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Zhu YA, Li F, Wang M, Cao Y, Kong B, Liu Q, Wang H, Chen Q. Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion. Meat Sci 2024; 216:109585. [PMID: 38959640 DOI: 10.1016/j.meatsci.2024.109585] [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: 02/22/2024] [Revised: 04/30/2024] [Accepted: 06/27/2024] [Indexed: 07/05/2024]
Abstract
In this study, the effect of sodium alginate and quaternized chitosan bis-polysaccharide-based shell transport curcumin nano-emulsions (Cur@QCS/SA) on the microbiological, physicochemical properties, quality characteristics of Harbin red sausage during storage is investigated. According to the microbiological results, the shelf life of Harbin red sausage is extended from 3 d to 6 d by adding 0.15% Cur@QCS/SA, and Bacillus is the most predominant bacterial before 6 d. Additionally, the physicochemical properties change significantly, the pH, weight loss (WL), water holding capacity (WHC), water activity (aw), L*, and a* of red sausage decrease gradually with the extension of storage time, as well as b*, lipid oxidation, proteolysis increase significantly (P < 0.05). Secondly, it is found that 0.15% treatment group can better maintain the quality characteristics of Harbin red sausage according to texture profile analysis (TPA), electronic nose (E-nose), and electronic tongue (E-tongue) (P < 0.05). This study provides a new way for nano-emulsions in food applications and a new option for the preservation of Harbin red sausage as well as other low-temperature meat products.
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Affiliation(s)
- Ying-Ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fei Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meihui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuhang Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Huang X, Li X, Zhang Y, Li X, Zhang P, Song H, Huang Q, Fu G. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6787-6798. [PMID: 38567870 DOI: 10.1002/jsfa.13507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 03/07/2024] [Accepted: 04/03/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated. RESULTS Compared with the blank group, the addition of LA and OA (10-50 g kg-1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg-1 with the addition of both fatty acids (39.06 μg and 41.58 μg, respectively). However, excess unsaturated fatty acids (≥ 50 g kg-1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel. CONCLUSION Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinyuan Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yufeng Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiefei Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
| | - Pei Zhang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Hongbo Song
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Zare M, Golmakani MT, Niakousari M, Eskandari MH, Ghiasi F, Hosseini SMH. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J Dairy Sci 2024; 107:4308-4319. [PMID: 38490543 DOI: 10.3168/jds.2024-24140] [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: 08/29/2023] [Accepted: 01/23/2024] [Indexed: 03/17/2024]
Abstract
The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
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4
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Kim TK, Kim YJ, Kang MC, Cha JY, Kim YJ, Choi YJ, Jung S, Choi YS. Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality. Heliyon 2024; 10:e28315. [PMID: 38586345 PMCID: PMC10998059 DOI: 10.1016/j.heliyon.2024.e28315] [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: 06/11/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/09/2024] Open
Abstract
The objective of this study was to investigate a replacement for phosphate in meat products. Protein structural modification was employed in this study, and grafted myofibrillar protein (MP) with palatinose was added to meat emulsion without phosphate. Here, 0.15% of sodium polyphosphate (SPP) was replaced by the same (0.15%) concentration and double (0.3%) the concentration of grafted MP. Although the thermal stability was decreased, the addition of transglutaminase could increase stability. The rheological properties and pH also increased with the addition of grafted MP and transglutaminase. The addition of grafted protein could be perceived by the naked eye by observing a color difference before cooking, but it was not easy to detect after cooking. The cooking loss, emulsion stability, water holding capacity, lipid oxidation, and textural properties improved with the addition of grafted MP. However, the excessive addition of grafted MP and transglutaminase was not recommended to produce a high quality of phosphate replaced meat emulsion, and 0.15% was identified as a suitable addition ratio of grafted MP.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, 34134, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, South Korea
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5
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Du Q, Tu M, Liu J, Ding Y, Zeng X, Pan D. Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review. Food Res Int 2023; 170:112959. [PMID: 37316007 DOI: 10.1016/j.foodres.2023.112959] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/04/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
There is currently an increasing trend in the consumption of meat analogs and fat substitutes due to the health hazards by excessive consumption of meat. Simulating the texture and mouthfeel of meat through structured plant-derived polymers has become a popular processing method. In this review, the mechanical structuring technology of plant polymers for completely replacing real meat is mainly introduced in this review, which mainly focuses on the parameters and principles of mechanical equipment for the production of vegan meat. The difference in composition between plant meat and real meat is mainly reflected in the protein, and particular attention should be paid to the digestive characteristics of plant meat protein in the gastrointestinal tract. Therefore, the differences in the protein digestibility properties of meat analogs and real meat is discussed in this review, focusing primarily on protein digestibility and peptide/amino acid composition of mechanically structured vegan meats. In terms of fat substitutes for meat products, the types of plant polymer colloidal systems used for meat fat substitutes is comprehensively introduced, including emulsion, hydrogel and oleogel.
