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Zhang Y, Lyu H, Wang Y, Bai G, Wang J, Teng W, Wang W, Cao J. Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation. Int J Biol Macromol 2024; 268:131786. [PMID: 38657927 DOI: 10.1016/j.ijbiomac.2024.131786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/01/2024] [Accepted: 04/21/2024] [Indexed: 04/26/2024]
Abstract
This study investigated impact of high-density lipoprotein (HDL) on thermal aggregation and gelling behavior of myosin in relation to varied pHs. Results revealed that HDL modified myosin structure before and after heating, with distinct effects observed at varied pH. Under pH 5.0, both myosin and HDL-MS exhibited larger aggregates and altered microstructure; at pH 7.0 and 9.0, HDL inhibited myosin aggregation, resulting in enhanced solubility, reduced turbidity and particle size. Comparative analysis of surface hydrophobicity, free sulfhydryl groups and secondary structure highlighted distinct thermal aggregation behavior between MS and HDL-MS, with the latter showing inhibitory effects under neutral or alkaline conditions. Gelation behavior was enhanced at pH 7.0 with maximum strength, hardness, water-holding capacity and rheological properties. Under acidic pH, excessive protein aggregation resulted in increased whiteness and rough microstructure with granular aggregates. Under alkaline pH, gel network structure was weaker, possibly due to higher thermal stability of protein molecules. Scanning electron microscopy revealed expanded HDL protein particles at pH 7.0, accounting for decreased gel strength and altered rheological properties compared with myosin gel. Overall, the results indicated a positive role of HDL at varied pH in regulating thermal aggregation of myosin and further impacting heat-induced gel characteristics.
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Affiliation(s)
- Yuemei Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Hangbin Lyu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Pharmaceutical Sciences, Ningbo University, 315211 Ningbo, China
| | - Ying Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
| | - Genpeng Bai
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Jinpeng Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wendi Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
| | - Wei Wang
- Key Laboratory of Meat Processing of Sichuan, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China
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2
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Du J, Zhou C, Xia Q, Wang Y, Geng F, He J, Sun Y, Pan D, Cao J. The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112457] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Powell MJ, Sebranek JG, Prusa KJ, Tarté R. Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The effects of citrus fiber on the color, texture, lipid oxidation, and sensory characteristics of fully cooked deli-style turkey breast during storage (3°C) were studied. Four treatments were evaluated: control, 0.25% citrus fiber, 0.50% citrus fiber, and 0.105% sodium tripolyphosphate. The study was independently replicated 3 times. Proximate analysis and pH were measured once, and color (Hunter L, a, b), lipid oxidation (thiobarbituric acid-reactive substances), texture (Texture Profile Analysis hardness, resilience, cohesiveness, springiness, and chewiness), and sensory parameters (turkey aroma, texture, moistness, turkey flavor, off-flavor, and color) were measured at regular intervals on vacuum-packaged samples throughout an 84-d storage period. Aside from Texture Profile Analysis resiliency and sensory moistness lower in the 0.105% sodium tripolyphosphate group, all experimental treatments resulted in product with equivalent quality attributes to the control. At the levels tested in this specific application (high moisture, low fat), the citrus fiber evaluated did not affect the product’s quality attributes in a measurable way.
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Affiliation(s)
| | | | - Kenneth J. Prusa
- Iowa State University Department of Food Science and Human Nutrition
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4
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Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages. Meat Sci 2021; 182:108640. [PMID: 34364077 DOI: 10.1016/j.meatsci.2021.108640] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 01/26/2023]
Abstract
The aim of this work was to assess the influence of a porcine spleen surimi-like protein ingredient as pork meat replacer in emulsified cooked meat products (frankfurter-type sausages). The effects of the addition of porcine spleen protein isolate (SPI) in substitution of lean meat at concentrations of 5%, 10% and 15% on the physicochemical characteristics, microstructure, textural, and sensorial properties of the sausages were investigated. The addition of SPI did not affect the emulsion stability of raw meat batters nor the proximate composition of the cooked sausages, provided that sausages are formulated considering the differences in protein and fat content between pork meat and spleen protein fraction. Results showed that SPI was successfully applied as a meat replacer up to 15% of substitution level without producing significant modification on the physicochemical and techno-functional properties (water holding capacity and instrumental texture) of sausages. Meat replacement with SPI resulted in the formation of a stable and homogeneous protein gel network. Moreover, there were no negative effects on the sensory attributes in the cooked sausages containing 15% SPI as compared to the control ones. Therefore, the results of this study confirm that SPI up to 15% can be successfully used as a lean meat substitute in meat products.
