Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two
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Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. / Kehlet, Ursula; Christensen, Lars Bager; Raben, Anne; Aaslyng, Margit Dall.
In: International Journal of Food Science and Technology, Vol. 55, No. 3, 2020, p. 1010-1017.Research output: Contribution to journal › Journal article › Research › peer-review
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T1 - Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two
AU - Kehlet, Ursula
AU - Christensen, Lars Bager
AU - Raben, Anne
AU - Aaslyng, Margit Dall
N1 - CURIS 2020 NEXS 082
PY - 2020
Y1 - 2020
N2 - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.
AB - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.
KW - Faculty of Science
KW - Chewing time
KW - Dietary fibre
KW - Meat
KW - Microstructure
KW - Pea fibre
KW - Physico-chemical properties
KW - Rye bran
U2 - 10.1111/ijfs.14326
DO - 10.1111/ijfs.14326
M3 - Journal article
VL - 55
SP - 1010
EP - 1017
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 3
ER -
ID: 227225648