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Marise Aparecida Rodrigues Pollonio - One of the best experts on this subject based on the ideXlab platform.
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ultrasound and low levels of nacl replacers a successful combination to produce low phosphate and low sodium Meat Emulsions
Meat Science, 2020Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Bibiana Alves Dos Santos, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions were made with 50% of phosphate level commonly used in the Meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (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.
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ultrasound a new approach to reduce phosphate content of Meat Emulsions
Meat Science, 2019Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Michelle Maria Xavier Facchi, Rosane Teresinha Heck, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate Meat Emulsions.
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effect of prebiotic ingredients on the rheological properties and microstructure of reduced sodium and low fat Meat Emulsions
Lwt - Food Science and Technology, 2015Co-Authors: Maria Herminia Ferrari Felisberto, Maria Teresa Esteves Lopes Galvao, Carolina Siqueira Franco Picone, Rosiane Lopes Da Cunha, Marise Aparecida Rodrigues PollonioAbstract:Abstract The technological and rheological properties were evaluated for low-fat and reduced-sodium Meat Emulsions containing various levels of prebiotic fibers (inulin, FOS, polydextrose, and resistant starch) as fat and starch substitutes. Low emulsion stability was observed, mainly in the treatments containing inulin and polydextrose (3 and 6 g/100 g). Higher tenderness was observed in the low-fat bologna sausages containing prebiotic fibers. The prebiotic fibers influenced the color of the Meat batters but not that of the bologna sausage, probably due to the curing reactions and fat melting and subsequent solidification reaction. The Meat batters presented elastic behavior, demonstrated by a G′ value that was higher than the G″ value during oscillatory tests. An increase in the gelation temperature may result from the addition of the fibers, which delayed the gelation reaction of the myosin. The microstructures showed a porous matrix in the treatments containing prebiotic fibers, and a compact and dense network was observed only in the control formulations and that one containing inulin, due to its chain length. Further studies are required to evaluate the suitable levels in low-fat and reduced-sodium Meat Emulsions of prebiotic fibers, including cassava starch, which it is not possible to remove completely from the formulations.
Paulo Cezar Bastianello Campagnol - One of the best experts on this subject based on the ideXlab platform.
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ultrasound and low levels of nacl replacers a successful combination to produce low phosphate and low sodium Meat Emulsions
Meat Science, 2020Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Bibiana Alves Dos Santos, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions were made with 50% of phosphate level commonly used in the Meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P
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ultrasound and basic electrolyzed water a green approach to reduce the technological defects caused by nacl reduction in Meat Emulsions
Ultrasonics Sonochemistry, 2020Co-Authors: Yasmim Sena Vaz Leaes, Paulo Cezar Bastianello Campagnol, Mariana Basso Pinton, Cleuza Terezinha De Aguiar Rosa, Silvino Sasso Robalo, Roger Wagner, Cristiano Ragagnin De Menezes, Juliano Smanioto Barin, Alexandre Jose CichoskiAbstract:Abstract Meat Emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The Emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the Emulsions with 10% and 20% NaCl reduction. The BEW-treated Emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt Meat Emulsions using the combination of US and BEW.
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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.
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ultrasound a new approach to reduce phosphate content of Meat Emulsions
Meat Science, 2019Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Michelle Maria Xavier Facchi, Rosane Teresinha Heck, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate Meat Emulsions.
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ultrasound a promising technology to improve the technological quality of Meat Emulsions
Meat Science, 2019Co-Authors: Alexandre Jose Cichoski, Marianna Stefanello Silva, Yasmim Sena Vaz Leaes, Carla Cristina Bauerma Asil, Cristiano Ragagni De Menezes, Juliano Smanioto Ari, Roge Wagne, Paulo Cezar Bastianello CampagnolAbstract:The use of ultrasound (US) has proven to be an effective tool in the preparation of Emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in Meat Emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of Meat Emulsions. The distribution of cavitation in normal operating mode significantly favored (P < .001) a higher yield (88.7%) and emulsion stability, with good values of cohesiveness (0.76), hardness (26.9 N), and chewiness (26.1 N), not increasing lipid and protein oxidation. Therefore, this study has proven that that the use of normal US operating mode improved the technological quality of Meat Emulsions.
