Fat Binding Properties Research Articles

Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backfat replacement on frankfurter characteristics. The oil-in-water emulsions were stabilized with various protein systems formulated using sodium caseinate, soy protein isolate, meat protein and microbial transglutaminase. These emulsions presented excellent fat and water binding properties, with no noticeable release of exudate after heating. Penetration parameters differentiated several types of rheological behaviour in oil-in-water emulsions as affected by the emulsified olive oil stabilizing system. Generally frankfurters made with the different oil-in-water emulsions presented good water and fat binding properties, greater (P < 0.05) hardness, cohesiveness and chewiness and poorer (P < 0.05) adhesiveness than control (all pork fat) frankfurters. Matrix morphological characteristics of frankfurters were affected by the type of oil-in-water emulsions used as non-meat ingredients. General acceptability scores of frankfurters prepared with the olive oil-in-water emulsions were similar to those of samples formulated with all pork fat.

Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

This paper reports a FT-IR study for probing lipid and protein structural changes and their interactions in various oil-in-water emulsions. Two different emulsions were prepared using sodium caseinate, as stabilizer system, without and with microbial transglutaminase (MTG), denominated E/SC and E/SC + MTG respectively. Proximate composition, fat and water binding properties and textural characteristics were also evaluated in the emulsions. Penetration force and gel strength values were used to distinguish different ( P < 0.05) textural behaviours depending on the formulation of emulsifying system. E/SC + MTG emulsion showed gel textural behaviour while E/SC lack of this property. The spectral results showed frequency upshifting of the amide I band in going from protein stabilizer systems isolate (the solution used as reference) to their corresponding emulsions, what is attributable to greater protein structural order upon emulsion formation. Enzymatic action of MTG in the sodium caseinate stabilizing system induces structural changes, in terms of lipid chain disorder or lipid–protein interactions and protein secondary modifications, which may reflect the formation of a gel structure in the emulsion. These results could help to choose the stabilizing system that is most suitable and effective for its use in the formulation of food products.

Low-fat frankfurters enriched with n−3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics

This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n−3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and fat binding properties, reduced ( P < 0.05) lightness and redness and increased ( P < 0.05) the hardness and chewiness of low-fat frankfurters enriched with n−3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

The effects of three different types of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved ( P < 0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher ( P < 0.05), and springiness and cohesiveness were lower ( P < 0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.

Characteristics of meat batters with added native and preheated defatted walnut

Effects of incorporation of native and preheated defatted walnut on the physicochemical, emulsifying and rheological properties of meat batters, as affected by final heating temperature were investigated. Replacing meat protein with native defatted walnut in meat product formulations reduced ( P < 0.05) gel strength and emulsifying properties and hence the firmness and stability of meat batters but enhanced water- and fat-binding properties and hence the yield of a processed meat product. However, incorporation of preheated defatted walnut, in addition to improving ( P < 0.05) water- and fat-binding properties during thermal treatment, improved the gelling ability of myofibrillar proteins, probably because the preheating of the defatted walnut promoted interactions between walnut proteins and muscle proteins.

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers

The aim of this study was to measure the apparent digestibility of fat and the transit time upon addition of whole sunflower seeds (SU) or flaxseeds (FL) to rye breads consumed as part of a whole diet. In a randomized crossover study, gross intake and faecal excretion of fat and energy were measured in 11 young healthy men aged 24.6+/-2.7 years. During each 7 days intervention periods, the subjects received a basal diet plus 300 g of one of four rye breads: (1) rye bread; (2) rye bread with SU; (3) rye bread with FL; (4) low extraction rate rye bread with SU and FL. Fat binding properties of rye breads (1) and (3) were determined by in vitro digestion. Addition of whole SU or FL to breads increased daily gross intake of fat and energy (P<0.001). The amounts of apparently digested fat (g/day) and energy were lowered when subjects consumed the SU or FL rye bread (P<0.001). The effect on energy digestibility of FL was more pronounced than that of SU. The in vitro fat digestibility of rye breads and whole diets show fat-binding properties of FL when compared to the rye bread diet (P<0.05). Enrichment of bread with whole FL does not appear to result in increased fat and energy intake when added to breads, but the results rather indicate an impairment of nutrient utilization.

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Response surface methodology (RSM) was used to assess the effect of walnut content (W), microbial transglutaminase/sodium caseinate (MTG/C) content and storage time (ST) at 3 °C on water- and fat-binding properties, texture profile analysis and dynamic rheological characteristics of salt-free beef batters. Walnut addition favoured the binding properties and elastic modulus (G′) of raw meat batters (20 °C); however, increasing amounts of walnut caused G′ to decrease at 70 °C. MTG/C had no effect on binding properties, but it did cause increases in the hardness of cooked meat batters and in the rheological properties of both raw and cooked samples. The products formulated with MTG/C and stored for up to 11 days at 3 °C presented good gel-forming ability; however, binding properties were poor, so that other ingredients like walnut were needed to improve the binding properties of the products.

