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

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

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

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.
OriginalsprogEngelsk
TidsskriftInternational Journal of Food Science and Technology
ISSN0950-5423
DOI
StatusE-pub ahead of print - 13 sep. 2019

Bibliografisk note

CURIS 2019 NEXS 294

ID: 227225648