Hasan Yetim - One of the best experts on this subject based on the ideXlab platform.
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Steady shear rheological characteristics of model system Meat Emulsions: Power law and exponential type models to describe effect of corn oil concentration.
Journal of food science and technology, 2014Co-Authors: Safa Karaman, Mustafa Yilmaz, Ahmed Kayacier, Mahmut Dogan, Hasan YetimAbstract:The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 oC) on steady shear rheological properties of O/W model system Meat Emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The Meat Emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system Meat Emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of Emulsions at a specified shear rate (50 s−1) were in the range of 0.652–0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R2 > 0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system Meat Emulsions. Higher coefficients of determination (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946).
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Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro – Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)
Food Biophysics, 2012Co-Authors: Mustafa Tahsin Yilmaz, Safa Karaman, Ahmed Kayacier, Mahmut Dogan, Hasan YetimAbstract:This paper introduces an adaptive neuro – fuzzy inference system (ANFIS) and artificial neural networks (ANN) models to predict the apparent and complex viscosity values of model system Meat Emulsions. Constructed models were compared with multiple linear regression (MLR) modeling based on their estimation performance. The root mean square error (RMSE), mean absolute error (MAE) and determination coefficient ( R ^2) statistics were performed to evaluate the accuracy of the models tested. Comparison of the models showed that the ANFIS model performed better than the ANN and MLR models to estimate the apparent and complex viscosity values of the model system Meat Emulsions. Coefficients of determination ( R ^2) calculated for estimation performance of ANFIS modeling to predict apparent and complex viscosity of the Emulsions were 0.996 and 0.992, respectively. Similar R ^2 values (0.991 and 0.985) were obtained when estimating the performance of the ANN model. In the present study, use of the constructed ANFIS models can be suggested to effectively predict the apparent and complex viscosity values of model system Meat Emulsions.
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characterization of o w model system Meat Emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis tpa parameters
Journal of Food Engineering, 2012Co-Authors: Mustafa Yilmaz, Safa Karaman, Mahmut Dogan, Hasan Yetim, Ahmed KayacierAbstract:Abstract The effects of different oil and temperature levels on the viscoelastic behavior of O/W model system Meat Emulsions were assessed using creep and creep recovery tests. The viscoelastic behavior of such Emulsions was characterized using the Burgers model parameters. In addition, texture profile analysis (TPA) of cooked Meat Emulsions was carried out to find a possible relationship between the creep and creep recovery data and TPA parameters. The final percentage recovery of the Emulsions remarkably increased with oil content, but decreased with temperature level. Significant correlations among the creep-recovery data and TPA parameters were observed, this enabling Meat processor to predict TPA parameters by resorting to shorter and less material consuming creep and creep recovery tests.
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model system evaluations of Meat Emulsions prepared with different edible beef by products and fats and oil
Pamukkale University Journal of Engineering Sciences, 2011Co-Authors: Mustafa Karakaya, Husnu Yusuf Gokalp, Hasan YetimAbstract:Emulsion parameters of different Meat by-products (beef head-Meat, beef heart and liver) and animal fats and oil(beef fat, mutton fat, sheep tail-fat and corn oil) were studied in a model system. The results of the study showedthat the highest emulsion capacity (EC) was with the heart Meat and beef fat emulsion while the lowest EC wasmeasured in the beef head-Meat and sheep tail-fat combination. Corn oil gave the best emulsification with beefhead-Meat and liver, and beef fat resulted the second best results. Beef head-Meat gave the most stable emulsionwith all fats, but the Emulsions prepared with heart and liver were generally unstable.
