Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Minyi Han, Mathias P. Clausen, Morten Christensen, Els Vossen, Thomas Van Hecke, Hanne Christine Bertram

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the addition of chitosan or carboxymethyl cellulose (CMC) (2% w/w) to a model meat product. Both dietary fibers improved the water-binding capacity (WBC), while chitosan addition resulted in a firmer texture, CMC lowered the hardness. Chitosan addition resulted in a 2-fold reduction of lipid oxidation products, whereas CMC had no significant effect on oxidation. The effect of chitosan addition on lipid oxidation was evident both in the meat system and after simulated in vitro gastrointestinal digestion. Low-field nuclear magnetic resonance (NMR) relaxometry revealed that the fibers impacted the intrinsic water differently; the addition of chitosan resulted in a faster T 2 relaxation time corresponding to water entrapped in a more dense pore network. Coherent anti-Stokes Raman scattering (CARS) microscopy was for the first time applied in a meat product to study the microstructure, which revealed that the two fibers exerted different effects on the size and entrapment of fat droplets in the protein network, which probably explain the mechanisms by which chitosan reduced lipid oxidation in the system.

OriginalsprogEngelsk
TidsskriftFood & Function
Vol/bind9
Udgave nummer7
Sider (fra-til)4017-4027
Antal sider11
ISSN2042-6496
DOI
StatusUdgivet - 19. jun. 2018

Fingeraftryk

carboxymethylcellulose
food matrix
chitosan
microstructure
meat
oxidation
dietary fiber
meat products
water binding capacity
lipid peroxidation
water
Raman spectroscopy
droplets
hardness
processed meat
nuclear magnetic resonance spectroscopy
microscopy
texture
digestion
lipid content

Citer dette

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title = "Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix",
abstract = "The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the addition of chitosan or carboxymethyl cellulose (CMC) (2{\%} w/w) to a model meat product. Both dietary fibers improved the water-binding capacity (WBC), while chitosan addition resulted in a firmer texture, CMC lowered the hardness. Chitosan addition resulted in a 2-fold reduction of lipid oxidation products, whereas CMC had no significant effect on oxidation. The effect of chitosan addition on lipid oxidation was evident both in the meat system and after simulated in vitro gastrointestinal digestion. Low-field nuclear magnetic resonance (NMR) relaxometry revealed that the fibers impacted the intrinsic water differently; the addition of chitosan resulted in a faster T 2 relaxation time corresponding to water entrapped in a more dense pore network. Coherent anti-Stokes Raman scattering (CARS) microscopy was for the first time applied in a meat product to study the microstructure, which revealed that the two fibers exerted different effects on the size and entrapment of fat droplets in the protein network, which probably explain the mechanisms by which chitosan reduced lipid oxidation in the system.",
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Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. / Han, Minyi; Clausen, Mathias P.; Christensen, Morten ; Vossen, Els; Hecke, Thomas Van; Bertram, Hanne Christine.

I: Food & Function, Bind 9, Nr. 7, 19.06.2018, s. 4017-4027.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Enhancing the health potential of processed meat

T2 - the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

AU - Han, Minyi

AU - Clausen, Mathias P.

AU - Christensen, Morten

AU - Vossen, Els

AU - Hecke, Thomas Van

AU - Bertram, Hanne Christine

PY - 2018/6/19

Y1 - 2018/6/19

N2 - The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the addition of chitosan or carboxymethyl cellulose (CMC) (2% w/w) to a model meat product. Both dietary fibers improved the water-binding capacity (WBC), while chitosan addition resulted in a firmer texture, CMC lowered the hardness. Chitosan addition resulted in a 2-fold reduction of lipid oxidation products, whereas CMC had no significant effect on oxidation. The effect of chitosan addition on lipid oxidation was evident both in the meat system and after simulated in vitro gastrointestinal digestion. Low-field nuclear magnetic resonance (NMR) relaxometry revealed that the fibers impacted the intrinsic water differently; the addition of chitosan resulted in a faster T 2 relaxation time corresponding to water entrapped in a more dense pore network. Coherent anti-Stokes Raman scattering (CARS) microscopy was for the first time applied in a meat product to study the microstructure, which revealed that the two fibers exerted different effects on the size and entrapment of fat droplets in the protein network, which probably explain the mechanisms by which chitosan reduced lipid oxidation in the system.

AB - The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effects of the addition of chitosan or carboxymethyl cellulose (CMC) (2% w/w) to a model meat product. Both dietary fibers improved the water-binding capacity (WBC), while chitosan addition resulted in a firmer texture, CMC lowered the hardness. Chitosan addition resulted in a 2-fold reduction of lipid oxidation products, whereas CMC had no significant effect on oxidation. The effect of chitosan addition on lipid oxidation was evident both in the meat system and after simulated in vitro gastrointestinal digestion. Low-field nuclear magnetic resonance (NMR) relaxometry revealed that the fibers impacted the intrinsic water differently; the addition of chitosan resulted in a faster T 2 relaxation time corresponding to water entrapped in a more dense pore network. Coherent anti-Stokes Raman scattering (CARS) microscopy was for the first time applied in a meat product to study the microstructure, which revealed that the two fibers exerted different effects on the size and entrapment of fat droplets in the protein network, which probably explain the mechanisms by which chitosan reduced lipid oxidation in the system.

U2 - 10.1039/C8FO00835C

DO - 10.1039/C8FO00835C

M3 - Journal article

VL - 9

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JO - Food & Function

JF - Food & Function

SN - 2042-6496

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ER -