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Lin CH, Huang YT, Ciou JY, Cheng CM, Wang GT, You CM, Huang PH, Hou CY. Circular Economy and Sustainable Recovery of Taiwanese Tilapia ( Oreochromis mossambicus) Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application. Foods 2023; 12:foods12091921. [PMID: 37174458 PMCID: PMC10177915 DOI: 10.3390/foods12091921] [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: 04/07/2023] [Revised: 04/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices.
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Affiliation(s)
- Chia-Hua Lin
- Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ying-Tang Huang
- Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City 407, Taiwan
| | - Chiu-Min Cheng
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Guan-Ting Wang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Mei You
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
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Molina RE, Bohrer BM, Mejia SMV. Phosphate alternatives for meat processing and challenges for the industry: A critical review. Food Res Int 2023; 166:112624. [PMID: 36914330 DOI: 10.1016/j.foodres.2023.112624] [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: 07/22/2022] [Revised: 01/03/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023]
Abstract
Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.
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Affiliation(s)
- Rafael Eduardo Molina
- Departamento de producción animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia. Carrera 30, #45-03, Edificio 561A, 111321 Bogotá, Colombia
| | - Benjamin M Bohrer
- Department of Animal Sciences. The Ohio State University. 2029, Fyffe Road, Columbus OH 43210, United States
| | - Sandra Milena Vásquez Mejia
- Departamento de producción animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia. Carrera 30, #45-03, Edificio 561A, 111321 Bogotá, Colombia.
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Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods 2023; 12:foods12020391. [PMID: 36673487 PMCID: PMC9858442 DOI: 10.3390/foods12020391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/26/2022] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.
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Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico;
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina;
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain;
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
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Pérez-Montes A, Rangel-Vargas E, Lorenzo JM, Romero L, Santos EM. Edible mushrooms as a novel trend in the development of healthier meat products. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods 2020; 9:foods9080980. [PMID: 32718026 PMCID: PMC7466268 DOI: 10.3390/foods9080980] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.
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