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Perez-Santaescolastica C, de Pril I, van de Voorde I, Fraeye I. Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors. Foods 2023; 12:4090. [PMID: 38002148 PMCID: PMC10670213 DOI: 10.3390/foods12224090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
This study is based on the fatty acid and amino acid profiles of seven edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor, and Zophobas morio. The aim of the present study is to provide new data on the fatty acid distributions among lipid classes as well as the species-specific protein conversion factor (Kp) of a wide range of insects in order to further improve the nutritional characterisation of insects as food. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a significantly higher percentage of linoleic acid was found. The majority of the lipids were neutral lipids. A significant amount of α-linolenic acid in the phospholipid fraction of L. migratoria was shown, while in T. molitor, phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of auto-oxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acids and high-quality amino acid profiles.
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Affiliation(s)
- Cristina Perez-Santaescolastica
- Research Group of Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Ilse de Pril
- Research Group Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; (I.d.P.); (I.v.d.V.)
| | - Ilse van de Voorde
- Research Group Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; (I.d.P.); (I.v.d.V.)
| | - Ilse Fraeye
- Research Group of Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
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Masijn Q, Libberecht S, Meyfroot A, Goemaere O, Hanskens J, Fraeye I. Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower). Heliyon 2023; 9:e18894. [PMID: 37662792 PMCID: PMC10474361 DOI: 10.1016/j.heliyon.2023.e18894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/26/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.5 wt%) were evaluated towards their contribution to structure and physical stability a lean (LGS, no fat) and an emulsified GS (EGS). Generally, protein source had a larger effect on structure and physical stability than fat source and content. Unheated, GS with soybean protein showed most structure and highest physical stability. Heated till 94 °C, the structure of GS increased drastically, but EGS showed less structure than LGS, attributed to low solid fat contents (SFC), hence low rigidity, of the incorporated oil droplets at 94 °C. Cooled till 5 °C all GS showed an additional increase in structure, for GS with mung bean and pea protein accompanied with an increase in physical stability. Overall, EGS with sunflower oil showed less structure and lower stability than EGS with coconut fat, likely due to their different SFC. At 5 °C, Peak force of GS with potato protein was highest. Across protein sources, EGS displayed a higher Peak force with coconut fat than with sunflower oil, again likely due to different SFC, hence, rigidity of the oil droplets. Physical stability of GS did not vary significantly between protein sources, fat sources nor fat contents, after a freeze-thaw cycle, nor during prolonged cold storage.
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Affiliation(s)
- Quinten Masijn
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Sophie Libberecht
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Annabel Meyfroot
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Olivier Goemaere
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Jana Hanskens
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Ilse Fraeye
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
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Withouck H, Paelinck A, Foubert I, Fraeye I. Ultrasound-Assisted Extraction of Applewood Polyphenols at Lab and Pilot Scales. Foods 2023; 12:3142. [PMID: 37685082 PMCID: PMC10486881 DOI: 10.3390/foods12173142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
This study focused on the extraction of polyphenols from applewood using ultrasonic-assisted extraction (UAE). First, the influence of solvent composition and mass-volume (m:v) ratio on the extraction yield was studied at a lab scale (200 mL). Overall, a ratio of 1:33 (m:v) resulted in a higher yield of polyphenols. Furthermore, both a higher yield of polyphenols and higher antioxidant capacity were detected in the extracts produced in the presence of a 30 v/v % ethanol mixture compared to pure water; a further increase in ethanol did not improve the extraction yield. Second, under the optimal conditions (30 v/v % ethanol-water; 1:33 and 1:20 (m:v)), the UAE technique was applied at a pilot scale (100 L). At 1:33 (m:v), the polyphenol yield was lower at the pilot scale compared to the lab scale; by contrast, at 1:20 (m:v), production at the pilot scale resulted in a higher yield compared to the lab scale. To identify and quantify individual polyphenols, HPLC-PDA analyses were performed. Phloridzin appears to be the major identified compound. Finally, the UAE process was compared to a conventional solid-liquid extraction technique, showing that a significantly higher yield could be obtained with UAE.
