Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Hrynets, Yuliya; Omana, Dileep A.; Xu, Yan; Betti, Mirko

doi:10.1016/j.procbio.2010.09.006

Cited by 56 publications

(48 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This can also be seen from the proline content which was significantly lower ( p , 0.05) in ACDS and ALDS compared with CON. This result was in agreement with a similar study on mechanically separated turkey meat reported by Hrynets et al (2011).…”

Section: Discussionsupporting

confidence: 94%

“…Glutamic acid content of ACDS and ALDS was significantly higher ( p , 0.05) compared with CON. Possible explanation for such an increase may be partially due to the oxidation of proline to glutamic acid by acid-alkaline solubilization treatment (Hrynets et al 2011). This can also be seen from the proline content which was significantly lower ( p , 0.05) in ACDS and ALDS compared with CON.…”

Section: Discussionmentioning

confidence: 94%

See 1 more Smart Citation

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nurkhoeriyati

Huda

Ahmad

2011

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p < 0.05) in the ACDS and ALDS than in control (CON) and CDS, with values of 436.78 ± 13.67, 450.30 ± 9.72, 377.29 ± 7.20 and 400.61 ± 14.7 mg/g protein, respectively. All duck surimi-like materials had a higher chemical score, amino acid score and EAA index than the CON. The saturated fatty acid compositions of the ACDS and ALDS samples were significantly lower (p < 0.05) than that of the CDS sample, whereas the opposite pattern was observed for the polyunsaturated fatty acid content. ACDS samples had significantly higher (p < 0.05) contents of minerals than ALDS samples. The results indicated that acid-alkaline solubilization permitted recovery of high-quality surimi-like material from spent duck meat, which has potential for human food uses.

show abstract

Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 94%

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nurkhoeriyati

Huda

Ahmad

2011

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

show abstract

“…The preparation of PPI was achieved in large scale from mechanically separated turkey meat (MSTM) using the pH‐shift technology following the protocol described by Hrynets and others () and Omana and others (). Extracted PPIs were spray‐dried (PSD 55 spray dryer, APV Anhydro AS, Copenhagen, Denmark) using inlet and outlet temperatures of 160 and 70 °C, respectively.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Khiari

Omana

Pietrasik

et al. 2013

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI.

show abstract

“…In the case of poultry, it will entail a considerable increase in the quantity of the less popular parts of the carcass, e.g., necks, backs and drumsticks. One of the methods enabling further use of these parts is the production of mechanically recovered poultry meat (MRPM), which may be used to produce sausages or canned meat (Hrynets et al 2011;Pereira et al 2011;Jin et al 2007). Unfortunately, due to its high myoglobin and hemoglobin content, MRPM has worse functional properties than meat which is carved manually.…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, due to its high myoglobin and hemoglobin content, MRPM has worse functional properties than meat which is carved manually. It was shown that this material has undesired textural properties and sometimes an unpleasant odor due to the rancidity of fat (Hrynets et al 2011). In order to improve the functional properties of this product, a technology was designed to enable the recovery of myofibrillar proteins, similar to the one used in the fishing industry to produce what is known as surimi.…”

Section: Introductionmentioning

confidence: 99%

Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation

Białas

Stangierski

Konieczny

2014

Int. J. Environ. Sci. Technol.

View full text Add to dashboard Cite

A novel approach for the recovery of the proteins contained in the effluent formed during production of surimi-like material from mechanically recovered poultry meat was proposed, using an integrated membrane process comprising microfiltration, ultrafiltration and vacuum membrane distillation. Additionally, the possibility of using the integrated membrane process to achieve highquality water for reuse was also investigated. Using crossflow membrane techniques, it was found that the total recovery of soluble proteins as well as the average degree of concentration amounted to 84 % and 9.3, respectively. Moreover, using this process, the total recovery of water was 70 % and the percentage reduction in COD, TOEM and TSS in the permeate obtained using vacuum membrane distillation exceeded 99 %. As a result, the water recovered by the integrated membrane process could be reused in the manufacture of surimi-like material from mechanically recovered poultry meat.

show abstract

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

Cited by 56 publications

References 39 publications

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Protein and water recovery from poultry processing wastewater integrating microfiltration, ultrafiltration and vacuum membrane distillation

Contact Info

Product

Resources

About