Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
Summary Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages...
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| Veröffentlicht in: | International journal of food science & technology 2024-11, Vol.59 (11), p.8816-8824 |
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| container_title | International journal of food science & technology |
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| creator | Bee Chi, Ng Asyrul‐Izhar, Abu Bakar Sani, Muhamad Shirwan Abdullah Ismail‐Fitry, Mohammad Rashedi |
| description | Summary
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P |
| doi_str_mv | 10.1111/ijfs.17579 |
| format | Article |
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Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product.
The application of jackfruit flesh and bamboo shoots at different concentrations as meat substitutes to obtain the best emulsion to be used for hybrid meat products.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17579</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Animal protein ; Artocarpus heterophyllus ; Bamboo ; Bamboo shoot ; Bambusa polymorpha ; Beef ; Emulsions ; fibre ; Food sources ; Formulations ; Jackfruit ; jackfruit flesh ; Meat ; meat emulsion ; Meat products ; meat substitute ; Microstructure ; Moisture content ; Proteins ; Scanning electron microscopy ; Substitutes ; Water content</subject><ispartof>International journal of food science & technology, 2024-11, Vol.59 (11), p.8816-8824</ispartof><rights>2024 Institute of Food Science & Technology (IFST).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2449-c4dc3f0c2129d010543f19e9f912b08bc435ce99cec24c646f2ea0d2a8f3482d3</cites><orcidid>0000-0002-2280-5075</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17579$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17579$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Bee Chi, Ng</creatorcontrib><creatorcontrib>Asyrul‐Izhar, Abu Bakar</creatorcontrib><creatorcontrib>Sani, Muhamad Shirwan Abdullah</creatorcontrib><creatorcontrib>Ismail‐Fitry, Mohammad Rashedi</creatorcontrib><title>Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes</title><title>International journal of food science & technology</title><description>Summary
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product.
The application of jackfruit flesh and bamboo shoots at different concentrations as meat substitutes to obtain the best emulsion to be used for hybrid meat products.</description><subject>Animal protein</subject><subject>Artocarpus heterophyllus</subject><subject>Bamboo</subject><subject>Bamboo shoot</subject><subject>Bambusa polymorpha</subject><subject>Beef</subject><subject>Emulsions</subject><subject>fibre</subject><subject>Food sources</subject><subject>Formulations</subject><subject>Jackfruit</subject><subject>jackfruit flesh</subject><subject>Meat</subject><subject>meat emulsion</subject><subject>Meat products</subject><subject>meat substitute</subject><subject>Microstructure</subject><subject>Moisture content</subject><subject>Proteins</subject><subject>Scanning electron microscopy</subject><subject>Substitutes</subject><subject>Water content</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kc9q3DAQxk1podu0lzyBoJek4FT_7F31loSmSQnkkOZsZHmEtLVXrkYi-DH7RtXGOXcuA8Nvvo-Zr6pOGb1gpb76vcULtm226k21YaJtat5y9rbaUNXQupFcvK8-IO4ppVxs5ab6e7v00Q9kAp3IHMOQTcJvJDkgs1vQm2AcTN7okehDwbyJAVMsVI5lVjZmiMkDkmBJD2BXJZjyiD4cXiVhIM8-ObLX5reN2SdydhlTMDrOGYmDBEXHLeOY8ZzYEdC9uPV66kMgZ1elZ9RkDuMyhTg7fU7QhZCIxtUPc4_Jp5wAP1bvrB4RPr32k-rp5vuv69v6_uHH3fXlfW24lKo2cjDCUsMZVwNltJHCMgXKKsZ7uuuNFI0BpQwU3rSytRw0HbjeWSF3fBAn1edVt5z4JwOmbh9yPBTLTjDWtIqpnSzUl5U6_g0j2G6OftJx6RjtjpF1x8i6l8gKzFb42Y-w_Ifs7n7ePK47_wCIo5_V</recordid><startdate>202411</startdate><enddate>202411</enddate><creator>Bee Chi, Ng</creator><creator>Asyrul‐Izhar, Abu Bakar</creator><creator>Sani, Muhamad Shirwan Abdullah</creator><creator>Ismail‐Fitry, Mohammad Rashedi</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-2280-5075</orcidid></search><sort><creationdate>202411</creationdate><title>Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes</title><author>Bee Chi, Ng ; Asyrul‐Izhar, Abu Bakar ; Sani, Muhamad Shirwan Abdullah ; Ismail‐Fitry, Mohammad Rashedi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2449-c4dc3f0c2129d010543f19e9f912b08bc435ce99cec24c646f2ea0d2a8f3482d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animal protein</topic><topic>Artocarpus heterophyllus</topic><topic>Bamboo</topic><topic>Bamboo shoot</topic><topic>Bambusa polymorpha</topic><topic>Beef</topic><topic>Emulsions</topic><topic>fibre</topic><topic>Food sources</topic><topic>Formulations</topic><topic>Jackfruit</topic><topic>jackfruit flesh</topic><topic>Meat</topic><topic>meat emulsion</topic><topic>Meat products</topic><topic>meat substitute</topic><topic>Microstructure</topic><topic>Moisture content</topic><topic>Proteins</topic><topic>Scanning electron microscopy</topic><topic>Substitutes</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bee Chi, Ng</creatorcontrib><creatorcontrib>Asyrul‐Izhar, Abu Bakar</creatorcontrib><creatorcontrib>Sani, Muhamad Shirwan Abdullah</creatorcontrib><creatorcontrib>Ismail‐Fitry, Mohammad Rashedi</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bee Chi, Ng</au><au>Asyrul‐Izhar, Abu Bakar</au><au>Sani, Muhamad Shirwan Abdullah</au><au>Ismail‐Fitry, Mohammad Rashedi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-11</date><risdate>2024</risdate><volume>59</volume><issue>11</issue><spage>8816</spage><epage>8824</epage><pages>8816-8824</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product.
The application of jackfruit flesh and bamboo shoots at different concentrations as meat substitutes to obtain the best emulsion to be used for hybrid meat products.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17579</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-2280-5075</orcidid></addata></record> |
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| subjects | Animal protein Artocarpus heterophyllus Bamboo Bamboo shoot Bambusa polymorpha Beef Emulsions fibre Food sources Formulations Jackfruit jackfruit flesh Meat meat emulsion Meat products meat substitute Microstructure Moisture content Proteins Scanning electron microscopy Substitutes Water content |
| title | Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes |
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