scholarly journals Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

2020 ◽  
Vol 33 (7) ◽  
pp. 1180-1190
Author(s):  
Ke Li ◽  
Jun-Ya Liu ◽  
Lei Fu ◽  
Ying-Ying Zhao ◽  
He Zhu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dietary Fiber ◽  
Water Distribution ◽  
Meat Products ◽  
Free Water ◽  
Pork Meat ◽  
Bamboo Shoot ◽  
Gel Properties ◽  
Meat Batters ◽  
Water Holding

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

Pressure/Heat Combinations on Pork Meat Batters:  Protein Thermal Behavior and Product Rheological Properties

1997 ◽  
Vol 45 (11) ◽  
pp. 4440-4445 ◽  
Author(s):  
Fernando Fernández-Martín ◽  
Paloma Fernández ◽  
José Carballo ◽  
Francisco Jiménez Colmenero
Keyword(s):  
Thermal Behavior ◽  
Rheological Properties ◽  
Pork Meat ◽  
Meat Batters

scholarly journals Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Hua Zhang ◽  
Yanyan Zhang ◽  
Xintian Wang ◽  
Qisen Xiang ◽  
Yanhong Bai ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Dietary Fiber ◽  
Bound Water ◽  
Free Water ◽  
Moisture Distribution ◽  
Dependent Manner ◽  
Bamboo Shoot ◽  
Scanning Calorimetry ◽  
Frozen Dough ◽  
Addition Amount

In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.

scholarly journals The influence of wheat bran and pectin on the distribution of water in rat caecal contents and faeces

1993 ◽  
Vol 69 (3) ◽  
pp. 913-920 ◽  
Author(s):  
Elizabeth F. Armstrong ◽  
Martin A. Eastwood ◽  
W. Gordon Brydon
Keyword(s):  
Wheat Bran ◽  
Water Distribution ◽  
Bound Water ◽  
Free Water ◽  
Basal Diet ◽  
Dry Weight ◽  
Residual Water ◽  
Faecal Weight ◽  
Water Holding

Wheat bran and pectin (100 g/kg) were added to a basal diet and fed to rats. An in vitro dialysis technique was used to measure the distribution of caecal and faecal water between the bound, i.e. that held by bacteria and undigested macromolecules, and free water. Bran increased wet (67%) and dry (74%) faecal weight. Pectin increased wet faecal weight (59 %), but did not influence dry weight. In faeces both bran and pectin increased the amount of total and bound water, but only pectin increased total and bound water when expressed on a dry weight basis. Caecal wet (90%) and dry (67%) weights increased with pectin but not with bran. Bran did not change total water but increased bound water whereas pectin increased both. This suggests that water contributed more to the increase in stool bulk in the pectin- supplemented animals due to free and bound water associated with both increased numbers of bacteria and residual pectin. Pectin altered the distribution of water in faeces. Bran has no effect on water distribution and is only partly fermented. The residual water-holding capacity leads to an increased wet and dry stool output.

scholarly journals Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1139 ◽  
Author(s):  
Lihong Pan ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Yanan Li ◽  
Dongling Sun ◽  
...  
Keyword(s):  
Electron Beam ◽  
Rheological Properties ◽  
Water Distribution ◽  
Electron Beam Irradiation ◽  
Low Dose ◽  
Bound Water ◽  
Free Water ◽  
Textural Properties ◽  
Rice Starch ◽  
Beam Irradiation

Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) rice and dried rice (11.97%) via low-field nuclear magnetic resonance (LF-NMR). The gelatinization, texture and rheological properties of rice and the thermal and digestion properties of rice starch were determined. Results showed that low-dose EBI could change water distribution in rice mainly by affecting free water under low-moisture (LM) conditions and free water and bound water under HM conditions. HM rice showed smooth changes in gelatinization and rheological properties and softened textural properties. The swelling power and solubility index indicated that irradiation promoted the depolymerization of starch chains. Overall, low-dose EBI had little effect on the properties of rice. HM rice showed superior quality and taste, whereas LM rice exhibited superior nutritional quality. This work attempted to optimize the outcome of the EBI treatment of rice for storage purposes by analyzing its effects. It demonstrated that low-dose EBI was more effective and environmentally friendly than other techniques.

scholarly journals PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM

2016 ◽  
Vol 40 (1) ◽  
pp. 57
Author(s):  
Arif Ismanto ◽  
Deny Sumarna
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Ph Value ◽  
Meat Products ◽  
Human Colon ◽  
Sensory Properties ◽  
Daily Consumption ◽  
Physical Quality ◽  
Water Holding ◽  
Different Levels

<p class="Default"><em>Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan addition, and (4) chicken sausage with 9% carrageenan addition. The parameters observed were chemical composition (collagen, fat, water, protein), physical quality (pH, tenderness, water holding capacity (WHC), cooking loss), sensory properties (colour, textures, taste, flavor, acceptability) and microstructure. Chemical composition and physical qualities data were analyzed using Anova. The differences between means were analyzed using Least Significant Different (LSD). Sensory properties data were tested using Method of Successive Interval (MSI). The results showed that the addition of carrageenan at different levels significantly (P&lt;0,05) affected water content and pH value. The addition of carrageenan at different levels also affected taste of chicken sausages. The addition of carrageenan at different levels had no effect on color, aroma, texture, tenderness, and acceptability. Microstructure analysis showed that addition of carragenan lead to the appearence of gel network. </em></p><p class="Default"><em>(Key words: Carrageenan, Chicken sausages, Chemical composition, Physical quality, Sensory quality, Miacrostructure)</em></p>

scholarly journals Evaluation of Dietary Fiber and the Effect on Physicochemical Properties of Foods

2021 ◽  
pp. 421-433
Author(s):  
Ahmed M A Hamad
Keyword(s):  
Dietary Fiber ◽  
Dietary Fibre ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Chemical Properties ◽  
Food Products ◽  
Physico Chemical ◽  
Water Holding ◽  
Positive Effect ◽  
Pectin Substances

Dietary fiber considered a main ingredient of food products. The Increased attention of DF in food products is caused by an increased interest in developing health foods, Dietary fiber is consisting polysaccharides and oligosaccharides, and cellulose hemicelluloses, resistant starch, pectin substances, and gums, also the of DF has wide application in food processing because its technological properties. for exampleDF could extend the shelf-life of the product by the water-holding capacity the DF important in the human diet. the food rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption help in prevent many diseases. Dietary fibre can be used in many functional foods like drinks, beverages, bakery, and meat products. effect of different processing treatments (like cooking, canning, grinding, boiling, frying) change the physico-chemical properties of dietary fibre and improves their functionality. Dietary fibre can be analytical by different methods, mainly by: enzymic gravimetric and enzymic- chemical methods. This paper presents the classification, applications, and functions of dietary fibre in different food products.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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