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dynamic oscillatory shear properties of o w model system Meat Emulsions linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation
Journal of Food Engineering, 2011Co-Authors: Safa Karaman, Mustafa Yilmaz, Mahmut Dogan, Hasan Yetim, Ahmed KayacierAbstract:Abstract Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15 °C) on O/W model system Meat Emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G ′ much greater than G ″, exhibiting a plateau region. A modified Cox–Merz rule was applicable using shift factors. Frequency dependence of complex modulus ( G ∗ ) was studied to measure strength of cross-linking protein network of the emulsion systems by calculating a practically constant order of the relaxation function ( α = 0.10) and a concentration dependent stiffness parameter ( A α ) using Friedrich and Heymann theory. It was concluded that the viscoelastic characteristics and strength of the emulsion systems increased with increasing oil level, but decreased with temperature. Different mathematical models were successfully constructed to predict the rheological parameters.
Mustafa Yilmaz - One of the best experts on this subject based on the ideXlab platform.
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Steady shear rheological characteristics of model system Meat Emulsions: Power law and exponential type models to describe effect of corn oil concentration.
Journal of food science and technology, 2014Co-Authors: Safa Karaman, Mustafa Yilmaz, Ahmed Kayacier, Mahmut Dogan, Hasan YetimAbstract:The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 oC) on steady shear rheological properties of O/W model system Meat Emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The Meat Emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system Meat Emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of Emulsions at a specified shear rate (50 s−1) were in the range of 0.652–0.941 Pa s. Increasing oil concentration provided an increase in apparent viscosity and increase in temperature levels resulted a decrease in consistency coefficient values. The exponential function performed better than the power-law function (R2 > 0.922) in terms of describing the effect of oil concentration on the steady shear rheological properties of the model system Meat Emulsions. Higher coefficients of determination (R2 = 0.979–0.999) were observed in exponential-type function compared to a power law function (R2 = 0.880–0.946).
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comparison of effectiveness of adaptive neuro fuzzy inference system and artificial neural networks for estimation of linear creep and recovery properties of model Meat Emulsions
Journal of Texture Studies, 2012Co-Authors: Mustafa YilmazAbstract:In Meat emulsion systems, it is impossible to interpret the results from the molecular perspective due to their complexity. Therefore, it is very difficult to perform mathematical modeling of structure of the emulsion systems due to their ill-defined viscoelastic (creep and recovery) nature. Therefore, an adaptive neuro-fuzzy inference system (ANFIS) was used to accurately model the effect of creep test time, temperature and oil levels on the compliance (J), creep and recovery phase parameters. In this respect, ANFIS with different types of input membership functions (MFs) was developed. MF “trimf” performed better than others. The ANFIS model was compared with artificial neural network (ANN) and multiple linear regression (MLR) models. The estimation by ANFIS was superior to those obtained by ANN and MLR models. The ANFIS model resulted in a good fit with the observed data, especially for the creep phase data in the checking period. PRACTICAL APPLICATIONS In literature, no study has appeared to model the effect of creep test time, temperature and oil levels on the compliance (J), creep and recovery phase parameters of O/W model system Meat Emulsions using adaptive neuro-fuzzy inference system (ANFIS), artificial neural network and multiple linear regression techniques. In this study, the ANFIS model resulted in a good fit with the observed data, indicating that the creep and recovery properties of the O/W model system Meat Emulsions can be estimated using the ANFIS model. As a result, among the models used, ANFIS was found to be the best model that can be efficiently used to estimate unmeasured or untested interval values of creep and recovery properties. This might be quite significant for Meat industry that will benefit from estimating texture of such products previously before producing them at a large scale, thus enabling them to save time.
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characterization of o w model system Meat Emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis tpa parameters
Journal of Food Engineering, 2012Co-Authors: Mustafa Yilmaz, Safa Karaman, Mahmut Dogan, Hasan Yetim, Ahmed KayacierAbstract:Abstract The effects of different oil and temperature levels on the viscoelastic behavior of O/W model system Meat Emulsions were assessed using creep and creep recovery tests. The viscoelastic behavior of such Emulsions was characterized using the Burgers model parameters. In addition, texture profile analysis (TPA) of cooked Meat Emulsions was carried out to find a possible relationship between the creep and creep recovery data and TPA parameters. The final percentage recovery of the Emulsions remarkably increased with oil content, but decreased with temperature level. Significant correlations among the creep-recovery data and TPA parameters were observed, this enabling Meat processor to predict TPA parameters by resorting to shorter and less material consuming creep and creep recovery tests.
