Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two
2020
Kehlet, Ursula | Christensen, Lars Bager | Raben, Anne | Aaslyng, Margit D.
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 water‐holding 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.
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