Incorporation of beta-glucans in meat emulsions through an optimal mixture modeling systems

The effects of beta-glucans (beta G) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of beta G and starch had less cooking loss (< 1%), intermediate L* (> 54 and < 62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 +/- 0.11% beta G, which could cover the intake daily of beta G recommendations. However, the hardness of the optimized emulsion was greater (60,224 +/- 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of beta G and desired functional attributes.