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A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs
Journal Pre-proof A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs Yuge Niu, Huicheng Fang, Tianyou Huo, Xiangjun Sun, Qiang Gong, Liangli Yu PII:
S0023-6438(19)31342-8
DOI:
https://doi.org/10.1016/j.lwt.2019.109000
Reference:
YFSTL 109000
To appear in:
LWT - Food Science and Technology
Received Date: 25 September 2019 Revised Date:
19 December 2019
Accepted Date: 28 December 2019
Please cite this article as: Niu, Y., Fang, H., Huo, T., Sun, X., Gong, Q., Yu, L., A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs, LWT - Food Science and Technology (2020), doi: https://doi.org/10.1016/j.lwt.2019.109000. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2019 Published by Elsevier Ltd.
Yuge Niu, Ph.D, Associate professor Institute of Food and Nutraceutical Science 0-309 School of Agriculture and Biology Shanghai Jiao Tong University SCHOOL OF AGRICULTURE AND BIOLOGY INSTITUTE OF FOOD AND NUTRACEUTICAL SCIENCE
Shanghai 200240, China Tel: (86)-21-34204538 Fax: (86)-21-34204107
12-20-2019
CRediT author statement Yuge Niu: Conceptualization, Methodology, Writing - Review & Editing, Resources, Visualization. Huicheng Fang: Investigation, Formal analysis, Data Curation, Writing Original Draft. Tianyou Huo: Investigation, Formal analysis, Data Curation. Xiangjun Sun: Resources, Validation. Qiang Gong: Project administration, Writing - Review & Editing. Liangli Yu: Supervision.
1
A novel fat replacer composed by gelatin and soluble dietary
2
fibers from black bean coats with its application in meatballs
3 4
Yuge Niu*, a, Huicheng Fang a, Tianyou Huo a, Xiangjun Sun a, Qiang
5
Gong**, a, Liangli Yub
6
a
7
Shanghai Jiao Tong University, Shanghai 200240, China
8
b
9
MD 20742, United States
Institute of Food and Nutraceutical Science, School of Agriculture and Biology,
Department of Nutrition and Food Science, University of Maryland, College Park,
10 11 12 13 14 15 16 17 18 19
Corresponding Author:
20
Yuge Niu, Ph.D. Tel: (86)-21-34204538; E-mail: [email protected]
21
Qiang Gong，Ph.D. Tel: (86)-21-34205774; E-mail: [email protected]
22
23
Abstract
24
Different edible composite gels were produced by soluble dietary fibers from
25
black bean coats (SDF) and gelatin cross linked by calcium chloride and/or
26
transglutaminase (TGase), which were named as IPN and semi-IPN. The gels were
27
added to produce low-fat meatballs and compared with the control samples (20% fat
28
added). The effects of the SDF-gelatin composite gels on cooking yield, shrinkage,
29
color and texture of low-fat meatballs were detected. Addition of composite gels
30
increased the content of moisture, ash, protein, Na, and Ca. Meanwhile, the composite
31
gels had significant impact on the parameters of the L*(brightness), a*(redness) and
32
b*(yellowness) of meatballs. The composite gels reduced the hardness and chewiness,
33
and increased the springiness of meatballs except for SDF-semi-IPN. The results
34
suggested that the novel composed gels with cross-linking structure could be
35
developed as ideal fat replacers in food processing.
36 37
Keywords: low-fat meatballs; composite gel; fat replacer; soluble dietary fiber; black
38
bean
39
40
1.
Introduction
41
Traditional meat products were welcome by people all around the world due to
42
the delicious taste and rich nutrients. However, some products were considered
43
fat-rich diet, particularly rich in the saturated fat. For example, pork meatballs
44
contained approximately 20-30% of fat (Ulu, 2006). The saturated fat was linked to
45
increased risk for several diseases including obesity, type 2 diabetes and
46
cardiovascular diseases (Akalın, Karagözlü, & Ünal, 2008; Mozaffarian, Micha, &
47
Wallace, 2010; Nedeljković et al., 2017).Thus, the World Health Organization
48
recommended the consumers should reduce intake of saturated fat (Nishida, Uauy,
49
Kumanyika, & Shetty, 2004). However, elimination or reduction of fat content of
50
meatballs may lower the acceptance of meat products. The fat provided acceptable
51
sensory, texture attributes, mouthfeel and special flavor. To solve these problems, fat
52
replacers have been used to reduce the contents of saturated fat, which included three
53
main groups based on their compositions: protein, carbohydrates and modified
54
lipids-synthetic lipid-based (Nedeljković et al., 2017). Gelatin is a useful gelling agent
55
and protein-based fat replacer due to its ability of mimicking the smooth and
56
lubrication characteristic of fat. (Wu & McClements, 2015). The presence of
57
polysaccharides can provide creaminess and lubricity sensation to the mouth because
58
polysaccharides can bind a lot of water. (Laguna, Primo-Martín, Varela, Salvador, &
59
Sanz, 2014; Sun et al., 2018). Accordingly, protein-polysaccharide complexes have
60
been formulated as fat replacers, especially applied in processed meat (Pintado,
61
Herrero, Jiménez-Colmenero, Cavalheiro, & Ruiz-Capillas, 2018).
62
Dietary fiber can be divided into IDF (insoluble dietary fiber) and SDF (soluble
63
dietary fiber) depending on its water solubility. Several researches have shown that
64
increasing dietary fiber contents in the diet can reduce the risk of chronic disorders,
65
including cardiovascular disease, obesity and diabetes. (Fabek, Messerschmidt,
66
Brulport, & Goff, 2014). However, some soluble dietary fibers showed low gelation
67
ability, which limited their applications in processed meat (Feng, Dou, Alaxi, Niu, &
68
Yu, 2017). To enhance the gelling properties, SDF needs to be combined with a
69
gelling agent like gelatin. Thus, our previous studies have produced a new
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protein-polysaccharide composite gel of gelatin and SDF from black bean coats, by
71
adding TGase and/or calcium chloride to form interpenetrating polymer networks
72
(IPN) or semi-IPN structures. These different composite gels have excellent water
73
absorbency and mechanical properties (Xia, Gu, Liu, Niu, & Yu, 2018)，which could
74
be a promising quality modifier in the processed meat.
75
Thus, the purpose of this study was to investigate the application of four types of
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SDF-gelatin composite gels in meatball model and evaluate the effect of SDF-gelatin
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composite gels as fat replacers on cooking yield, shrinkage, proximate and mineral
78
composition, color, and texture of low-fat meatballs.
79
2.
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2.1. Materials
Materials and methods
81
The lean pork, pork fat, and spices (salt, onion, ginger, and cooking wine) were
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obtained from the local supermarkets in Shanghai, China. SDF was obtained from
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black bean coats modified with alkaline hydrogen peroxide (Feng et al., 2017),
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extracted by the enzymatic-gravimetric procedure. Type A gelatin (food grade) was
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purchased from Shangdong Wenze Biotechnology Co., Ltd. (Shandong, China).
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Transglutaminase (TGase, 90 U/g, food grade) was purchased from Taixing
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Dongsheng Bio-Tech Co., Ltd. (Jiangsu, China). Calcium chloride（food grade）was
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purchased from Zhejiang Yinuo Biotechnology Co., Ltd. (Zhejiang, China).
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2.2. Rheological testing
90
2.2.1. Preparation of sample solutions
91
Sample solutions for rheological testing were prepared according to Table 1.
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SDF (6.7 mg), gelatin (100 mg) and deionized water were added in a 2 mL centrifuge
93
tube and then vortexed. The samples were incubated in a 55 ºC water bath for 30 min.