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Affiliation(s)
- Qiwei Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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6
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Inguglia ES, Song Z, Kerry JP, O'Sullivan MG, Hamill RM. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods 2023; 12:foods12102062. [PMID: 37238880 DOI: 10.3390/foods12102062] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND The concept of a clean label is difficult to define, even in common language, as the interpretation of what a "clean" food is differs from one person to another and from one organisation to another. The lack of a unique definition and regulations of what the term "clean" means, along with the growing consumer demand for more "natural" and healthier foods, is posing new challenges for manufacturers and ingredient producers. The meat industry, in particular, has been affected by this new movement owing to negative attitudes and feelings consumers associate with consuming processed meat products. Scope and approach: The review scope is to describe attributes and associations around the "clean" label term by analysing the most recent ingredients, additives and processing methods currently available for meat manufacturers. Their application in meat, plant-based alternatives and hybrid meat/plant products, current limitations and challenges presented in consumer perception, safety and potential impacts on product quality are also presented. KEY FINDINGS AND CONCLUSIONS The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products and also support plant-based meat alternatives and hybrids.
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Affiliation(s)
| | - Zuo Song
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland
| | - Ruth M Hamill
- Teagasc Food Research Centre, D15 DY05 Dublin, Ireland
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7
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Teng C, Campanella OH. A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 2023; 9:gels9050393. [PMID: 37232985 DOI: 10.3390/gels9050393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
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Affiliation(s)
- Chong Teng
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
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8
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Badar IH, Li Y, Liu H, Chen Q, Liu Q, Kong B. Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers. Meat Sci 2023; 199:109143. [PMID: 36827828 DOI: 10.1016/j.meatsci.2023.109143] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/04/2023] [Accepted: 02/16/2023] [Indexed: 02/21/2023]
Abstract
Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut, and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2 °C in modified atmosphere packaging for 12 days. The fat replacement decreased total fat by 26% and increased ash by 34%. Hardness and chewiness decreased with increasing the fat replacement; however, it did not affect springiness and cohesiveness values. Burger reformulations led to an increase in cooking yield (10%). Walnut oil EGs increased PUFA level up to 458%. Both oils enhanced PUFA/SFA and ω-6/ω-3 ratios and atherogenic and thrombogenic indices. Concerning color attribute, about 66% reduction was observed in redness values during the storage period of 12 days. Moreover, the sensory scores for all attributes, i.e., appearance, odor, flavor, and juiciness, were in the acceptable range of five or above in the reformulated burgers. In conclusion, 50% fat substitution using walnut and peanut oil EGs improved the nutritional profile of buffalo burgers without compromising the technological and sensory characteristics.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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9
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Adiamo OQ, Netzel ME, Hoffman LC, Gidley MJ, Osborne S, Sultanbawa Y. Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage. Meat Sci 2023; 197:109069. [PMID: 36495835 DOI: 10.1016/j.meatsci.2022.109069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/22/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022]
Abstract
In this study, partial or full replacement of 6% soy protein isolate (SPI) with 2, 4 and 6% roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage were investigated. Emulsion stability and cooking loss were lower in samples formulated with ASPC at all levels and control samples compared to ASRo formulated samples. ASRo generated softer and less chewy sausages than ASPC. Cooked 2% ASPC sausages had similar L* and a* values as the control but with lower colour difference (ΔE) values that were similar to cooked 6% SPI sausages' values. An organized protein network structure was observed in the sausages formulated with ASPC at all levels and in the control samples. Therefore, ASPC, particularly at 2 and 4% inclusion, can be used as a functional ingredient to prepare emulsified beef sausages with good quality attributes.