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5
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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6
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Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts. Foods 2021; 10:foods10071454. [PMID: 34201569 PMCID: PMC8303894 DOI: 10.3390/foods10071454] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/11/2021] [Accepted: 06/18/2021] [Indexed: 11/16/2022] Open
Abstract
The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat products containing offal extracts. Consumers’ perceptions were evaluated by means of focus group discussions and a survey (N = 400) to validate the focus group results in various Spanish provinces. The theory of planned behavior was used to examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, and affordability were the main drivers, while sensory attributes, low frequency consumption, and perceived higher content of undesirable compounds were the main barriers. Three segments were identified according to their beliefs: those in favor of these products, those that were health and environmentally conscious, and those who were reluctant about them. The identification of these segments and their profiles demonstrated the necessity to focus efforts on providing reliable information on sensory and health-related issues to improve acceptability. Attitude was the most important predictor of behavioral intention regarding the global model, while the social component (subjective norm) was significant for two of the identified segments, emphasizing the relevance of the social component for acceptability.
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7
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Suzuki K, Morikawa A, Fujii Y, Kondo K. Effect of Liquid Oil on Physical Properties and Structure of Emulsion-type Sausages. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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8
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Goemaere O, Glorieux S, Govaert M, Steen L, Fraeye I. Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics. Foods 2021; 10:foods10040882. [PMID: 33920658 PMCID: PMC8073691 DOI: 10.3390/foods10040882] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 12/20/2022] Open
Abstract
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.
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9
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Álvarez-Castillo E, Bengoechea C, Guerrero A. Strengthening of Porcine Plasma Protein Superabsorbent Materials through a Solubilization-Freeze-Drying Process. Polymers (Basel) 2021; 13:772. [PMID: 33802290 PMCID: PMC7959129 DOI: 10.3390/polym13050772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/11/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022] Open
Abstract
The replacement of common acrylic derivatives by biodegradable materials in the formulation of superabsorbent materials would lessen the associated environmental impact. Moreover, the use of by-products or biowastes from the food industry that are usually discarded would promote a desired circular economy. The present study deals with the development of superabsorbent materials based on a by-product from the meat industry, namely plasma protein, focusing on the effects of a freeze-drying stage before blending with glycerol and eventual injection molding. More specifically, this freeze-drying stage is carried out either directly on the protein flour or after its solubilization in deionized water (10% w/w). Superabsorbent materials obtained after this solubilization-freeze-drying process display higher Young's modulus and tensile strength values, without affecting their water uptake capacity. As greater water uptake is commonly related to poorer mechanical properties, the proposed solubilization-freeze-drying process is a useful strategy for producing strengthened hydrophilic materials.
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Affiliation(s)
- Estefanía Álvarez-Castillo
- Escuela Politécnica Superior, Chemical Engineering Department, University of Seville, Calle Virgen de África, 7, 41011 Sevilla, Spain; (C.B.); (A.G.)