94
Then 83.4 mg TGase or/and 100 µL 1 mol/L calcium chloride solution were added.
95
Complex was a mixture of SDF and gelatin. F-semi-IPN was semi-interpenetrating
96
polymer network which was cross-linking by calcium ions, while G-semi-IPN was
97
cross-linking by TGase. IPN was interpenetrating polymer network by calcium ions
98
and TGase.
99
2.2.2. Frequency Sweep Tests
100
The prepared sample was poured on a stage of AR G2 rheometer (TA
101
Instruments, USA) which was preheated to 40 ºC for rheological testing. And then the
102
frequency sweep was from 0.1 to 10 rad/s at 1 % strain with the gap at 500 mm.
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2.3. Preparation of gels
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Samples for texture analysis were prepared as follow: SDF (20 mg) and gelatin
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(300 mg) were placed in a weighing bottle. 2 mL of deionized water was added. Then
106
the bottles were incubated in 55 ° C for 15 min to dissolve the gelatin and SDF. The
107
complex gels were obtained after the mixed solution cooled down to the room
108
temperature. The F-semi-IPN gels was formed by submerge in the adding calcium
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chloride solution (1M). The G-semi-IPN gels was formed by adding 250 mg of TGase
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and standed at 40 ºC for 30 min in the dark. The IPN gels was prepared firstly by
111
adding 250 mg of TGase as described in G-semi-IPN procedure, and then submerge in
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the 1 M of calcium chloride solution. All the gels were shaken horizontally on a level
113
oscillator for 1 h at last.
114
2.4. Mechanical testing
115
The above samples were placed in weighing bottles for mechanical testing. The
116
parameters of the TA-XT plus texture analyzer (Stable Micro Systems, UK) with
117
P/0.5 probe were set as follows. Pre-test speed: 2 mm/s. Test speed: 0.5 mm/s.
118
Post-test: 3 mm/s. Strain: 50%. For each group analyses were done on six samples.
119
2.5. Meatballs preparation
120
Fat was removed from the purchased pork and used as the fat source. The gel
121
powder was prepared according to the procedure in section 2.3. The SDF-gelatin
122
composite gels were then freeze-dried. The freeze-dried samples were then placed in
123
A 11 basic Analytical mill (IKA, Germany) to obtain a gel powder. Meatballs were
124
manufactured according to the following recipe: HR2168 mixer (Royal Philips, the
125
Netherlands) was used to ground the meat and fat. Spices, salt and gel powder were
126
added as described in Table 1. The dough was obtained by kneading for 5 min by
127
hand with a diameter of 3 cm and then placed at 4 ºC for 30 min to gelation. The
128
dough was then shaped into meatballs of about 20 g. The products were placed on
129
paper tableware then covered with plastic wrap and stored in a refrigerator at 4 °C for
130
further analysis. The experiment was performed in two replicates with 10 replicates
131
per formulations of meatballs made in each experiment.
132
2.6. Proximate and mineral composition
133
The measurements of moisture, ash, protein, and fat contents were determined
134
according to the methods described by the AOAC (1995). Briefly, 0.5 g of dried
135
meatball sample was digested by HNO3 and HClO4.When the sample became
136
colorless and only had a volume of 2 mL, it was diluted up to 100 mL. The minerals
137
Ca and Na were determined using a flame atomic absorption spectrophotometer by
138
AOAC (1995).
139 140
2.7. Cooking measurements
141
All meatballs were placed in water and boiled for 10 minutes at 100 °C. Cooking
142
yield and shrinkage of samples were calculated using the following equations,
143
respectively. For each group, five meatballs were using for analysis.
144
cooking yield %=
145
shrinkage % =
146
(Thickness refers to the height of the meatball placed on the plane. Diameter refers to
147
its width since the prepared meatball was not strictly spheres.)
148 149
×100 (Murphy, Criner, & Gray, 1975):
(El-Magoli, Laroia, & Hansen, 1996) 2.8. Texture profile analysis
×100
150
Cooked meatballs were cut into two pieces to obtain a flat surface for texture
151
profile analysis. The parameter setting method of the texture analyzer was the same as
152
that of the previous test.
153
2.9. Color
154
The color parameters were measured on the flat surface of meatballs using
155
HunterLab-ColorQuest XE Spectrophotometer (Hunter Associates Laboratory, USA),
156
equipped with D65 and 10° illuminant. The instrument was calibrated using
157
whiteboard before analysis. The experiment was repeated at five different parts of one
158
meatball.
159
2.10. Statistical analysis
160
The experiments were carried out in triplicate. All results were represented by
161
means ± standard errors (SE) calculated using Excel (Microsoft, Redmond, WA, USA)
162
The analysis of data was carried out using one-way ANOVA and the significant
163
differences of samples were determined with a Duncan means test declared at P <
164
0.05. The statistical analyses were performed by SPSS Statistics version 22.0 (IBM
165
Co., USA).
166
3.
167
3.1. Rheological properties
Results and discussion
168
The rheological properties of four types of composite gels were detected by
169
frequency sweep test. The storage modulus (G') and loss modulus (G'') versus
170
frequency curves were presented in Fig.1. The figure clearly showed that gels adding
171
TG enzyme or/and calcium ions produced a significant increment in G'. G' value of all
172
samples. The G' values of all other groups except the Complex group were higher
173
than G'' values within the whole frequency range, which confirmed the solid-like
174
behavior of these systems. For higher frequencies, the G' of complex sample
175
decreased and became lower than G'', which indicated that the system obtained
176
solution-like behavior. All systems showed an almost parallel evolution over a range
177
of frequencies. The slope of G' curves was virtually equal to zero, suggesting a robust
178
and elastic gel (Foegeding, Davis, Doucet, & McGuffey, 2002). The slope of those
179
plots can be indicative of elastic nature of the gels described by several authors
180
(Rocha, Teixeira, Hilliou, Sampaio, & Gonçalves, 2009; Romero et al., 2009; Ross,
181
Pyrak-Nolte, & Campanella, 2006).
182
3.2. Mechanical properties of composed gels
183
The mechanical properties of four different types of composite gels were
184
presented in Fig. 2a and b. The hardness of IPN was higher than that of G-semi-IPN,
185
confirming the effect of the addition of TGase and calcium ion was better than TGase
186
alone. Significantly, F-semi -IPN exhibited the lowest hardness value. The addition of
187
calcium ions in SDF-gelatin complex system decreased the value of hardness,
188
gumminess, chewiness and resilience values. The gel with adding excessive calcium
189
ion was weaker than the complex gel. However, it was observed that the weak gel had
190
more positive effects to the low fat than the complex in the following tests. It means
191
that the weak gel also has the potential to modify the quality of low-fat meatballs. Lau
192
et al. (Lau, Tang, & Paulson, 2000) observed a reduction in the hardness of
193
gellan/gelatin gels when the calcium ion concentration was adequate. Excess calcium
194
ions might be not good for gel formation, which led to the formation of weaker gels.
195
The result was considered that excessive calcium ions might hinder the interaction
196
between adjacent polymer molecules (Tang, Lelievre, Tung, & Zeng, 1994).
197
G-semi-IPN and complex had the highest springiness, while F-semi-IPN and IPN
198
presented the lowest springiness (highest brittle). There was no significant difference
199
in cohesiveness among F-semi-IPN, G-semi-IPN, and IPN. In addition, the presence
200
of TGase and calcium ion would significantly enhance the value of cohesiveness and
201
resilience.
