Skip to main content
SpringerLink
Log in

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • AMSA (1978) Guidelines for cookery and sensory evaluation of meat. American Meat Science Association, Chicago

    Google Scholar 

  • Anderson ET, Berry BW (2001) Effects on inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Res Int 34:689–694

    Article  Google Scholar 

  • Andrés SC, García ME, Zaritzky NE, Califano AN (2006) Storage stability of low-fat chicken sausages. J Food Eng 72:311–319

    Article  Google Scholar 

  • AOAC (1990) Official methods for the analysis, 15th edn. Association of Official Analytical Chemists, Arlington

    Google Scholar 

  • Arıcı M, Gümüş T, Demirci AŞ (2007) Ksantan Gam: Özellikleri ve Mikrobiyolojik Yolla Üretimi. Gıda Mühendisliği 5. Kongresi (In Turkish)

  • Bloukas JG, Paneras ED, Papadima S (1997) Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J Muscle Foods 8:63–83

    Article  Google Scholar 

  • Bradford DD, Huffman DL, Egbert WR, Mikel WB (1993) Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution. J Food Sci 58:1245–1248

    Article  CAS  Google Scholar 

  • Candoğan K, Kolsarici N (2003a) The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci 64:199–206

    Article  Google Scholar 

  • Candoğan K, Kolsarici N (2003b) Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Sci 64:207–214

    Article  Google Scholar 

  • Cengiz E, Gokoglu N (2005) Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition. Food Chem 91:443–447

    Article  CAS  Google Scholar 

  • Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Shim SY, Paik HD, Kim CJ (2007) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J Food Sci An 27:228–234

    Article  Google Scholar 

  • Cofrades S, Hughes E, Troy DJ (2000) Effects of oat fiber and carrageenan of the texture of frankfurters formulated with low and high fat. Eur Food Res Technol 211:19–26

    Article  CAS  Google Scholar 

  • Crehan CM, Hughes E, Troy DJ, Buckley DJ (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5%, 12% and 30% fat. Meat Sci 55:463–469

    Article  CAS  Google Scholar 

  • Dea ICM (1979) Interactions of ordered polysaccharide structures. Synergism and freeze–thaw phenomena. In: Blanshard JMV, Mitchell JR (eds) Polysaccharides in food. Butterworths, London, pp 229–248

    Google Scholar 

  • Egbert WR, Huffman DL, Bradford DD, Jones WR (1992a) Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage. J Food Sci 57:1033–1037

    Article  CAS  Google Scholar 

  • Egbert WR, Huffman DL, Chen CM, Jones WR (1992b) Microbial and oxidative changes in low-fat ground beef during simulated retail distribution. J Food Sci 57:1269–1274

    Article  CAS  Google Scholar 

  • Foegeding EA, Ramsey SR (1986) Effect of gums on low-fat meat batters. J Food Sci 51:33–36

    Article  CAS  Google Scholar 

  • Fox JB Jr, Ackerman SA, Jenkins RK (1983) Effect of anionic gums on the texture of pickled frankfurters. J Food Sci 48:1031–1035

    Article  CAS  Google Scholar 

  • Garcia ML, Dominguez R, Galvez MD, Casas C, Selgas MD (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci 60:227–236

    Article  CAS  Google Scholar 

  • Hsu SY, Chung HY (1999) Comparisons of 13 edible gumhydrate fat substitute for low-fat Kung-wan (an emulsifed meatball). J Food Eng 40:279–285

    Article  Google Scholar 

  • Hsu SY, Chung HY (2000) Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs. J Food Eng 44:199–204

    Article  Google Scholar 

  • Hsu SY, Chung HY (2001) Effects of j-carrageenan, salt, phosphates and fat on qualities of low emulsified meatballs. J Food Eng 47:115–121

    Article  Google Scholar 

  • Hsu SY, Yu SH (1999) Effects of phosphate and water on qualities of low fat emulsified meatball. J Food Eng 39:123–130

    Article  Google Scholar 

  • Hughes E, Cofrades S, Troy DJ (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci 45:273–281

    Article  CAS  Google Scholar 

  • Hughes E, Mullen AM, Troy DJ (1998) Effect of fat level, tapioca starch and whey protein on frankfurter formulated with 5% and 12% fat. Meat Sci 48:169–180

    Article  CAS  Google Scholar 

  • IFT (1985) Guidelines for the preparation and review of papers reporting sensory evaluation data. J Food Sci 60:210

    Google Scholar 

  • Imeson AP (2000) Carrageenan. In: Phillips GO, Williams PA (eds) Handbook of hydrocolloids. Woodhead Publishing Limited, CRC Press, Boca Raton, pp 87–102

    Google Scholar 

  • Jimenez-Colmenero F, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 65:1391–1397