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10
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Jin S, Choi J. Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:170-179. [PMID: 33987594 PMCID: PMC7882847 DOI: 10.5187/jast.2021.e19] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/05/2020] [Accepted: 11/14/2020] [Indexed: 12/01/2022]
Abstract
This study was conducted to determine the effects of addition of porcine blood
plasma (PBP) to the emulsified pork batter as a substitute for the soy protein
isolate (SPI) or sodium caseinate (SC) on the emulsion stability and
physicochemical and textural properties of the emulsified pork batter. A total
of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of
SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking
decreased with increasing percentage of any of SPI, SC, and PBP
(p < 0.05). Further, moisture loss was less for the
PBP treatment than for SPI and SC (p < 0.05). The
lightness, redness, and whiteness of the emulsified pork batter decreased
(p < 0.05) due to any of the SPI, SC, and PBP
treatments whereas the yellowness and the chroma and hue values increased. The
lightness, redness, yellowness, and chroma and hue values differed also among
the SPI, SC, and PBP treatments (p < 0.05); however, the
numerical difference between any two types of substitutes was less than 8% of
the two corresponding means in all of these variables. Textural properties,
including the hardness, cohesiveness, springiness, gumminess, chewiness, and
adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments
(p > 0.05), except for greater gumminess and
chewiness for the PBP treatment than for SC. The present results indicate that
PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing
effect and therefore could be used a substitute for the latter as a non-protein
ingredient of pork emulsion batter.
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Affiliation(s)
- Sangkeun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
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11
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12
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Jin SK, Choi JS, Kim GD. Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage. Meat Sci 2020; 171:108293. [PMID: 32977168 DOI: 10.1016/j.meatsci.2020.108293] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 02/04/2023]
Abstract
This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 (P < 0.05). The peroxide value increased in all treatments during the 4-weeks of storage (P < 0.05); however, it was not significantly different between CON, T2, and T3 (P > 0.05). The total aerobic plate count was the lowest in T4 at week 4 (P < 0.05). Therefore, PPH addition could improve the texture of the emulsion-type pork sausages, and an antimicrobial effect was expected following exposure to at least 20 g/kg PPH.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
| | - Jung-Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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13
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Jin SK, Choi JS, Yim DG. Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates. Food Sci Anim Resour 2020; 40:172-182. [PMID: 32161913 PMCID: PMC7057041 DOI: 10.5851/kosfa.2020.e2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 12/03/2019] [Accepted: 12/23/2019] [Indexed: 11/08/2022] Open
Abstract
In the present study, we determined the degree of hydrolysis (DH) of porcine
blood plasma proteins, albumin, and globulin hydrolyzed by six proteases
(alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various
reaction times. Moreover, antimicrobial activities of hydrolysates against five
pathogenic microorganisms (Bacillus cereus,Staphylococcus aureus, Salmonella Typhimurium,
Escherichia coli, and Shigella flexneri)
were investigated. Alcalase, trypsin, and papain hydrolysates of the three
porcine blood proteins showed higher DH values than hydrolysates produced by the
other three proteases. DH of the three porcine blood proteins hydrolyzed by the
six proteases failed to increase after 2 h of hydrolysis. In antimicrobial
tests, hydrolysates (hydrolysis time of 2 h) showed antibacterial activity only
against B. cereus. Albumin hydrolysates showed higher
antimicrobial activity than globulin and plasma hydrolysates. Albumin
hydrolysates obtained with flavourzyme, protamex, and trypsin showed higher
antimicrobial activity than those obtained with the other three proteases.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Jung Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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14
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Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108708] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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15
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Álvarez-Castillo E, Bengoechea C, Guerrero A. Composites from by-products of the food industry for the development of superabsorbent biomaterials. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Toldrà M, Parés D, Saguer E, Carretero C. Utilisation of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14298] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Mònica Toldrà
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Dolors Parés
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Elena Saguer
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
| | - Carmen Carretero
- Institute of Food and Agricultural Technology (INTEA), Escola Politècnica Superior University of Girona, C/ Maria Aurèlia Capmany 6117003Girona Spain
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17
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Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat Sci 2019; 157:107883. [PMID: 31284235 DOI: 10.1016/j.meatsci.2019.107883] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 06/25/2019] [Accepted: 06/30/2019] [Indexed: 11/22/2022]
Abstract
The effects of sodium tripolyphosphate replacement with citrus fiber on color, texture, lipid oxidation, and sensory characteristics of an alternatively-cured all-pork Bologna sausage during 98 d of storage at storage 0-1 °C were studied. Replacement of sodium phosphates in processed meat with citrus fiber could enable manufacturers to make their products more consistent with the current "clean label" trend. The Bologna sausage was assigned one of five treatments: sodium tripolyphosphate control (0.38%), no-sodium-tripolyphosphate control, or one of several citrus fiber levels (0.50%, 0.75%, 1.00%). Citrus fiber treatments resulted in Bologna sausage with acceptable technological parameters, as indicated by similar cook/chill yields and emulsion stability compared to the sodium tripolyphosphate control. The results showed the replacement of sodium tripolyphosphate with citrus fiber did not significantly alter most physical, chemical or sensory characteristics of the Bologna sausage during refrigerated storage.
