Effects of low fat addition on chicken myofibrillar protein gelation properties

Zhou, Lei; Wang, Jingyu; Wei, Sumeng; S, Li

doi:10.1016/j.foodhyd.2018.11.044

Cited by 63 publications

(26 citation statements)

References 43 publications

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“…The ratios of myofibrillar protein and edible insect protein were as follows; 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). Pork back fats were extracted and purified according to a previously described method [ 17 ]. Mixed protein solution and fat (in a 4:1 v / w ratio) were homogenized at 14,500 rpm for 60 s using a high-speed homogenizer (T-25; Janke & Kunkel, Staufen, Germany).…”

Section: Methodsmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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Section: Methodsmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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“…As shown in Table 1, the content of SH groups remarkably decreased from 5.03 to 2.60 mol 10 −5 g as the lipase concentration increased from 0% to 2.50%. A previous study indicated that the content of the SH groups in MP gels exhibited a downward trend with an increase in the addition of fat, which suggested the formation of the disulfide bonds 33 . However, initially, the disulfide bonds significantly increased ( P < 0.05), before they decreased, and surimi gels treated with 0.75% lipase exhibited the highest disulfide bond content (4.33 mol 10 −5 g).…”

Section: Resultsmentioning

confidence: 86%

“…demonstrated that oxidized cod liver oil could markedly inhibit the cross‐linking of MHC during the thermal gelation of surimi MPs. Recently, Zhou et al 33 . also reported that a suitable addition of fat could reduce the degradation rate of MHC at the heating stage.…”

Section: Resultsmentioning

confidence: 99%

Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism

Jiao

Zhu

et al. 2021

J Sci Food Agric

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BACKGROUND Recently, fatty fish have been utilized as a potential approach for the fabrication of surimi products, with the yield of fatty fish surimi being > 10 000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by intermuscular lipid. Lipase could effectively enhance the gel quality of catfish surimi gels, although the chemical forces involved in gel formation and alteration in lipid and protein oxidation status are not well understood. The present study investigated the gelation‐enhancing effects of lipase on catfish surimi based on changes in chemical oxidation interactions. RESULTS The addition of 7.5 g kg−1 lipase significantly increased the hydrophobic interactions and disulfide bond contents, both of which facilitated gel formation, in surimi gels. The 2‐thiobarbituric acid reactive substance and carbonyl concentrations demonstrated that lipase promoted lipid and protein oxidations. Furthermore, an appropriate dose of malondialdehyde accelerated protein oxidation, thereby resulting in the covalent cross‐linking of proteins. Consequently, the gel strength increased from 55.72 to 127.71 g × cm with lipase contents of up to 7.5 g kg−1, and strong chemical cross‐linking and a compact network were observed via sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. However, excessive oxidation led to the degeneration of the gel matrix. A schematic mechanism, mainly based on the chemical changes, is proposed. CONCLUSION The present study revealed the gelation mechanism of catfish surimi gels with lipase, and suggested that lipase treatments may be an effective approach for improving the textural properties of fatty fish surimi gels. © 2021 Society of Chemical Industry

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“…SEM was performed according to the method of Zhou et al., (2019) with slight modifications. The cultured P .…”

Section: Methodsmentioning

confidence: 99%

Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

Guan

Chen

Zhao

et al. 2021

Food Science & Nutrition

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In order to explore the effect of slurry ice on myofibrillar protein of Pseudosciaena crocea, the changes in myofibrillar protein and muscle microstructure during storage were studied with crushed ice as a control. During the storage period, the rate of decrease in myofibrillar protein content, Ca2+‐ATPase activity, and total sulfhydryl groups in the slurry ice group was lower than in the control group (p < .05). There was a significant linear correlation between the hydrophobicity and the storage time (Rcrushed ice (4℃) = 0.9881, Rslurry ice (4℃) = 0.9878, Rslurry ice (−1℃) = 0.9674), and trichloroacetic acid (TCA) soluble peptide content was lower than in the control group at the same time. Slurry ice (−1℃) was optimal in maintaining protein content in P. crocea; the arrangement of myofibrils in P. crocea treated by slurry ice was compact and the gaps were small. Slurry ice can delay the denaturation and degradation of fish myofibrillar protein and maintain its quality.

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Effects of low fat addition on chicken myofibrillar protein gelation properties

Cited by 63 publications

References 43 publications

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of lipase incorporation on gelling properties of catfish (Clarias lazera) surimi and its mechanism

Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

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