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Affiliation(s)
- Hannes Withouck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Axel Paelinck
- Biochemical Innovation Team Odisee (BIT-O), Department Chemistry, University College Odisee, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Imogen Foubert
- Research Unit Food & Lipids, KU Leuven Kulak, E. Sabbelaan 53, 8500 Kortrijk, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
| | - Ilse Fraeye
- Meat Technology & Science of Protein-rich Foods (MTSP), Department M2S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
- Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium
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Van der Veken D, Poortmans M, Dewulf L, Fraeye I, Michiels C, Leroy F. Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages. Meat Sci 2023; 200:109158. [PMID: 36905786 DOI: 10.1016/j.meatsci.2023.109158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/15/2022] [Accepted: 03/02/2023] [Indexed: 03/08/2023]
Abstract
Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.
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Affiliation(s)
- David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Marijke Poortmans
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Lore Dewulf
- Meat Technology & Science of Protein-Rich Foods, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Ilse Fraeye
- Meat Technology & Science of Protein-Rich Foods, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Chris Michiels
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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Perez-Santaescolastica C, De Winne A, Devaere J, Fraeye I. Comparing the aromatic profile of seven unheated edible insect species. Food Res Int 2023; 164:112389. [PMID: 36737974 DOI: 10.1016/j.foodres.2022.112389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Insects and insect-based products have gained increasing interest as human food because of their many technological, nutritional and environmental advantages, but they are still rejected by many Western consumers. Analytical knowledge of flavour compounds could contribute to enhancing product attractiveness to consumers. Therefore, the goal of this study was to examine the volatile compound profiles of 7 unheated insects: Zophobas morio (ZM), Tenebrio molitor (TM), Locusta migratoria (LM), Galleria mellonella (GM), Blaptica dubia (BD), Alphitobius diaperinus (ALD) and Acheta domesticus (ACD). A total of 67 compounds were identified. Carboxylic acids were predominant in ALD, BD, GM, TM and ZM, while ketones were the major family in ACD and linear hydrocarbons in LM. ZM contained the highest number of unpleasant odour compounds, including indole, also present in BD and GM, which is characterised by a low detection threshold.
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Affiliation(s)
- Cristina Perez-Santaescolastica
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium.
| | - Ann De Winne
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Jolien Devaere
- Centre for Aroma and Flavour Technology, KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Ilse Fraeye
- Research Group of Meat Technology & Science of Protein-rich Foods (MTSP), KU Leuven Ghent Technology Campus, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Gebroeders De Smetstraat, 1, Ghent 9000, Belgium
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Goemaere O, De Ketelaere B, Hanskens J, Masijn Q, Pérez Santaescolastica C, Fraeye I. Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool. Foods 2021; 10:foods10092078. [PMID: 34574187 PMCID: PMC8468530 DOI: 10.3390/foods10092078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/26/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
The application potential of functional ingredients for the meat industry is often assessed through different measuring tools, thereby making comparisons difficult. The aim of this study was to create valuable information about the performance of functional ingredients based upon standardized and comparable data gathered through a newly developed screening tool. Therefore, 25 ingredients, selected from different techno-functional classes, were characterized at 2 different dosages by means of the screening methodology. The tool itself consisted of a lean meat model and fatty liver-based system, representative of the finely minced and/or emulsified charcuterie market. A total of 23 different parameters were measured through both model systems, providing information concerning water and fat binding capacity, emulsification, and texture and structure formation. Through cluster analysis, the ingredients were assigned to groups, each with their own specific properties. The screening tool provided good descriptive and distinctive power concerning ingredient functionalities and offers the industry a clear overview of their application characteristics.
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Affiliation(s)
- Olivier Goemaere
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Bart De Ketelaere
- KU Leuven, Faculty of Bioscience Engineering, BIOSYST—MeBioS, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium;
| | - Jana Hanskens
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Quinten Masijn
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Cristina Pérez Santaescolastica
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium; (O.G.); (J.H.); (Q.M.); (C.P.S.)
- Correspondence: ; Tel.: +32-9-331-6617
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Vossen E, Dewulf L, Van Royen G, Van Damme I, De Zutter L, Fraeye I, De Smet S. Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef. Meat Sci 2021; 183:108659. [PMID: 34428606 DOI: 10.1016/j.meatsci.2021.108659] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 07/08/2021] [Accepted: 08/17/2021] [Indexed: 10/20/2022]
Abstract
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
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Affiliation(s)
- E Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - L Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - G Van Royen
- Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - I Van Damme
- Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - L De Zutter
- Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - I Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - S De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
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Goemaere O, Glorieux S, Govaert M, Steen L, Fraeye I. Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics. Foods 2021; 10:foods10040882. [PMID: 33920658 PMCID: PMC8073691 DOI: 10.3390/foods10040882] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 12/20/2022] Open
Abstract
The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.