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Affiliation(s)
- Oladipupo Q Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael E Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Louwrens C Hoffman
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Michael J Gidley
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, St Lucia, QLD, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD, Australia.
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10
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Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products. Foods 2022; 12:foods12010131. [PMID: 36613347 PMCID: PMC9818335 DOI: 10.3390/foods12010131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions.
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11
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Liu Y, Huang Y, Wang Y, Zhong J, Li S, Zhu B, Dong X. Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Kim TK, Kim YJ, Kim J, Yun HJ, Kang MC, Choi YS. Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion. Foods 2022; 11:3354. [PMID: 36359967 PMCID: PMC9654085 DOI: 10.3390/foods11213354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/16/2022] Open
Abstract
Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.
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Affiliation(s)
| | | | | | | | | | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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13
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Darlan Leal de Araujo C, Freire da Costa G, Luiz Nunes de Oliveira F, Alves Azeredo de Oliveira G. Physico-Chemical and Microbiological Quality of Sausages with Reduced Fat and Sodium Chloride Formulated with Inulin and Oregano Essential Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2131671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Chimenes Darlan Leal de Araujo
- Graduate Program in Food Science and Technology, Luiz de Queiroz School of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Gilmar Freire da Costa
- Graduate Program in Food Technology, Faculty of Food Engineering, State University of Campinas, São Paulo, Brazil
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Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr 2022; 64:2513-2532. [PMID: 36123812 DOI: 10.1080/10408398.2022.2124397] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. In addition, the physicochemical properties of fat decisively contribute to the texture of meat products, playing a fundamental role in improving the properties of viscosity, creaminess, chewiness, cohesiveness, and hardness. However, meat products' high animal fat content makes them detrimental to a healthy diet. Therefore, reducing the fat content of meat products is an urgent need, but it is a challenge for researchers and the meat industry. The fat reduction in meat products without compromising the product's quality and with minor impacts on the production costs is not a simple task. Thus, strategies to reduce the fat content of meat products should be studied with caution. During the last decades, several fat replacers were tested, but among all of them, the use of flours and fibers, hydrocolloids, mushrooms, and some animal proteins (such as whey and collagen) presented promising results. Additionally, multiple strategies to gel oils of vegetable origin are also a current topic of study, and these have certain advantages such as their appearance (attempts to imitate animal fat), while also improving the nutritional profile of the lipid fraction of the products meat. However, each of these fat substitutes has both advantages and limitations in their use, which will be discussed in subsequent sections. Therefore, due to the growing interest in this issue, this review focuses on the main substitutes for animal fat used in the production of meat products, offering detailed and updated information on the latest discoveries and advances in this area.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spai
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15
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Use of seaweed powder (Undaria sp.) as a functional ingredient in low-fat pork burgers. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Kim J, Kim TK, Cha JY, Ku SK, Jung S, Choi YS. Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel. Food Sci Anim Resour 2022; 42:861-873. [PMID: 36133640 PMCID: PMC9478976 DOI: 10.5851/kosfa.2022.e38] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 12/04/2022] Open
Abstract
The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.
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Affiliation(s)
- Jake Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Su-Kyung Ku
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
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17
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High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation. Food Res Int 2022; 156:111189. [DOI: 10.1016/j.foodres.2022.111189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/18/2022]
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18
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Lu Y, Luo Q, Chu Y, Tao N, Deng S, Wang L, Li L. Application of Gelatin in Food Packaging: A Review. Polymers (Basel) 2022; 14:polym14030436. [PMID: 35160426 PMCID: PMC8838392 DOI: 10.3390/polym14030436] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/01/2022] [Accepted: 01/09/2022] [Indexed: 01/27/2023] Open
Abstract
Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditional plastic packaging. Gelatin is extracted from collagen. It is an ideal material for food packaging due to its versatile advantages such as low price, polymerization, biodegradability, good antibacterial and antioxidant properties, etc. However, gelatin film exists poor waterproof and mechanical properties, which limit its developments and applications in food packaging. Previous studies show that pure gelatin can be modified by adding active ingredients and incorporating them with bio-polymers to improve its mechanical properties, aiming to achieve the desirable effect of preservation. This review mainly shows the preparation and molding ways of gelatin-based edible films and the applications of gelatin modified with other biopolymers. Furthermore, this review provides the latest advances in gelatin-based biodegradable packaging and food applications that exhibit outstanding advantages in food preservation.
