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 article

  • Ursula Kehlet
  • Lars Bager Christensen
  • Raben, Anne
  • Margit Dall Aaslyng
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 in
total). 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 a
longer 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 ingredients
affect meat quality-related properties in terms of chewing time and microstructure when added to meatballs or sausages.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume55
Issue number3
Pages (from-to)1010-1017
Number of pages8
ISSN0950-5423
DOIs
Publication statusPublished - 2020

    Research areas

  • Faculty of Science - Chewing time, Dietary fibre, Meat, Microstructure, Pea fibre, Physico-chemical properties, Rye bran

ID: 227225648