Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

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...

Full description

Saved in:
Bibliographic Details
Published inJournal of food and nutrition research Vol. 61; no. 3; p. 277
Main Authors Stajić, Slaviša, Tomasevic, Igor, Tomović, Vladimir, Stanišić, Nikola
Format Journal Article
LanguageEnglish
Published Bratislava Vyskumny Ustav Potravinarsky 01.01.2022
Subjects
Beef
Cooking
Corn
Dietary fiber
Emulsions
Fibers
Meat products
Phosphate
Potatoes
Sodium chloride
Online AccessGet full text

Cover

More Information
Summary: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.
ISSN:1336-8672
1338-4260