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Scholliers J, Steen L, Fraeye I. Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102535] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Scholliers J, Steen L, Fraeye I. Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio. Food Res Int 2020; 137:109703. [PMID: 33233277 DOI: 10.1016/j.foodres.2020.109703] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/07/2020] [Accepted: 09/06/2020] [Indexed: 11/16/2022]
Abstract
In order to better understand structure formation in hybrid meat products containing insects, viscoelastic properties, protein aggregation and surface hydrophobicity of extracted insect and meat proteins in different insect:meat nitrogen ratios (100:0, 75:25, 50:50, 25:75 and 0:100) at different heating temperatures (from 20 to 80 °C) were studied. During heating, meat proteins showed best gelling properties. This was probably associated with the formation of hydrophobic interactions, as was confirmed by the strong increase in surface hydrophobicity of the meat proteins upon heating. Insect proteins, on the other hand, formed a considerable amount of additional structure during cooling, resulting in gels with high gel strength, although their gel stability was low. As for the mixtures of insect and meat proteins, they showed lower final gel strengths compared to the pure insect and meat protein samples. Furthermore, proteins with molecular weights of 230 and 16 kDa, that aggregated in the pure samples, did not aggregate in the mixtures. Although the mechanism of the latter effect remains to be elucidated, it probably explains the lower gel strength observed in the protein mixtures.
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Affiliation(s)
- Jana Scholliers
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
| | - Liselot Steen
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
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11
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Scholliers J, Steen L, Fraeye I. Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102452] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Hemeryck LY, Wauters J, Dewulf L, Decloedt AI, Aluwé M, De Smet S, Fraeye I, Vanhaecke L. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking. Food Chem 2020; 330:126897. [PMID: 32569929 DOI: 10.1016/j.foodchem.2020.126897] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 10/24/2022]
Abstract
Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurter sausages using different smoke condensates and cooking temperatures. For these products orthonasal and retronasal boar taint odour were assessed by a trained expert panel. The results offer guidance regarding dilution of tainted meat (with <400 µg/kg androstenone if skatole is low or <200 µg/kg androstenone in concurrence with ≥37 µg/kg skatole) and the potential application of smoke condensates (e.g., Rudinsmoke C for sausages and Smokez LFBN for ham) as promising boar taint masking strategies.
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Affiliation(s)
- Lieselot Y Hemeryck
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium
| | - Jella Wauters
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium
| | - Lore Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Anneleen I Decloedt
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium
| | - Marijke Aluwé
- Animal Sciences Unit, Institute of Agricultural and Fisheries Research (ILVO), Scheldeweg, 68, B-9090 Melle, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links, 653, B-9000 Ghent, Belgium
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium; Institute for Global Food Security, School of Biological Sciences, Molecular Biosciences, Queen's University, University Road, Belfast, Ireland.
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Fraeye I, Kratka M, Vandenburgh H, Thorrez L. Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred. Front Nutr 2020; 7:35. [PMID: 32266282 PMCID: PMC7105824 DOI: 10.3389/fnut.2020.00035] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Accepted: 03/06/2020] [Indexed: 11/22/2022] Open
Abstract
Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible.
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Affiliation(s)
- Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, Gent, Belgium
| | - Marie Kratka
- Department of Development and Regeneration, KU Leuven, Kortrijk, Belgium
| | - Herman Vandenburgh
- Department of Pathology, Brown University, Providence, RI, United States
| | - Lieven Thorrez
- Department of Development and Regeneration, KU Leuven, Kortrijk, Belgium
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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Olivier Goemaere
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - Jana Hanskens
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia 4 Parque Tecnológico de Galicia Ourense 32900 Spain
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
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15
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Steen L, Neyrinck E, De Mey E, De Grande A, Telleir D, Raes K, Paelinck H, Fraeye I. Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat Sci 2020; 164:108093. [PMID: 32120224 DOI: 10.1016/j.meatsci.2020.108093] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 02/21/2020] [Accepted: 02/21/2020] [Indexed: 10/24/2022]
Abstract
The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated. The water holding capacity and total yield of the polyphosphate-free tumbled hams were dependent on both tumbling time and ham quality. Higher values of both parameters were obtained with an increase in tumbling time from 5 h30 to 19 h and with superior hams. The exudate after 19 h and 26 h tumbling showed a higher gel forming ability compared to 5 h30, which, in case of polyphosphate-free cooked hams produced with mixed and inferior meat quality, resulted in a better sliceability (less holes). However, tumbling time did not affect hardness, which was only influenced by ham quality, resulting in a softer polyphosphate-free cooked ham produced with inferior ham quality compared to the other quality classes.