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Affiliation(s)
- Yanan Lu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Qijun Luo
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Yuchan Chu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Ningping Tao
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
| | - Shanggui Deng
- Engineering Research Center of Food Thermal Processing Technology, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
| | - Li Wang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
- Correspondence: (L.W.); (L.L.); Tel.: +86-13062789659 (L.W.); +86-21-61900372 (L.L.)
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (Y.L.); (Q.L.); (Y.C.); (N.T.)
- Correspondence: (L.W.); (L.L.); Tel.: +86-13062789659 (L.W.); +86-21-61900372 (L.L.)
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19
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Pan N, Wan W, Du X, Kong B, Liu Q, Lv H, Xia X, Li F. Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods 2021; 11:44. [PMID: 35010168 PMCID: PMC8750440 DOI: 10.3390/foods11010044] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/27/2021] [Accepted: 12/09/2021] [Indexed: 01/16/2023] Open
Abstract
Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze-thaw (F-T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F-T cycles (p < 0.05). After multiple F-T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F-T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.
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Affiliation(s)
- Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Wei Wan
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Xin Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Hong Lv
- Department of Food and Pharmaceuticals, Harbin Light Industry School, Harbin 150076, China;
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (N.P.); (W.W.); (X.D.); (B.K.); (Q.L.)
| | - Fangfei Li
- College of Forestry, Northeast Forestry University, Harbin 150040, China
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20
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Mendez-López M, Ramos-Hernández A, Moreno-Serna V, Bonardd S, Ramírez O, Silva H, Inostroza-Rivera R, Diaz DD, Leiva A, Saldías C. A facile approach for tuning optical and surface properties of novel biobased Alginate/POTE handleable films via solvent vapor exposure. Int J Biol Macromol 2021; 193:258-268. [PMID: 34655589 DOI: 10.1016/j.ijbiomac.2021.10.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/20/2021] [Accepted: 10/02/2021] [Indexed: 10/20/2022]
Abstract
Novel biobased films consisting of alginate blends with poly (octanoic acid 2-thiophen-3-yl-ethyl ester) (POTE), a conducting polymer, were prepared by solution casting, and their optical, morphological, thermal, and surface properties were studied. Using UV-visible spectroscopy, atomic force microscopy (AFM), and scanning electron microscopy (SEM), the effects of tetrahydrofuran solvent vapors on the optical properties and surface morphology of biobased films with different POTE contents were studied. Results indicate that morphological rearrangements of POTE take place during the process of solvent exposure. Specifically, the solvent vapor induced the formation of POTE small crystalline domains, which allows envisioning the potential of tuning UV-visible absorbance and wettability behavior of biobased films. Finally, theoretical electronic calculations (specifically frontier molecular orbitals analysis) provided consistent evidence on POTE's preferential orientation and selectivity toward the THF-vapor medium.
