The Experts below are selected from a list of 1938 Experts worldwide ranked by ideXlab platform
Yunsang Choi - One of the best experts on this subject based on the ideXlab platform.
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effects of replacing pork fat with grape seed oil and gelatine alginate for Meat Emulsions
Meat Science, 2020Co-Authors: Taekyung Kim, Youngboong Kim, Haein Yong, Samooel Jung, Yunsang ChoiAbstract:The effects of using grape seed oil in combination with gelatine and alginate on the physicochemical characteristics of Meat Emulsions were examined. Four different Meat Emulsions were manufactured and half the conventional fat was substituted with pre-emulsified grape seed oil with gelatine and/or alginate: T1, only grape seed oil; T2, grape seed oil and gelatine; T3, grape seed oil and alginate, T4, grape seed oil, gelatine, and alginate. Meat Emulsion containing only pork back fat was compared as control. Results revealed that T4 was moister, lighter, more viscous, and stable in Emulsion than control and value of ash contents of T4 was higher than those of control. Moreover, the value of fat content, pH, firmness, chewiness, toughness, and lipid oxidation of the T4 Meat Emulsion were lower than those of control. The Meat Emulsions with emulsified grape seed oil were more principally elastic than viscous and appearent viscosity was the highest in T4. In conclusion, instead of using each ingredient alone, pre-emulsified grape seed oil, gelatine, and alginate can replace partial pork fat with in Meat Emulsion formulations results in optimized Meat processing properties.
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optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced fat Meat Emulsion systems
Meat Science, 2010Co-Authors: Yunsang Choi, Jihun Choi, Haijung ChungAbstract:The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat Meat batters. For reduced-fat Meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, Emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.
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characteristics of low fat Meat Emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Meat Science, 2009Co-Authors: Yunsang Choi, Jihun Choi, Jongyoun JeongAbstract:Abstract The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of Meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat Meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b ∗ -value, hardness, cohesiveness, gumminess, chewiness, and viscosity of Meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better Emulsion stability. Low-fat Meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.
S K Tyagi - One of the best experts on this subject based on the ideXlab platform.
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antilisterial antimicrobial and antioxidant effects of pediocin and murraya koenigii berry extract in refrigerated goat Meat Emulsion
Lwt - Food Science and Technology, 2017Co-Authors: Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, S K TyagiAbstract:Abstract The minimally processed raw Meat products with all natural ingredients are now preferred by the consumers over highly processed cooked Meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat Meat Emulsion during storage at 4 °C for 9 days. Goat Meat Emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P
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antilisterial antimicrobial and antioxidant effects of pediocin and murraya koenigii berry extract in refrigerated goat Meat Emulsion
Lwt - Food Science and Technology, 2017Co-Authors: Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, S K TyagiAbstract:The minimally processed raw Meat products with all natural ingredients are now preferred by the consumers over highly processed cooked Meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat Meat Emulsion during storage at 4 °C for 9 days. Goat Meat Emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P < 0.05) in the L. innocua count was observed in the treated samples during the entire storage period. Aerobic plate count and psychrophilic count were also observed significantly (P < 0.05) lower in the treated samples. TBARS differed significantly among the treatments and found lower in MKB treated samples. There were no significant differences between treated and negative control samples for Emulsion stability and microstructural (SEM) attributes. No marked differences were observed for color attributes (L*, a*, b*, hab, C*, ΔE and browning index) between treated and untreated samples.
Marise Aparecida Rodrigues Pollonio - One of the best experts on this subject based on the ideXlab platform.
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glyceryl monostearate based oleogels as a new fat substitute in Meat Emulsion
Meat Science, 2021Co-Authors: Ana Caroline Ferro, Marise Aparecida Rodrigues Pollonio, Camila De Souza Paglarini, Rosiane Lopes Da CunhaAbstract:Abstract Bologna sausages were produced with 25, 50, 75 and 100% of their pork fat content replaced by monoglyceride based-oleogels prepared from conventional or high oleic sunflower oils. Physicochemical, technological, and sensory properties of Bologna sausages were evaluated. Emulsion stability was little affected by fat replacement. All treatments batters exhibited characteristic rheological properties of gels (G' > G″). Overall, the addition of oleogel as a fat substitute made the sausages lighter and a small increase in hardness was observed in the sausages with total fat replacement by oleogels. The sliceability was affected by the reformulation and a higher number of slices were obtained in samples with oleogels in relation to the control. These results were associated to the product structure that became more compact as the amount of pork fat was reduced. However, all samples showed good acceptance by the consumers and no significant difference was observed between treatments. The results showed that monostearate-based oleogel can be a potential fat replacer with higher amount of unsaturated fatty acids to be used in Meat products, but retaining the desired characteristics of the traditional products.
