The Effect of Protein Derivatives and Starch Addition on Some Quality Characteristics of Beef Emulsions and Gels

Daniela Ianiţchi, Livia Pătraşcu, Floricel Cercel, Nela Dragomir, Iulian Vlad and Marius Maftei ()
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Daniela Ianiţchi: Department of Production and Processing Technologies, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Livia Pătraşcu: Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania
Floricel Cercel: Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 111 Domneasca Str., 800201 Galati, Romania
Nela Dragomir: Department of Production and Processing Technologies, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Iulian Vlad: Department of Production and Processing Technologies, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Marius Maftei: Department of Production and Processing Technologies, Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania

Agriculture, 2023, vol. 13, issue 4, 1-12

Abstract: Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives used (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate and starch, in 2% concentration) influence the rheological properties of beef emulsions and gels, cooking losses and the texture of the finished products. Rheological parameters G’ (storage modulus), G* (complex modulus) and Delta angle were determined by increasing the temperature from 5 to 70 °C, with a rate of 1 °C/min. The study highlighted that the addition of vegetable proteins (soy, chickpeas and lupine) improved strength of meat gels (G’ > 1057.8 Pa), while the addition of sodium caseinate and starch reduced the consistency of the gel network structure (G’ < 1057.8 Pa). All additions led to a decrease in heat treatment losses (a reduction of maximum 62% of cooking loss, from 11.89% for control to 4.54% in case of samples with added starch) and the hardness of heat-treated products. The maximum reduction of hardness was observed for samples with added starch, from 2.83 kgf to 1.08 kgf.

Keywords: meat formulations; beef; rheological properties; plant-based ingredients (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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