202
Gumminess is calculated by multiplying hardness with cohesiveness, which can
203
be used to assess the viscosity of semi-solid samples (Wang, Zhang, Teng, & Liu,
204
2017). The effect of adding TGase and calcium ion in composite gels on gumminess
205
were similar with that on hardness, which was similar to those observations of
206
Muyonga et al. (Muyonga, Cole, & Duodu, 2004), who reported that the gumminess
207
was associated with the hardness of gelatin. Chewiness is numerically combination of
208
hardness, cohesiveness, and springiness, which exhibits integrated tendencies of those
209
three TPA parameters (Yuan, Du, Zhang, Jin, & Liu, 2016). In the present study,
210
among all composite gels, G-semi-IPN had the largest chewiness, while F-semi-IPN
211
exhibited the lowest chewiness. It was presumed that the occurrence of TGase could
212
increase the chewiness in the composite gels. However, calcium ions might lead to
213
reduction in the chewiness of the systems.
214 215
3.3. Proximate and mineral composition
216
Mean values for the proximate composition and mineral content of raw and
217
cooked meatballs adding different composite gels powder were shown in Table 2. For
218
uncooked meatballs, the moisture content of samples with fat was lower than that of
219
samples adding composite gels. The ash content was higher in F-semi-IPN group and
220
IPN group relative to other samples due to the added calcium chloride during the
221
preparation of the gels. Analogous conclusions were described by Horita (Horita,
222
Morgano, Celeghini, & Pollonio, 2011) in reduced-fat mortadella, who reported a
223
decrease in ash content due to the reduction of salt used in the formulations. The
224
highest fat content was obtained from meatballs with 20% fat. Since the fat at 20%
225
was replaced by composite gels, there is no doubt that composite gels addition
226
contributes to a significant reduction in the fat content. The energy tendency of
227
different types of meatballs was consistent with the fat content. The protein content of
228
uncooked meatballs increased significantly by adding the composite gels compared to
229
the fat group, which might be due to gelatin as the main component of the composite
230
gel. A similar result was also found in meat jellies (Choi et al., 2014) and meat
231
sausage (Jridi et al., 2015) that protein content increased with the addition of gelatin.
232
Cooking processing decreased the content of moisture and ash, and also the
233
content of fat and protein on a percentage basis. Similar increments in Turkish type
234
meatballs with different fat level and corn flour attributed to cooking losses
235
(Serdaroğlu & Değırmencioğlu, 2004). The F-semi-IPN group had the highest Ca
236
content (0.116g/100g), followed by the IPN group (0.093g/100g), whereas complex
237
and G-semi-IPN groups had lower Ca content (0.015 g/100g and 0.013 g/100g).
238
These results were caused by the addition of calcium chloride as a crosslinking agent
239
during the production of F-semi-IPN and IPN gels.
240
3.4. Cooking properties
241
The cooking yield of meatballs with different formulations was presented in
242
Fig.3. The highest cooking yield was observed in the fat group compared to meatballs
243
with different gels powders. The F-semi-IPN group exhibited the lowest cooking yield.
244
However, G-semi-IPN and IPN gel have the capacities of water holding and fat
245
binding, which resulted in high cooking yield. An analogous outcome was revealed by
246
Ulu (Ulu, 2006) who indicated that the addition of guar gum to low-fat meatballs
247
significantly increased cooking yield. The shrinkage of meatballs could be associated
248
with protein denaturation by heat and the loss of water and fat. Fig.3 showed that the
249
control samples had the highest shrinkage values and G-Semi-IPN gels had similar
250
effects on shrinkage. Therefore, the use of G-semi-IPN gel can reduce the shrinkage
251
of meatball diameter and thickness. Combined with the results of cooking yield,
252
G-semi-IPN gel can significantly improve the cooking yield and reduce the shrinkage,
253
which is the most beneficial dietary fiber-gelatin compound gels to improve cooking
254
properties.
255
3.5. Color parameters
256
The values of the color parameter of meatball formulated with composite gels are
257
presented in Table 3. Compared to the fat group, L* values of complex and
258
F-semi-IPN group increased. The final color of the product is related to the color of
259
the additives. Aukkanit N (Aukkanit, Kemngoen, & Ponharn, 2015) indicated that
260
meatballs with corn flour result in a darker-colored product owing to carotenoid
261
pigments of corn silk. Also, Yun-Sang Choi (Choi et al., 2012) reported that L.
262
japonica powder, which contained brown and yellow pigments, increased the
263
yellowness of pork patties. The brown-colored TGase in G-semi-IPN and IPN
264
contributed to a decreased brightness in this study. Redness values (a*) were higher in
265
IPN group than fat group. The a* value of G-semi-IPN meatballs was equivalent to
266
the fat group. The a* values of complex and F-semi-IPN groups were lower than that
267
of the fat group. The b* yellowness value was significantly higher in the control than
268
in G-semi-IPN and IPN group, while b* value of complex group meatballs is
269
comparable to that of the fat group. Overall, the color of the G-semi-IPN meatballs is
270
the closest to the fat group.
271
3.6. Texture profile analysis of meatballs
272
Table 4 demonstrates the effect of adding different composite gels on the texture
273
profile of meatballs. Hardness values of the fat group were higher than those
274
meatballs added with different composite gels powder. Compared to complex,
275
F-semi-IPN, G-semi-IPN group and the IPN group were closest to the fat group in
276
hardness values. Loss of moisture during cooking and denaturation of proteins may
277
induce the internal structure of the meatballs denser and more rigid, which may be
278
responsible for the higher springiness value in complex.
279
Overall, the TPA indices of the IPN group was closest to those of the fat group
280
among the composed gel groups. The complex group and F-semi-IPN group had the
281
lowest value of TPA indices. It might be the result of the microstructure of gels added
282
in pork meatballs. IPN gels, as well as G-semi-IPN gels, formed a compact and stable
283
structure with enhanced mechanical properties (Xia et al., 2018). However, the
284
complex had poor mechanical properties due to its loose and flexible structure, which
285
result in lower hardness, chewiness, and gumminess values of meatballs. Interaction
286
of IPN gel and G-semi-IPN with water and protein in meatballs led to their large
287
springiness, which attribute to glue the meat. IPN gel gave low-fat meatballs similar
288
springiness and lower hardness than meatballs with fat. Therefore, low-fat meatballs
289
with adding IPN were flexible and easier for chewing.
290
4.
Conclusion
291
The SDF-gelatin composite gels can be added in the processed meat as a fat
292
replacer with good texture. Addition of the SDF-gelatin composite gels in the
293
formulation increased the content of moisture, protein, ash, Na and Ca in meatballs.
294
However, reduction of fat in meatballs have detrimental effects on meatball cooking
295
characteristics. The addition of composite gels did not improve cooking
296
characteristics compared with the control samples. Meatballs made of composite gels
297
were softer but were superior in springiness to the control samples. The meatballs
298
formulated with the complex gel had the highest values of lightness, redness and
299
yellowness. The IPN gels composed by SDF and gelatin was implied successfully as a
300
fat placer in the meat processing with higher health benefit.
301 302
Acknowledgments
303
This work was partly supported by the National key R&D program of China, China
304
(Grant 2018YFD0400600), the National Natural Science Foundation of China, China
305
(Grant No. 31771928) and a grant from the Beijing Advanced Innovation Center for
306
Food Nutrition and Human Health.
307
308
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Nedeljković, N., Hadnađev, M., Dapčević-Hadnađev, T., Šarić, B., Pezo, L., Sakač,
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Nishida, C., Uauy, R., Kumanyika, S., & Shetty, P. (2004). The joint WHO/FAO
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366
245-250.
