1
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Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
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2
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Silva Zamora R, Baldelli A, Pratap-Singh A. Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads. Food Res Int 2023; 165:112466. [PMID: 36869479 DOI: 10.1016/j.foodres.2023.112466] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 12/04/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023]
Abstract
The present work demonstrates the application of the spray drying technique to produce microparticulates of different dietary fibers with particle sizes<10 µm. It examines their role as potential fat replacers for hazelnut spread creams. Optimization of a dietary fiber formulation containing inulin, glucomannan, psyllium husk, and chia mucilage to obtain high viscosity, water holding capacity, and oil holding capacity was conducted. Microparticles containing 46.1, 46.2, and 7.6 weight percentages of chia seed mucilage, konjac glucomannan, and psyllium husk showed a spraying yield of 83.45 %, a solubility of 84.63 %, and viscosity of 40.49 Pas. When applied to hazelnut spread creams, microparticles substituted palm oil by 100 %; they produced a product with a total unsaturated and saturated fat reduction of 41 and 77 %, respectively. An increase in dietary fibers of 4 % and a decrease in total calories of 80 % were also induced when compared with the original formulation. Hazelnut spread with dietary fiber microparticles were preferred by 73.13 % of the panelist in the sensory study due to an enhancement in brightness. The demonstrated technique could be used to increase the fiber content while decreasing the fat content in some commercial products, such as peanut butter or chocolate cream.
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Affiliation(s)
- Rocio Silva Zamora
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Alberto Baldelli
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
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3
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Płoska J, Garbowska M, Pluta A, Stasiak-Różańska L. Bacterial cellulose - innovative biopolymer and possibilities of its applications in dairy industry. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies. Molecules 2022; 27:molecules27238494. [PMID: 36500586 PMCID: PMC9740155 DOI: 10.3390/molecules27238494] [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: 10/11/2022] [Revised: 11/26/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to evaluate the effect of oat β-glucan on the formation mechanism, microstructure and physicochemical properties of konjac glucomannan (KGM) composite hydrogel. The dynamic rheology results suggested that the addition of oat β-glucan increased the viscoelastic modulus of the composite hydrogel, which was conducive to the formation of a stronger gel network. Gelling force experiments showed that hydrogen bonds and hydrophobic interactions participated in the formation of the gel network. Textural profile analysis results found that the amount of oat β-glucan was positively correlated with the elasticity, cohesiveness and chewiness of the composite hydrogel. The water-holding capacity of the composite hydrogel was enhanced significantly after the addition of oat β-glucan (p < 0.05), which was 18.3 times that of the KGM gel. The thermal stability of KGM gel was enhanced after the addition of oat β-glucan with the increase in Tmax being approximately 30 °C. Consequently, a composite hydrogel based on KGM and oat β-glucan was a strategy to overcome pure KGM gel shortcomings.
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5
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Meng GY, Ismail-Fitry MR. Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical? FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Goh Yong Meng
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia
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6
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Pamuk A, Gedikoğlu A, Sökmen M. The Use of a Natural Antioxidant,
Cistus Creticus
Extract, on Lipid Oxidation and Shelf Life of
Ready‐to‐Eat
Beef Cocktail Sausages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16913] [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)
- Ayşenur Pamuk
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Ayça Gedikoğlu
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No: 9 Meram / Konya / Turkey
| | - Münevver Sökmen
- Konya Food and Agriculture University Faculty of Engineering and Architecture, Department of Bioengineering, Meliksah Mah. Beysehir Cd. No: 9 Konya Turkey
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7
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Kim YJ, Shin DM, Yune JH, Jung HS, Kwon HC, Lee KW, Oh JW, Kim BG, Han SG. Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage. Gels 2022; 8:gels8060369. [PMID: 35735713 PMCID: PMC9222623 DOI: 10.3390/gels8060369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 12/04/2022] Open
Abstract
Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-supplemented konjac-based emulsion gel (KEG) (CD-KEG) and its application as a fat substitute in emulsion-type sausages. The supplementation of CD increased hydrogen bonds and hydrophobic interactions with konjac and oil in the gels, respectively. Additionally, CD increased the structural complexity and strength of KEG. Since adding more than 6% of CD to KEG did not increase the gel strength, 6% CD-added KEG was adopted to substitute for pork backfat in manufacturing low-fat emulsion-type sausages. The following formulations of the sausages were prepared: pork backfat 20% (PF20); pork backfat 10% + KEG 10% (KEG10); KEG 20% (KEG20); pork backfat 10% + CD-KEG 10% (CD-KEG10); CD-KEG 20% (CD-KEG20); and pork backfat 5% (PF5). The CD-KEG20 formulation exhibited higher viscosity and viscoelasticity than KEG20, which suggested that CD improves the rheological properties and the thermal stability of meat batter. Additionally, CD-KEG20 showed similar emulsion stability, cooking yield and texture parameters compared with PF20. Therefore, 6% CD-added KEG is a suitable fat substitute for preparing low-fat emulsion-type sausages.
