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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†
Food & Function ( IF 5.1 ) Pub Date : 2018-06-19 00:00:00 , DOI: 10.1039/c8fo00835c Minyi Han 1, 2, 3, 4, 5 , Mathias P. Clausen 6, 7, 8, 9, 10 , Morten Christensen 6, 7, 8, 9, 10 , Els Vossen 11, 12, 13, 14, 15 , Thomas Van Hecke 11, 12, 13, 14, 15 , Hanne Christine Bertram 10, 16, 17, 18
Food & Function ( IF 5.1 ) Pub Date : 2018-06-19 00:00:00 , DOI: 10.1039/c8fo00835c Minyi Han 1, 2, 3, 4, 5 , Mathias P. Clausen 6, 7, 8, 9, 10 , Morten Christensen 6, 7, 8, 9, 10 , Els Vossen 11, 12, 13, 14, 15 , Thomas Van Hecke 11, 12, 13, 14, 15 , Hanne Christine Bertram 10, 16, 17, 18
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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 T2 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.
中文翻译：
增强加工肉类的健康潜力：壳聚糖或羧甲基纤维素的富集对肉类食品基质中固有的微观结构，水流动性和氧化的影响†
膳食纤维的添加可以减轻在粉碎的肉制品配方中直接降低脂肪含量时可能出现的质地特性和水结合能力（WBC）下降。这项研究调查了在模型肉制品中添加壳聚糖或羧甲基纤维素（CMC）（2％w / w）的影响。两种膳食纤维均改善了水分结合能力（WBC），而壳聚糖的添加则使质地更牢固，CMC降低了硬度。壳聚糖的添加导致脂质氧化产物减少了2倍，而CMC对氧化没有显着影响。壳聚糖添加对脂质氧化的影响在肉类系统中和体外模拟后均很明显肠胃消化。低场核磁共振弛豫法表明，纤维对内在水的影响不同。壳聚糖的加入导致更快的T 2弛豫时间，这对应于截留在更致密的孔网络中的水。相干抗斯托克斯拉曼散射（CARS）显微镜首次用于肉制品中以研究其微观结构，结果表明这两种纤维对蛋白质网络中脂肪滴的大小和截留有不同的影响，这可能解释了壳聚糖减少系统中脂质氧化的机制。
更新日期：2018-06-19
中文翻译：
增强加工肉类的健康潜力：壳聚糖或羧甲基纤维素的富集对肉类食品基质中固有的微观结构，水流动性和氧化的影响†
膳食纤维的添加可以减轻在粉碎的肉制品配方中直接降低脂肪含量时可能出现的质地特性和水结合能力（WBC）下降。这项研究调查了在模型肉制品中添加壳聚糖或羧甲基纤维素（CMC）（2％w / w）的影响。两种膳食纤维均改善了水分结合能力（WBC），而壳聚糖的添加则使质地更牢固，CMC降低了硬度。壳聚糖的添加导致脂质氧化产物减少了2倍，而CMC对氧化没有显着影响。壳聚糖添加对脂质氧化的影响在肉类系统中和体外模拟后均很明显肠胃消化。低场核磁共振弛豫法表明，纤维对内在水的影响不同。壳聚糖的加入导致更快的T 2弛豫时间，这对应于截留在更致密的孔网络中的水。相干抗斯托克斯拉曼散射（CARS）显微镜首次用于肉制品中以研究其微观结构，结果表明这两种纤维对蛋白质网络中脂肪滴的大小和截留有不同的影响，这可能解释了壳聚糖减少系统中脂质氧化的机制。
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