Abstract
This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T2b1, T2b2, T21, and T22) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400–3600 cm−1) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.
Highlights
Interactions between water, muscle protein, and fat globules are the primary factor responsible for the desired quality and structural organization of a large number of emulsified meat products.many plant-based ingredients, including starch, fibers, and proteins, are efficiently used to stimulate the formation of protein gel during the cooking process, which subsequently improves the quality and nutritional value of cooked emulsified meat products [1,2,3].Starch is a carbohydrate polymer derived from plant-based sources that exert functional roles in processed food, including meat products, by acting as a thickening, stabilizing, and binding agent as well as a filling agent to lower the cost of the formulation [2,4]
Emulsion-type sausage prepared with rice flour (RF) and glutinous rice flour (GRF) showed the highest moisture values compared to the control (p < 0.05), whereas no difference in the moisture content between cereal flours and tapioca starch (TS) samples was observed (p > 0.05)
The addition of RF and GRF polysaccharides had a variable impact on the quality, and functional properties of emulsion-type cooked sausage compared to TS and the control
Summary
Interactions between water, muscle protein, and fat globules are the primary factor responsible for the desired quality and structural organization of a large number of emulsified meat products.many plant-based ingredients, including starch, fibers, and proteins, are efficiently used to stimulate the formation of protein gel during the cooking process, which subsequently improves the quality and nutritional value of cooked emulsified meat products [1,2,3].Starch is a carbohydrate polymer derived from plant-based sources that exert functional roles in processed food, including meat products, by acting as a thickening, stabilizing, and binding agent as well as a filling agent to lower the cost of the formulation [2,4]. The functionality of different types of starches depends on many factors, including their source, granular structure, amylose and amylopectin content, and branch chain length distribution These functional ingredients are polysaccharides formed by different ratios of amylose, which is responsible for the gel strength, and amylopectin, which is responsible for the viscoelastic. This functional property is related to the capability of the starch to gelatinize during the thermal process, which helps to bind and retain large amounts of water in the system [6,7] The interactions of these ingredients with muscle protein could directly influence structural and physicochemical properties by binding water, stabilizing fat, producing desirable textural properties, and achieving cohesion. An improvement in the texture and organoleptic quality of emulsified meat products was found by using hydrocolloids, such as cereal flour and starches, in emulsified meat products [8,9]
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