University of Belgrade - Faculty of Agriculture
AgroSpace - Faculty of Agriculture Repository
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

Thumbnail
Dietary_fibre_as_pub_2022.pdf (506.1Kb)
Contributors
Slaviša Stajić
Igor Tomasević
Vladimir Tomović
Nikola Stanišić
Article (Published version)
Metadata
Show full item record
Abstract
The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had signi...ficantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.

Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200116 (University of Belgrade, Faculty of Agriculture) (RS-200116)

ISSN: 1336-8672

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_agrospace_6193
URI
https://www.vup.sk/en//index.php?mainID=2&navID=34&version=2&volume=0&article=2279
http://aspace.agrif.bg.ac.rs/handle/123456789/6193
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB