Tamarind ( L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages.

Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest ( < 0.

Potential of Cricket () Flour as a Lean Meat Replacer in the Development of Beef Patties.

This study examined the incorporation of cricket () flour (CF) (0, control; 5.0%, CF5.0; 7.

Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.

Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality.