Czech Journal of Food Sciences - Latest articles
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The use of by-products for the improvement of techno-functional properties of dairy products
Iveta Klojdová, Nujamee Ngasakul, Šarka Horačková, Eva Musilová, Ladislav Čurda, Jiří Štětina
Czech J. Food Sci., 2026, 44(2):93-100 | DOI: 10.17221/218/2025-CJFS 
A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches...
Detection of frozen-thawed beef, pork and chicken meat
Filip Beňo, Eliška Václavíková, Filip Hruška, Nell Melisa Heráková, Rudolf Ševčík
Czech J. Food Sci., 2026, 44(2):141-149 | DOI: 10.17221/139/2025-CJFS
Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na+, K+, Mg2+) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at −18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U·L–1...
Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activity
Isti Handayani, Aisyah Tri Septiana, Budi Sustriawan, Karseno
Czech J. Food Sci., 2026, 44(2):150-156 | DOI: 10.17221/129/2025-CJFS
Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract...
Enhanced inactivation of pectin methylesterase in passion fruit juice by ohmic heating
NhuKhue Doan, ThiHuong Nguyen, NhatTam Le, MinhTuan Pham, QuocDat Lai
Czech J. Food Sci., 2026, 44(2):132-140 | DOI: 10.17221/125/2025-CJFS
This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 °C and subsequently held at 70 °C for 10 s while being subjected to different electric field strengths (20–40 V·cm–1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further...
Occurrence of Norovirus genogroup II in leafy greens in the region of Marrakech using a molecular method
Salma Berrouch, Nouhaila El Fellaki, Abdelkader Biary, Hibatallah Lachkar, Houda Rafi, Halima Rouane, Simeon Goïta, Jamal Eddine Hafid
Czech J. Food Sci., 2026, 44(2):123-131 | DOI: 10.17221/101/2025-CJFS
Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March–June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The...
Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacity
Caihong Xu, Xi Chen, Ping Yang, Shengzhong Dong, Qingyu Yang
Czech J. Food Sci., 2026, 44(2):157-166 | DOI: 10.17221/64/2025-CJFS
Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid–solid...
Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flour
Lassoued Rabeb, Chouaibi Moncef, Gharsallah Karima, Abderrabba Manef, Mejri Jamel
Czech J. Food Sci., 2026, 44(2):101-111 | DOI: 10.17221/168/2024-CJFS
The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g·(100 g)–1 and 50 g·(100 g)–1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the...
Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates
Ashraf M. Al-Khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ayed Amr
Czech J. Food Sci., 2026, 44(2):112-122 | DOI: 10.17221/145/2024-CJFS
Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250,...
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Czech J. Food Sci., 2026, 44(1):I-II
Effect of protective cultures on selected parameters of fresh cheese
Libor Kalhotka, Jana Zemanová, Petr Kouřil, Radek Valach, Jonáš Novotný, Miroslav Jůzl, Jan Slováček
Czech J. Food Sci., 2026, 44(1):82-92 | DOI: 10.17221/190/2025-CJFS
Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage at 6–8 °C. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples containing FreshQ® Cheese 3 and FreshQ® 9 (Lacticaseibacillus rhamnosus). The application of protective cultures resulted in a slightly faster acidification...
The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C
Wadah Elsheikh, Ilknur Ucak
Czech J. Food Sci., 2026, 44(1):62-70 | DOI: 10.17221/116/2025-CJFS
This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O2·kg–1),...
Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applications
Xizi Zhang, Huijing Zhang, Jiaxing Li, Chenchen Qi, Di Zhang, Wei Chen, Chengtao Wang
Czech J. Food Sci., 2026, 44(1):1-15 | DOI: 10.17221/88/2025-CJFS
β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen...
Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative study
Mohammad A. Al-Kafaween, Sajeda A. Al-Qubelat
Czech J. Food Sci., 2026, 44(1):16-34 | DOI: 10.17221/76/2025-CJFS
Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years. The purpose of this study was to: (i) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with those of Manuka honey against Escherichia coli and Staphylococcus aureus; (ii) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved...
Exploring the potential use of two species of Dioscorea in composite flours for bakery products
Martin Amador Meza-Nieto, María Guadalupe Torres-Cardona, Sergio Soto-Simental, Antonio de Jesús Cenobio-Galindo, Rubén Jiménez-Alvarado
Czech J. Food Sci., 2026, 44(1):52-61 | DOI: 10.17221/48/2025-CJFS
Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE · (100 g)–1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea...
Reduction of sodium chloride in bread using encapsulated salt
Crislayne Teodoro Vasques, Nicolas Bueno Mordhost Zeraik, Claudia Cirineo Ferreira Monteiro, Antonio Roberto Giriboni Monteiro
Czech J. Food Sci., 2026, 44(1):45-51 | DOI: 10.17221/46/2025-CJFS
High salt (sodium chloride) consumption is a significant public health concern worldwide. There is strong scientific evidence that a high-sodium diet is associated with increased rates of several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt to maintain the perception of salty taste. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared: Formulation...
Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy
Fang Gu, MengYing Gao, XueFeng Wang, MeiQi Lv, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li
Czech J. Food Sci., 2026, 44(1):71-81 | DOI: 10.17221/20/2025-CJFS
Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with...
