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Li S, Mao X, Diao X, Yang K, Shan K, Li C. Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork. Food Chem 2024; 460:140558. [PMID: 39067389 DOI: 10.1016/j.foodchem.2024.140558] [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: 04/25/2024] [Revised: 06/26/2024] [Accepted: 07/18/2024] [Indexed: 07/30/2024]
Abstract
This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.
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Affiliation(s)
- Shanshan Li
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xinrui Mao
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xinyue Diao
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Kun Yang
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Kai Shan
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
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Mongi RJ, Gomezulu AD. Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder. Heliyon 2022; 8:e10703. [PMID: 36164540 PMCID: PMC9508555 DOI: 10.1016/j.heliyon.2022.e10703] [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: 02/07/2022] [Revised: 03/31/2022] [Accepted: 09/14/2022] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to assess the sensory profile, consumer acceptance, and internal and extrinsic factors influencing the acceptability of beef sausages made at varying levels of pigeon pea protein (2, 4, and 6% w/w) as a binder. Sausages prepared without binders (CNB) and sausages made with a chemical phosphate binder served as controls (PoB). A panel of 12 trained panelists performed descriptive analysis using the quantitative descriptive analysis (QDA) approach on a 9-point line scale, while 70 consumers participated in a consumer test utilizing a 9-point hedonic scale. Preference mapping was done by linking descriptive sensory and hedonic data using partial least squares regression analysis (PLSR) and the conjoint analysis was conducted by 90 panelists using a 9-point scale. The 6% pea protein sausages had the significantly lowest (p < 0.05) mean hardness, aroma, and color intensity but statistically similar (p > 0.05) highest moistness intensity to the phosphate sausages. Phosphate sausages had the highest mean color and saltiness intensity (p < 0.05) compared to the lowest mean values in 6% pea protein sausages. The phosphate sausages were the most accepted by consumers (p < 0.05), followed by the 6% pea protein sausages, with aroma, saltiness, moistness, and firmness being the key drivers in consumer acceptability of sausages. Furthermore, formulation and price had a significant (p < 0.05) effect on consumer acceptability. In conclusion, employing pea protein as a binder in sausage formulations improves sensory profiles and increases consumer acceptance, making it a possible food industry alternative. Further studies to determine the optimal amount of pea protein binder that will perform better than phosphate binder are recommended.
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Affiliation(s)
- R J Mongi
- Department of Public Health, University of Dodoma, P. O. Box 395, Dodoma, Tanzania
| | - A D Gomezulu
- Department of Food Technology, Nutrition and Consumer Sciences of Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania
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Jommark N, Chantarathepthimakul S, Ratana‐arporn P. Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16256] [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)
- Naruemon Jommark
- Division of Food Safety Management and Technology Department of Sciences Faculty of Science and Technology Rajamangala University of Technology Krungthep Bangkok Thailand
| | - Savarak Chantarathepthimakul
- Division of Food Safety Management and Technology Department of Sciences Faculty of Science and Technology Rajamangala University of Technology Krungthep Bangkok Thailand
| | - Pattama Ratana‐arporn
- Department of Fishery Products Faculty of Fisheries Kasetsart University Bangkok Thailand
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Choi JS, Chin KB. Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:577-586. [PMID: 32803189 PMCID: PMC7416166 DOI: 10.5187/jast.2020.62.4.577] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/10/2020] [Accepted: 05/14/2020] [Indexed: 12/01/2022]
Abstract
This study was to investigate the effect of salt alone or in combination with
phosphate on physicochemical and textural properties, and chemical interactions
of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss
(CL), proximate analysis, textural profile analysis and low-vacuum scanning
electron microscopy were performed. As salt content increased, color tended to
decrease, as did EM and CL parameters, indicating that the ability to retain
moisture was improved with increased salt levels (p <
0.05). In addition, textural hardness, gumminess and chewiness all increased
with increasing salt (p < 0.05). Sausages with 0.3% salt
showed the lowest cohesiveness compared to those with salt levels higher than
0.3% (p < 0.05). Addition of sodium tripolyphosphate
(STPP) increased pH of sausages. Increasing salt and STPP did not affect
lightness (p > 0.05), but did increase redness and
yellowness (p < 0.05). The moisture content was higher
when the salt and STPP contents were increased (p <
0.05), but no differences in the fat and protein contents (%) were observed
(p > 0.05). EM and CL tended to decrease with
increasing salt and STPP. In textural properties, the combination of 1.8% salt
and 0.3% STPP was the best among other treatment (p <
0.05). Surface microstructure showed a flat and dense structure with increasing
salt and STPP. Since the addition of salt and phosphate improved the
functionality, textural and physicochemical properties of meat products in this
study, meat products will need to be developed in line with consumer’s
preference.
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Affiliation(s)
- Ji Seon Choi
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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Ganesan AR, Shanmugam M, Bhat R. Quality enhancement of chicken sausage by semi‐refined carrageenan. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13988] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abirami Ramu Ganesan
- Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology (CEST) Fiji National University Lautoka Fiji Islands
| | - Munisamy Shanmugam
- Research and Development Division (DSIR Lab) Aquagri Processing Private Limited Sivagangai Tamilnadu India
| | - Rajeev Bhat
- Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology (CEST) Fiji National University Lautoka Fiji Islands
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Li X, Xue S, Zhao X, Zhuang X, Han M, Xu X, Zhou G. Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13592] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xin Li
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Siwen Xue
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xue Zhao
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinbo Zhuang
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Chen X, Tume RK, Xiong Y, Xu X, Zhou G, Chen C, Nishiumi T. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Crit Rev Food Sci Nutr 2017; 58:2981-3003. [DOI: 10.1080/10408398.2017.1347557] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Ronald Keith Tume
- Honorary Visiting Professor, Nanjing Agricultural University, Jiangsu, China
| | - Youling Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky, United States
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Conggui Chen
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui, China
| | - Tadayuki Nishiumi
- Graduate School of Science and Technology, Niigata University, Niigata, Japan
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Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang W, Naveena BM, Jo C, Sakata R, Zhou G, Banerjee R, Nishiumi T. Technological demands of meat processing-An Asian perspective. Meat Sci 2017. [PMID: 28648604 DOI: 10.1016/j.meatsci.2017.05.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed.
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Affiliation(s)
- Wangang Zhang
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 2525201, Japan
| | - Guanghong Zhou
- National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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10
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Brennan CS. The globalisation of food research in the development of safe and health-promoting foods. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Charles S. Brennan
- Centre of Food Research and Innovation; Department of Wine; Food and Molecular Biosciences; Lincoln University; Ellesmere Junction Road; Lincoln 7647 Christchurch New Zealand
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