of the Advertisement
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