Radiation-induced and sonochemical degradation of chitosan as a way to increase its fat-binding capacity

Three physical methods of chitosan degradation: irradiation in dry state, irradiation in aqueous solution and sonication in aqueous solution were tested and compared in the terms of yields and side effects. The influence of average molecular weight of chitosan in its fat-binding ability in vitro has been studied by using a biopharmaceutical model of digestive tract. It was found that reduction in molecular weight leads to a significant increase in the amount of fat bound by 1g of chitosan. Thus, radiation- or sonochemical treatment may be useful in improving fat-binding properties of chitosan as an active component of dietary food additives.

Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking loss, emulsion stability, texture and colour) of frankfurters with added walnuts. The combination of TGase with caseinate, KCl or fibre led to harder, springier and chewier ( P < 0.05) frankfurters with better water- and fat-binding properties (emulsion stability and cooking loss) ( P < 0.05) than those made with TGase only. Ranking of ingredient efficiency in combination with TGase showed that caseinate > KCl > fibre. Frankfurters with caseinate presented the highest lightness and the lowest redness values. Frankfurter with NaCl had a harder, springier and chewier gel/emulsion network with lower cooking loss than those NaCl free.

High pressure processing of meat batters with added walnuts

SummaryVarious model systems were designed in order to analyse the way in which addition of different levels of walnut (0, 10, 20%) and processing by high pressure (HPP) (400 MPa for 10 min at 10 °C) influenced the physico‐chemical properties of cooked (70 °C for 30 min) meat batters. The addition of walnut increased the fat level and decreased the moisture content in the meat batters. All of the meat batters exhibited good water and fat binding properties. The hardness, cohesiveness, springiness and chewiness of cooked products were reduced by addition of walnut but were unaffected by HPP. Incorporation of nuts in meat products can potentially be used to confer cardiac health benefits.

Effects of cationization on DSC thermal profiles, pasting and emulsifying properties of sago starch

AbstractCationic sago starches were prepared using an aqueous alkaline process with different levels of cationic reagent 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride (0.01–0.10 M), sodium hydroxide (0.03–0.86 M) and reaction temperature (30–62 °C). The degree of substitution (DS), reaction efficiency, thermal and pasting properties of cationic sago starches were analysed. Emulsifying and fat binding properties of native sago starch, cationized sago starch and commercial chitosan were compared at two different pH values (4 and 7). Degree of substitution increased with an increase in concentration of cationic reagent or NaOH, or reaction temperature. The reaction efficiency was proportional to the concentration of NaOH and reaction temperature but inversely proportional to the cationic reagent concentration. The highest DS and reaction efficiency achieved was 0.06 and 79%, respectively. The pasting temperature and gelatinization enthalpy of cationic starch (DS 0.06) were lower compared with native sago starch. Cationization increased the peak viscosity and breakdown of the starch paste but decreased the setback. The presence of cationic groups significantly increased emulsion stability, emulsion viscosity and fat binding capacity of sago starch. However, the cationic sago starch was still inferior to chitosan, which showed the highest emulsion stability, emulsion viscosity and fat binding capacity. There was no significant difference between the surface tension values of native and cationic sago starch and chitosan. The influence of pH on emulsifying properties was not significant. The emulsion stability of the cationic sago starch improved due to an increase in viscosity and fat binding capacity but not its surface active property. Copyright © 2004 Society of Chemical Industry

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were evaluated. The addition of 10 and 15% walnut reduced ( P<0.05) cooking loss. Increasing proportions of walnut in the beef steak increased ( P<0.05) water binding and reduced ( P<0.05) fat binding properties. The addition of walnut did not affect ( P>0.05) textural properties in uncooked restructured beef steak, but in cooked products Kramer shear force and bind strength were reduced ( P<0.05) when 10% or more of walnut was added. Product morphology characteristics suggest that walnut interferes with the formation of protein network structures. Restructured steaks made with added walnut presented acceptable sensory properties. Incorporation of nuts in meat products can be use to confer potential heart-healthy benefits (Spanish Patent Application 200300367).

Functional properties of oat globulin modified by a calcium-independent microbial transglutaminase.