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18
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Jin SK, Kim SH, Choi JS, Yim DG. Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00071-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Hou C, Song X, Li Z, Wang W, Shen Q, Zhang D. Arginine improves the color stability of hemoglobin powder during freeze-drying and storage. Food Sci Nutr 2019; 7:1677-1684. [PMID: 31139380 PMCID: PMC6526692 DOI: 10.1002/fsn3.1004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 11/29/2022] Open
Abstract
To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine-hemoglobin (Arg-Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg-Hb powder had better colors (less MetHb% and higher a* value) than Hb powder (p < 0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5 mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18°C; (c) pH and NaCl had a significant influence on the color stability of Hb (p < 0.05). At various NaCl concentrations and pH conditions, Arg-Hb solution showed better color than Hb (p < 0.05); (d) Arg-Hb powder had higher a* values and higher percentages of deoxyhemoglobin and oxyhemoglobin but lower MetHb% than Hb powder during storage (p < 0.05).
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Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Xuan Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Wenting Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Qingwu Shen
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaHunanChina
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
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20
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Hou C, Wang W, Song X, Wu L, Zhang D. Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder. Foods 2019; 8:E140. [PMID: 31027229 PMCID: PMC6518045 DOI: 10.3390/foods8040140] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/20/2019] [Accepted: 04/22/2019] [Indexed: 11/16/2022] Open
Abstract
Porcine blood plasma is a rich source of proteins with high nutritional and functional properties, which can be used as a food ingredient. The plasma is usually processed into powders in applications. In the present study, the effects of drying methods and ash contents on heat-induced gelation of plasma protein powder were investigated. The drying methods had a significant impact on the gel properties of the plasma powder heat-induced gels. The hardness and elasticity of the gels by freeze-dried and spray-dried plasma powders were lower than that of the liquid plasma (p < 0.05). The microstructures of dehydrated plasma were denser and the holes were smaller. The secondary structure of the gels from the spray-dried plasma protein powders exhibited more α-helixes and less β-turns than that from the freeze-dried powder and liquid plasma. The thermostability of dehydrated plasma powder was found to have decreased compared to the liquid plasma. Compared with the gels obtained from the high ash content plasma protein powders, the gel from the 6% ash content plasma powder had the highest water-holding capacity and had the lowest hardness and elasticity. However, the secondary structure and microstructures of the heat-induced gels were not affected by the ash contents in the plasma powders. These findings show that the gel properties of plasma protein powder can be finely affected by drying methods and ash contents.
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Affiliation(s)
- Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Wenting Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Liguo Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Jiang S, Cao CA, Xia XF, Liu Q, Kong BH. Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo-reversible or Thermo-irreversible Curdlan Gels. J Food Sci 2019; 84:1068-1077. [PMID: 30990884 DOI: 10.1111/1750-3841.14595] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 02/23/2019] [Accepted: 03/13/2019] [Indexed: 12/22/2022]
Abstract
The influence of different addition levels (0.1% to 0.5%) of thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC) on the physicochemical and textural characteristics of frankfurters, as well as dynamic rheological properties of meat batters, was investigated. Increased percentages of TRC and TIRC were associated with lower cooking loss and quicker relaxation times, as well as superior emulsion stability, and higher L* -values and b* -values of frankfurters (P < 0.05). Moreover, with equal curdlan concentrations from 0.3% to 0.5%, TRC showed higher hardness and chewiness values than those with added TIRC (P < 0.05), but the gumminess, springiness, and resilience values were almost the same between each treatment (P > 0.05). The textural profile results were in strong agreement with the rheological data. Principal component analysis revealed that certain quality attributes were affected differently by the inclusion levels of TRC and TIRC. Additionally, the distinctive mechanism of the formation of the complex meat protein network by TRC or TIRC was also clarified and verified via scanning electron microscopy analysis. Further studies will investigate the molecular interactions of meat proteins with these two types of curdlan gels as a function of addition levels. PRACTICAL APPLICATION: Curdlan can form two different types of gels mainly depending on heating temperature, designated as thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC), respectively. The addition of these two gels could improve the textural and gel properties of frankfurters, as well as improve the rheological profiles of meat batters. Each gel type invokes a different mechanism of influence on the formation of the complex meat protein network. Results indicate that TRC (mainly as an effective gelling agent) and TIRC (mainly as a potential fat-mimetic) can provide distinctive frankfurter formulations catered to the requirements preferred by different consumers.
