Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Nieto, Gema; Castillo, M.; Xiong, Youling L.; Álvarez, D.; Payne, F. A.; Garrido, María Dolores Pitarch

doi:10.1016/j.meatsci.2009.03.005

Cited by 61 publications

(50 citation statements)

References 29 publications

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Section: Resultsmentioning

confidence: 99%

“…It is well known that pork meat is darker and redder than CBM. Several authors have demonstrated that certain natural pigments present in additives, such as hydrolyzed potato protein, rosemary essential oil and tapioca starch can influence the final color of meat emulsions (Nieto et al, 2009;Estevez et al, 2005).Emulsion stability The differences in emulsion stability of raw batters formulated with CBM and PLM were not significant (p > 0.05) (Table 1), with Control and T4 having the highest emulsion stability. T3 had the highest total expressible fluid and fat loss, so had the lowest emulsion stability.…”

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confidence: 97%

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Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 97%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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“…Tendencje odmienne niż w badaniach własnych zaobserwowali Nieto i wsp. [11], którzy zastosowali 2,5-procentowy dodatek hydrolizatu z białka ziemniaka do produkcji emulsji mięsno-tłuszczowych. Wykazali, że doświadczalne farsze poddane obróbce termicznej były bardziej stabilne i cechowały się ubytkiem masy mniejszym o ok. 20 % w porównianiu z próbą kontrolną.…”

Section: Wyniki I Dyskusjaunclassified

“…Nieto i wsp. [11] udowodnili, że dodatek hydrolizatu z białka ziemniaka nie ma większego wpływu na twardość i spoistość modelowych emulsji mięsno-tłuszczowych poddanych obróbce cieplnej. Podobnie Chin i wsp.…”

Section: Wyniki I Dyskusjaunclassified

Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products

Tril¹,

Salejda²,

Krasnowska³

2013

ZNTJ

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“…Demand for natural food ingredients has increased in recent years reflecting a growing consumer awareness of the possible negative health effects of synthetic food additives (Viuda-Martos et al 2010). Natural antioxidants including phenolics (Nassu et al 2003;Georgantelis et al 2007), active peptide (Nieto et al 2009) and Maillard reaction products (MRPs) (Jayathilakan et al 2007) exhibit various degrees of efficacy when used in different meat product applications. Certain plant phenolics have been reported to be effective inhibitors of lipid and protein oxidation in meat systems (Estévez et al 2008(Estévez et al , 2009Rodríguez-Carpena et al 2011;Viuda-Martos et al 2010;Martínez et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

Qin

Zhang

et al. 2013

J Food Sci Technol

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Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of butylated hydroxy toluene (BHT) and ursolic acid were studied. Lipid oxidation was assessed through determination of thiobarbituric acid-reactive substances (TBARs) and volatile aldehydes. The content and composition of fatty acids in phospholipid were evaluated. At the optimum addition level, apple phenolic (0.5 g·kg −1 in total fat) was more effective at inhibiting lipid oxidation than BHT (0.15 g·kg −1 in total fat) and ursolic acid (0.5 g·kg −1 in total fat) in Chinese-style sausages during 120 days storage. Moreover, apple phenolic exhibited stronger phospholipid protective capacity than ursolic acid and BHT at the end of storage. This study reveals a potential application of apple phenolic to enhance the oxidation stability of meat products during long storage.

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Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Cited by 61 publications

References 29 publications

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products

Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

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