Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

This work deals with the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor...

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Bibliographic Details
Published in:Meat science 2014-02, Vol.96 (2), p.762-768
Main Authors: Rodriguez Furlán, Laura T., Padilla, Antonio Pérez, Campderrós, Mercedes E.
Format: Article
Language:English
Subjects:
Animals
Blood Proteins - chemistry
Bovine plasma proteins
Cattle
Color
Consumer Behavior
Dietary Fats - analysis
Emulsions - chemistry
Fat replacers
Fat Substitutes - chemistry
Food Handling - methods
Humans
Inulin
Inulin - chemistry
Meat Products - analysis
Minced meat
Swine
Taste
Texture profile analysis
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Summary:This work deals with the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulations were compared with full-fat minced meat, as control. The results showed an increase of protein contents after fat replacement, while a fat reduction of 20–35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptability with respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated the control texture properties, being that this result is required for adequate consumer acceptance. •The experimental design identify inulin-protein combinations for emulsion stability.•Plasma protein-inulin as fat replacers successfully mimics full fat minced meats.•The product has nutritional benefits: protein and prebiotic content and fat reduction.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.09.015