Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose

Barley sourced beta-glucan (βG), microcrystalline cellulose (MCC), or starch were added to beef emulsions containing beef, olive oil, salts, and water. Emulsions with inclusion levels of 1% of βG, MCC, or starch, 2% of βG, MCC, or starch, or 3% of βG, MCC, or starch, and a mixture of βG (1.5%) and M...

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Bibliographic Details
Published in:Meat science 2019-07, Vol.153, p.58-65
Main Authors: Vasquez Mejia, Sandra M., de Francisco, Alicia, Bohrer, Benjamin M.
Format: Article
Language:English
Subjects:
Beef emulsions
Dietary fiber
High fiber meat products
Microcrystalline cellulose
β-Glucan
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Summary:Barley sourced beta-glucan (βG), microcrystalline cellulose (MCC), or starch were added to beef emulsions containing beef, olive oil, salts, and water. Emulsions with inclusion levels of 1% of βG, MCC, or starch, 2% of βG, MCC, or starch, or 3% of βG, MCC, or starch, and a mixture of βG (1.5%) and MCC (1.5%) were evaluated for proximate composition, cooking loss, instrumental color, and texture profile analyses (TPA) in three independent replications. As expected, proximate composition differed based mainly on the hydrocolloid used and formulation. Cooking loss was not different among treatments. However, TPA differed with βG samples having lower (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.03.012