Effects of Guar-Xanthan Gum Mixture as Fat Replacer on the Physicochemical Properties and Oxidative Stability of Goshtaba, a Traditional Indian Meat Product

2015 ◽  
Vol 39 (6) ◽  
pp. 2935-2946 ◽  
Author(s):  
Sajad Ahmad Rather ◽  
Farooq Ahmad Masoodi ◽  
Rehana Akhter ◽  
Adil Gani ◽  
Sajad Mohd Wani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Xanthan Gum ◽  
Meat Product ◽  
Fat Replacer

scholarly journals Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

2015 ◽  
Vol 52 (12) ◽  
pp. 8104-8112 ◽  
Author(s):  
Sajad A. Rather ◽  
F. A. Masoodi ◽  
Rehana Akhter ◽  
Adil Gani ◽  
S. M. Wani ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Xanthan Gum ◽  
Meat Product ◽  
Fat Replacer

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Meat Science ◽  
2000 ◽  
Vol 55 (4) ◽  
pp. 483-491 ◽  
Author(s):  
Dorte Juncher ◽  
Christian S Vestergaard ◽  
Jakob Søltoft-Jensen ◽  
Claus J Weber ◽  
Grete Bertelsen ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Product

Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose

2022 ◽  
Author(s):  
Nuttinee Tangsrianugul ◽  
Thunnalin Winuprasith ◽  
Manop Suphantharika ◽  
Jirarut Wongkongkatep
Keyword(s):  
Physicochemical Properties ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Nanofibrillated Cellulose ◽  
Pickering Emulsions ◽  
Positively Charged

In this study, effect of hydrocolloids with different electrostatic characteristics, i.e. negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG) on physicochemical properties, stability, and...

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

2016 ◽  
Vol 11 (3) ◽  
pp. 106-113
Author(s):  
H.A. Murad ◽  
Sahar H. Mohamed ◽  
Asmaa G. Abu-El- Khair ◽  
E.A. Azab ◽  
Maha A. Khalil
Keyword(s):  
Xanthan Gum ◽  
Low Fat ◽  
Fat Replacer

Synthesis, Physicochemical Properties, and Thermo-Oxidative Stability of Triesters of 1,3,5-Adamantanetriol and 7-Ethyl-1,3,5-Adamantanetriol

2019 ◽  
Vol 59 (11) ◽  
pp. 1235-1239 ◽  
Author(s):  
E. A. Ivleva ◽  
M. R. Baimuratov ◽  
Yu. A. Malinovskaya ◽  
Yu. N. Klimochkin ◽  
V. A. Tyshchenko ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability

scholarly journals Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

2018 ◽  
Vol 16 (1) ◽  
pp. 1079-1088 ◽  
Author(s):  
Pellegrini ◽  
Lucas-Gonzalez ◽  
Sayas-Barberá ◽  
Fernández-López ◽  
Pérez-Álvarez ◽  
...  
Keyword(s):  
Meat Product ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Aerobic Bacteria ◽  
Quality And Safety ◽  
Fat Replacer ◽  
Oxidation Rates ◽  
Residual Nitrite ◽  
Cooked Meat ◽  
Lower Oxidation

The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black quinoa paste at 10% led to lower oxidation rates than observed in the control. No aerobic bacteria, Enterobacteriaceae, moulds and yeasts were found in any sample. The most acceptable sample was the pâté containing red quinoa at 5%.

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

2017 ◽  
Vol 215 ◽  
pp. 454-462 ◽  
Author(s):  
Thays H. Borges ◽  
José Alberto Pereira ◽  
Carmen Cabrera-Vique ◽  
Luis Lara ◽  
Adelson F. Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Virgin Olive Oils ◽  
Olive Oils
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