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Affiliation(s)
- Liselot Steen
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ellen Neyrinck
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Eveline De Mey
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Annatachja De Grande
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Danny Telleir
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Katleen Raes
- Ghent University Campus Kortrijk, Department of Food Technology, Safety and Health, Research Unit VEG-i-TEC, Graaf Karel de Goedelaan 5, B-8500 Kortrijk, Belgium
| | - Hubert Paelinck
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
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Smet C, Baka M, Steen L, Fraeye I, Walsh J, Valdramidis V, Van Impe J. Combined effect of cold atmospheric plasma, intrinsic and extrinsic factors on the microbial behavior in/on (food) model systems during storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.05.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Scholliers J, Steen L, Glorieux S, Van de Walle D, Dewettinck K, Fraeye I. The effect of temperature on structure formation in three insect batters. Food Res Int 2019; 122:411-418. [PMID: 31229095 DOI: 10.1016/j.foodres.2019.04.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 02/01/2019] [Accepted: 04/15/2019] [Indexed: 01/23/2023]
Abstract
Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and Zophobas morio) for food purposes was explored. To this end, the effect of isothermal heating at 5 different temperatures (70 °C-90 °C) on structure formation in insect batters was studied rheologically. Meat batters (with the same protein content as insect batters), isothermally heated at 70 °C, were also studied for comparison. Cryo-SEM imaging was used to visualize the microstructure of raw and heated insect batters. These images showed that a network was formed in the heated batters, as well as in the raw batters. However, no clear effect of temperature or insect larva on the microstructure was observed. Rheologically, both the heating temperature applied and the insect larva used were shown to have a significant effect on the viscoelastic properties of the insect batters. Generally, batters containing Z. morio larvae showed both higher storage moduli (G') and longer linear viscoelastic regions (LVRs) compared to the other insect larvae, indicating that these larvae had the best structure forming capacities. Furthermore, both G' and the length of the LVR increased with increasing isothermal heating temperature, indicating more structure formation and structure stability in insect batters heated at higher temperatures. Compared to the meat batters, however, the insect larvae were shown to have inferior structure forming capacities. Even at the highest heating temperature (90 °C) the viscoelastic properties of the insect batters only approached those of meat batters heated at 70 °C. Therefore, it was concluded that higher heating temperatures may need to be employed in insect-based food products compared to meat products in order to obtain sufficient structure formation and the desired textural properties.
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Affiliation(s)
- Jana Scholliers
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
| | - Liselot Steen
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
| | - Seline Glorieux
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
| | - Davy Van de Walle
- Ghent University, Department of Food Technology, Safety and Health, Laboratory of Food Technology and Engineering, Coupure Links 653, B-9000 Gent, Belgium.
| | - Koen Dewettinck
- Ghent University, Department of Food Technology, Safety and Health, Laboratory of Food Technology and Engineering, Coupure Links 653, B-9000 Gent, Belgium.
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.
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18
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Glorieux S, Steen L, Van de Walle D, Dewettinck K, Foubert I, Fraeye I. Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2190-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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Glorieux S, Steen L, De Brabanter J, Foubert I, Fraeye I. Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters. J Food Sci 2018; 83:1596-1604. [PMID: 29786844 DOI: 10.1111/1750-3841.14182] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/10/2018] [Accepted: 04/10/2018] [Indexed: 11/30/2022]
Abstract
The aim of this research was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fatty acid composition (selected pork backfats having a low and high degree of saturation, respectively), and isothermal temperature (50, 60, 70, and 80 °C) on the viscoelastic properties of meat batters during and after application of different time-temperature profiles. Gelation of meat proteins contributed most to the viscoelastic properties of meat batters during heating, whereas crystallization of the lipids especially contributed to the viscoelastic properties during the cooling phase. Although the meat type had little effect on the final viscoelastic properties of the meat product, the fatty acid composition had a clear impact on the melting peak area (and therefore solid fat content) of lard, and subsequently on the final viscoelastic properties of meat batters prepared with different types of fats, with higher G' (elastic modulus) values for the most saturated animal fat. The crystallization of the fat clearly transcended the effect of the meat type with regard to G' at the end of the process. With increasing (isothermal) temperature, G' of meat batters increased. Therefore, it could be concluded that the structural properties of heated meat batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type. PRACTICAL APPLICATION Quality characteristics of cooked sausages depend on multiple factors such as the meat and fat type, non-meat ingredients and processing conditions. From this study it could be concluded that the structural properties of cooked sausage batters mainly depend on the heating temperature and the fatty acid composition, rather than the meat type. Because the fatty acid composition of different animal fats differs widely, these results may be a concern for all manufactures of cooked sausages products with regard to the product structure and final texture, keeping in mind that rendered fat was used in this study, which is not common in sausage making.