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chia salvia hispanica l mucilage as a new fat substitute in emulsified Meat products technological physicochemical and rheological characterization
Lwt - Food Science and Technology, 2020Co-Authors: Ana Karoline Ferreira Ignacio Câmara, Rosiane Lopes Da Cunha, Ana M Herrero, Claudia Ruizcapillas, Paula Kiyomi Okuro, Marise Aparecida Rodrigues PollonioAbstract:Abstract The objective of the study was to evaluate the rheological properties of chia mucilage (CM) gels as functional ingredient in emulsified Meat model systems. Three different concentrations of chia mucilage gels (CMGs) (15%, 20%, and 25%), were applied in two levels (2.5% and 5.0%), aiming to substitute 50% of pork back fat in the Meat model systems. Two control treatments (FC1 and FC2 containing 20 and 10% fat, respectively) were also tested. The rheological behavior of the mucilage was viscoelastic with a dominant storage modulus (G’ > G”) forming a structure type gel. The values of tan δ ranged between 0.37 and 0.40, which could indicate a weak elastic gel-like behavior in the frequency range studied. The mechanical properties of CMGs were preserved after thermal treatment. The Meat Emulsion stability was improved with the addition of CMG. All formulations with 5% CM were characterized by significantly increased hardness, and decreased elasticity and cohesiveness values (P
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Emulsion gels based on pork skin and dietary fibers as animal fat replacers in Meat Emulsions an adding value strategy to byproducts
Lwt - Food Science and Technology, 2020Co-Authors: Mirian Dos Santos, Paulo Cezar Bastianello Campagnol, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Wanessa Oliveira Ribeiro, Camila De Souza Paglarini, Marise Aparecida Rodrigues PollonioAbstract:Abstract This study aimed to investigate the effect of canola oil-Emulsion gels (EGs) stabilized by pork skin and dietary fibers to replace the total content of pork back fat in emulsified Meat products. A Plackett-Burman (PB) design was carried out to select the best ingredients (pork skin gel (PSG), inulin, polydextrose, α-cyclodextrin, and bamboo fiber) for the functional properties of the EGs. Three variables (PSG, inulin, and bamboo fiber) were select for the full factorial design to choose the best combination of ingredients for EGs enhancement. PSG, inulin, and bamboo fiber contributed to increasing the stability and the rupture stress of the EGs, the rupture strain of the EGs was increased only by PSG. Bamboo fiber was also associated with an increase in the Meat Emulsion stability. Besides, the Meat Emulsions incorporated with the EGs presented Emulsion stability and pH very similar to those observed for Meat Emulsion made with pork back fat. These results show that EGs made with PSG and dietary fibers are an alternative ingredient to replace pork back fat in the manufacture of emulsified Meat products, considering the nutritional aspects and the valorization of byproducts of the Meat industry.
Yogesh Kumar - One of the best experts on this subject based on the ideXlab platform.
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antilisterial antimicrobial and antioxidant effects of pediocin and murraya koenigii berry extract in refrigerated goat Meat Emulsion
Lwt - Food Science and Technology, 2017Co-Authors: Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, S K TyagiAbstract:Abstract The minimally processed raw Meat products with all natural ingredients are now preferred by the consumers over highly processed cooked Meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat Meat Emulsion during storage at 4 °C for 9 days. Goat Meat Emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P
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antilisterial antimicrobial and antioxidant effects of pediocin and murraya koenigii berry extract in refrigerated goat Meat Emulsion
Lwt - Food Science and Technology, 2017Co-Authors: Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, S K TyagiAbstract:The minimally processed raw Meat products with all natural ingredients are now preferred by the consumers over highly processed cooked Meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat Meat Emulsion during storage at 4 °C for 9 days. Goat Meat Emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P < 0.05) in the L. innocua count was observed in the treated samples during the entire storage period. Aerobic plate count and psychrophilic count were also observed significantly (P < 0.05) lower in the treated samples. TBARS differed significantly among the treatments and found lower in MKB treated samples. There were no significant differences between treated and negative control samples for Emulsion stability and microstructural (SEM) attributes. No marked differences were observed for color attributes (L*, a*, b*, hab, C*, ΔE and browning index) between treated and untreated samples.
Jongyoun Jeong - One of the best experts on this subject based on the ideXlab platform.
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characteristics of low fat Meat Emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Meat Science, 2009Co-Authors: Yunsang Choi, Jihun Choi, Jongyoun JeongAbstract:Abstract The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of Meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing the pork fat to 10%. The chemical composition, cooking characteristics, texture properties, and viscosity of low-fat Meat batters were analyzed. The moisture, protein, ash content, uncooked and cooked pH values, b ∗ -value, hardness, cohesiveness, gumminess, chewiness, and viscosity of Meat batters with vegetable oil and rice bran fiber were all higher than the control. In addition, batters supplemented with vegetable oil and rice bran fiber had lower cooking loss and better Emulsion stability. Low-fat Meat batters with reduced pork fat content (10%) and 10% vegetable oil plus rice bran fiber had improved characteristics relative to the regular fat control.