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Affiliation(s)
- M Mendez-López
- Departamento de Química y Biología, Universidad el Norte, km 5 vía Pto Colombia, P. O. Box 1569-51820, Barranquilla, Atlántico, Colombia
| | - A Ramos-Hernández
- Grupo de investigación Química Supramolecular Aplicada, Programa de Química, Facultad de Ciencias Básicas, Universidad del Atlántico, Cra 30# 8-49 Pto Colombia, Atlántico, Colombia
| | - V Moreno-Serna
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - S Bonardd
- Departamento de Química Orgánica, Universidad de La Laguna, Avda. Astrofísico Francisco Sánchez S/N, 38206 La Laguna, Tenerife, Spain; Instituto Universitario de Bio-Orgánica Antonio González, Universidad de La Laguna, Avda. Astrofísico Francisco Sánchez 2, 38206 La Laguna, Tenerife, Spain
| | - O Ramírez
- Departamento de Química Física, Facultad de Química y Farmacia, Pontificia Universidad Católica de Chile, Macul, 7820436 Santiago, Chile
| | - Hernán Silva
- Departamento de Estadística, Facultad de Matemáticas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Ricardo Inostroza-Rivera
- Departamento de Química Orgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul, 7820436 Santiago, Chile
| | - D Diaz Diaz
- Departamento de Química Orgánica, Universidad de La Laguna, Avda. Astrofísico Francisco Sánchez S/N, 38206 La Laguna, Tenerife, Spain; Instituto Universitario de Bio-Orgánica Antonio González, Universidad de La Laguna, Avda. Astrofísico Francisco Sánchez 2, 38206 La Laguna, Tenerife, Spain; Institut für Organische Chemie, Universität Regensburg, Universitätsstr. 31, 93053 Regensburg, Germany
| | - A Leiva
- Departamento de Química Física, Facultad de Química y Farmacia, Pontificia Universidad Católica de Chile, Macul, 7820436 Santiago, Chile
| | - C Saldías
- Departamento de Química Física, Facultad de Química y Farmacia, Pontificia Universidad Católica de Chile, Macul, 7820436 Santiago, Chile.
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21
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Dadwal V, Joshi R, Gupta M. Formulation, characterization and in vitro digestion of polysaccharide reinforced Ca-alginate microbeads encapsulating Citrus medica L. phenolics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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22
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Yang C, Shang K, Lin C, Wang C, Shi X, Wang H, Li H. Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Shi L, Zheng J, Liu S, Gao Y, Shao JH. Effect of fatty acid saturation on gel properties of salt-soluble protein in pork. J Food Sci 2021; 86:4037-4044. [PMID: 34467537 DOI: 10.1111/1750-3841.15879] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 07/01/2021] [Accepted: 07/16/2021] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T21 and T22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T21 increased and T23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P21 and P22 decreased (p < 0.05), while P23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein. PRACTICAL APPLICATION: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.
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Affiliation(s)
- Lishuang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Jinyue Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Sinong Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Yang Gao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, P. R. China
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24
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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25
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Botella-Martínez C, Pérez-Álvarez JÁ, Sayas-Barberá E, Fernández-López J, Viuda-Martos M. Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia ( Salvia hispanica L.) or Hemp ( Cannabis sativa L.) and Pseudocereals. Foods 2021; 10:1463. [PMID: 34202638 PMCID: PMC8306450 DOI: 10.3390/foods10071463] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/16/2023] Open
Abstract
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.
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Affiliation(s)
| | | | | | | | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain; (C.B.-M.); (J.Á.P.-Á.); (E.S.-B.); (J.F.-L.)
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26
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Carvalho LT, Vieira TA, Zhao Y, Celli A, Medeiros SF, Lacerda TM. Recent advances in the production of biomedical systems based on polyhydroxyalkanoates and exopolysaccharides. Int J Biol Macromol 2021; 183:1514-1539. [PMID: 33989687 DOI: 10.1016/j.ijbiomac.2021.05.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 04/30/2021] [Accepted: 05/04/2021] [Indexed: 01/10/2023]
Abstract
In recent years, growing attention has been devoted to naturally occurring biological macromolecules and their ensuing application in agriculture, cosmetics, food and pharmaceutical industries. They inherently have antigenicity, low immunogenicity, excellent biocompatibility and cytocompatibility, which are ideal properties for the design of biomedical devices, especially for the controlled delivery of active ingredients in the most diverse contexts. Furthermore, these properties can be modulated by chemical modification via the incorporation of other (macro)molecules in a random or controlled way, aiming at improving their functionality for each specific application. Among the wide variety of natural polymers, microbial polyhydroxyalkanoates (PHAs) and exopolysaccharides (EPS) are often considered for the development of original biomaterials due to their unique physicochemical and biological features. Here, we aim to fullfil a gap on the present associated literature, bringing an up-to-date overview of ongoing research strategies that make use of PHAs (poly (3-hydroxybutyrate), poly (3-hydroxybutyrate-co-3-hydroxyvalerate), poly (3-hydroxyoctanoate), poly(3-hydroxypropionate), poly (3-hydroxyhexanoate-co-3-hydroxyoctanoate), and poly (3-hydroxybutyrate-co-3-hydroxyhexanoate)) and EPS (bacterial cellulose, alginates, curdlan, pullulan, xanthan gum, dextran, hyaluronan, and schizophyllan) as sources of interesting and versatile biomaterials. For the first time, a monograph addressing the properties, pros and cons, status, challenges, and recent progresses regarding the application of these two important classes of biopolymers in biomedicine is presented.
