Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

Ursula Kehlet; Lars Bager Christensen; Anne Raben; Margit Dall Aaslyng

doi:10.1111/ijfs.14326

Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

Ursula Kehlet^*, Lars Bager Christensen, Anne Raben, Margit Dall Aaslyng

^*Corresponding author for this work

Obesity Research

2 Citations (Scopus)

Abstract

Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes in
total). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had a
longer chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredients
affect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.

Original language	English
Journal	International Journal of Food Science and Technology
ISSN	0950-5423
DOIs	https://doi.org/10.1111/ijfs.14326
Publication status	Published - 1 Mar 2020

Keywords

Faculty of Science
Chewing time
Dietary fibre
Meat
Microstructure
Pea fibre
Physico-chemical properties
Rye bran

Access to Document

10.1111/ijfs.14326

Cite this

@article{660696edddef4449a54d580852bf6ef9,

title = "Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two",

abstract = "Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.",

keywords = "Faculty of Science, Chewing time, Dietary fibre, Meat, Microstructure, Pea fibre, Physico-chemical properties, Rye bran",

author = "Ursula Kehlet and Christensen, {Lars Bager} and Anne Raben and Aaslyng, {Margit Dall}",

note = "CURIS 2019 NEXS 294",

year = "2020",

month = mar,

day = "1",

doi = "10.1111/ijfs.14326",

language = "English",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

AU - Kehlet, Ursula

AU - Christensen, Lars Bager

AU - Raben, Anne

AU - Aaslyng, Margit Dall

N1 - CURIS 2019 NEXS 294

PY - 2020/3/1

Y1 - 2020/3/1

N2 - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.

AB - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.

KW - Faculty of Science

KW - Chewing time

KW - Dietary fibre

KW - Meat

KW - Microstructure

KW - Pea fibre

KW - Physico-chemical properties

KW - Rye bran

U2 - 10.1111/ijfs.14326

DO - 10.1111/ijfs.14326

M3 - Journal article

SN - 0950-5423

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -

Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

Abstract

Keywords

Access to Document

Fingerprint

Cite this