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Mushrooms are considered to be a next-generation health food due to their rich protein content with high biological value, fiber and bioactive compounds. Utilization of the protein and fiber contents of mushroom for the production of functional meat products with better emulsion characteristics was the aim of this study. Therefore, the influence of mushroom powder (MP) addition (0–3%) on the properties of a model meat emulsion was investigated. Dynamic and creep-recovery analyses were conducted to reveal the effect of MP on emulsion stability by evaluating internal structure variations. Samples with 2% MP added exhibited higher resistance to applied stress and higher gel-like behavior, complex viscosity, pseudoplastic behavior, heat resistance and emulsion strength compared with other samples. Modifications of the chemical structure of emulsions with MP included were confirmed by examination of Fourier-transform infrared spectra. The addition of 2% MP provided a higher protein adsorption at the lipid interface, resulting in a well-ordered emulsion structure. As a final product, cooked meat emulsion exhibited improvement in textural properties with the addition of 2% MP. Therefore, supplementation of emulsions with mushroom powder may help to obtain a functional product with better characteristics. [ABSTRACT FROM AUTHOR]

The effects of β-glucans (βG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of βG and starch had less cooking loss (<1%), intermediate L* (>54 and <62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ± 0.11% βG, which could cover the intake daily of βG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ± 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of βG and desired functional attributes. [ABSTRACT FROM AUTHOR]

The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)–soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days). The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50–200 mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability. [ABSTRACT FROM AUTHOR]

This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages ( longaniza ) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected ( P < 0.05) the concentrations of some minerals and amino acids in sausages. CEG improved MUFA and PUFA contents. Cooking loss was lower ( P < 0.05) in LRF/CEG and LRF/OEG than in the controls. Of all the reduced-fat samples, Kramer shear force values (KSF) were highest ( P < 0.05) in the ones containing an EG. KSF generally increased ( P < 0.05) over storage in all samples. The microbial count was significantly affected by the use of CEG. Sensory properties were affected by the incorporation of an EG, but all sausages were judged acceptable. [ABSTRACT FROM AUTHOR]

Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris , (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris , Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products. • Frankfurters were produced with chlorophyll-deficient mutants Chlorella vulgaris. • Microalgae inclusion resulted in a healthier lipid formulation of frankfurters. • The contents of most minerals were higher in frankfurters fortified with C. vulgaris. • Frankfurters with microalgae addition showed the same TBARS as a control. • Honey and white C. vulgaris incorporated expressed antimicrobial effect. [ABSTRACT FROM AUTHOR]

The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial counts, total phenol content and sensory attributes of the sausages formulated with various levels of sodium nitrite (30, 60 and 120 mg/kg). It was found that the addition of grape pomace (1%, w/w) in combination of reduced nitrite levels to the beef sausage samples reduced TBARS content and the degree of lipid oxidation. Antioxidant activity and total phenol contents were further evaluated based on DPPH scavenging activity method. A significant reduction in lightness ( L* ) and yellowness ( b* ) of systems containing grape pomace was observed, following by an increase in the oxidative stability and the radical scavenging activity. Acceptability of beef sausages was not significantly ( P > 0.05) affected by the addition of grape pomace and had relatively greater scores from a sensory point of view. [ABSTRACT FROM AUTHOR]

The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R² > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G?). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Material stiffness parameter (Aα) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics. [ABSTRACT FROM AUTHOR]

Emulsion-type sausages were produced, at 80 °C for either 0, 10, 20 or 30 min, using homogeneous Taihu pork batters. Low-field nuclear magnetic resonance (LF-NMR), with or without deuterium oxide (D 2 O) substitution, evaluated the proton mobility states related to both water and fat molecules, or fat molecules only, respectively, in the sausage samples, during heat-induced gelation. The decreasing trend in the area proportion of main peak T 21 , reflected a tighter gel structure in emulsion-type sausages. Raman spectra (400–3600 cm –1 ) revealed decreased α-helix, but increased β-sheet, β-turns and random coil contents, during the gelling process. Moreover, principal component analysis (PCA) showed significant correlations between secondary protein structures with distribution of water and fat in the gel matrix. Furthermore, this study established the relationship of water and fat protons mobility with changes in secondary protein structures, and described the critical time of gel formation in emulsion-type pork sausages. [ABSTRACT FROM AUTHOR]

