Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
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The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly... higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.
Keywords:
meat emulsion / reduced salt / phosphate replacement / dietary fibre / emulsion stability / instrumental colour / instrumental textureSource:
Journal of Food and Nutrition Research, 2022, 61, 277-285Publisher:
- VÚP Food Research Institute NAFC
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RIStocarTY - JOUR AU - Stajić, Slaviša AU - Tomašević, Igor AU - Tomović, Vladimir AU - Stanišić, Nikola PY - 2022 UR - http://r.istocar.bg.ac.rs/handle/123456789/807 AB - The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed. PB - VÚP Food Research Institute NAFC T2 - Journal of Food and Nutrition Research T1 - Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride VL - 61 SP - 277 EP - 285 UR - https://hdl.handle.net/21.15107/rcub_ristocar_807 ER -
@article{ author = "Stajić, Slaviša and Tomašević, Igor and Tomović, Vladimir and Stanišić, Nikola", year = "2022", abstract = "The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.", publisher = "VÚP Food Research Institute NAFC", journal = "Journal of Food and Nutrition Research", title = "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride", volume = "61", pages = "277-285", url = "https://hdl.handle.net/21.15107/rcub_ristocar_807" }
Stajić, S., Tomašević, I., Tomović, V.,& Stanišić, N.. (2022). Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research VÚP Food Research Institute NAFC., 61, 277-285. https://hdl.handle.net/21.15107/rcub_ristocar_807
Stajić S, Tomašević I, Tomović V, Stanišić N. Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride. in Journal of Food and Nutrition Research. 2022;61:277-285. https://hdl.handle.net/21.15107/rcub_ristocar_807 .
Stajić, Slaviša, Tomašević, Igor, Tomović, Vladimir, Stanišić, Nikola, "Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride" in Journal of Food and Nutrition Research, 61 (2022):277-285, https://hdl.handle.net/21.15107/rcub_ristocar_807 .