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Affiliation(s)
- Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Jong-Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Hyun-Su Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea; (K.-W.L.); (B.-G.K.)
| | - Jae-Wook Oh
- Department of Stem Cell and Regenerative Biotechnology, Konkuk University, Seoul 05029, Korea;
| | - Beob-Gyun Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea; (K.-W.L.); (B.-G.K.)
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; (Y.-J.K.); (D.-M.S.); (J.-H.Y.); (H.-S.J.); (H.-C.K.)
- Correspondence: ; Tel.: +82-2-450-0526
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8
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Uşan E, Kılıç GB, Kılıç B. Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1727-1738. [PMID: 34334809 PMCID: PMC8310405 DOI: 10.1007/s13197-021-05183-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Revised: 05/09/2021] [Accepted: 06/16/2021] [Indexed: 11/25/2022]
Abstract
The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens (Pseudomonas fluorescens, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product.
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Affiliation(s)
- Eyüp Uşan
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Gülden Başyiğit Kılıç
- Department of Food Engineering, Engineering and Architecture Faculty, Mehmet Akif Ersoy University, Burdur, Turkey
| | - Birol Kılıç
- Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey
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9
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Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113241] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Cui B, Mao Y, Liang H, Li Y, Li J, Ye S, Chen W, Li B. Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat. Int J Biol Macromol 2022; 206:481-488. [PMID: 35245574 DOI: 10.1016/j.ijbiomac.2022.02.157] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/15/2022] [Accepted: 02/25/2022] [Indexed: 11/28/2022]
Abstract
To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper. The microstructures, rheology properties, water holding capacity and freeze-thawing stability of the emulsion gel were investigated. The results suggested that the SPI/CL-stabilized emulsion gel was thermal-irreversible, and SPI was the emulsifying agent of the emulsion gel. Oil contents significantly affect the water holding capacity and freeze-thawing stability of emulsion gel. Subsequently, the TPA, gel strength and color of emulsion gels with different oil contents were compared with PBF. The hardness, chewiness, springiness, and gel strength of emulsion gel with 10 wt% oil contents were no significant differences from that of PBF (P > 0.05). Hence, this SPI/CL based emulsion gel can be used as an analogue to PBF, providing an alternative ingredient for the development of plant-based low-fat meat products.
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Affiliation(s)
- Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yingyi Mao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Wenxin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Functional Food Engineering & Technology Research Center of Hubei Province, China.
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11
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Yuen JSK, Stout AJ, Kawecki NS, Letcher SM, Theodossiou SK, Cohen JM, Barrick BM, Saad MK, Rubio NR, Pietropinto JA, DiCindio H, Zhang SW, Rowat AC, Kaplan DL. Perspectives on scaling production of adipose tissue for food applications. Biomaterials 2022; 280:121273. [PMID: 34933254 PMCID: PMC8725203 DOI: 10.1016/j.biomaterials.2021.121273] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 01/03/2023]
Abstract
With rising global demand for food proteins and significant environmental impact associated with conventional animal agriculture, it is important to develop sustainable alternatives to supplement existing meat production. Since fat is an important contributor to meat flavor, recapitulating this component in meat alternatives such as plant based and cell cultured meats is important. Here, we discuss the topic of cell cultured or tissue engineered fat, growing adipocytes in vitro that could imbue meat alternatives with the complex flavor and aromas of animal meat. We outline potential paths for the large scale production of in vitro cultured fat, including adipogenic precursors during cell proliferation, methods to adipogenically differentiate cells at scale, as well as strategies for converting differentiated adipocytes into 3D cultured fat tissues. We showcase the maturation of knowledge and technology behind cell sourcing and scaled proliferation, while also highlighting that adipogenic differentiation and 3D adipose tissue formation at scale need further research. We also provide some potential solutions for achieving adipose cell differentiation and tissue formation at scale based on contemporary research and the state of the field.
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Affiliation(s)
- John S K Yuen
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Andrew J Stout
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - N Stephanie Kawecki
- Department of Bioengineering, University of California Los Angeles, 410 Westwood Plaza, Los Angeles, CA, 90095, USA; Department of Integrative Biology & Physiology, University of California Los Angeles, Terasaki Life Sciences Building, 610 Charles E. Young Drive South, Los Angeles, CA, 90095, USA
| | - Sophia M Letcher
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Sophia K Theodossiou
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Julian M Cohen
- W. M. Keck Science Department, Pitzer College, 925 N Mills Ave, Claremont, CA, 91711, USA
| | - Brigid M Barrick
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Michael K Saad
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Natalie R Rubio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Jaymie A Pietropinto
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Hailey DiCindio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Sabrina W Zhang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA
| | - Amy C Rowat
- Department of Bioengineering, University of California Los Angeles, 410 Westwood Plaza, Los Angeles, CA, 90095, USA; Department of Integrative Biology & Physiology, University of California Los Angeles, Terasaki Life Sciences Building, 610 Charles E. Young Drive South, Los Angeles, CA, 90095, USA
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts University, 4 Colby St, Medford, MA, 02155, USA.
