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Pniewski P, Anusz K, Białobrzewski I, Puchalska M, Tracz M, Kożuszek R, Wiśniewski J, Zarzyńska J, Jackowska-Tracz A. The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods 2023; 12:4372. [PMID: 38231879 DOI: 10.3390/foods12234372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N2 and 20% CO2) and vacuum packaged RTE preservative-free baked and smoked pork bars with dried blood plasma for Aerobic Plate Count, yeast and mould, lactic acid bacteria, Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, and Campylobacter spp., and the presence of Listeria monocytogenes and Salmonella spp. during storage (temperatures from 4 to 34 °C) up to 35 days after production. The obtained data on the count of individual groups of microorganisms were subjected to analysis of variance (ANOVA) and statistically tested (Student's t-test with the Bonferroni correction); for temperatures at which there were statistically significant differences and high numerical variability, the trend of changes in bacterial counts were visualised using mathematical modelling. The results show that the optimal storage conditions are refrigerated temperatures (up to 8 °C) for two weeks. At higher temperatures, food spoilage occurred due to the growth of aerobic bacteria, lactic acid bacteria, yeast, and mould. The MAP packaging method was more conducive to spoilage of the bars, especially in temperatures over 8 °C.
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Affiliation(s)
- Paweł Pniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Krzysztof Anusz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-724 Olsztyn, Poland
| | - Martyna Puchalska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Radosław Kożuszek
- Facility of Audiovisual Arts, Institute of Journalism and Social Communication, University of Wrocław, Joliot-Curie 15, 50-383 Wrocław, Poland
| | - Jan Wiśniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Joanna Zarzyńska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
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2
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Eco-Composites from Silkworm Meal and Polycaprolactone: Effect of Formulation and Processing Conditions. Polymers (Basel) 2022; 14:polym14122342. [PMID: 35745916 PMCID: PMC9229233 DOI: 10.3390/polym14122342] [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: 05/09/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 12/10/2022] Open
Abstract
The production of green plastic materials from defatted silkworm meal (SW) through a scalable technique (e.g., injection moulding) would permit the revalorization of a by-product of the textile industry. The textile by-product contains an estimable protein content (~50%) which can justify its applicability in the field of eco-materials. Thus, SW-based materials have been processed and characterized, sometimes requiring the addition of another biodegradable polymer, such as polycaprolactone (PCL), in the formulation. Thermomechanical, tensile and water uptake properties have been assessed at different PCL contents (from 0 to 20%). The viscoelasticity of the plastic composites when heated was greatly affected by the melting point of PCL, which also led generally to an increase in their extensibility and resistance. However, this effect of PCL was diminished when composites were processed at higher moulding temperatures. As PCL possesses a hydrophobic character, a decrease in the water uptake was generally detected as PCL content increased, which could also be related to the lower plasticizer content in the formulation. Silkworm meal is an adequate ingredient to consider in the production of green plastic materials that would eventually add value to a main by-product of the sericulture industry.
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Soladoye PO, Juárez M, Estévez M, Fu Y, Álvarez C. Exploring the prospects of the fifth quarter in the 21st century. Compr Rev Food Sci Food Saf 2022; 21:1439-1461. [PMID: 35029308 DOI: 10.1111/1541-4337.12879] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 01/07/2023]
Abstract
A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio-based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low-value streams and their nutrient-dense nature can facilitate their position as a very important candidate to explore within the context of a circular bio-based economy to achieve some of the United Nations Sustainable Development Goals (UN-SDGs). While these sources have been traditionally used for various applications across different cultures and industries, it seems evident that their full potential has not yet been exploited, leaving these products more like an environmental burden rather than valuable resources. With innovation and well-targeted interdisciplinary collaborations, the potential of the fifth quarter can be fully realized. The present review intends to explore these low-value streams, their current utilization, and their potential to tackle the global challenges of increasing protein demands while preventing environmental degradation. Factors that limit widespread applications of the fifth quarter across industries and cultures will also be discussed.
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Affiliation(s)
- Philip O Soladoye
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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4
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Toldrá F, Reig M, Mora L. Management of meat by- and co-products for an improved meat processing sustainability. Meat Sci 2021; 181:108608. [PMID: 34171788 DOI: 10.1016/j.meatsci.2021.108608] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 12/17/2022]
Abstract
Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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5
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Freeze-Drying versus Heat-Drying: Effect on Protein-Based Superabsorbent Material. Processes (Basel) 2021. [DOI: 10.3390/pr9061076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Porcine plasma protein is a by-product of the meat industry, which has already been applied in the manufacture of superabsorbent materials. The effects of plasticizer content (0%, 25%, 50%), together with those of the drying method (freeze-drying, thermal drying at 50 °C), during the processing of superabsorbent porcine plasma matrices were studied in this manuscript. Although the presence of glycerol accelerated the water absorption kinetics, the highest water absorption (~550%) was achieved by samples not containing any plasticizer. Viscoelasticity decreased at higher glycerol contents and especially after water absorption. When swollen samples were dried through freeze-drying, porous structures with a sponge-like appearance were obtained. Oppositely, thermally dried samples suffered an evident shrinkage that reduced porosity, displaying a more uniform surface. The effect of the drying method was observed since only freeze-dried samples can be rehydrated, displaying a superabsorbent ability (absorption higher than 1000%), which could be used in several applications (food, agriculture, personal care).