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dynamic oscillatory shear properties of o w model system Meat Emulsions linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation
Journal of Food Engineering, 2011Co-Authors: Safa Karaman, Mustafa Yilmaz, Mahmut Dogan, Hasan Yetim, Ahmed KayacierAbstract:Abstract Effects of oil concentration (57.50%, 58.75%, 60.00% and 61.25%) and temperature (5, 10 and 15 °C) on O/W model system Meat Emulsions were analyzed using oscillatory dynamic shear tests, allowing all emulsion systems to be characterized as linear viscoelastic solids exhibiting a pseudoplastic flow. The emulsion systems were characterized as weak gel-like macromolecular dispersions with G ′ much greater than G ″, exhibiting a plateau region. A modified Cox–Merz rule was applicable using shift factors. Frequency dependence of complex modulus ( G ∗ ) was studied to measure strength of cross-linking protein network of the emulsion systems by calculating a practically constant order of the relaxation function ( α = 0.10) and a concentration dependent stiffness parameter ( A α ) using Friedrich and Heymann theory. It was concluded that the viscoelastic characteristics and strength of the emulsion systems increased with increasing oil level, but decreased with temperature. Different mathematical models were successfully constructed to predict the rheological parameters.
Alexandre Jose Cichoski - One of the best experts on this subject based on the ideXlab platform.
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ultrasound and low levels of nacl replacers a successful combination to produce low phosphate and low sodium Meat Emulsions
Meat Science, 2020Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Bibiana Alves Dos Santos, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions were made with 50% of phosphate level commonly used in the Meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P
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ultrasound and basic electrolyzed water a green approach to reduce the technological defects caused by nacl reduction in Meat Emulsions
Ultrasonics Sonochemistry, 2020Co-Authors: Yasmim Sena Vaz Leaes, Paulo Cezar Bastianello Campagnol, Mariana Basso Pinton, Cleuza Terezinha De Aguiar Rosa, Silvino Sasso Robalo, Roger Wagner, Cristiano Ragagnin De Menezes, Juliano Smanioto Barin, Alexandre Jose CichoskiAbstract:Abstract Meat Emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The Emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the Emulsions with 10% and 20% NaCl reduction. The BEW-treated Emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt Meat Emulsions using the combination of US and BEW.
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ultrasound a new approach to reduce phosphate content of Meat Emulsions
Meat Science, 2019Co-Authors: Mariana Basso Pinton, Alexandre Jose Cichoski, Yasmim Sena Vaz Leaes, Leticia Pereira Correa, Michelle Maria Xavier Facchi, Rosane Teresinha Heck, Jose M Lorenzo, Mirian Dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello CampagnolAbstract:Abstract Meat Emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate Meat Emulsions.
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ultrasound a promising technology to improve the technological quality of Meat Emulsions
Meat Science, 2019Co-Authors: Alexandre Jose Cichoski, Marianna Stefanello Silva, Yasmim Sena Vaz Leaes, Carla Cristina Bauerma Asil, Cristiano Ragagni De Menezes, Juliano Smanioto Ari, Roge Wagne, Paulo Cezar Bastianello CampagnolAbstract:The use of ultrasound (US) has proven to be an effective tool in the preparation of Emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in Meat Emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of Meat Emulsions. The distribution of cavitation in normal operating mode significantly favored (P < .001) a higher yield (88.7%) and emulsion stability, with good values of cohesiveness (0.76), hardness (26.9 N), and chewiness (26.1 N), not increasing lipid and protein oxidation. Therefore, this study has proven that that the use of normal US operating mode improved the technological quality of Meat Emulsions.