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Zhang X, Pan H, Jiang X, Shi W. Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility. Food Chem X 2023; 20:100878. [PMID: 37753325 PMCID: PMC10518566 DOI: 10.1016/j.fochx.2023.100878] [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: 06/06/2023] [Revised: 08/23/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023] Open
Abstract
Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) as a gel enhancer for reduced-salt silver carp surimi. Compared with the control (2.0% NaCl), the addition of SPI significantly increased (P < 0.05) the total SH content, hydrophobic interaction force, disulfide bond, hardness, gel strength, and water-holding capacity of the gels. During the thermal denaturation process, SPI and myofibrillar protein jointly participated in the formation of the gel network, resulting in a G' value increase at 90 °C, forming a denser/more stable gel network structure. In vitro pepsin digestion results showed the digestibility of the reduced-salt gel with SPI was higher than that of the control. Therefore, appropriate SPI addition can improve the gel performance of reduced-salt surimi gel without affecting digestion and absorption.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
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2
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Codină GG. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers. Gels 2023; 9:970. [PMID: 38131956 PMCID: PMC10742780 DOI: 10.3390/gels9120970] [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: 11/21/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023] Open
Abstract
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
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3
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Fan JC, Liu GH, Wang K, Xie C, Kang ZL. Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage. Gels 2023; 9:836. [PMID: 37888409 PMCID: PMC10606452 DOI: 10.3390/gels9100836] [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: 10/01/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023] Open
Abstract
The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.
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Affiliation(s)
- Jing-Chao Fan
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Kai Wang
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Chun Xie
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China; (G.-H.L.); (K.W.); (C.X.)
| | - Zhuang-Li Kang
- College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China;
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter. Meat Sci 2023; 198:109087. [PMID: 36628894 DOI: 10.1016/j.meatsci.2022.109087] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/14/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In this work, the differences in macrostructure and microstructure, rheology, and storage stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field modified soy 11S globulin were analysised. It was concluded that the PSO with magnetic field modified soy 11S globulin (MPSO) has better emulsifying activity and physical stability. The changes in gel quality, oxidational sensitivity, rheological, and sensory properties of pork batters with different substitute ratios (0%, 25%, 50%, 75%, and 100%) of pork back-fat by MPSO with magnetic field modified soy 11S globulin were studied. Compared to the sample without MPSO, pork batter with MPSO showed higher emulsion stability, apparent viscosity, L⁎ value, springiness, cohesiveness, and expressible moisture, while lower a⁎ value and cooking loss. Moreover, added MPSO could be more uniformly distributed into the meat matrix with smaller holes. With the increase in the replacement proportion of pork back-fat, the hardness, water- and fat-holding capacity, and P21 of pork batter significantly decreased (P < 0.05). As revealed by sensory evaluation and TBARS, using MPSO to substitute for pork back-fat decreased the lipid oxidational sensitivity of pork batter, and without negative effects on the appearance, juiciness and overall acceptability. Overall, it is feasible to apply MPSO as a pork-fat replacer to produce reduced-animal fat pork batter with excellent gel and sensory properties.
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5
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dos Santos M, da Rocha DAVF, Bernardinelli OD, Oliveira Júnior FD, de Sousa DG, Sabadini E, da Cunha RL, Trindade MA, Pollonio MAR. Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions. Foods 2022; 11:foods11213311. [PMID: 36359925 PMCID: PMC9657839 DOI: 10.3390/foods11213311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 11/25/2022] Open
Abstract
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.
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Affiliation(s)
- Mirian dos Santos
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | | | | | - Fernando Divino Oliveira Júnior
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Diógenes Gomes de Sousa
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Edvaldo Sabadini
- Instituto de Química, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Rosiane Lopes da Cunha
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Marco Antonio Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Avenida Duque de Caxias Norte 225, Jardim Elite, Pirassununga 13635-900, SP, Brazil
| | - Marise Aparecida Rodrigues Pollonio
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
- Correspondence: ; Tel.: +55-19-35214002
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Tkaczewska J, Zając M, Jamróz E, Derbew H. Utilising waste from soybean processing as raw materials for the production of preparations with antioxidant properties, serving as natural food preservatives - A pilot study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Huang Z, Sun J, Zhao L, He W, Liu T, Liu B. Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase. Food Sci Nutr 2022; 10:772-783. [PMID: 35311166 PMCID: PMC8907741 DOI: 10.1002/fsn3.2706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/03/2021] [Accepted: 12/08/2021] [Indexed: 01/01/2023] Open
Abstract
Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity (H0), secondary structural constitution, and microstructure of TGase‐treated soybean protein (SPI, 7S, and 11S) were determined, as well as the effects of NaCl, urea, and SDS on the properties and intermolecular forces of SPI gel were analyzed. The results show that the H0 and SH content of SPI, 7S, and 11S decreased significantly with TGase treatment time (p < .05), while the DH gradually increased and reached its highest value (3.72%, 7.41%, and 1.27%, respectively) at 30 min. As the concentration of these two secondary structures exhibited an inverse relationship, the degradation of β‐turns resulted in the increase in β‐sheets. The microstructures of SPI and 11S gels were similar, being denser and more ordered than 7S gel. The low concentration of NaCl solution (0.2 mol/L) enhanced gel properties and intermolecular forces, promoting the formation of SPI gel, whereas a high concentration (0.4–0.8 mol/L) had a significant inhibitory effect. Urea and SDS solutions substantially inhibited the formation of SPI gel, leading to significant decreases in the water holding capacity and hardness as well as a considerable increase in the coagulation time (p < .05). The results revealed that hydrogen bonds and hydrophobic interactions were the main intermolecular forces responsible for the gel formation. This study provides adequate technical support and a theoretical basis for soybean protein gel products.