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100 g to 750 mg/100 g), and it appears to be feasible from a technological, microbiological and sensory point of view. [ABSTRACT FROM AUTHOR]

Minced-ostrich meat was blended and chopped with various proportions of gum powder in terms of carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XAN) and other ingredients such as sodium chloride, sodium tripolyphosphate, linseed oil and ice. The mixed batters were then pressurized at 600 MPa and 50 °C for 40 min. Subsequently, their viscoelastic and physicochemical properties were assessed in terms of their dynamic oscillatory moduli, their resultant creep behavior, water-holding capacity and electrophoretic profiles. The results showed that the addition of individual gums and composite gum mixtures influenced both viscoelastic behavior and water-holding capacity of resulting pressurized ostrich-meat emulsions. The most elastic system (greatest G ′ or smallest J 0 with 4.21 × 10 − 5 1/Pa) was the meat emulsion with 1% LBG added, while the least were those formed by adding 1% XAN or 0.5% XAN plus 0.5% CMC ( J 0 with 10 × 10 − 5 and 20.3 × 10 − 5 1/Pa, respectively). Subsequent electrophoritic profiles and the measurement of the water-holding capacity of the materials suggested an evidence of ionic interaction between the basic ostrich-meat protein matrix and XAN or XAN plus CMC. Industrial relevance Ostrich meat emulsions containing composite gums were set by combined pressure and temperature. Subsequently, the pressurized gels were characterized by dynamic oscillatory, creep and other physicochemical measurements. In particular, the viscoelastic measuring system is a promising tool for ensuring quality of food biopolymers. Therefore, this methodology is relevant in the area of controlling quality or developing new products where difficulty exists in solubilising the samples. [ABSTRACT FROM AUTHOR]

In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4 wt%) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07–0.90 g/g, and 14.98 mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19 μm and 293.06 μm. The maximum solubility was obtained from DMS after heat treatment at 70 °C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R 2 > 0.961). While starch types did not affect the K values of emulsions ( p > 0.05), starch concentrations did ( p < 0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus ( G ′) much greater than loss modulus ( G ″). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors ( α SF ). Frequency dependence of complex modulus ( G *) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function ( α ) and concentration dependent stiffness parameter ( A α ). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine whether light backscatter response from fresh pork meat emulsions is correlated to final product stability indices. A specially designed fiber optic measurement system was used in combination with a miniature fiber optic spectrometer to determine the intensity of light backscatter within the wavelength range 300–1100 nm (UV/VIS/NIR) at different radial distances (2, 2.5 and 3 mm) with respect to the light source in pork meat emulsions with two fat levels (15%, 30%) and two levels (0, 2.5%) of the natural antioxidant hydrolyzed potato protein (HPP). Textural parameters (hardness, deformability, cohesiveness and breaking force), cooking loss, TBARS (1, 2, 3, and 7 days of storage at 4 °C) and CIELAB color coordinates of cooked emulsions were measured. The light backscatter was directly correlated with cooking losses, color, breaking force and TBARS. The optical configuration proposed would compensate for the emulsion heterogeneity, maximizing the existing correlation between the optical signal and the emulsion quality metrics. [ABSTRACT FROM AUTHOR]