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Affiliation(s)
- Seline Glorieux
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium.,KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Liselot Steen
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
| | - Jos De Brabanter
- KU Leuven, Dept. of Electrical Engineering (ESAT - STADIUS), B-3001 Leuven, Belgium
| | - Imogen Foubert
- KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Ilse Fraeye
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium
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21
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Glorieux S, Steen L, Paelinck H, Foubert I, Fraeye I. Isothermal gelation behavior of myofibrillar proteins from white and red chicken meat at different temperatures. Poult Sci 2017; 96:3785-3795. [DOI: 10.3382/ps/pex175] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Accepted: 06/16/2017] [Indexed: 11/20/2022] Open
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22
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Glorieux S, Goemaere O, Steen L, Fraeye I. Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics. Food Technol Biotechnol 2017; 55:390-397. [PMID: 29089852 DOI: 10.17113/ftb.55.03.17.5089] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.
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Affiliation(s)
- Seline Glorieux
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium.,KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53, BE-8500 Kortrijk, Belgium
| | - Olivier Goemaere
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
| | - Liselot Steen
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
| | - Ilse Fraeye
- KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1,
BE-9000 Gent, Belgium
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De Maere H, Chollet S, Claeys E, Michiels C, Govaert M, De Mey E, Paelinck H, Fraeye I. In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1804-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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De Maere H, Fraeye I, De Mey E, Dewulf L, Michiels C, Paelinck H, Chollet S. Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Sci 2015; 114:1-7. [PMID: 26686009 DOI: 10.1016/j.meatsci.2015.11.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 11/29/2015] [Accepted: 11/30/2015] [Indexed: 11/17/2022]
Abstract
This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.9. Additionally, the presence of Zn(II)PPIX increased drastically at the later phase of the production process (up to day 177), confirming that in addition to pH, time is also a crucial factor for its formation. Similarly, PPIX also accumulated in the meat products at increased pH conditions and production times. In contrast, a breakdown of heme was observed. This breakdown was more gradual and independent of pH and showed no clear relationship with the formed amounts of Zn(II)PPIX and PPIX. A statistically significant relationship between Zn(II)PPIX formation and product redness was established.
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Affiliation(s)
- Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Groupe ISA, Food Quality Laboratory, Boulevard Vauban 48, F-59046 Lille Cedex, France.