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Affiliation(s)
- Zhanrui Huang
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Jing Sun
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Wanying He
- College of Food and Chemical Engineering Shaoyang University Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang China
| | - Teyuan Liu
- Jinzai Food Group Co., Ltd. Yueyang China.,Pingjiang Jinzai Food Co., Ltd Yueyang China
| | - Binbin Liu
- Jinzai Food Group Co., Ltd. Yueyang China.,Pingjiang Jinzai Food Co., Ltd Yueyang China
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8
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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9
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Xie J, Zou X, Li Y, Kang Z, Ma H. Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jing‐jie Xie
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Xiao‐Li Zou
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
| | - Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Han‐jun Ma
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
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Suwanvichanee C, Sinpru P, Promkhun K, Kubota S, Riou C, Molee W, Yongsawatdigul J, Thumanu K, Molee A. Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat. Poult Sci 2022; 101:101776. [PMID: 35303689 PMCID: PMC8927833 DOI: 10.1016/j.psj.2022.101776] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 02/04/2022] [Accepted: 02/05/2022] [Indexed: 11/09/2022] Open
Abstract
Carnosine enrichment of slow-growing Korat chicken (KRC) meat helps differentiate KRC from mainstream chicken. We aimed to investigate the effects of β-alanine and L-histidine supplementation on the carnosine synthesis in and quality and secondary structure of proteins in slow-growing KRC meat. Four hundred 21-day-old female KRC were used, and a completely randomized design was applied. The chickens were divided into 4 experimental groups: basal diet (A), basal diet supplemented with 1.0% β-alanine (B), 0.5% L-histidine (C), and 1.0% β-alanine combined with 0.5% L-histidine (D). Each group consisted of 5 replicates (20 chickens per replicate). On d 70, 2 chickens per replicate were slaughtered, and the levels of carnosine, anserine, and thiobarbituric acid reactive substances were analyzed. Biochemical changes were monitored using synchrotron radiation-based Fourier transform infrared microspectroscopy; 5 chickens per replicate were slaughtered, and the meat quality was analyzed. Statistical analysis was performed using ANOVA and principal component analysis (PCA). Group D chickens exhibited the highest carnosine meat content, followed by those in groups B and C. However, amino acid supplementation did not affect anserine content and growth performance. Higher carnosine levels correlated with increasing pH45 min and decreasing drip loss, cooking loss, shear force, and lipid oxidation. PCA revealed that supplementation with only β-alanine or L-histidine was related to increased content of β-sheets, β-turns, and aliphatic bending groups and decreased content of α-helix groups. This study is the first to report such findings in slow-growing chicken. Our findings suggest that KRC can synthesize the highest carnosine levels after both β-alanine and L-histidine supplementation. Higher carnosine contents do not adversely affect meat quality, improve meat texture, and alter the secondary structures of proteins. The molecular mechanism underlying carnosine synthesis in chickens needs further study to better understand and reveal markers that facilitate the development of nutrient selection programs.
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11
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Liu GH, Fan JC, Kang ZL, Mazurenko I. Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters. Curr Res Food Sci 2022; 5:1084-1090. [PMID: 35845922 PMCID: PMC9278027 DOI: 10.1016/j.crfs.2022.06.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 06/24/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, L* value, texture properties, initial relaxation times of T2b, T21, and T22, and peak ratios of P21 in the samples treated under 200 and 400 MPa significantly increased (p < 0.05) compared with those at 0.1 MPa, but the a* and b* values, and the peak ratio of P22 significantly decreased (p < 0.05). The sample treated at 200 MPa exhibited the best emulsion stability, textural properties, water-holding capacity and sensory scores among the samples. High-pressure processing induced structural changes from α-helical to β-sheet, β-turn, and random coil structures, enhancing protein-water incorporation and lowering water mobility. High-pressure processing and pre-emulsified sesame oil improved the techno-functional properties and emulsion stability of reduced-fat pork batters. High pressure (HP) and pre-emulsified oil combined lowered the water mobility. HP and pre-emulsified oil combined increased emulsion stability and cooking yield. HP and pre-emulsified oil combined increased β-sheet, β-turn, random coil structures. Treat at 200 MPa improved the gel properties of reduced-fat pork batters.