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Affiliation(s)
- Shuai Jiang
- College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China.,College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Chuan-Ai Cao
- College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China
| | - Xiu-Fang Xia
- College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China
| | - Bao-Hua Kong
- College of Food Science, Northeast Agricultural Univ., Harbin, 150030, Heilongjiang, China
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22
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Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.059] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Petrášová M, Král M, Pospiech M, Halamová P, Tremlová B, Walczycka M. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1888-1897. [PMID: 30264466 DOI: 10.1002/jsfa.9384] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 09/19/2018] [Accepted: 09/19/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Michaela Petrášová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Petra Halamová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Maria Walczycka
- Department of Animal Products Processing, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
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25
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Oro CED, Rigo D, Gaio I, Valduga E, Paliga M, Silva MF, Vedovatto F, Zabot GL, Tres MV. Formulation of chicken sausages with broiler blood proteins and dye. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4694-4699. [PMID: 30333667 PMCID: PMC6170341 DOI: 10.1007/s13197-018-3403-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2018] [Accepted: 08/15/2018] [Indexed: 10/28/2022]
Abstract
Dye and proteins recovered from broiler blood were used in the formulation of chicken sausages in substitution of soy proteins and synthetic dyes. Three formulations of chicken sausages were prepared: standard, liquid plasma, and freeze-dried plasma. The application of protein and blood dye in the formulation of sausages and sensory analysis followed the Brazilian legislation. Physicochemical, microbiological and sensory attributes of sausages were evaluated during 60. All the formulations met the physicochemical and microbiological requirements. Considering the sensory analysis, sausages prepared using freeze-dried plasma presented significant difference from the standard sausage. There was no significant difference in the acceptance between the standard and liquid plasma sausages. Therefore, the use of such byproducts can add value to meat products without any adverse effect consumers acceptability.
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Affiliation(s)
- Carolina E. D. Oro
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Diane Rigo
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Iloir Gaio
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Eunice Valduga
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Marshall Paliga
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Marceli F. Silva
- Department of Food Engineering, Integrated Regional University (URI Erechim), Sete de Setembro Av., 1621, Erechim, RS 99709-910 Brazil
| | - Felipe Vedovatto
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Giovani L. Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Marcus V. Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
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26
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Öztürk B, Serdaroğlu M. Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs. Korean J Food Sci Anim Resour 2018; 38:26-42. [PMID: 29725222 PMCID: PMC5932970 DOI: 10.5851/kosfa.2018.38.1.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2017] [Revised: 10/31/2017] [Accepted: 12/07/2017] [Indexed: 11/18/2022] Open
Abstract
Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in b* values whereas decreases L* values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.
