Scientific journal

61 2022

Journal of Food and Nutrition Research
Summary No. 3 / 2022

Stajić, S. – Tomasevic, I. – Tomović, V. – Stanišić, N.
Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride
Journal of Food and Nutrition Research, 61, 2022, No. 3, s. 277-285

Slaviša Stajić, Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia. E-mail:

Received 28 March 2022; 1st revised 5 July 2022; accepted 11 July 2022; published online 30 July 2022.

Summary: The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.

Keywords: meat emulsion; reduced salt; phosphate replacement; dietary fibre; emulsion stability; instrumental colour; instrumental texture

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