A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex

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dc.authoridOzturk Kerimoglu, Burcu/0000-0001-9777-8510
dc.authorscopusid57210432767
dc.authorwosidOzturk Kerimoglu, Burcu/AFP-2897-2022
dc.contributor.authorOzturk-Kerimoglu, Burcu
dc.date.accessioned2023-01-12T19:54:53Z
dc.date.available2023-01-12T19:54:53Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractDesigning low-fat formulations is of high interest to obtain healthier meat products. Considering the potential techno-functional impacts of protein-polysaccharide gels, the current research aimed to examine the utilization of a gel system that comprised pea protein and agar agar (PAG) to partially (30 % or 70 %) or totally (100 %) replace fat in model meat emulsions. The inclusion of PAG decreased total fat and energy content while it yielded increased moisture, protein, and dietary fiber contents. Both emulsion stability as well as cook yield increased by incorporation of higher levels of PAG. Lightness and yellowness increased while redness decreased in samples formulated with PAG regardless of the addition level. Total replacement of fat with PAG gave softer but more adhesive texture. Microscopic images of the emulsions containing PAG confirmed the interconnections between gel and meat matrix. The incorporation of PAG was effective to increase oxidation onset temperature determined by DSC curves. Overall, the findings pointed out the favorable effects of PAG with increased functional and chemical properties as well as nutritive value of model meat emulsions, indicating the possibility to be incorporated into further processed meat products.en_US
dc.identifier.doi10.1016/j.foostr.2021.100205
dc.identifier.issn2213-3291
dc.identifier.issn2213-3291en_US
dc.identifier.scopus2-s2.0-85109426706en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foostr.2021.100205
dc.identifier.urihttps://hdl.handle.net/11454/76561
dc.identifier.volume29en_US
dc.identifier.wosWOS:000700861500002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Structure-Netherlandsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNon-meat proteinen_US
dc.subjectProtein-polysaccharide gelsen_US
dc.subjectFat replacementen_US
dc.subjectHealthier meat productsen_US
dc.subjectEmulsified meat productsen_US
dc.subjectRheological Propertiesen_US
dc.subjectTextural Propertiesen_US
dc.subjectAttributesen_US
dc.subjectProductsen_US
dc.subjectQualityen_US
dc.subjectOilen_US
dc.subjectGumen_US
dc.titleA promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complexen_US
dc.typeArticleen_US

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