    Article  CAS  Google Scholar 

  • Lin KW, Huang HY (2003) Konjac/gellan gum mixed gels improve the quality of reduced fat frankfurters. Meat Sci 65:749–755

    Article  CAS  Google Scholar 

  • Luruena-Martinez MA, Vivar-Quintana RI (2004) Effect of locust bean/ xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low fat frankfurters. Meat Sci 68:383–389

    Article  CAS  Google Scholar 

  • Mittal GS, Barbut S (1993) Effects of various cellulose gums on the quality parameters. Meat Sci 35:93–103

    Article  CAS  Google Scholar 

  • Modi VK, Yashoda KP, Mahendrakar NS (2009) Low-fat mutton kofta prepared by using carrageenan as fat replacer: quality changes in cooked product during storage. J Food Sci Technol 46:316–319

    CAS  Google Scholar 

  • Pedersen K (1979) The selection of hydrocolloids to meet functional requirements. In: Blanshard JMV, Mitchell JR (eds) Polysaccharides in food. Butterworths, London, pp 219–228

    Google Scholar 

  • Roth DM, McKeith FK, Brewer MS (1997) Processing parameter effects on textural characteristics of reduced-fat pork sausage. J Food Quality 20:567–574

    Article  Google Scholar 

  • Simeone M, Alfani A, Guido S (2004) Phase diagram, rheology and interfacial tension of aqueous mixtures of Na-caseinate and Na-alginate. Food Hydrocolloids 18:463–470

    Article  CAS  Google Scholar 

  • Soysal I (1992) Principles of biometric analysis, T. Uni. Tekirdag Zir. Fak. Yay. No: 95, Tekirdag (In Turkish)

  • Symes KC (1980) The relationship between the covalent structure of the “Xanthomonas” polysaccharide (Xanthan) and its function as a thickening, suspending and gelling agent. Food Chem 6:63–76

    Article  CAS  Google Scholar 

  • Talukder S, Sharma DP (2010) Development of dietary fiber rich chicken meat patties using wheat and oat bran. J Food Sci Technol 47:224–229

    Article  CAS  Google Scholar 

  • TSE (1992) Pismemis Kofte Standardi (Turkish Uncooked Meatball Standard, TS 10581) Turk Standartlari Enstitusu, Ankara

  • Turhan S, Sagir I, Ustun NS (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci 71:312–316

    Google Scholar 

  • Ulu H (2006) Effects of carrageenan and guar gum on the cooking and textural properties of low fat meatballs. Food Chem 95:600–605

    CAS  Google Scholar 

  • van de Velde F (2008) Structure and function of hybrid carrageenans. Food Hydrocolloid 22:727–734

    Google Scholar 

  • Verma AK, Banerjee R (2010) Dietary fibre as functional ingredient in meat products: a novel approach for healthy living—a review. J Food Sci Technol 47:247–257

    Google Scholar 

  • Vijayendran BR, Bone T (1984) Absolute molecular weight and molecular weight distribution of guar by size exclusion chromatography. Carbohyd Polym 4:299–313

    CAS  Google Scholar 

  • Whistler RL, BeMiller JN (1997) Carbohydrate chemistry for food scientists. AACC, St Paul

    Google Scholar 

  • Yang HS, Choi SG, Jeon JT, Park GB, Joo ST (2007) Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci 75:283–289

    CAS  Google Scholar 

  • Yaşarlar EE, Dağlıoğlu O, Yılmaz I (2007) Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs. Asian J Chem 19:2353–2361

    Google Scholar 

  • Yılmaz I (2004a) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci 67:245–249

    Google Scholar 

  • Yılmaz I (2004b) Quality characteristics and fatty acid composition of Turkish type frankfurter made with sunflower oil addition. Fleiswirthschaft international 1:52–54

    Google Scholar 

  • Yılmaz I, Dağlıoğlu O (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci 65:819–823

    Google Scholar 

  • Yılmaz I (2005) Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J Food Eng 69:369–373

    Google Scholar 

  • Yılmaz I, Gecgel U (2009) Effect of inulin addition on physic-chemical and sensory characteristics of meatballs. J Food Sci Technol 46:473–476

    Google Scholar 

  • Yoo SS, Kook SH, Park SY, Shim JH, Chin KB (2007) Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int J Food Sci Tech 42:1114–1122

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, 59030, Tekirdag, Turkey

    Zeynep Ozben Demirci, Ismail Yılmaz & Ahmet Şukru Demirci

Authors
  1. Zeynep Ozben Demirci
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ismail Yılmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ahmet Şukru Demirci
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ismail Yılmaz.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Demirci, Z.O., Yılmaz, I. & Demirci, A.Ş. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. J Food Sci Technol 51, 936–942 (2014). https://doi.org/10.1007/s13197-011-0588-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0588-5

Keywords

Search

Navigation