Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treat...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.html |
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| author | Slaviša Stajić Ana Kalušević Igor Tomasevic Biljana Rabrenović Anđelija Božić Petar Radović Viktor Nedović Dušan Živković |
| author_facet | Slaviša Stajić Ana Kalušević Igor Tomasevic Biljana Rabrenović Anđelija Božić Petar Radović Viktor Nedović Dušan Živković |
| author_sort | Slaviša Stajić |
| collection | DOAJ |
| description | The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments).
Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs . 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness.
For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder.
Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers. |
| format | Article |
| id | doaj-art-d75a8804a5a3467385ed53748864327d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-d75a8804a5a3467385ed53748864327d2025-02-02T01:15:21ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-03-0170215916810.31883/pjfns/118008118008Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell PowderSlaviša Stajić0Ana Kalušević1Igor Tomasevic2Biljana Rabrenović3Anđelija Božić4Petar Radović5Viktor Nedović6Dušan Živković7Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaDepartment of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaDepartment of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaDepartment of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, SerbiaThe aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs . 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.htmlbeef emulsionsmodel systemphosphate reductionencapsulated pumpkin seed oilinstrumental colourtexture properties |
| spellingShingle | Slaviša Stajić Ana Kalušević Igor Tomasevic Biljana Rabrenović Anđelija Božić Petar Radović Viktor Nedović Dušan Živković Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder Polish Journal of Food and Nutrition Sciences beef emulsions model system phosphate reduction encapsulated pumpkin seed oil instrumental colour texture properties |
| title | Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder |
| title_full | Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder |
| title_fullStr | Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder |
| title_full_unstemmed | Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder |
| title_short | Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder |
| title_sort | technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder |
| topic | beef emulsions model system phosphate reduction encapsulated pumpkin seed oil instrumental colour texture properties |
| url | http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.html |
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