1
|
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.
Collapse
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.
| |
Collapse
|
2
|
O’Neill CM, Cruz-Romero MC, Duffy G, Kerry JP. The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03243-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
3
|
Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. Journal of Food Science and Technology 2016; 53:3948-3959. [PMID: 28035150 DOI: 10.1007/s13197-016-2385-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/14/2016] [Accepted: 10/20/2016] [Indexed: 11/30/2022]
Abstract
The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol.
Collapse
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel P Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - James G Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Frank J Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| |
Collapse
|
4
|
Wang C, Gao F, Zhang T, Wang Y, Guo M. Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12186] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Cuina Wang
- Department of Food Science; College of Light Industry and Economics and Management; Jilin University; Changchun Jilin 130062 China
| | - Feng Gao
- Department of Food Science; College of Light Industry and Economics and Management; Jilin University; Changchun Jilin 130062 China
| | - Tiehua Zhang
- Department of Food Science; College of Light Industry and Economics and Management; Jilin University; Changchun Jilin 130062 China
| | - Yulong Wang
- Department of Food Science; College of Light Industry and Economics and Management; Jilin University; Changchun Jilin 130062 China
| | - Mingruo Guo
- Department of Food Science; College of Light Industry and Economics and Management; Jilin University; Changchun Jilin 130062 China
- Department of Nutrition and Food Sciences; College of Agriculture and Life Sciences; University of Vermont; Burlington VT 05405 USA
| |
Collapse
|
5
|
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. Meat Sci 2014; 96:1266-74. [DOI: 10.1016/j.meatsci.2013.11.010] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 10/28/2013] [Accepted: 11/08/2013] [Indexed: 11/22/2022]
|
6
|
Marchetti L, Andrés S, Califano A. Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology. Meat Sci 2014; 96:1297-303. [DOI: 10.1016/j.meatsci.2013.11.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 09/17/2013] [Accepted: 11/04/2013] [Indexed: 11/30/2022]
|
7
|
Ku SK, Kim HJ, Yu SC, Jeon KH, Kim YB. Effects of Injection and Tumbling Methods on the Meat Properties of Marinated Beef. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.244] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
8
|
Sun J, Wu Z, Xu X, Li P. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation. Meat Sci 2012; 91:88-92. [DOI: 10.1016/j.meatsci.2011.12.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2011] [Revised: 11/03/2011] [Accepted: 12/20/2011] [Indexed: 10/14/2022]
|
9
|
Verma AK, Banerjee R. Low-sodium meat products: retaining salty taste for sweet health. Crit Rev Food Sci Nutr 2012; 52:72-84. [PMID: 21991991 DOI: 10.1080/10408398.2010.498064] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.
Collapse
Affiliation(s)
- Arun Kumar Verma
- Department of Livestock Products Technology, Maharashtra Animal and Fishery Sciences University, Seminary Hills, Nagpur, India.
| | | |
Collapse
|
10
|
Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
11
|
Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Sci 2011; 87:54-60. [DOI: 10.1016/j.meatsci.2010.09.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2009] [Revised: 08/26/2010] [Accepted: 09/01/2010] [Indexed: 11/18/2022]
|
12
|
Lee HC, Chin KB. Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.6.886] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
13
|
Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
Collapse
Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
| | | | | | | | | |
Collapse
|
14
|
Barbut S. Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01705.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
Choi S, Lee S, Moon T. Influence of Sodium Chloride and Glucose on Acid-Induced Gelation of Heat-Denatured Ovalbumin. J Food Sci 2008; 73:C313-22. [DOI: 10.1111/j.1750-3841.2008.00770.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Volpato G, Zandonai Michielin EM, Salvador Ferreira SR, Cunha Petrus JC. Optimization of the chicken breast cooking process. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
17
|
Singh P, Kumar R, Sabapathy SN, Bawa AS. Functional and Edible Uses of Soy Protein Products. Compr Rev Food Sci Food Saf 2008. [DOI: 10.1111/j.1541-4337.2007.00025.x] [Citation(s) in RCA: 231] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
18
|
|
19
|
|
20
|
Trespalacios P, Pla R. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.058] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
21
|
YETIM H, MULLER W, DOGAN M, KLETTNER P. USING FLUID WHEY IN COMMINUTED MEAT PRODUCTS: EFFECTS ON TEXTURAL PROPERTIES OF FRANKFURTER-TYPE SAUSAGES. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00055.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Beltrán-Lugo AI, Maeda-Martínez AN, Pacheco-Aguilar R, Nolasco-Soria HG, Ocaño-Higuera VM. Physical, Textural, and Microstructural Properties of Restructured Adductor Muscles of 2 Scallop Species Using 2 Cold-binding Systems. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07094.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Cofrades S, Ayo J, Serrano A, Carballo J, Jiménez-Colmenero F. Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0017-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
24
|
Kurt S, Zorba O. The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.00949.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Zorba Ö, Kurt Ş, Gençcelep H. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.05.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
26
|
|
27
|
|
28
|
Pietrasik Z, Li-Chan E. Response surface methodology study on the effects of salt, microbial transglutaminase and heating temperature on pork batter gel properties. Food Res Int 2002. [DOI: 10.1016/s0963-9969(01)00133-8] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|