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12
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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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13
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Sembiring HSB, Chin KB. Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant (
Solanum melongena
) powder in different drying method and level during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju Korea
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14
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Hu H, Li Y, Zhang L, Tu H, Wang X, Ren L, Dai S, Wang L. Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage. Foods 2021; 10:foods10092167. [PMID: 34574276 PMCID: PMC8470120 DOI: 10.3390/foods10092167] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022] Open
Abstract
Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.
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Affiliation(s)
- Hewen Hu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- College of Humanities (College of Home Economics), Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Yue Li
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Long Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Huajie Tu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Xinyu Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun 130022, China;
| | - Siqi Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
| | - Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (H.H.); (Y.L.); (L.Z.); (H.T.); (X.W.); (S.D.)
- Correspondence: ; Tel.: +86-158-4301-5766
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Sun CH, Lee JS, Nejad JG, Kim WS, Lee HG. Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers. Animals (Basel) 2021; 11:ani11051253. [PMID: 33925315 PMCID: PMC8145495 DOI: 10.3390/ani11051253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/21/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022] Open
Abstract
Simple Summary In vitro and in vivo studies on the supplementation of rumen-protected microencapsulated fatty acid from linseed oil (MO) on rumen digestibility, physiological profile, growth performance, meat quality, and meat fatty acid profile in Korean native steers were conducted. The in vitro study showed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h. Supplementation with 3% MO not only promotes growth performance but also enhances the omega-3 fatty acid concentration of meat in Korean native steers. Abstract We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.
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Velasco-Arango VA, Hleap-Zapata JI, Ordóñez-Santos LE. Effect of Adding Guava ( Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters. Food Technol Biotechnol 2021; 59:185-193. [PMID: 34316279 PMCID: PMC8284103 DOI: 10.17113/ftb.59.02.21.7062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 04/21/2021] [Indexed: 11/25/2022] Open
Abstract
Research background The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In these by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, colour and conservation characteristics. Although there are some studies in this regard, there is still a lack of research, especially on guava residues, to verify this hypothesis. Therefore, the aim of this study is to investigate the influence of the components of the guava epicarp extract on the physicochemical, textural, colour and sensory properties of frankfurters. Experimental approach There treatments were investigated (25, 50 and 75% nitrite replacement with guava epicarp flour extract), along with a control treatment without the extract. The physicochemical properties, colour coordinates, and texture parameters were analysed, and a sensory evaluation was also carried out. The treatment that gave the best results was subjected to stability analysis over 30 days. Results and conclusions The addition of 25% guava epicarp flour extract gave the best results, since it did not affect the colouration of the sausages or their physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and final products had a residual nitrite load of (23.6±0.2) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution The partial substitution of the nitrites in frankfurters with the carotenoids from the guava epicarp flour added in a mass fraction up to 25% can be a viable alternative to produce sausages with lower content of nitrites, without affecting their colouration or shelf life. This is important for the meat industry, which favours the development of new products using substances of natural origin.
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Affiliation(s)
- Viviana Andrea Velasco-Arango
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
| | - José Igor Hleap-Zapata
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
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Karwowska M, Stadnik J, Stasiak DM, Wójciak K, Lorenzo JM. Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Joanna Stadnik
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - Karolina Wójciak
- Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4 Parque Tecnológico de Galicia San Cibrao das Viñas Ourense 32900 Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain
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Hu L, Zhu X, Shang L, Teng Y, Li J, Li B. Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat. Antioxidants (Basel) 2020; 9:antiox9100974. [PMID: 33050661 PMCID: PMC7601044 DOI: 10.3390/antiox9100974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/08/2020] [Accepted: 10/10/2020] [Indexed: 12/19/2022] Open
Abstract
Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.
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Yong HI, Kim TK, Kim YB, Jung S, Choi YS. Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1797784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Hae in Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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Kwon HC, Shin DM, Yune JH, Jeong CH, Han SG. Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage. Food Chem 2020; 337:127682. [PMID: 32795852 DOI: 10.1016/j.foodchem.2020.127682] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2020] [Revised: 07/06/2020] [Accepted: 07/25/2020] [Indexed: 01/07/2023]
Abstract
Consumers are increasingly interested in low-fat meat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat meat products. Whey protein isolate (WPI; 10% (w/v)) and sodium dodecyl sulfate (SDS; 0-0.09% (w/v)) were used to produce WPI-SDS gel as a fat replacer of low-fat meat products. Characteristics of WPI-SDS gel were evaluated using SDS-PAGE, FT-IR, viscometer, and texture analyzer. Addition of SDS to WPI increased gelation while reducing aggregation. Addition of 0.06% SDS to WPI-SDS gel has the highest viscosity and hardness, while 0.09% SDS decreased the heat stability of WPI. Quality characteristics including cooking loss, emulsion stability, hardness, and chewiness were significantly improved in WPI-SDS gel-supplemented low-fat sausages. Particularly, the highest hardness and chewiness were obtained in the low-fat sausage added with WPI-SDS gel containing 0.06% SDS. Our results suggest that WPI-SDS gel can be used as a fat replacer in low-fat meat products.
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Affiliation(s)
- Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea
| | - Chang Hee Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, South Korea.
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