Effect of textured soy protein and tomato pulp on chemical, physical and sensory properties of ground chicken döner kebab

The purpose of this research was to determine the effectiveness of textured soy protein, tomato pulp and their combination on inhibition of lipid oxidation which affects the shelf life of meat products. In addition, microbiological, chemical, textural and sensory properties of döner kebab were determined in this study. According to the results of the study, cooking loss significantly decreased in döner kebab by using combination of textured soy protein and tomato pulp (P < 0.05). It was determined that using tomato pulp was effective for controlling lipid oxidation in döner kebab during 10 days of storage at 4°C compared to other treatments (P < 0.05). The results show that using textured soy protein with or without tomato pulp have effect on oxidation, pH, color values, texture, color intensity, firmness, juiciness and flavor properties of döner kebab compared to the control group. Although, all of döner kebab groups received high scores for the overall acceptability, döner kebabs manufactured with textured soy protein were the most preferred döner kebab group in terms of taste (P < 0.05).Key words: Döner kebab, soy protein, tomato pulp

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

[Background]: A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.[Results]: A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.[Conclusion]: These results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage.The authors are thankful to CNPq (140 531/2015‐7), CAPES (140 531/2015‐7), and FAPESP (2016/19 967‐7) for providing financial support and scholarships that sustained this study.Peer reviewe