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369
O'Shea, N., Arendt, E. K., & Gallagher, E. (2012). Dietary fibre and phytochemical
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characteristics of fruit and vegetable by-products and their recent applications
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as novel ingredients in food products. Innovative Food Science & Emerging
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Technologies, 16, 1-10.
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Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., Cavalheiro, C. P., &
374
Ruiz-Capillas, C. (2018). Chia and oat emulsion gels as new animal fat
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replacers and healthy bioactive sources in fresh sausage formulation. Meat
376
science, 135, 6-13.
377
Rocha, C., Teixeira, J., Hilliou, L., Sampaio, P., & Gonçalves, M. (2009). Rheological
378
and structural characterization of gels from whey protein hydrolysates/locust
379
bean gum mixed systems. Food hydrocolloids, 23(7), 1734-1745.
380
Romero, A., Cordobés, F., Puppo, M. C., Villanueva, Á., Pedroche, J., & Guerrero, A.
381
(2009). Linear viscoelasticity and microstructure of heat-induced crayfish
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protein isolate gels. Food Hydrocolloids, 23(3), 964-972.
383
Ross, K., Pyrak-Nolte, L., & Campanella, O. (2006). The effect of mixing conditions
384
on the material properties of an agar gel—microstructural and macrostructural
385
considerations. Food Hydrocolloids, 20(1), 79-87.
386
Serdaroğlu, M., & Değırmencioğlu, Ö. (2004). Effects of fat level (5%, 10%, 20%)
387
and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs
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(koefte). Meat Science, 68(2), 291-296.
389
Sun, C., Liu, R., Liang, B., Wu, T., Sui, W., & Zhang, M. (2018). Microparticulated
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whey protein-pectin complex: A texture-controllable gel for low-fat
391
mayonnaise. Food Research International, 108, 151-160.
392
Tang, J., Lelievre, J., Tung, M. A., & Zeng, Y. (1994). Polymer and ion concentration
393
effects on gellan gel strength and strain. Journal of Food Science, 59(1),
394
216-220.
395 396
Ulu, H. (2006). Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs. Food Chemistry, 95(4), 600-605.
397
Wang, W., Zhang, X., Teng, A., & Liu, A. (2017). Mechanical reinforcement of
398
gelatin hydrogel with nanofiber cellulose as a function of percolation
399
concentration. International journal of biological macromolecules, 103,
400
226-233.
401
Wu, B.-c., & McClements, D. J. (2015). Microgels formed by electrostatic
402
complexation of gelatin and OSA starch: Potential fat or starch mimetics.
403
Food Hydrocolloids, 47, 87-93.
404
Xia, Q., Gu, M., Liu, J., Niu, Y., & Yu, L. L. (2018). Novel composite gels of gelatin
405
and soluble dietary fiber from black bean coats with interpenetrating polymer
406
networks. Food hydrocolloids, 83, 72-78.
407
Yuan, C., Du, L., Zhang, G., Jin, Z., & Liu, H. (2016). Influence of cyclodextrins on
408
texture behavior and freeze-thaw stability of kappa-carrageenan gel. Food
409
chemistry, 210, 600-605.
410
411 412
Table 1
413
The different formulations of low -fat meatballs (g/100g) Ingredients /g
Fat
Complex
F-semi-IPN
G-semi-IPN
IPN
Lean pork
75
75
75
75
75
pork fat
20
0
0
0
0
gel
0
20
20
20
20
salt
2
2
2
2
2
spices
3
3
3
3
3
414 415
Table 2 Proximate and mineral composition of uncooked and cooked meatballs
Raw meatballs
Group
Moisture (g/100 g)
Ash (g/100 g)
Fat (g/100 g)
Protein (g/100 g)
Na (g/100g)
Ca (g/100g)
Fat
63.00c±0.10
2.93b±0.06
16.00a±0.10
17.80e±0.26
0.85c±0.0087
N.D.1 d
Complex
74.47a±0.12
2.97b±0.06
0.80d±0.00
21.63a±0.21
0.87bc±0.024
0.015c±0.0010
F-semi-IPN
73.67b±0.12
3.20a±0.00
1.60c±0.00
21.13b±0.15
0.90b±0.017
0.12a±0.0030
G-semi-IPN
74.60a±0.00
2.96b±0.06
1.67c±0.00
20.27c±0.21
1.02a±0.026
0.013c±0.00058
IPN
73.97b±0.12
3.27a±0.06
2.50b±0.00
19.90d±0.10
0.89b±0.019
0.092b±0.0010
Fat
58.23e±0.25
1.40d±0.00
17.70a±0.20
22.36b±0.35
0.44e±0.0082
N.D. e
Complex
68.80c±0.10
1.80c±0.00
3.73c±0.15
25.70a±0.26
0.50d±0.011
0.015c±0.00
F-semi-IPN
67.67d±0.06
2.20b±0.00
4.00b±0.00
25.83a±0.25
0.57c±0.026
0.12a±0.0010
G-semi-IPN
73.63a±0.15a
2.36a±0.00
2.96d±0.06
20.93d±0.21
0.69a±0.013
0.012d±0.00
Cooked meatballs
IPN
73.00b±0.30
2.36a±0.00
416
All values are mean ± standard deviation of three replicates (n = 7).
417
a–e Means within a column with different letters are significantly different (P < 0.05).
418
1
419
N.D., not detected.
2.63e±0.06
21.60c±0.26
0.63b±0.025
0.086b±0.0032
420
Table 3
421
Color analysis of low-fat meatballs Group
L*
a*
b*
Fat
61.88c ± 1.44
1.86b ± 0.08
12.64a ± 0.41
Complex
64.30a± 0.16
1.39d ± 0.12
12.81a ± 0.13
F-semi-IPN
63.10b ± 0.28
1.54c ± 0.04
11.47d ± 0.18
G-semi-IPN
61.82c ± 0.48
1.86b ± 0.11
12.31b ± 0.21
IPN
59.96d ± 0.24
2.02a ± 0.10
11.74c ± 0.22
422
All values are mean ± standard deviation of three replicates (n = 3)
423
a–d Means within a column with different letters are significantly different (P < 0.05).
424
425
Table 4
426
Texture analysis of four type of low-fat meatballs and the control samples group
Hardness/N
Springiness
Cohesiveness
Gumminess
Chewiness
Resilience
Fat
10.80a ± 0.98
0.87ab ± 0.05
0.73a ± 0.04
7.84a ± 0.83
6.87a ± 0.97
0.29a± 0.02
Complex
5.83d ± 0.59
0.93a± 0.07
0.57cd± 0.05
3.30e ± 0.31
3.07d ± 0.29
0.20c± 0.02
F-semi-IPN
7.49bc ± 0.79
0.81b± 0.05
0.55d± 0.05
4.08d ± 0.23
3.32d ± 0.30
0.19c± 0.02
G-semi-IPN
6.91c ± 0.95
0.89a± 0.03
0.54d± 0.06
3.72de ± 0.28
3.31d ± 0.33
0.22bc± 0.03
IPN
8.07b± 1.15
0.91a± 0.03
0.61c±0.05
4.86c ± 0.39
4.43c ± 0.43
0.23b± 0.03
427
All values are mean ± standard deviation of three replicates (n = 3)
428
a–e Means within a column with different letters are significantly different (P < 0.05).
429
Figure captions
430
Fig. 1. The storage (G') and loss (G'') moduli of SDF-gelatin composite gels at 40 ºC
431
as a function of angular frequency: G′, G″ vs. angular frequency: G-semi-IPN G′ (●),
432
Complex G′ (◆), F-semi-IPN G′ (▲), IPN G′ (■), G-semi-IPN G″ (○), Complex G″
433
(◇), F-semi-IPN G″ (△), IPN G″ (□).
434
Fig. 2. The mechanical properties of different SDF-gelatin composite gels in TPA test:
435
(a) hardness/N, gumminess, and chewiness; (b) springiness, cohesiveness, and
436
resilience.
437
Values with different letters were significantly different (P < 0.05).
438
Fig.3. Cooking characteristics of different formulated low-fat meatballs
439
(a) cooking yield; (b) shrinkage.
440
Different letters mean significant differences (P <0.05).
441
442 443
444 445
Fig. 1.
446
Fig. 2.
447
a
0.85
Complex F-semi-IPN G-semi-IPN IPN
a 0.68
0.51
a 0.34
0.17
a
b c
bc b
b c
c
c
c
0.00 Hardness/N
448 449
450 451
Gumminess
Chewiness
452
453 454
455
Fig.3.
Highlights The meatballs with double cross-linked gels of SDF and gelatin added were named as IPN group. The TPA indices of the IPN group was closest to those of the fat group. The IPN gels had significant impact on the color parameters of meatballs. IPN gels could be used as fat replacer in meat processing.
Yuge Niu, Ph.D, Associate professor Institute of Food and Nutraceutical Science 0-309 School of Agriculture and Biology Shanghai Jiao Tong University SCHOOL OF AGRICULTURE AND BIOLOGY INSTITUTE OF FOOD AND NUTRACEUTICAL SCIENCE
Shanghai 200240, China Tel: (86)-21-34204538 Fax: (86)-21-34204107
9-9-2019
Conflict of interest
Dear Dr. Singh, We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted, entitled “A novel fat replacer composed by gelatin and soluble dietary fiber from black bean coats with its application in meatballs”.
Sincerely,
Yuge Niu
S0023-6438(19)31342-8
DOI:
https://doi.org/10.1016/j.lwt.2019.109000
Reference:
YFSTL 109000
To appear in:
LWT - Food Science and Technology
Received Date: 25 September 2019 Revised Date:
19 December 2019
Accepted Date: 28 December 2019
Please cite this article as: Niu, Y., Fang, H., Huo, T., Sun, X., Gong, Q., Yu, L., A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs, LWT - Food Science and Technology (2020), doi: https://doi.org/10.1016/j.lwt.2019.109000. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2019 Published by Elsevier Ltd.
Yuge Niu, Ph.D, Associate professor Institute of Food and Nutraceutical Science 0-309 School of Agriculture and Biology Shanghai Jiao Tong University SCHOOL OF AGRICULTURE AND BIOLOGY INSTITUTE OF FOOD AND NUTRACEUTICAL SCIENCE
Shanghai 200240, China Tel: (86)-21-34204538 Fax: (86)-21-34204107
12-20-2019
CRediT author statement Yuge Niu: Conceptualization, Methodology, Writing - Review & Editing, Resources, Visualization. Huicheng Fang: Investigation, Formal analysis, Data Curation, Writing Original Draft. Tianyou Huo: Investigation, Formal analysis, Data Curation. Xiangjun Sun: Resources, Validation. Qiang Gong: Project administration, Writing - Review & Editing. Liangli Yu: Supervision.
1
A novel fat replacer composed by gelatin and soluble dietary
2
fibers from black bean coats with its application in meatballs
3 4
Yuge Niu*, a, Huicheng Fang a, Tianyou Huo a, Xiangjun Sun a, Qiang
5
Gong**, a, Liangli Yub
6
a
7
Shanghai Jiao Tong University, Shanghai 200240, China
8
b
9
MD 20742, United States
Institute of Food and Nutraceutical Science, School of Agriculture and Biology,
Department of Nutrition and Food Science, University of Maryland, College Park,
10 11 12 13 14 15 16 17 18 19
Corresponding Author:
20
Yuge Niu, Ph.D. Tel: (86)-21-34204538; E-mail: [email protected]
21
Qiang Gong，Ph.D. Tel: (86)-21-34205774; E-mail: [email protected]
22
23
Abstract
24
Different edible composite gels were produced by soluble dietary fibers from
25
black bean coats (SDF) and gelatin cross linked by calcium chloride and/or
26
transglutaminase (TGase), which were named as IPN and semi-IPN. The gels were
27
added to produce low-fat meatballs and compared with the control samples (20% fat
28
added). The effects of the SDF-gelatin composite gels on cooking yield, shrinkage,
29
color and texture of low-fat meatballs were detected. Addition of composite gels
30
increased the content of moisture, ash, protein, Na, and Ca. Meanwhile, the composite
31
gels had significant impact on the parameters of the L*(brightness), a*(redness) and
32
b*(yellowness) of meatballs. The composite gels reduced the hardness and chewiness,
33
and increased the springiness of meatballs except for SDF-semi-IPN. The results
34
suggested that the novel composed gels with cross-linking structure could be
35
developed as ideal fat replacers in food processing.
36 37
Keywords: low-fat meatballs; composite gel; fat replacer; soluble dietary fiber; black
38
bean
39
40
1.
Introduction
41
Traditional meat products were welcome by people all around the world due to
42
the delicious taste and rich nutrients. However, some products were considered
43
fat-rich diet, particularly rich in the saturated fat. For example, pork meatballs
44
contained approximately 20-30% of fat (Ulu, 2006). The saturated fat was linked to
45
increased risk for several diseases including obesity, type 2 diabetes and
46
cardiovascular diseases (Akalın, Karagözlü, & Ünal, 2008; Mozaffarian, Micha, &
47
Wallace, 2010; Nedeljković et al., 2017).Thus, the World Health Organization
48
recommended the consumers should reduce intake of saturated fat (Nishida, Uauy,
49
Kumanyika, & Shetty, 2004). However, elimination or reduction of fat content of
50
meatballs may lower the acceptance of meat products. The fat provided acceptable
51
sensory, texture attributes, mouthfeel and special flavor. To solve these problems, fat
52
replacers have been used to reduce the contents of saturated fat, which included three
53
main groups based on their compositions: protein, carbohydrates and modified
54
lipids-synthetic lipid-based (Nedeljković et al., 2017). Gelatin is a useful gelling agent
55
and protein-based fat replacer due to its ability of mimicking the smooth and
56
lubrication characteristic of fat. (Wu & McClements, 2015). The presence of
57
polysaccharides can provide creaminess and lubricity sensation to the mouth because
58
polysaccharides can bind a lot of water. (Laguna, Primo-Martín, Varela, Salvador, &
59
Sanz, 2014; Sun et al., 2018). Accordingly, protein-polysaccharide complexes have
60
been formulated as fat replacers, especially applied in processed meat (Pintado,
61
Herrero, Jiménez-Colmenero, Cavalheiro, & Ruiz-Capillas, 2018).
62
Dietary fiber can be divided into IDF (insoluble dietary fiber) and SDF (soluble
63
dietary fiber) depending on its water solubility. Several researches have shown that
64
increasing dietary fiber contents in the diet can reduce the risk of chronic disorders,
65
including cardiovascular disease, obesity and diabetes. (Fabek, Messerschmidt,
66
Brulport, & Goff, 2014). However, some soluble dietary fibers showed low gelation
67
ability, which limited their applications in processed meat (Feng, Dou, Alaxi, Niu, &
68
Yu, 2017). To enhance the gelling properties, SDF needs to be combined with a
69
gelling agent like gelatin. Thus, our previous studies have produced a new
70
protein-polysaccharide composite gel of gelatin and SDF from black bean coats, by
71
adding TGase and/or calcium chloride to form interpenetrating polymer networks
72
(IPN) or semi-IPN structures. These different composite gels have excellent water
73
absorbency and mechanical properties (Xia, Gu, Liu, Niu, & Yu, 2018)，which could
74
be a promising quality modifier in the processed meat.
