Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

Research output: Contribution to journalJournal articlepeer-review

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Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. / Kehlet, Ursula; Christensen, Lars Bager; Raben, Anne; Aaslyng, Margit Dall.

In: International Journal of Food Science and Technology, Vol. 55, No. 3, 2020, p. 1010-1017.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Kehlet, U, Christensen, LB, Raben, A & Aaslyng, MD 2020, 'Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two', International Journal of Food Science and Technology, vol. 55, no. 3, pp. 1010-1017. https://doi.org/10.1111/ijfs.14326

APA

Kehlet, U., Christensen, L. B., Raben, A., & Aaslyng, M. D. (2020). Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. International Journal of Food Science and Technology, 55(3), 1010-1017. https://doi.org/10.1111/ijfs.14326

Vancouver

Kehlet U, Christensen LB, Raben A, Aaslyng MD. Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. International Journal of Food Science and Technology. 2020;55(3):1010-1017. https://doi.org/10.1111/ijfs.14326

Author

Kehlet, Ursula ; Christensen, Lars Bager ; Raben, Anne ; Aaslyng, Margit Dall. / Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two. In: International Journal of Food Science and Technology. 2020 ; Vol. 55, No. 3. pp. 1010-1017.

Bibtex

@article{660696edddef4449a54d580852bf6ef9,
title = "Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two",
abstract = "Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.",
keywords = "Faculty of Science, Chewing time, Dietary fibre, Meat, Microstructure, Pea fibre, Physico-chemical properties, Rye bran",
author = "Ursula Kehlet and Christensen, {Lars Bager} and Anne Raben and Aaslyng, {Margit Dall}",
note = "CURIS 2020 NEXS 082",
year = "2020",
doi = "10.1111/ijfs.14326",
language = "English",
volume = "55",
pages = "1010--1017",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
number = "3",

}

RIS

TY - JOUR

T1 - Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

AU - Kehlet, Ursula

AU - Christensen, Lars Bager

AU - Raben, Anne

AU - Aaslyng, Margit Dall

N1 - CURIS 2020 NEXS 082

PY - 2020

Y1 - 2020

N2 - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.

AB - Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico-chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes intotal). The fibre-rich meat products had a dietary fibre content of 3.0 g per 100 g. Viscosity and waterholding capacity (WHC) were determined after an in vitro simulated digestion model. Fourteen subjects assessed chewing time. Microstructural characteristics were determined by CT scanning. Sausages had alonger chewing time and higher water content, but a lower WHC than meatballs. In contrast, the differences in viscosity were low. Moreover, the microstructural characteristics differed between sausages and meatballs and the differences seemed to be influenced by the fibre type. In conclusion, fibre ingredientsaffect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.

KW - Faculty of Science

KW - Chewing time

KW - Dietary fibre

KW - Meat

KW - Microstructure

KW - Pea fibre

KW - Physico-chemical properties

KW - Rye bran

U2 - 10.1111/ijfs.14326

DO - 10.1111/ijfs.14326

M3 - Journal article

VL - 55

SP - 1010

EP - 1017

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 3

ER -

ID: 227225648