The dose-dependent effects of green tea extract (100, 500, or 1500 ppm) on the textural and oxidative stability of meat emulsions were investigated, and compared to a control meat emulsion without extract. All levels of green tea extract inhibited formation of TBARS as a measure for lipid oxidation. Overall protein thiol oxidation and myosin heavy chain (MHC) cross-linking were inhibited by 100 ppm green tea extract without jeopardizing the textural stability, while increasing concentrations of extract resulted in reduced thiol concentration and elevated levels of non-reducible protein modifications. Addition of 1500 ppm green tea extract was found to modify MHC as evaluated by SDS-PAGE combining both protein staining and specific thiol staining, indicating that protein modifications generated through reactions of green tea phenolic compounds with protein thiols, disrupted the meat emulsion properties leading to reduced water holding capacity and textural stability. Hence, a low dose of green tea extract preserves both the textural and the oxidative stability of the meat proteins. [ABSTRACT FROM AUTHOR]

The antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate > lauric arginate (Nα-lauroyl- l -arginine ethyl ester, LAE > methylparaben)) was evaluated. The antimicrobials were added individually, and as binary or ternary mixtures to emulsion type sausages. The antimicrobial efficacy was evaluated against Listeria innocua on the surface of sliced sausages over 24 days of storage at 6 °C. Growth over time was determined, and fitted to a model with a shifted logistic function for evaluation and comparison of antimicrobial effectiveness. The maximum added concentration of LAE (2.0 × 10 3 μg/g) delayed growth for 1 day. In contrast, lactate and methylparaben (40 and 4.0 × 10 3 μg/g, respectively) delayed growth for 18 and 7 days, respectively. Five different mixing ratios were investigated for the three different binary combinations: LAE/lactate, LAE/methylparaben and lactate/methylparaben. Results showed that efficacy could be enhanced through mixing of antimicrobials and that the type of antimicrobials as well as their mixing ratio influenced the antimicrobial efficacy of combinations. For ternary combinations, concentrations of two antimicrobials were kept constant while the concentration of the third preservative was varied. To this purpose LAE/methylparaben, LAE/lactate and lactate/methylparaben combinations with concentrations of 0.3/3.3, 0.3/16.7 and 6.6/2.7 × 10 3 μg/g, respectively, were combined with increasing concentrations of lactate, methylparaben and LAE, respectively. Results indicated that a further increase in activity is possible, albeit there appears to be a critical concentration of the third component below which the ternary combinations were less effective than the binary combinations. Overall our study suggests that combining antimicrobials with different solubilities is a promising approach to enhance shelf life of structurally-complex products such as emulsion type sausages. [ABSTRACT FROM AUTHOR]

This study presents a novel non-destructive X-ray technique for analyzing meat emulsions before and after heat treatment. The method is based on X-ray grating-interferometry where three complementary imaging modalities are obtained simultaneously measuring the absorption, refraction and scattering properties of the sample. Enhanced contrast capabilities of this X-ray technique makes studies on materials with similar attenuation properties possible. The emulsion samples were imaged both in a raw and cooked state. Additionally, different fat types were used in the emulsions in order to compare microstructural differences when either pork fat or sunflower oil was added. From the reconstructed tomograms the different constituents in the emulsions were segmented using a multivariate segmentation method. From this, a quantitative analysis was performed between the different samples, determining properties such as percent object volumes, porosity, average structure thickness and cooking loss. The grating-based X-ray technique and multivariate segmentation made the analysis of the microstructure possible which further gives insight to how both heat treatment, and the use of different lipid types, affect the final protein network quality. [ABSTRACT FROM AUTHOR]

Highlights: [•] Multiple emulsions can be used as a food ingredient for the development of healthier meat products. [•] Multiple emulsions were used as pork backfat in meat products. [•] W/O/W emulsions showed good stability for longer than is usually required in meat reformulation. [•] W/O/W emulsions affected the physicochemical properties of gel/emulsion meat systems. [ABSTRACT FROM AUTHOR]

Highlights: [•] Salamis with similar properties were prepared in a high shear grinder-filler. [•] Energy consumption could be reduced using higher number of knife blades. [•] Raw material temperature affected energy consumption but not product quality. [Copyright &y& Elsevier]