75
Thus, the purpose of this study was to investigate the application of four types of
76
SDF-gelatin composite gels in meatball model and evaluate the effect of SDF-gelatin
77
composite gels as fat replacers on cooking yield, shrinkage, proximate and mineral
78
composition, color, and texture of low-fat meatballs.
79
2.
80
2.1. Materials
Materials and methods
81
The lean pork, pork fat, and spices (salt, onion, ginger, and cooking wine) were
82
obtained from the local supermarkets in Shanghai, China. SDF was obtained from
83
black bean coats modified with alkaline hydrogen peroxide (Feng et al., 2017),
84
extracted by the enzymatic-gravimetric procedure. Type A gelatin (food grade) was
85
purchased from Shangdong Wenze Biotechnology Co., Ltd. (Shandong, China).
86
Transglutaminase (TGase, 90 U/g, food grade) was purchased from Taixing
87
Dongsheng Bio-Tech Co., Ltd. (Jiangsu, China). Calcium chloride（food grade）was
88
purchased from Zhejiang Yinuo Biotechnology Co., Ltd. (Zhejiang, China).
89
2.2. Rheological testing
90
2.2.1. Preparation of sample solutions
91
Sample solutions for rheological testing were prepared according to Table 1.
92
SDF (6.7 mg), gelatin (100 mg) and deionized water were added in a 2 mL centrifuge
93
tube and then vortexed. The samples were incubated in a 55 ºC water bath for 30 min.
94
Then 83.4 mg TGase or/and 100 µL 1 mol/L calcium chloride solution were added.
95
Complex was a mixture of SDF and gelatin. F-semi-IPN was semi-interpenetrating
96
polymer network which was cross-linking by calcium ions, while G-semi-IPN was
97
cross-linking by TGase. IPN was interpenetrating polymer network by calcium ions
98
and TGase.
99
2.2.2. Frequency Sweep Tests
100
The prepared sample was poured on a stage of AR G2 rheometer (TA
101
Instruments, USA) which was preheated to 40 ºC for rheological testing. And then the
102
frequency sweep was from 0.1 to 10 rad/s at 1 % strain with the gap at 500 mm.
103
2.3. Preparation of gels
104
Samples for texture analysis were prepared as follow: SDF (20 mg) and gelatin
105
(300 mg) were placed in a weighing bottle. 2 mL of deionized water was added. Then
106
the bottles were incubated in 55 ° C for 15 min to dissolve the gelatin and SDF. The
107
complex gels were obtained after the mixed solution cooled down to the room
108
temperature. The F-semi-IPN gels was formed by submerge in the adding calcium
109
chloride solution (1M). The G-semi-IPN gels was formed by adding 250 mg of TGase
110
and standed at 40 ºC for 30 min in the dark. The IPN gels was prepared firstly by
111
adding 250 mg of TGase as described in G-semi-IPN procedure, and then submerge in
112
the 1 M of calcium chloride solution. All the gels were shaken horizontally on a level
113
oscillator for 1 h at last.
114
2.4. Mechanical testing
115
The above samples were placed in weighing bottles for mechanical testing. The
116
parameters of the TA-XT plus texture analyzer (Stable Micro Systems, UK) with
117
P/0.5 probe were set as follows. Pre-test speed: 2 mm/s. Test speed: 0.5 mm/s.
118
Post-test: 3 mm/s. Strain: 50%. For each group analyses were done on six samples.
119
2.5. Meatballs preparation
120
Fat was removed from the purchased pork and used as the fat source. The gel
121
powder was prepared according to the procedure in section 2.3. The SDF-gelatin
122
composite gels were then freeze-dried. The freeze-dried samples were then placed in
123
A 11 basic Analytical mill (IKA, Germany) to obtain a gel powder. Meatballs were
124
manufactured according to the following recipe: HR2168 mixer (Royal Philips, the
125
Netherlands) was used to ground the meat and fat. Spices, salt and gel powder were
126
added as described in Table 1. The dough was obtained by kneading for 5 min by
127
hand with a diameter of 3 cm and then placed at 4 ºC for 30 min to gelation. The
128
dough was then shaped into meatballs of about 20 g. The products were placed on
129
paper tableware then covered with plastic wrap and stored in a refrigerator at 4 °C for
130
further analysis. The experiment was performed in two replicates with 10 replicates
131
per formulations of meatballs made in each experiment.
132
2.6. Proximate and mineral composition
133
The measurements of moisture, ash, protein, and fat contents were determined
134
according to the methods described by the AOAC (1995). Briefly, 0.5 g of dried
135
meatball sample was digested by HNO3 and HClO4.When the sample became
136
colorless and only had a volume of 2 mL, it was diluted up to 100 mL. The minerals
137
Ca and Na were determined using a flame atomic absorption spectrophotometer by
138
AOAC (1995).
139 140
2.7. Cooking measurements
141
All meatballs were placed in water and boiled for 10 minutes at 100 °C. Cooking
142
yield and shrinkage of samples were calculated using the following equations,
143
respectively. For each group, five meatballs were using for analysis.
144
cooking yield %=
145
shrinkage % =
146
(Thickness refers to the height of the meatball placed on the plane. Diameter refers to
147
its width since the prepared meatball was not strictly spheres.)
148 149
×100 (Murphy, Criner, & Gray, 1975):
(El-Magoli, Laroia, & Hansen, 1996) 2.8. Texture profile analysis
×100
150
Cooked meatballs were cut into two pieces to obtain a flat surface for texture
151
profile analysis. The parameter setting method of the texture analyzer was the same as
152
that of the previous test.
153
2.9. Color
154
The color parameters were measured on the flat surface of meatballs using
155
HunterLab-ColorQuest XE Spectrophotometer (Hunter Associates Laboratory, USA),
156
equipped with D65 and 10° illuminant. The instrument was calibrated using
157
whiteboard before analysis. The experiment was repeated at five different parts of one
158
meatball.
159
2.10. Statistical analysis
160
The experiments were carried out in triplicate. All results were represented by
161
means ± standard errors (SE) calculated using Excel (Microsoft, Redmond, WA, USA)
162
The analysis of data was carried out using one-way ANOVA and the significant
163
differences of samples were determined with a Duncan means test declared at P <
164
0.05. The statistical analyses were performed by SPSS Statistics version 22.0 (IBM
165
Co., USA).
166
3.
167
3.1. Rheological properties
Results and discussion
168
The rheological properties of four types of composite gels were detected by
169
frequency sweep test. The storage modulus (G') and loss modulus (G'') versus
170
frequency curves were presented in Fig.1. The figure clearly showed that gels adding
171
TG enzyme or/and calcium ions produced a significant increment in G'. G' value of all
172
samples. The G' values of all other groups except the Complex group were higher
173
than G'' values within the whole frequency range, which confirmed the solid-like
174
behavior of these systems. For higher frequencies, the G' of complex sample
175
decreased and became lower than G'', which indicated that the system obtained
176
solution-like behavior. All systems showed an almost parallel evolution over a range
177
of frequencies. The slope of G' curves was virtually equal to zero, suggesting a robust
178
and elastic gel (Foegeding, Davis, Doucet, & McGuffey, 2002). The slope of those
179
plots can be indicative of elastic nature of the gels described by several authors
180
(Rocha, Teixeira, Hilliou, Sampaio, & Gonçalves, 2009; Romero et al., 2009; Ross,
181
Pyrak-Nolte, & Campanella, 2006).