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Affiliation(s)
- Layde T Carvalho
- Biotechnology Department, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, SP, Brazil
| | - Thiago A Vieira
- Biotechnology Department, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, SP, Brazil
| | - Yanjun Zhao
- School of Pharmaceutical Science and Technology, Tianjin Key Laboratory for Modern Drug Delivery 449 and High Efficiency, and Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin University, Tianjin 300072, China
| | - Annamaria Celli
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Simone F Medeiros
- Biotechnology Department, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, SP, Brazil; Chemical Engineering Department, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, SP, Brazil.
| | - Talita M Lacerda
- Biotechnology Department, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, SP, Brazil.
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27
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Soceanu A, Dobrinas S, Sirbu A, Manea N, Popescu V. Economic aspects of waste recovery in the wine industry. A multidisciplinary approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 759:143543. [PMID: 33199012 DOI: 10.1016/j.scitotenv.2020.143543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/29/2020] [Accepted: 11/01/2020] [Indexed: 06/11/2023]
Abstract
The complex composition of grapes as well as the quite large variations of each component affect the processing thereof differently and at the same time influence the yield in must, its quality and the wine product; they also influence production losses, along with the quality and quantity of by-products. Vinification wastes cause ecological problems because the neutralization and use of fermentative wastes mixed with different compounds present a danger to the environment and to the health of the population. The ecological measures of protection of the environmental factors are very important, especially the economic efficiency obtained through the recovery of the by-products. This paper focuses on the possibilities of using the by-products obtained from the wine making process, based on the fact that this drink is the most widely known in the world, with the highest percentage in terms of beverage production and implicitly with the largest quantity of by-products obtained. The valorization of these by-products leads to obtaining very valuable products both from a nutritional and industrial point of view. Experimentally, the aim was to determine the physical and chemical characteristics of different types of grape pomace and must sampled from a winery in Romania. Thus, the determination of total acidity, conductivity, pH, total content of phenolic compounds, total nitrogen and total content of pectic substances was aimed. The experimental values obtained have shown that grape pomace is a valuable by-product of the wine industry and its valorization demonstrates an important economic efficiency.
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Affiliation(s)
- Alina Soceanu
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
| | - Simona Dobrinas
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
| | - Anca Sirbu
- Constanta Maritime University, Department of Fundamental Sciences and Humanities, 900663 Constanta, Romania.
| | - Natalia Manea
- University POLITEHNICA of Bucharest, Economic Engineering Department, 060042 Bucharest, Romania.