Abstract: The aim of this study was to develop species-specific polymerase chain reaction (PCR) assay for specific detection of beef using self-designed primer pair based on D-loop region of mitochondrial gene for amplification of 513 bp DNA fragments from fresh, processed and autoclaved meat and meat products. The beef-specific primer pair was self-designed based on the available gene sequences on NCBI nucleotide database. The primer pair was individually optimized for amplification of desired 513 bp DNA fragments from isolated DNA of fresh beef. After successful amplification of desired DNA fragments by this primer pair, the PCR assay was evaluated for their efficiency to amplify DNA extracted from cooked and autoclaved meat and meat emulsion. The level of detection of this beef-specific primer pair was found to be less than 1 percent using PCR assay, even in admixed meat products containing meat of beef, buffalo meat, pork, chevon, mutton and chicken. No adverse effect of heat treatment, processing conditions and ingredients was observed on amplification pattern. The experiments were repeated for several time and results was found to be repeatable every-time. [Copyright &y& Elsevier]

Abstract: The degradation of a series of polychlorinated biphenyl (PCB) congeners (PCBs 10, 28, 52, 138, 153, 180) in meat emulsions of a frankfurter type was investigated. With a pool of these PCBs added to the meat emulsion, three initial experimental groups were used: no further addition, or plus a commercial meat starter (containing Staphylococcus xylosus and Staphylococcus carnosus), or plus the protein extract from this commercial meat starter. Prior to further treatments, these samples were incubated for 72h at 4°C. These meat emulsions were then either left at 4°C (raw) or thermally treated to two different internal temperatures: 78 and 100°C. Following cooling and a further 24h at 4°C, all of the samples were extracted with hexane to recover the PCB residues, following method EPA 608, with some modifications. The addition into the meat emulsion of the commercial meat starter and the proteins extract both affected PCB degradation. Also, the effects of thermal treatment at both temperatures saw the PCB contents successfully reduced, as compared to the raw meat emulsions. [Copyright &y& Elsevier]

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. [Copyright &y& Elsevier]

Abstract: In order to investigate the synergistic cooperation between high pressure treatment (HP) and carrot dietary fibre, two formulations of pork sausages containing different percentage of carrot dietary fibre were pressurized at 500 and 600MPa, for 1 second, 3, 6, and 9min at 40, 50, and 60°C. HP treatments significantly increase Young''s Modulus and affect Hencky strain values. We conclude that HP processing and carrot dietary fibre markedly improved emulsion strength resulting in firm sausages. Colour changes were investigated and significant increase in L* value and decrease in a* value were found, indicating that HP, temperature, and dietary fibre can affect physico-chemical properties of the meat matrix altering the intrinsic ability to absorb or reflect light. The sensory evaluation showed that HP treatment synergistically cooperate with carrot dietary fibre improving sensorial attributes like homogeneity, creaminess, fattiness, and firmness as detected by Napping in combination with Ultra-Flash Profile. [Copyright &y& Elsevier]

Abstract: The effects of high-pressure processing (HPP) and addition of carrot fibre on pork sausages have been studied using NMR T2 relaxometry and measurements of water-binding capacity (WBC) by centrifugation. Significant effects of temperature (raw, 40, 50, or 60°C), holding time (1s, 3, 6, or 9min), and addition of carrot fibre on the distribution and mobility of water were found. However, the effect of carrot fibre could not be explained by structural changes in the sausages when examined by confocal laser scanning microscopy (CLSM). Correlations between T2 relaxation measurements and WBC determined by centrifugation revealed that T2 relaxation times were able to explain more than 90% of the variation in WBC for both non-pressure and pressure-treated sausages. However, only 49% of the variation was explained for pressure-treated sausages with carrot fibre, indicating that combining addition of fibre and high pressure treatment causes non-coherent changes in T2 NMR relaxation times. [ABSTRACT FROM AUTHOR]