182
3.2. Mechanical properties of composed gels
183
The mechanical properties of four different types of composite gels were
184
presented in Fig. 2a and b. The hardness of IPN was higher than that of G-semi-IPN,
185
confirming the effect of the addition of TGase and calcium ion was better than TGase
186
alone. Significantly, F-semi -IPN exhibited the lowest hardness value. The addition of
187
calcium ions in SDF-gelatin complex system decreased the value of hardness,
188
gumminess, chewiness and resilience values. The gel with adding excessive calcium
189
ion was weaker than the complex gel. However, it was observed that the weak gel had
190
more positive effects to the low fat than the complex in the following tests. It means
191
that the weak gel also has the potential to modify the quality of low-fat meatballs. Lau
192
et al. (Lau, Tang, & Paulson, 2000) observed a reduction in the hardness of
193
gellan/gelatin gels when the calcium ion concentration was adequate. Excess calcium
194
ions might be not good for gel formation, which led to the formation of weaker gels.
195
The result was considered that excessive calcium ions might hinder the interaction
196
between adjacent polymer molecules (Tang, Lelievre, Tung, & Zeng, 1994).
197
G-semi-IPN and complex had the highest springiness, while F-semi-IPN and IPN
198
presented the lowest springiness (highest brittle). There was no significant difference
199
in cohesiveness among F-semi-IPN, G-semi-IPN, and IPN. In addition, the presence
200
of TGase and calcium ion would significantly enhance the value of cohesiveness and
201
resilience.
202
Gumminess is calculated by multiplying hardness with cohesiveness, which can
203
be used to assess the viscosity of semi-solid samples (Wang, Zhang, Teng, & Liu,
204
2017). The effect of adding TGase and calcium ion in composite gels on gumminess
205
were similar with that on hardness, which was similar to those observations of
206
Muyonga et al. (Muyonga, Cole, & Duodu, 2004), who reported that the gumminess
207
was associated with the hardness of gelatin. Chewiness is numerically combination of
208
hardness, cohesiveness, and springiness, which exhibits integrated tendencies of those
209
three TPA parameters (Yuan, Du, Zhang, Jin, & Liu, 2016). In the present study,
210
among all composite gels, G-semi-IPN had the largest chewiness, while F-semi-IPN
211
exhibited the lowest chewiness. It was presumed that the occurrence of TGase could
212
increase the chewiness in the composite gels. However, calcium ions might lead to
213
reduction in the chewiness of the systems.
214 215
3.3. Proximate and mineral composition
216
Mean values for the proximate composition and mineral content of raw and
217
cooked meatballs adding different composite gels powder were shown in Table 2. For
218
uncooked meatballs, the moisture content of samples with fat was lower than that of
219
samples adding composite gels. The ash content was higher in F-semi-IPN group and
220
IPN group relative to other samples due to the added calcium chloride during the
221
preparation of the gels. Analogous conclusions were described by Horita (Horita,
222
Morgano, Celeghini, & Pollonio, 2011) in reduced-fat mortadella, who reported a
223
decrease in ash content due to the reduction of salt used in the formulations. The
224
highest fat content was obtained from meatballs with 20% fat. Since the fat at 20%
225
was replaced by composite gels, there is no doubt that composite gels addition
226
contributes to a significant reduction in the fat content. The energy tendency of
227
different types of meatballs was consistent with the fat content. The protein content of
228
uncooked meatballs increased significantly by adding the composite gels compared to
229
the fat group, which might be due to gelatin as the main component of the composite
230
gel. A similar result was also found in meat jellies (Choi et al., 2014) and meat
231
sausage (Jridi et al., 2015) that protein content increased with the addition of gelatin.
232
Cooking processing decreased the content of moisture and ash, and also the
233
content of fat and protein on a percentage basis. Similar increments in Turkish type
234
meatballs with different fat level and corn flour attributed to cooking losses
235
(Serdaroğlu & Değırmencioğlu, 2004). The F-semi-IPN group had the highest Ca
236
content (0.116g/100g), followed by the IPN group (0.093g/100g), whereas complex
237
and G-semi-IPN groups had lower Ca content (0.015 g/100g and 0.013 g/100g).
238
These results were caused by the addition of calcium chloride as a crosslinking agent
239
during the production of F-semi-IPN and IPN gels.
240
3.4. Cooking properties
241
The cooking yield of meatballs with different formulations was presented in
242
Fig.3. The highest cooking yield was observed in the fat group compared to meatballs
243
with different gels powders. The F-semi-IPN group exhibited the lowest cooking yield.
244
However, G-semi-IPN and IPN gel have the capacities of water holding and fat
245
binding, which resulted in high cooking yield. An analogous outcome was revealed by
246
Ulu (Ulu, 2006) who indicated that the addition of guar gum to low-fat meatballs
247
significantly increased cooking yield. The shrinkage of meatballs could be associated
248
with protein denaturation by heat and the loss of water and fat. Fig.3 showed that the
249
control samples had the highest shrinkage values and G-Semi-IPN gels had similar
250
effects on shrinkage. Therefore, the use of G-semi-IPN gel can reduce the shrinkage
251
of meatball diameter and thickness. Combined with the results of cooking yield,
252
G-semi-IPN gel can significantly improve the cooking yield and reduce the shrinkage,
253
which is the most beneficial dietary fiber-gelatin compound gels to improve cooking
254
properties.
255
3.5. Color parameters
256
The values of the color parameter of meatball formulated with composite gels are
257
presented in Table 3. Compared to the fat group, L* values of complex and
258
F-semi-IPN group increased. The final color of the product is related to the color of
259
the additives. Aukkanit N (Aukkanit, Kemngoen, & Ponharn, 2015) indicated that
260
meatballs with corn flour result in a darker-colored product owing to carotenoid
261
pigments of corn silk. Also, Yun-Sang Choi (Choi et al., 2012) reported that L.
262
japonica powder, which contained brown and yellow pigments, increased the
263
yellowness of pork patties. The brown-colored TGase in G-semi-IPN and IPN
264
contributed to a decreased brightness in this study. Redness values (a*) were higher in
265
IPN group than fat group. The a* value of G-semi-IPN meatballs was equivalent to
266
the fat group. The a* values of complex and F-semi-IPN groups were lower than that
267
of the fat group. The b* yellowness value was significantly higher in the control than
268
in G-semi-IPN and IPN group, while b* value of complex group meatballs is
269
comparable to that of the fat group. Overall, the color of the G-semi-IPN meatballs is
270
the closest to the fat group.
271
3.6. Texture profile analysis of meatballs
272
Table 4 demonstrates the effect of adding different composite gels on the texture
273
profile of meatballs. Hardness values of the fat group were higher than those
274
meatballs added with different composite gels powder. Compared to complex,
275
F-semi-IPN, G-semi-IPN group and the IPN group were closest to the fat group in
276
hardness values. Loss of moisture during cooking and denaturation of proteins may
277
induce the internal structure of the meatballs denser and more rigid, which may be
278
responsible for the higher springiness value in complex.
279
Overall, the TPA indices of the IPN group was closest to those of the fat group
280
among the composed gel groups. The complex group and F-semi-IPN group had the
281
lowest value of TPA indices. It might be the result of the microstructure of gels added
282
in pork meatballs. IPN gels, as well as G-semi-IPN gels, formed a compact and stable
283
structure with enhanced mechanical properties (Xia et al., 2018). However, the
284
complex had poor mechanical properties due to its loose and flexible structure, which
285
result in lower hardness, chewiness, and gumminess values of meatballs. Interaction
286
of IPN gel and G-semi-IPN with water and protein in meatballs led to their large
287
springiness, which attribute to glue the meat. IPN gel gave low-fat meatballs similar
288
springiness and lower hardness than meatballs with fat. Therefore, low-fat meatballs
289
with adding IPN were flexible and easier for chewing.