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Affiliation(s)
- Burcu Öztürk
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
| | - Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey
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27
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Sun XD, Shi D, Lan Y, Yao XM, Zhang RY, Zhang YL, Su P, Shan H. Factors influencing gelation properties of corn germ proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4445-4450. [PMID: 28266012 DOI: 10.1002/jsfa.8304] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 10/22/2016] [Accepted: 03/02/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND As a by-product of the oil industry, corn germ meal is mainly applied as a high-protein ingredient in animal feeds, without any application of the specific functional properties of corn germ protein (CGP). Factors influencing the gelation properties of CGP in relation to its dynamic rheology are still unclear owing to limited information. RESULTS CGP concentrate was recovered by the isoelectric precipitation method, and factors affecting its gelation properties were investigated using a rheometer. A weak gel formed at natural pH with 0.3 mol L-1 NaCl, and the minimum gel-forming concentration was observed at 150 g kg-1 . Higher CGP protein concentrations induced stiffer gels, and linear relationships were found between protein concentration and gel stiffness (G') as well as between protein concentration and gel viscosity (G″). Lower heating and cooling rate promoted the formation of stiffer gels. CGP gelation was both NaCl- and pH-dependent. Sodium tripolyphosphate significantly increased gel stiffness with increasing concentration. No difference in gel elasticity (tanδ) was observed with the inclusion of various concentrations of sodium tripolyphosphate or sodium polyphosphate. CONCLUSION Heating and cooling rate, NaCl, protein concentration, pH and phosphates all impact the gel-forming ability of CGP concentrate. Desired gel properties can be obtained through adjustment of these factors. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiang Dong Sun
- Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Dan Shi
- Food Science Department, East University of Heilongjiang, Harbin, China
| | - Yu Lan
- Food Science Department, East University of Heilongjiang, Harbin, China
| | - Xin Miao Yao
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Rui Ying Zhang
- Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Ying Lei Zhang
- Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Ping Su
- Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Hong Shan
- Quality & Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, China
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28
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Kim S, Jin S, Choi J. Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4501-4507. [PMID: 28304094 DOI: 10.1002/jsfa.8315] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2016] [Revised: 01/31/2017] [Accepted: 03/13/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Most slaughter blood is discarded, resulting in problems related to costs for wastewater disposal and environmental pollution. However, animal blood contains various proteins such as albumin, globulin and globin and can be used as a natural emulsifier, stabiliser and colour additive. Thus, this study was carried out to investigate the effect of blood plasma proteins on the physico-chemical properties of emulsion-type pork sausages stored at 4°C over 5 weeks. RESULTS The emulsion-type pork sausages with plasma powders had higher pH than the other treatments during week 5, and higher shear force than the control (P < 0.05). The lightness values of the sausages with plasma powders were lower than the other treatments, whereas the redness and yellowness values were similar with those of the others. The sausages with plasma powders (cattle plasma powder and commercial pig plasma powder) had respectively increased texture properties. In the sensory evaluation, all proteins did not have significant impact on sensory of pork sausages. CONCLUSION The results confirmed that plasma protein powders can be considered as a binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sungho Kim
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Sangkeun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
| | - Jungseok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
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29
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Zhu X, Ning C, Li S, Xu P, Zheng Y, Zhou C. Effects of
l
‐lysine/
l
‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13561] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoxu Zhu
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Cheng Ning
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Shiyi Li
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Peng Xu
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Yadong Zheng
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Cunliu Zhou
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
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30
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Fu Y, Zheng Y, Lei Z, Xu P, Zhou C. Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315593] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yuan Fu
- School of Food Science & Engineering, Hefei University of Technology, Hefei, China
| | - Yadong Zheng
- School of Food Science & Engineering, Hefei University of Technology, Hefei, China
| | - Zhen Lei
- School of Food Science & Engineering, Hefei University of Technology, Hefei, China
| | - Peng Xu
- School of Food Science & Engineering, Hefei University of Technology, Hefei, China
| | - Cunliu Zhou
- School of Food Science & Engineering, Hefei University of Technology, Hefei, China
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31
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Effects of l-lysine on thermal gelation properties of chicken breast actomyosin. Food Sci Biotechnol 2017; 26:549-556. [PMID: 30263578 DOI: 10.1007/s10068-017-0081-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 11/25/2016] [Accepted: 03/06/2017] [Indexed: 10/19/2022] Open
Abstract
The effects of l-lysine (l-Lys) on the water holding capacity (WHC) and texture of actomyosin (AM) gel and the possible mechanisms were investigated. l-Lys increased the WHC and hardness of the AM gel. These effects may be related to the even and continuous microstructure of the gel according to the scanning electron microscopy analysis. Furthermore, l-Lys increased the surface hydrophobic residues and the reactive sulfhydryl groups. l-Lys decreased the storage modulus at the first transition temperature but increased it at the second transition temperature and the third transition enthalpy. These results suggested that l-Lys varied the thermal behaviors and the microstructure of the AM gel by increasing the surface hydrophobicity and reactive sulfhydryl groups, ultimately contributing to the increased WHC and hardness. The changes in pH did not fully explain the results from the present study. The results were useful for understanding previous findings and may serve as a reference for the preparation of reduced-sodium and phosphate-free meat products.