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Affiliation(s)
- Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu, 476100, PR China
| | - Jing-Chao Fan
- School of Pharmacy, Shangqiu Medical College, Shangqiu, 476100, PR China
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, PR China
- Corresponding author.
| | - Igor Mazurenko
- Department of Food Technology, Sumy National Agrarian University, Sumy, 40021, Ukraine
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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13
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Wang N, Zhou X, Wang W, Wang L, Jiang L, Liu T, Yu D. Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex. ULTRASONICS SONOCHEMISTRY 2021; 80:105808. [PMID: 34737159 PMCID: PMC8567442 DOI: 10.1016/j.ultsonch.2021.105808] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/16/2023]
Abstract
In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of different high intensity ultrasound (HIU) powers on the structure and solubility of the complex were studied. Fourier transform infrared (FTIR) spectroscopy analysis exhibited that with increasing HIU power, the α-helix content of the SPI in the complex was significantly reduced, and the random coil content increased; however, an opposite trend appeared after higher power treatments. Fluorescence spectra showed that HIU treatment increased the fluorescence intensity of the complex, and the surface hydrophobicity was increased. The trend of the protein structure studied by Raman spectroscopy was similar to that of FTIR and fluorescence spectroscopy. When the HIU treatment was performed for 15 min and at 450 W power, the particle size of the complex was 451.85 ± 2.17 nm, and the solubility was 89.04 ± 0.19 %, indicating that the HIU treatment caused the spatial conformation of the protein to loosen and improved the functional properties of the complex. Confocal laser scanning microscopy (CLSM) revealed that the complex after HIU treatment exhibited improved dispersibility in water and smaller particle size. Gel electrophoresis results indicated that HIU treatment did not affect the protein subunits of the complex. Therefore, the selection of a suitable HIU treatment power can effectively improve the structural properties and solubility of SPI in the complex, and promote the application of the SPI-PC complex in food processing and industries.
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Affiliation(s)
- Ning Wang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Zhou
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weining Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Liqi Wang
- School of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianyi Liu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Dianyu Yu
- School of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Kang Z, Zou X, Meng L, Li Y. Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Xiao‐Li Zou
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Lin Meng
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
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15
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Li Y, Kang Z, Sukmanov V, Ma H. Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15082] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
| | - Zhuang‐li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
| | - Valerii Sukmanov
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
| | - Hanjun Ma
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
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Li YP, Kang ZL, Sukmanov V, Ma HJ. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing. Meat Sci 2021; 176:108471. [PMID: 33647630 DOI: 10.1016/j.meatsci.2021.108471] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 02/14/2021] [Accepted: 02/16/2021] [Indexed: 11/28/2022]
Abstract
This paper studies the effects of soy protein isolate (SPI; 0, 2% and 4%; Weight/Weight) on texture, rheological property, sulfhydryl groups, and the water distribution state of low-salt (1% NaCl) pork myofibrillar protein systems under high pressure processing (HPP, 200 MPa, 10 min). The L⁎ value, cooking yield, hardness, total and reactive sulfhydryl, surface hydrophobicity, and the G' value at 80 °C of pork myofibrillar protein increased significantly (P < 0.05) when SPI was added; however, the springiness, cohesiveness, and chewiness of gels with 4% SPI were lower than of gels with 2% SPI. The rheological findings indicated that the thermal stability of the myofibrillar protein increased when SPI was added. The initial relaxation time of T2b, T21, and T22 decreased when SPI increased; meanwhile, the peak ratio of P21 increased significantly (P < 0.05), implying that water had lower mobility. Overall, the 2% SPI could enhance gel characteristics and water-holding capacity of pork myofibrillar protein under 200 MPa.
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Affiliation(s)
- Yan-Ping Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
| | - Valerii Sukmanov
- Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China
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Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties. Journal of Food Science and Technology 2020; 58:2258-2264. [PMID: 33967322 DOI: 10.1007/s13197-020-04736-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2020] [Accepted: 08/13/2020] [Indexed: 12/23/2022]
Abstract
The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with different sodium chloride (1%, 2% and 3%). When the sodium chloride increased from 1 to 3%, the active sulfhydryl, surface hydrophobicity, hardness and cooking yield of myofibrillar protein were increased significantly (p < 0.05), the particle size, total sulfhydryl and Zeta potential were decreased significantly (p < 0.05), these meant the aggregations of pork myofibrillar protein were decreased. The changes of proteins aggregation induced the strongest intensity band of Amide I shifted up from 1660 cm-1 to 1661 cm-1, meanwhile, the β-sheet structure content was increased significantly (p < 0.05) with the sodium chloride increased. From the above, the lower proteins aggregation and higher β-sheet structure content could improve the water holding capacity and texture of pork myofibrillar protein gel.
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Affiliation(s)
- Zhuang-Li Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Xue-Hua Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Xiang Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Zhao-Jun Song
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Fei Lu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Ming-Ming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Sheng-Ming Zhao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
| | - Zheng-Rong Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China
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