Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY2...
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| Format: | Article |
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Elsevier
2023
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| _version_ | 1825939701597470720 |
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| author | Ming-Min, Wong Ismail-Fitry, Mohammad Rashedi |
| author_facet | Ming-Min, Wong Ismail-Fitry, Mohammad Rashedi |
| author_sort | Ming-Min, Wong |
| collection | UPM |
| description | This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot
(AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control);
50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY25+AR25); 100% CY
(CY100); and 100% AR (AR100) were formulated. The emulsion stability, water holding capacity, pH, cooking
loss, proximate composition, colour, texture, gel strength, and rheological and microstructural characteristics of
different formulations were analysed. The emulsion with 50% arrowroot (AR50) was more stable with lower
total fluid released (1.99%), lower fat (2.66%), high protein (8.82%) and fibre (0.62%) contents, and similar
moisture (66.17%) content to the control 100% chicken. It had an acceptable texture profile (hardness, 7.38 kg),
with a similar colour profile (L∗, 70.22; a∗, 3.47 b∗, 17.41) and a similar appearance to the cooked control
image. Furthermore, the rheological and microstructural properties of AR50 were comparable to the control.
In conclusion, 50% arrowroot was the best chicken meat substitute and has the potential to be developed into
plant-based meat products. |
| first_indexed | 2024-12-09T02:21:14Z |
| format | Article |
| id | upm.eprints-109047 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:21:14Z |
| publishDate | 2023 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-1090472024-10-15T04:23:51Z http://psasir.upm.edu.my/id/eprint/109047/ Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes Ming-Min, Wong Ismail-Fitry, Mohammad Rashedi This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY25+AR25); 100% CY (CY100); and 100% AR (AR100) were formulated. The emulsion stability, water holding capacity, pH, cooking loss, proximate composition, colour, texture, gel strength, and rheological and microstructural characteristics of different formulations were analysed. The emulsion with 50% arrowroot (AR50) was more stable with lower total fluid released (1.99%), lower fat (2.66%), high protein (8.82%) and fibre (0.62%) contents, and similar moisture (66.17%) content to the control 100% chicken. It had an acceptable texture profile (hardness, 7.38 kg), with a similar colour profile (L∗, 70.22; a∗, 3.47 b∗, 17.41) and a similar appearance to the cooked control image. Furthermore, the rheological and microstructural properties of AR50 were comparable to the control. In conclusion, 50% arrowroot was the best chicken meat substitute and has the potential to be developed into plant-based meat products. Elsevier 2023-06 Article PeerReviewed Ming-Min, Wong and Ismail-Fitry, Mohammad Rashedi (2023) Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. Future Foods, 7. art. no. 100221. pp. 1-10. ISSN 2666-8335 https://linkinghub.elsevier.com/retrieve/pii/S2666833523000072 10.1016/j.fufo.2023.100221 |
| spellingShingle | Ming-Min, Wong Ismail-Fitry, Mohammad Rashedi Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title | Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title_full | Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title_fullStr | Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title_full_unstemmed | Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title_short | Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes |
| title_sort | physicochemical rheological and microstructural properties of chicken meat emulsion with the addition of chinese yam dioscorea polystachya and arrowroot maranta arundinacea as meat substitutes |
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