Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer
In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5%...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kumar, Yogesh [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: © 2015 Institute of Food Science and Technology |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: International journal of food science & technology - Oxford : Blackwell, 1987, 51(2016), 2, Seite 309-316 |
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| Übergeordnetes Werk: |
volume:51 ; year:2016 ; number:2 ; pages:309-316 |
| Links: |
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| DOI / URN: |
10.1111/ijfs.12957 |
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OLC1965113524 |
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| 520 | |a In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. | ||
| 540 | |a Nutzungsrecht: © 2015 Institute of Food Science and Technology | ||
| 650 | 4 | |a microstructure | |
| 650 | 4 | |a meat emulsion | |
| 650 | 4 | |a emulsion stability | |
| 650 | 4 | |a fat replacer | |
| 650 | 4 | |a aloe gel | |
| 650 | 4 | |a Meat | |
| 650 | 4 | |a Scanning electron microscopy | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Microstructure | |
| 700 | 1 | |a Kairam, Narsaiah |4 oth | |
| 700 | 1 | |a Ahmad, Tanbir |4 oth | |
| 700 | 1 | |a Yadav, Deep N |4 oth | |
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10.1111/ijfs.12957 doi PQ20160617 (DE-627)OLC1965113524 (DE-599)GBVOLC1965113524 (PRQ)p947-da915b7af9bc3c137cdbd2960f28e8ac0c76ef3e19064cff497f6caf6baecbf40 (KEY)0040074220160000051000200309physicochemicalmicrostructuralandsensorycharacteri DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Kumar, Yogesh verfasserin aut Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. Nutzungsrecht: © 2015 Institute of Food Science and Technology microstructure meat emulsion emulsion stability fat replacer aloe gel Meat Scanning electron microscopy Food science Microstructure Kairam, Narsaiah oth Ahmad, Tanbir oth Yadav, Deep N oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 51(2016), 2, Seite 309-316 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:51 year:2016 number:2 pages:309-316 http://dx.doi.org/10.1111/ijfs.12957 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12957/abstract http://search.proquest.com/docview/1755925264 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 51 2016 2 309-316 |
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10.1111/ijfs.12957 doi PQ20160617 (DE-627)OLC1965113524 (DE-599)GBVOLC1965113524 (PRQ)p947-da915b7af9bc3c137cdbd2960f28e8ac0c76ef3e19064cff497f6caf6baecbf40 (KEY)0040074220160000051000200309physicochemicalmicrostructuralandsensorycharacteri DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Kumar, Yogesh verfasserin aut Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. Nutzungsrecht: © 2015 Institute of Food Science and Technology microstructure meat emulsion emulsion stability fat replacer aloe gel Meat Scanning electron microscopy Food science Microstructure Kairam, Narsaiah oth Ahmad, Tanbir oth Yadav, Deep N oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 51(2016), 2, Seite 309-316 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:51 year:2016 number:2 pages:309-316 http://dx.doi.org/10.1111/ijfs.12957 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12957/abstract http://search.proquest.com/docview/1755925264 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 51 2016 2 309-316 |
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10.1111/ijfs.12957 doi PQ20160617 (DE-627)OLC1965113524 (DE-599)GBVOLC1965113524 (PRQ)p947-da915b7af9bc3c137cdbd2960f28e8ac0c76ef3e19064cff497f6caf6baecbf40 (KEY)0040074220160000051000200309physicochemicalmicrostructuralandsensorycharacteri DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Kumar, Yogesh verfasserin aut Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. Nutzungsrecht: © 2015 Institute of Food Science and Technology microstructure meat emulsion emulsion stability fat replacer aloe gel Meat Scanning electron microscopy Food science Microstructure Kairam, Narsaiah oth Ahmad, Tanbir oth Yadav, Deep N oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 51(2016), 2, Seite 309-316 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:51 year:2016 number:2 pages:309-316 http://dx.doi.org/10.1111/ijfs.12957 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12957/abstract http://search.proquest.com/docview/1755925264 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 51 2016 2 309-316 |
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10.1111/ijfs.12957 doi PQ20160617 (DE-627)OLC1965113524 (DE-599)GBVOLC1965113524 (PRQ)p947-da915b7af9bc3c137cdbd2960f28e8ac0c76ef3e19064cff497f6caf6baecbf40 (KEY)0040074220160000051000200309physicochemicalmicrostructuralandsensorycharacteri DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Kumar, Yogesh verfasserin aut Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. Nutzungsrecht: © 2015 Institute of Food Science and Technology microstructure meat emulsion emulsion stability fat replacer aloe gel Meat Scanning electron microscopy Food science Microstructure Kairam, Narsaiah oth Ahmad, Tanbir oth Yadav, Deep N oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 51(2016), 2, Seite 309-316 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:51 year:2016 number:2 pages:309-316 http://dx.doi.org/10.1111/ijfs.12957 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12957/abstract http://search.proquest.com/docview/1755925264 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 51 2016 2 309-316 |
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10.1111/ijfs.12957 doi PQ20160617 (DE-627)OLC1965113524 (DE-599)GBVOLC1965113524 (PRQ)p947-da915b7af9bc3c137cdbd2960f28e8ac0c76ef3e19064cff497f6caf6baecbf40 (KEY)0040074220160000051000200309physicochemicalmicrostructuralandsensorycharacteri DE-627 ger DE-627 rakwb eng 630 640 610 660 DNB Kumar, Yogesh verfasserin aut Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. Nutzungsrecht: © 2015 Institute of Food Science and Technology microstructure meat emulsion emulsion stability fat replacer aloe gel Meat Scanning electron microscopy Food science Microstructure Kairam, Narsaiah oth Ahmad, Tanbir oth Yadav, Deep N oth Enthalten in International journal of food science & technology Oxford : Blackwell, 1987 51(2016), 2, Seite 309-316 (DE-627)130679712 (DE-600)883561-5 (DE-576)016221885 0950-5423 nnns volume:51 year:2016 number:2 pages:309-316 http://dx.doi.org/10.1111/ijfs.12957 Volltext http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12957/abstract http://search.proquest.com/docview/1755925264 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_4219 AR 51 2016 2 309-316 |
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physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer |
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Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer |
| abstract |
In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. |
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In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. |
| abstract_unstemmed |
In this study, a possible use of aloe gel ( AG ) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil ( VO ) in different proportions [ AG 7.5 (7.5% AG + 7.5% VO ); AG 5 (5% AG + 10% VO ); AG 2.5 (2.5% AG + 12.5% VO )] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction ( P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG ‐added samples than the control samples. (A) SEM of full‐fat meat emulsion with 15% VO : the irregular less dense continuous phase made up of muscle protein and water mixture having cracks and voids with oil droplets of irregular shapes (less emulsified); (B) SEM of low‐fat meat emulsion with 7.5% AG and 7.5% VO (~48% fat replacement): more regular, compact and dense continuous phase made up of muscle protein and water mixture without cracks and voids with oil droplets of more regular shapes (more emulsified); thus, AG acts as a potential fat replacer as well as characteristics of SEM images show its positive correlation with other technological properties (emulsion stability, cooking losses etc.) of meat emulsion system. |
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