NDLI: Incorporation of <i>Trigonella Foenum-Graecum</i> seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics.

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Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics.

Content Provider	Europe PMC
Author	Frangopoulos, Theofilos
Abstract	Six meat emulsion treatments were manufactured, depending on the addition of Trigonella seed powder. Meat emulsions were prepared with starch as control treatment, Trigonella seed powder (Tfg) or defatted Trigonella seed powder (Dtfg) in two percentages 2% and 4%. Cooking losses, lipid oxidation degree, meat emulsion stability through measurement of total released fluid, water released, fat released, TPA attributes and color parameters were evaluated. Cooking loss and fat, fluid releases were lower in Tfg and Dtfg samples related to Starch. Also, lipid oxidation was higher (P < 0,05) in Tfg samples than Dtfg or Starch. Hardness, chewiness and gumminess were lower (P < 0,05) in Tfg and Dtfg samples than Starch samples. The a* values in samples with starch were reduced rapidly (P < 0,05) than Tfg and Dtfg values during preservation. These results show that Trigonella Foenum-Graecum seed powder is an efficient candidate for improving quality of emulsion type meat products with vegetable oils as animal fat replacers.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9046502&blobtype=pdf
ISSN	00221155
Volume Number	59
DOI	10.1007/s13197-021-05220-3
PubMed Central reference number	PMC9046502
Issue Number	5
PubMed reference number	35531411
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2021-08-05
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2021
Subject Keyword	Trigonella foenum-graecum Meat emulsions Meat emulsion stability Texture attributes Color attributes Fat replacement
Content Type	Text
Resource Type	Article
Subject	Food Science

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