Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool.

Olivier Goemaere,Jana Hanskens,Cristina Pérez Santaescolastica,Bart De Ketelaere,Quinten Masijn,Ilse Fraeye

doi:10.3390/foods10092078

Abstract

The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics.

Highlights

Processed meat products often contain so-called techno-functional ingredients that are added to improve product quality, reduce formulation costs, satisfy consumer needs, and to keep up with current market trends, such as clean label, fat reduction, and salt reduction
The goal of this study is to gather key information concerning the characteristics of 25 techno-functional ingredients, each applied at two dosages in a meat matrix based upon a newly developed screening tool
The developed toolbox consisting of a lean meat and fatty liver-based model system was a trustworthy measuring instrument to obtain standardized and comparable data concerning intrinsic ingredient functionalities

Summary

Introduction

Processed meat products often contain so-called techno-functional ingredients that are added to improve product quality, reduce formulation costs, satisfy consumer needs (texture, flavor, appearance, etc.), and to keep up with current market trends, such as clean label, fat reduction, and salt reduction. Balestra and Petracci [1] indicated that these ingredients can be divided into those that influence the functionality of the myofibrillar proteins (such as salt and phosphate) and those that form an extra system to increase water and fat binding and/or optimize product texture. In literature and through market survey, a lot of useful and scientific knowledge can be found with regard to their application in meat products. This information is subject to two drawbacks. Ingredient manufactures often rely on water-based model systems to describe the characteristics of their products. It is well-known that ingredients often behave differently in a watery environment compared to a meat matrix.

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