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Eveline De Mey
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Lore Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Chris Michiels
- Centre for Food and Microbial Technology, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23 box 2457, B-3001 Leuven, Belgium
| | - Hubert Paelinck
- Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Sylvie Chollet
- Groupe ISA, Food Quality Laboratory, Boulevard Vauban 48, F-59046 Lille Cedex, France
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De Mey E, De Maere H, Paelinck H, Fraeye I. VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Crit Rev Food Sci Nutr 2015; 57:2909-2923. [DOI: 10.1080/10408398.2015.1078769] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Eveline De Mey
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hubert Paelinck
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
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26
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Steen L, Rigolle A, Glorieux S, Paelinck H, Fraeye I, Goderis B, Foubert I. Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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De Mey E, De Maere H, Dewulf L, Paelinck H, Sajewicz M, Fraeye I, Kowalska T. APPLICATION OF ACCELERATED SOLVENT EXTRACTION (ASE) AND THIN LAYER CHROMATOGRAPHY (TLC) TO DETERMINATION OF PIPERINE IN COMMERCIAL SAMPLES OF PEPPER (PIPER NIGRUML.). J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10739149.2014.907014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Eveline De Mey
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Hannelore De Maere
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
- b ISA, Food Quality Laboratory , Lille , France
| | - Lore Dewulf
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Hubert Paelinck
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | | | - Ilse Fraeye
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Teresa Kowalska
- c Institute of Chemistry, University of Silesia , Katowice , Poland
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De Maere H, Jaros M, Dziewięcka M, De Mey E, Fraeye I, Sajewicz M, Paelinck H, Kowalska T. DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PROTOPORPHYRIN IX IN PARMA HAM USING THIN LAYER CHROMATOGRAPHY. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10739149.2014.906995] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hannelore De Maere
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
- b ISA, Food Quality Laboratory , Lille , France
| | - Marlena Jaros
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Marta Dziewięcka
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Eveline De Mey
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Ilse Fraeye
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | | | - Hubert Paelinck
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Teresa Kowalska
- c Institute of Chemistry, University of Silesia , Katowice , Poland
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Maere HD, Mey ED, Baca M, Sajewicz M, Paelinck H, Fraeye I, Kowalska T. Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study. Acta Chim Slov 2014; 61:771-777. [PMID: 25551716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2023] Open
Abstract
A high-performance liquid chromatographic method for the determination of hemin, protoporphyrin IX (PPIX), and zinc(II)protoporphyrin IX (Zn(II)PPIX) in Parma ham was developed. The detection was done by means of a universal DAD-detector, whereby quantification of the three naturally occurring protoporphyrins was carried out at lambda = 414 nm, i.e., very close to the respective maxima of their Soret bands. The extraction thereof from the meat matrix was done by a mixture of acetone and chloroacetic acid (100 mL + 0.2 g). Usage of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin (THPP) as a surrogate standard and its detection fixed at lambda = 444 nm, allowed to obtain accurate (ca. 96%) recovery results. Established concentrations of hemin, Zn(II)PPIX, and PPIX in the Parma ham samples were 15.97, 19.96 and 1.52 µg g(-1), respectively.
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De Mey E, De Maere H, Dewulf L, Paelinck H, Sajewicz M, Fraeye I, Kowalska T. Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2125-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Vander Heyden Y, Paelinck H. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Sci 2013; 96:821-8. [PMID: 24200576 DOI: 10.1016/j.meatsci.2013.09.010] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2012] [Revised: 03/26/2013] [Accepted: 09/12/2013] [Indexed: 11/26/2022]
Abstract
Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples. The median concentrations of residual NaNO2 and NaNO3 were each individually lower than 20mg/kg. In general, the biogenic amine accumulation remained low at the end of shelf life. Only in one product the amounts of cadaverine and putrescine reached intoxicating levels. Concerning the occurrence of N-nitrosamines, only N-nitrosopiperidine and N-nitrosomorpholine were detected in a high number of samples (resp. 22% and 28%). No correlation between the presence of N-nitrosamines and the biogenic amines content was observed. Although the N-nitrosamines could not been linked to specific product categories, the occurrence of N-nitrosopiperidine could probably be attributed to the use of pepper.
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Affiliation(s)
- Eveline De Mey
- KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M(2)S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Bruneel C, Lemahieu C, Fraeye I, Ryckebosch E, Muylaert K, Buyse J, Foubert I. Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.01.039] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Steen L, Fraeye I, De Mey E, Goemaere O, Paelinck H, Foubert I. Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-012-1038-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Vandamme D, Foubert I, Fraeye I, Muylaert K. Influence of organic matter generated by Chlorella vulgaris on five different modes of flocculation. Bioresour Technol 2012; 124:508-11. [PMID: 23010213 DOI: 10.1016/j.biortech.2012.08.121] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 08/09/2012] [Accepted: 08/27/2012] [Indexed: 05/14/2023]
Abstract
Microalgae excrete relatively large amounts of algal organic matter (AOM) that may interfere with flocculation. The influence of AOM on flocculation of Chlorella vulgaris was studied using five different flocculation methods: aluminum sulfate, chitosan, cationic starch, pH-induced flocculation and electro-coagulation-flocculation (ECF). The presence of AOM was found to inhibit flocculation for all flocculation methods resulting in an increase of dosage demand. For pH-induced flocculation, the dosage required to achieve 85% flocculation increased only 2-fold when AOM was present, while for chitosan, this dosage increased 9-fold. For alum, ECF and cationic starch flocculation, the dosage increased 5-6-fold. Interference by AOM is an important parameter to consider in the assessment of flocculation-based harvesting of microalgae.