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Teglia CM, Cámara MS, Vera-Candioti L. Dispersive liquid-liquid microextraction of quinolones in porcine blood: Validation of a CE method using univariate calibration or multivariate curve resolution-alternating least squares for overlapped peaks. Electrophoresis 2017; 38:1122-1129. [DOI: 10.1002/elps.201600475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 01/11/2017] [Accepted: 01/27/2017] [Indexed: 11/10/2022]
Affiliation(s)
- Carla M. Teglia
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas; Universidad Nacional del Litoral; Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
| | - María S. Cámara
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas; Universidad Nacional del Litoral; Santa Fe Argentina
| | - Luciana Vera-Candioti
- Departamento de Ciencias Biológicas, Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas; Universidad Nacional del Litoral; Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
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33
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Li W, Huang M, Wang P, Xu X. Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Vera-Candioti L, Teglia CM, Cámara MS. Dispersive liquid-liquid microextraction of quinolones in porcine blood: Optimization of extraction procedure and CE separation using experimental design. Electrophoresis 2016; 37:2670-2677. [DOI: 10.1002/elps.201600103] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 06/10/2016] [Accepted: 06/24/2016] [Indexed: 01/09/2023]
Affiliation(s)
- Luciana Vera-Candioti
- Universidad Nacional del Litoral, CONICET, FBCB, Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ); Ciudad Universitaria; Santa Fe Argentina
| | - Carla M. Teglia
- Universidad Nacional del Litoral, CONICET, FBCB, Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ); Ciudad Universitaria; Santa Fe Argentina
| | - María S. Cámara
- UNL, FBCB, Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ); Cátedra de Química Analítica I; Santa Fe Argentina
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35
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Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Ni N, Wang Z, Wang L, He F, Liu J, Gao Y, Zhang D. Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0155-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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37
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Zhou C, Ye H, Nishiumi T, Qin H, Chen C. l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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Zhou C, Li J, Tan S. Effect of l-lysine on the physicochemical properties of pork sausage. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0104-6] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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39
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Wang P, Han M, Xu X, Zhou G, Huang M. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein. J Texture Stud 2014. [DOI: 10.1111/jtxs.12063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Mengmeng Huang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Parés D, Toldrà M, Saguer E, Carretero C. Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood. Meat Sci 2014; 96:304-10. [DOI: 10.1016/j.meatsci.2013.07.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 07/15/2013] [Accepted: 07/16/2013] [Indexed: 11/30/2022]
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Parés D, Saguer E, Pap N, Toldrà M, Carretero C. Low-salt porcine serum concentrate as functional ingredient in frankfurters. Meat Sci 2012; 92:151-6. [PMID: 22607815 DOI: 10.1016/j.meatsci.2012.04.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 04/24/2012] [Accepted: 04/24/2012] [Indexed: 10/28/2022]
Abstract
The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure. The sensory descriptive profile and the overall acceptance were also comparatively evaluated. Although significantly higher values for the animal taste and odour attributes of sausages with serum compared to control ones were obtained, the differences were lower than those reported in a previous study using whole plasma. Thus, ultrafiltration could be useful to reduce animal off-flavour in blood-based protein ingredients. Moreover, overall acceptance did not significantly differ between the two types of products, being 6.7 and 6.5, for control and test sausages respectively.
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Affiliation(s)
- Dolors Parés
- Institut de Tecnologia Agroalimentària, Universitat de Girona, Maria Aurèlia Capmany 61, 17071 Girona, Spain
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