Nimitkeatkai Hataitip, Pasada Kannika, Jarerat Amnat
School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.
Unit of Scientific Laboratory for Education, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
Foods. 2022 Apr 2;11(7):1034. doi: 10.3390/foods11071034.
The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks.
全球对高蛋白健康零食的需求逐年增长。屠宰过程中切肉后产生的肉屑被视为一种有价值的蛋白质产品。本研究的目的是通过在150℃下烘烤20分钟来制作以牛肉屑为原料的零食。对牛肉零食的理化性质、质地和感官特征进行了研究。在木薯淀粉、变性淀粉和小麦粉中，质地分析和扫描电子显微镜（SEM）显示，小麦粉有助于产品形成紧实的质地，从而使质地的感官评分显著更高（p<0.05）。基于小麦粉理化和感官特性的总体可接受性显著高于木薯淀粉和变性淀粉（p<0.05）。结果表明，0.625%（w/w）的较低小麦粉含量足以赋予牛肉零食适当的理化性质和质地特性。此外，结果还表明，所获得的肉类零食的理想特性受所用淀粉和/或面粉的类型和含量影响。本研究揭示了肉屑作为潜在富含蛋白质来源的益处以及在其他肉类零食中的进一步应用。