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Affiliation(s)
- Dries Vandamme
- KU Leuven Kulak, Laboratory Aquatic Biology, Kortrijk, Belgium.
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Jolie RP, Christiaens S, De Roeck A, Fraeye I, Houben K, Van Buggenhout S, Van Loey AM, Hendrickx ME. Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.11.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Vandamme D, Foubert I, Fraeye I, Meesschaert B, Muylaert K. Flocculation of Chlorella vulgaris induced by high pH: role of magnesium and calcium and practical implications. Bioresour Technol 2012; 105:114-119. [PMID: 22182473 DOI: 10.1016/j.biortech.2011.11.105] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2011] [Revised: 11/24/2011] [Accepted: 11/25/2011] [Indexed: 05/31/2023]
Abstract
Microalgae hold great potential as a feedstock for biofuels or bulk protein or treatment of wastewater or flue gas. Realising these applications will require the development of a cost-efficient harvesting technology. Here, we explore the potential of flocculation induced by high pH for harvesting Chlorella vulgaris. Our results demonstrate that flocculation can be induced by increasing medium pH to 11. Although both calcium and magnesium precipitated when pH was increased, only magnesium (≥0.15 mM) proved to be essential to induce flocculation. The costs of four different bases (sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide and sodium carbonate) were calculated and evaluated and the use of lime appeared to be the most cost-efficient. Flocculation induced by high pH is therefore a potentially useful method to preconcentrate freshwater microalgal biomass during harvesting.
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Affiliation(s)
- Dries Vandamme
- K.U. Leuven Kulak, Laboratory Aquatic Biology, E. Sabbelaan 53, 8500 Kortrijk, Belgium.
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Ngouémazong DE, Jolie RP, Cardinaels R, Fraeye I, Van Loey A, Moldenaers P, Hendrickx M. Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations. Carbohydr Res 2012; 348:69-76. [DOI: 10.1016/j.carres.2011.11.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2011] [Revised: 11/07/2011] [Accepted: 11/11/2011] [Indexed: 11/26/2022]
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Ngouémazong DE, Kabuye G, Fraeye I, Cardinaels R, Van Loey A, Moldenaers P, Hendrickx M. Effect of debranching on the rheological properties of Ca2+–pectin gels. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.04.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Vandamme D, Fraeye I, Muylaert K, Foubert I. The potential of flocculation to harvest microalgae for biofuel production. Commun Agric Appl Biol Sci 2012; 77:67-71. [PMID: 22558758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Affiliation(s)
- D Vandamme
- Microbial and Molecular Systems, KU Leuven KULAK, Etienne Sabbelaan 53, BE 8500 Kortrijk, Belgium.
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Ngouémazong DE, Tengweh FF, Fraeye I, Duvetter T, Cardinaels R, Van Loey A, Moldenaers P, Hendrickx M. Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.04.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Houben K, Jolie RP, Fraeye I, Van Loey AM, Hendrickx ME. Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses. Carbohydr Res 2011; 346:1105-11. [DOI: 10.1016/j.carres.2011.04.014] [Citation(s) in RCA: 179] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 03/29/2011] [Accepted: 04/07/2011] [Indexed: 10/18/2022]
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Christiaens S, Van Buggenhout S, Houben K, Fraeye I, Van Loey AM, Hendrickx ME. Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.029] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ngouémazong DE, Tengweh FF, Duvetter T, Fraeye I, Van Loey A, Moldenaers P, Hendrickx M. Quantifying structural characteristics of partially de-esterified pectins. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.07.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Fraeye I, Duvetter T, Doungla E, Van Loey A, Hendrickx M. Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2010.02.001] [Citation(s) in RCA: 131] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Fraeye I, Colle I, Vandevenne E, Duvetter T, Van Buggenhout S, Moldenaers P, Van Loey A, Hendrickx M. Influence of pectin structure on texture of pectin–calcium gels. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.08.015] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Fraeye I, Knockaert G, Van Buggenhout S, Duvetter T, Hendrickx M, Van Loey A. Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.06.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Fraeye I, Doungla E, Duvetter T, Moldenaers P, Van Loey A, Hendrickx M. Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.022] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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De Roeck A, Duvetter T, Fraeye I, Plancken IVD, Sila DN, Loey AV, Hendrickx M. Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Fraeye I, Knockaert G, Buggenhout SV, Duvetter T, Hendrickx M, Loey AV. Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.041] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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