Effect of the pumpkin seed flour and pumpkin seed oil cake flour addition on quality of wheat bread
Natasa Lakic-Karalić, Ladislav Vasilišin, Staniša Latinović, Goran Vučić, Slavica Grujić, Božana Odžaković, Anastasija Tegeltija, Ivana Čolić
Czech J. Food Sci., 2026, 44(1):35-44 | DOI: 10.17221/190/2024-CJFS
Pumpkin seeds and their oil cake are often treated as by-products, but their composition and high nutritive and biological value makes them a promising material for nutritional enrichment of bakery products. The purpose of this study was to characterise pumpkin seed flour (PSF) and pumpkin seed oil cake flour (PSOCF), and evaluate the effects of their addition on the chemical composition including the fatty acid composition, textural parameters, sensorial characteristics and antioxidant activity of the wheat bread. Six experimental bread samples with 5, 10 and 15% of PSF or PSOCF added to wheat basic formulation, and a control wheat sample, were produced....
Recent innovations and novel technologies for the upcycling of bioactive compounds from food wastes
Aslıhan Tüğen, Özge Taştan Ülkü
Czech J. Food Sci., 2025, 43(6):377-397 | DOI: 10.17221/122/2025-CJFS
This review evaluates the role of food waste reuse in sustainable food production, its associated health benefits, and technological advances in bioactive ingredient extraction. The research demonstrates that recycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals, and creates economic opportunities in the food industry. The process has been shown to enable the development of functional food ingredients, nutraceuticals (health-promoting food supplements), and biodegradable packaging solutions. The integration of biotechnological applications, microbial fermentation, and innovative...
Heatmap and PCA-based evaluation of bioactive compounds and volatile profiles in aronia fruits under different drying methods
Çağlar Kaya
Czech J. Food Sci., 2025, 43(6):428-437 | DOI: 10.17221/106/2025-CJFS
This study compares the bioactive compound contents and volatile profiles of products obtained from the ‘Nero’ variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE·g–1 dry weight (DW), 41.7 mg CE·g–1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying...
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid score
Pavel Nevrkla, Eva Weisbauerová, Svitlana Karvan, Jan Sečkář, Zdeněk Hadaš, Miroslav Rozkot, Drahomíra Čtvrtlíková Knitlová
Czech J. Food Sci., 2025, 43(6):411-418 | DOI: 10.17221/61/2025-CJFS
The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied pig (PB) and the three-breed commercial hybrid of Large White × Landrace × Large Whitesireline (CH) was compared using these indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12% and 22.56%, and 426.77 kJ·(100 g)–1 and 443.01 kJ·(100 g)–1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and...
Enhancing vitamin C stability through liposomal encapsulation with optimised pressure and cycle conditions
Özlem Üstün-Aytekin
Czech J. Food Sci., 2025, 43(6):419-427 | DOI: 10.17221/42/2025-CJFS
Encapsulation technology offers an effective strategy to enhance the bioavailability and stability of vitamin C by addressing its sensitivity to environmental factors. This study investigates the impact of formulation parameters, particularly lecithin concentration and high-pressure processing conditions, on the physicochemical properties, gastrointestinal stability, cytotoxicity, and shelf life of liposomal vitamin C formulations. Among the tested samples, Sample 1, prepared with 20% soybean lecithin and 20% ascorbic acid and processed at 400 bar with a single cycle, demonstrated superior performance. It exhibited a high zeta potential (−23.17 mV),...
Enhancing rheological properties of dough and quality of potato fibre-enriched bread
Omar Saleh, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Hefnawy Taha, Haiam O. Elkatary, Abdalla El‐Hadary, Hoda A.S. Farag, Mahmoud Sitohy, Ahmed Mahmoud Ismail, Ali Osman
Czech J. Food Sci., 2025, 43(6):462-469 | DOI: 10.17221/29/2025-CJFS
This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF,...
Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential
Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, Shenghong Liu
Czech J. Food Sci., 2025, 43(6):398-410 | DOI: 10.17221/26/2025-CJFS
Xinjiang apricot is favoured by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of 1 : 2,...
Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life
Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Quyen Phuong Huynh
Czech J. Food Sci., 2025, 43(6):438-449 | DOI: 10.17221/24/2025-CJFS
This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl;...
Decision tree analysis of the prospects of organic food: Evidence from China and Hungary
Yue Wu, Andrea Tick, Katalin Takács-György
Czech J. Food Sci., 2025, 43(6):450-461 | DOI: 10.17221/205/2024-CJFS
With the growing population, increasing income, and high-speed lifestyle, people pay more attention to a healthy diet and nutritional food. Organic food, also regarded as healthy, sustainable, or eco-friendly eating, has gained global popularity. This trend has been particularly amplified by the COVID-19 pandemic, leading to a surge in demand for nutritious foods worldwide. Organic food originated in Europe, with the highest development globally. Its progress varies by country. China's organic food industry began decades ago, growing rapidly. As globalisation advances and China's economy accelerates, it is valuable to examine the organic food industries...
Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storage
Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami, Fahad Y. Al-Juhaimi
Czech J. Food Sci., 2025, 43(5):365-375 | DOI: 10.17221/100/2025-CJFS
The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant...
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates
Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová, Šárka Horáčková
Czech J. Food Sci., 2025, 43(5):358-364 | DOI: 10.17221/93/2025-CJFS
Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v...
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
Gizem Özlük, Gabriela Krausová
Czech J. Food Sci., 2025, 43(5):344-351 | DOI: 10.17221/36/2025-CJFS
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU·g–1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8–9 log CFU·g–1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU·g–1 for probiotic products and 7 log CFU·g–1 for kefir products. This...
Sensory properties of pork sausage after sea buckthorn extract addition
Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová
Czech J. Food Sci., 2025, 43(5):320-325 | DOI: 10.17221/11/2025-CJFS
The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed...
Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties
Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen
Czech J. Food Sci., 2025, 43(5):311-319 | DOI: 10.17221/1/2025-CJFS
The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest...