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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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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description 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 
doi_str_mv 10.1016/j.meatsci.2019.03.012
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Emulsions prepared with βG had greater (P &lt; .05) b* values before cooking when compared with emulsions prepared with MCC and starch, but these differences were not observed in cooked emulsions. •Soluble and insoluble fiber ingredients were compared with starch.•Technological properties and instrumental color were largely unaffected.•Microcrystalline cellulose and β-glucan could replace starch in meat emulsions.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>30913409</pmid><doi>10.1016/j.meatsci.2019.03.012</doi><tpages>8</tpages></addata></record>
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subjects Beef emulsions
Dietary fiber
High fiber meat products
Microcrystalline cellulose
β-Glucan
title Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose
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