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Technological and sensorial role of yeast β-glucan in meat batter reformulations

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Abstract

This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL® IY B and GOLDCELL® BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL® IY B and GOLDCELL® BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.

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Acknowledgements

This work was supported by the Ministry of National Education and funded through the Executive Agency for Higher Education, Research, Development and Innovation Funding (Grant Number PN-II-PT-PCCA-2011-3.2-0609, contract no. 115/01.07.2012). The authors of this study would like to thank Biorigin® for kindly supplying the yeast derived ingredients.

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Authors and Affiliations

  1. Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008, Galati, Romania

    Paul Mihai Apostu & Anca Ioana Nicolau

  2. National Research and Development Institute for Food Bioresources – IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323, Bucharest, Romania

    Paul Mihai Apostu & Tamara Elena Mihociu

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  1. Paul Mihai Apostu
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  2. Tamara Elena Mihociu
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  3. Anca Ioana Nicolau
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Correspondence to Anca Ioana Nicolau.

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Apostu, P.M., Mihociu, T.E. & Nicolau, A.I. Technological and sensorial role of yeast β-glucan in meat batter reformulations. J Food Sci Technol 54, 2653–2660 (2017). https://doi.org/10.1007/s13197-017-2696-3

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