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Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems
- Vasquez Mejia, Sandra M., de Francisco, Alicia, Manique Barreto, Pedro L., Damian, César, Zibetti, Andre Wüst, Mahecha, Hector Suárez, Bohrer, Benjamin M.
- Meat science 2018 v.143 pp. 210-218
- beef, beta-glucans, carrageenan, cohesion, color, cooking quality, emulsions, hardness, manufacturing, mathematical models, meat emulsions, starch, thermal properties
- The effects of β-glucans (βG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of βG and starch had less cooking loss (<1%), intermediate L* (>54 and <62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ± 0.11% βG, which could cover the intake daily of βG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ± 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of βG and desired functional attributes.