290
4.
Conclusion
291
The SDF-gelatin composite gels can be added in the processed meat as a fat
292
replacer with good texture. Addition of the SDF-gelatin composite gels in the
293
formulation increased the content of moisture, protein, ash, Na and Ca in meatballs.
294
However, reduction of fat in meatballs have detrimental effects on meatball cooking
295
characteristics. The addition of composite gels did not improve cooking
296
characteristics compared with the control samples. Meatballs made of composite gels
297
were softer but were superior in springiness to the control samples. The meatballs
298
formulated with the complex gel had the highest values of lightness, redness and
299
yellowness. The IPN gels composed by SDF and gelatin was implied successfully as a
300
fat placer in the meat processing with higher health benefit.
301 302
Acknowledgments
303
This work was partly supported by the National key R&D program of China, China
304
(Grant 2018YFD0400600), the National Natural Science Foundation of China, China
305
(Grant No. 31771928) and a grant from the Beijing Advanced Innovation Center for
306
Food Nutrition and Human Health.
307
308
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411 412
Table 1
413
The different formulations of low -fat meatballs (g/100g) Ingredients /g
Fat
Complex
F-semi-IPN
G-semi-IPN
IPN
Lean pork
75
75
75
75
75
pork fat
20
0
0
0
0
gel
0
20
20
20
20
salt
2
2
2
2
2
spices
3
3
3
3
3
414 415
Table 2 Proximate and mineral composition of uncooked and cooked meatballs
Raw meatballs
Group
Moisture (g/100 g)
Ash (g/100 g)
Fat (g/100 g)
Protein (g/100 g)
Na (g/100g)
Ca (g/100g)
Fat
63.00c±0.10
2.93b±0.06
16.00a±0.10
17.80e±0.26
0.85c±0.0087
N.D.1 d
Complex
74.47a±0.12
2.97b±0.06
0.80d±0.00
21.63a±0.21
0.87bc±0.024
0.015c±0.0010
F-semi-IPN
73.67b±0.12
3.20a±0.00
1.60c±0.00
21.13b±0.15
0.90b±0.017
0.12a±0.0030
G-semi-IPN
74.60a±0.00
2.96b±0.06
1.67c±0.00
20.27c±0.21
1.02a±0.026
0.013c±0.00058
IPN
73.97b±0.12
3.27a±0.06
2.50b±0.00
19.90d±0.10
0.89b±0.019
0.092b±0.0010
Fat
58.23e±0.25
1.40d±0.00
17.70a±0.20
22.36b±0.35
0.44e±0.0082
N.D. e
Complex
68.80c±0.10
1.80c±0.00
3.73c±0.15
25.70a±0.26
0.50d±0.011
0.015c±0.00
F-semi-IPN
67.67d±0.06
2.20b±0.00
4.00b±0.00
25.83a±0.25
0.57c±0.026
0.12a±0.0010
G-semi-IPN
73.63a±0.15a
2.36a±0.00
2.96d±0.06
20.93d±0.21
0.69a±0.013
0.012d±0.00
Cooked meatballs
IPN
73.00b±0.30
2.36a±0.00
416
All values are mean ± standard deviation of three replicates (n = 7).
417
a–e Means within a column with different letters are significantly different (P < 0.05).
418
1
419
N.D., not detected.
2.63e±0.06
21.60c±0.26
0.63b±0.025
0.086b±0.0032
420
Table 3
421
Color analysis of low-fat meatballs Group
L*
a*
b*
Fat
61.88c ± 1.44
1.86b ± 0.08
12.64a ± 0.41
Complex
64.30a± 0.16
1.39d ± 0.12
12.81a ± 0.13
F-semi-IPN
63.10b ± 0.28
1.54c ± 0.04
11.47d ± 0.18
G-semi-IPN
61.82c ± 0.48
1.86b ± 0.11
12.31b ± 0.21
IPN
59.96d ± 0.24
2.02a ± 0.10
11.74c ± 0.22
422
All values are mean ± standard deviation of three replicates (n = 3)
423
a–d Means within a column with different letters are significantly different (P < 0.05).
424
425
Table 4
426
Texture analysis of four type of low-fat meatballs and the control samples group
Hardness/N
Springiness
Cohesiveness
Gumminess
Chewiness
Resilience
Fat
10.80a ± 0.98
0.87ab ± 0.05
0.73a ± 0.04
7.84a ± 0.83
6.87a ± 0.97
0.29a± 0.02
Complex
5.83d ± 0.59
0.93a± 0.07
0.57cd± 0.05
3.30e ± 0.31
3.07d ± 0.29
0.20c± 0.02
F-semi-IPN
7.49bc ± 0.79
0.81b± 0.05
0.55d± 0.05
4.08d ± 0.23
3.32d ± 0.30
0.19c± 0.02
G-semi-IPN
6.91c ± 0.95
0.89a± 0.03
0.54d± 0.06
3.72de ± 0.28
3.31d ± 0.33
0.22bc± 0.03
IPN
8.07b± 1.15
0.91a± 0.03
0.61c±0.05
4.86c ± 0.39
4.43c ± 0.43
0.23b± 0.03
427
All values are mean ± standard deviation of three replicates (n = 3)
428
a–e Means within a column with different letters are significantly different (P < 0.05).
429
Figure captions
430
Fig. 1. The storage (G') and loss (G'') moduli of SDF-gelatin composite gels at 40 ºC
431
as a function of angular frequency: G′, G″ vs. angular frequency: G-semi-IPN G′ (●),
432
Complex G′ (◆), F-semi-IPN G′ (▲), IPN G′ (■), G-semi-IPN G″ (○), Complex G″
433
(◇), F-semi-IPN G″ (△), IPN G″ (□).
434
Fig. 2. The mechanical properties of different SDF-gelatin composite gels in TPA test:
435
(a) hardness/N, gumminess, and chewiness; (b) springiness, cohesiveness, and
436
resilience.
437
Values with different letters were significantly different (P < 0.05).
438
Fig.3. Cooking characteristics of different formulated low-fat meatballs
439
(a) cooking yield; (b) shrinkage.
440
Different letters mean significant differences (P <0.05).
441
442 443
444 445
Fig. 1.
446
Fig. 2.
447
a
0.85
Complex F-semi-IPN G-semi-IPN IPN
a 0.68
0.51
a 0.34
0.17
a
b c
bc b
b c
c
c
c
0.00 Hardness/N
448 449
450 451
Gumminess
Chewiness
452
453 454
455
Fig.3.
Highlights The meatballs with double cross-linked gels of SDF and gelatin added were named as IPN group. The TPA indices of the IPN group was closest to those of the fat group. The IPN gels had significant impact on the color parameters of meatballs. IPN gels could be used as fat replacer in meat processing.
Yuge Niu, Ph.D, Associate professor Institute of Food and Nutraceutical Science 0-309 School of Agriculture and Biology Shanghai Jiao Tong University SCHOOL OF AGRICULTURE AND BIOLOGY INSTITUTE OF FOOD AND NUTRACEUTICAL SCIENCE
Shanghai 200240, China Tel: (86)-21-34204538 Fax: (86)-21-34204107
9-9-2019
Conflict of interest
Dear Dr. Singh, We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted, entitled “A novel fat replacer composed by gelatin and soluble dietary fiber from black bean coats with its application in meatballs”.
Sincerely,
Yuge Niu