Oat globulin was modified by a calcium-independent microbial transglutaminase (TG). The TG-polymerized protein had higher solubility than the control at acidic pH and had improved water- and fat-binding properties. Incubation of 10% (w/v) oat globulin dispersions in the presence of TG at 37 degrees C led to the formation of a well-developed viscoelastic gel network with a microstructure characterized by thick strands and large clusters. The TG-induced gels had higher modulus values, lower loss tangent values, and lower frequency dependency than the heat-induced gels. The TG-induced gel system has the characteristics of classical polymer gel with permanent "chemical" cross-links, whereas the heat-denatured system has the characteristics of a temporary "physical" gel with breakable cross-links. Fourier transform infrared spectroscopy showed marked shift and intensity changes in several major bands, suggesting pronounced changes in protein conformation during TG-induced gelation. Aggregation of protein molecules was also indicated by the progressive increases in two infrared bands (1679-1682 and 1622-1625 cm(-)(1)) associated with the formation of intermolecular beta-sheets and strands. Results suggest that new food polymers with unique functionality can be produced from oat globulin treated with TG and that elastic gels can be formed near neutral pH, instead of the alkaline pH required for thermally induced oat globulin gels.

Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

ABSTRACT:The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P &lt; 0.05) by interactions between PP and F and chewiness was affected (P &lt; 0.05) by interactions between SF and F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.

High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature

ABSTRACTThe application of high pressure (200 and 400 MPa, 30 min) favored water and fat binding properties of chicken and pork batters even at low ionic strength. Textural properties of meat batters (particularly hardness and chewiness, and to a lesser extent springiness and cohesiveness) were influenced by cooking temperature. High pressures influenced the texture of batters, so that pressurized samples were less hard, cohesive, springy or chewy than nonpressurized samples; this effect was not related to on salt concentration. High pressure treatment limited the formation of gel structures, which probably was associated with its preserving effect against thermal denaturation of meat proteins.

High-pressure-induced changes in the characteristics of low-fat and high-fat sausages

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg -1 , LF) and high-fat (247 g kg -1 , HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline (P < 0-05) in emulsion stability, which was more pronounced at the higher pressure. The influence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease (P < 0.05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase (P < 0.05) in the colour lightness parameter in sausages; the effect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time.

Characteristics of Low- and High-Fat Beef Patties: Effect of High Hydrostatic Pressure

The purpose of this study was to analyze the consequences of applying high pressures (100 and 300 MPa for 5 or 20 min) on characteristics such as water- and fat-binding properties, texture, color, microstructure, and microbiology of low-fat (9.2%) and high-fat (20.3%) beef patties. In nonpressurized patties, the low-fat product exhibited significantly poorer (P < 0.05) binding properties and higher (P < 0.05) Kramer shear force and Kramer energy than did high-fat patties. Although high pressure did not clearly influence the binding properties of low- and high-fat beef patties, it did produce a rise in the Kramer shear force and energy which were more pronounced at 300 MPa. High pressures altered patty color, the extent of alteration depending on fat content, pressure, and pressurizing time. Pressurizing high- and low-fat beef patties at 300 MPa not only produced a lethal effect (P < 0.05) on microorganisms, but caused sublethal damage as well.

Incorporation of sardine surimi in Bologna sausage containing different fat levels

The object of this research was to assess the effects produced on binding properties, texture and microstructure by the incorporation of varying proportions of sardine surimi (0%, 6·5%, 13% and 20%) as an ingredient in Bologna sausage containing various levels of fat (4·8%, 10·6% and 20·8%). When the fat level is reduced, there is a significant decline both the in binding properties and in the shear force and penetration force of the products. These phenomena are consistent with the formation of microstructures presenting a less dense matrix. The incorporation of surimi produces scarcely any alteration in the fat and water binding properties and the rheological characteristics of meat products.

小麦粉の油脂結合特性に関する研究

小麦粉の油脂結合特性に関する研究

Contribution of protein hydrophobicity to its functionality

AbstractHANSCH analysis for quantitative structure‐activity relationship (QSAR) was applied to aspartyl proteinases and it was found that higher hydrophobicity, tighter molecular structure, and lower charge are required for milk clotting enzymes compared to proteolytic enzymes. For simplicity in analysis of food proteins, the use of fluorescence hydrophobicity, solubility and steric relating parameters, e. g., SH‐SS content and viscosity, are used instead of hydrophobic, electrical and steric parameters in the original QSAR concept. Solubility of milk and soy proteins after different heat treatments was investigated and it was found that aromatic hydrophobicity measured by anilinonaphthalenesulfonate fluorometry and by phenyl‐Sepharose chromatography showed better correlation than aliphatic cis‐parinarate (CPA) hydrophobicity. The use of CPA hydrophobicity in conjunction with solubility is, therefore, justified in an attempt to avoid multicollinearity in regression study.Significant correlations were found for emulsifying and fat binding capacity of both unheated and heated food proteins when the apparent hydrophobicity with CPA was used as a predictor variable. For foaming property, CPA hydrophobicity measured for unfolded protein (Se) and viscosity played important roles. Se and SH‐group content showed good correlation with thermal functionality of proteins.Emulsifying and fat binding properties of crude salt extracts of meat proteins from beef and fish which had been subjected to different processing conditions were explained by using CPA hydrophobicity, solubility and SH‐group content.