Technological and Sensorial Role of Yeast -glucan in Meat Batter Reformulations

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2017 Sep 21

PMID 28928505

Citations 4

Authors

Paul Mihai Apostu

Tamara Elena Mihociu

Anca Ioana Nicolau

Affiliations

Soon will be listed here.

Abstract

This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL IY B and GOLDCELL BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL IY B and GOLDCELL BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.

Citing Articles

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues.

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Spent Brewer's Yeast as a Source of Insoluble β-Glucans.

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Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.

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