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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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7
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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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9
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Anzani C, Boukid F, Drummond L, Mullen AM, Álvarez C. Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges. Food Res Int 2020; 137:109575. [PMID: 33233187 DOI: 10.1016/j.foodres.2020.109575] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/27/2022]
Abstract
An exponential growth in the global demand for high quality proteins over the next 20 years is expected, mainly due to global population growth and the increasing awareness toward protein rich foods for more nutritive diets. Coupled with this, is the pressing need for more sustainable approaches within a bio-economy mindset. Although meat production is expected to increase to address this rising demand, a better use of the currently available resources provided by the food, and specially, the meat industry is required. In this regard, despite the high-quality proteins and other nutrients found in meat co-products; they are currently underused and their valorisation needs to be revisited. Also, emerging protein sources need to be investigated to alleviate the environmental pressure coming from the meat industry. In this review, the main focus was attributed to (i) the current and forthcoming challenges for the use of meat co-products as meat replacers to produce a new range of meat derived products (with high nutritional value, improved technological properties and better consumer acceptance); (ii) their performance regarding to the non-animal origin proteins currently used as meat protein replacers; and (iii) the allergenicity of the proteins that might fall into the category of novel protein sources.
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Affiliation(s)
- Cecilia Anzani
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Fatma Boukid
- Food and Drug Department, University of Parma, via Parco Area delle Scienze 49/a, 43124 Parma, Italy
| | - Liana Drummond
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Anne Maria Mullen
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland
| | - Carlos Álvarez
- Ashtown Teagasc Food Research Centre, Dept. of Sensory Science and Food Quality, Dublin 15, Ireland.
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10
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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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11
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Stader C, Judas M, Jira W. A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages. Anal Bioanal Chem 2019; 411:6697-6709. [DOI: 10.1007/s00216-019-02043-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 02/06/2023]
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12
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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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13
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Álvarez C, Drummond L, Mullen AM. Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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14
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Mullen AM, Álvarez C, Zeugolis DI, Henchion M, O'Neill E, Drummond L. Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains. Meat Sci 2017; 132:90-98. [PMID: 28502588 DOI: 10.1016/j.meatsci.2017.04.243] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 04/05/2017] [Accepted: 04/19/2017] [Indexed: 02/07/2023]
Abstract
Opportunities for exploiting the inherent value of protein-rich meat processing co-products, in the context of increased global demand for protein and for sustainable processing systems, are discussed. While direct consumption maybe the most profitable route for some, this approach is influenced greatly by local and cultural traditions. A more profitable and sustainable approach may be found in recognizing this readily available and under-utilised resource can provide high value components, such as proteins, with targeted high value functionality of relevance to a variety of sectors. Applications in food & beverages, petfood biomedical and nutrition arenas are discussed. Utilization of the raw material in its entirety is a necessary underlying principle in this approach to help maintain minimum waste generation. Understanding consumer attitudes to these products, in particular when used in food or beverage systems, is critical in optimizing commercialization strategies.
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Affiliation(s)
- Anne Maria Mullen
- Teagasc Food Research Centre, Dep't of Food Quality and Sensory Science, Ashtown, Dublin 15, Ireland.
| | - Carlos Álvarez
- Teagasc Food Research Centre, Dep't of Food Quality and Sensory Science, Ashtown, Dublin 15, Ireland
| | - Dimitrios I Zeugolis
- Regenerative, Modular & Developmental Engineering Laboratory (REMODEL), Biomedical Sciences Building, National University of Ireland Galway (NUI Galway), Galway, Ireland; Science Foundation Ireland (SFI), Centre for Research in Medical Devices (CÚRAM), Biomedical Sciences Building, National University of Ireland Galway (NUI Galway), Galway, Ireland
| | - Maeve Henchion
- Teagasc Food Research Centre, Dep't Agrifood Business and Spatial Analysis, Ashtown, Dublin 15, Ireland
| | - Eileen O'Neill
- University College Cork, Department of Food & Nutritional Sciences, Cork, Dublin, Ireland
| | - Liana Drummond
- Teagasc Food Research Centre, Dep't of Food Quality and Sensory Science, Ashtown, Dublin 15, Ireland
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15
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Lynch SA, Mullen AM, O'Neill EE, García CÁ. Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing. Compr Rev Food Sci Food Saf 2017; 16:330-344. [PMID: 33371539 DOI: 10.1111/1541-4337.12254] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 12/28/2016] [Accepted: 01/03/2017] [Indexed: 01/17/2023]
Abstract
Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.
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Affiliation(s)
- Sarah A Lynch
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Anne Maria Mullen
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
| | - Eileen E O'Neill
- Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Carlos Álvarez García
- Teagasc Food Research Centre, Food Quality and Sensory Science, Ashtown, Dublin, 15, Ireland
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16
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Hurtado S, Saguer E, Toldrà M, Parés D, Carretero C. Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Sci 2012; 90:624-8. [DOI: 10.1016/j.meatsci.2011.10.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2011] [Revised: 10/07/2011] [Accepted: 10/11/2011] [Indexed: 11/26/2022]
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