| | - Viorica Popescu
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
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28
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Kumar Y, Kumar A, Vishwakarma RK, Kumar Singh R. The combined effects of multiple emulsion, plant gel, and fibers from pea pods on the characteristics of low‐fat meat batter. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15298] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yogesh Kumar
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology (CIPHET) Ludhiana India
| | - Arun Kumar
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology (CIPHET) Ludhiana India
| | | | - Rajesh Kumar Singh
- ICAR‐Central Institute of Post‐Harvest Engineering and Technology (CIPHET) Ludhiana India
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29
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Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems. Food Chem 2020; 346:128930. [PMID: 33460962 DOI: 10.1016/j.foodchem.2020.128930] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 12/10/2020] [Accepted: 12/18/2020] [Indexed: 11/21/2022]
Abstract
Studies have shown the effects of fat or oil types and myofibrillar protein on meat emulsions. In this study, fat extracted from pork, beef, chicken, and duck, as well as corn oil, was used to emulsify the extracted porcine myofibrillar protein. We evaluated the thermal and rheological properties, emulsion stability, texture profiles, fatty acid compositions, and microstructures of these meat emulsions. Meat emulsions containing animal fat had lower emulsion stability and better thermal stability, rheological properties, and hardness than those containing oil. The ratio of polyunsaturated fatty acids in the meat emulsion containing corn oil was the highest, followed by duck, chicken, pork, and beef fat emulsions. Of the animal fat emulsions, chicken might be the best fat source when emulsifying porcine protein because of the high thermal and emulsion stability, rheological properties, and fatty acid composition of the emulsion and well-distributed fat particles in it.
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30
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Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin. Poult Sci 2020; 100:1291-1298. [PMID: 33518086 PMCID: PMC7858133 DOI: 10.1016/j.psj.2020.10.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 10/22/2020] [Accepted: 10/27/2020] [Indexed: 01/12/2023] Open
Abstract
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage modulus (G') and loss modulus (G″) of reduced-fat duck meat emulsions treated with corn, grape seed, soy, and olive oils were similar to the values of control; the highest G' and G″ values were reported for the reduced-fat duck meat emulsion treated with coconut oil. Myofibril protein solubility was the highest for the reduced-fat duck meat emulsion treated with coconut oil and duck skin (P < 0.05). Replacing of pork back fat with different vegetable oils for emulsification may impart superior quality to reduced-fat duck meat emulsion. We recommend preemulsion with vegetable oils and duck skin to enhance the quality characteristics of reduced-fat duck meat emulsion.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Min Hyeock Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Se-Myung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Min Jung Kim
- Research Group of Natural Materials and Metabolism, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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31
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Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
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33
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Yong HI, Kim TK, Kim YB, Jung S, Choi YS. Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1797784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hae in Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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34
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Ruther BL, Dickson JS, Prusa KJ, Tarté R, Sebranek JG. Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Kenneth J. Prusa
- Department of Food Science and Human Nutrition Iowa State University Ames IA USA
| | - Rodrigo Tarté
- Department of Animal Science Iowa State University Ames IA USA
- Department of Food Science and Human Nutrition Iowa State University Ames IA USA
| | - Joseph G. Sebranek
- Department of Animal Science Iowa State University Ames IA USA
- Department of Food Science and Human Nutrition Iowa State University Ames IA USA
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35
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Kim TK, Yong HI, Jang HW, Kim YB, Sung JM, Kim HW, Choi YS. Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:587-594. [PMID: 32803190 PMCID: PMC7416163 DOI: 10.5187/jast.2020.62.4.587] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/11/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
In this study, we examined the effects of various hydrocolloid (alginate,
carrageenan, and konjac) treatments on the quality characteristics of cold-cut
duck meat jelly. Seven different types of cold-cut duck meat jelly were
prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5%
carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25%
carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and
moisture content of the cold-cut duck meat jelly with hydrocolloids was higher
(p < 0.05) than that of the control. The highest
lightness value was recorded for T4 and T6 (p < 0.05),
and the hardness was lower (p < 0.05) in the meat jelly
with hydrocolloids than in the control, except for T2 and T5. The springiness of
the meat jelly was the highest (p < 0.05) in T1 and T4.
The onset, peak, and end temperatures were the lowest (p
< 0.05) in the control. The highest appearance score of the meat jelly
was observed in T6, and its overall acceptability was higher (p
< 0.05) than that of the control, indicating that, of all the treatments,
0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the
combined use of duck skin and gelatin with alginate and konjac is potentially
applicable for the development of new cold-cut duck meat products.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jung-Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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36
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Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters. Foods 2020; 9:foods9040445. [PMID: 32272565 PMCID: PMC7231011 DOI: 10.3390/foods9040445] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/01/2020] [Accepted: 04/04/2020] [Indexed: 11/17/2022] Open
Abstract
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.
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