Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties

Lee, Eunjung; Hong, Geun-Pyo

doi:10.1007/s10068-019-00713-6

Cited by 29 publications

(22 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, variations in chemical composition, including moisture, fat, and fiber content in different formulations, could be the basis for the vast differences in physicochemical characteristics that might occur due to the substitution of beef with TVP [11]. Inconsistent with the current study, it has been confirmed that lower moisture content in soy-based patties caused an increase in protein and lipid indices [24]. Moreover, Lin and Mei [25] and Danowska [26] reported similar findings in low-fat meat batters and pork patties with low-fat soy protein added, respectively.…”

Section: Proximate Analysissupporting

confidence: 69%

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Bakhsh

Lee

et al. 2021

Foods

View full text Add to dashboard Cite

The main objective of this study was to incorporate soy-based textured vegetable protein (TVP) into beef patties in different quantities (10–40%) and compare various characteristics of these innovative formulations with a regular beef patty as a control. Incorporation of 10–40% TVP resulted in significantly lower (p < 0.05) moisture and fat contents, while higher crude fiber contents were detected compared to beef as the control. In addition, cooked patties showed higher pH levels (p < 0.05), with color coordinates expressing lighter, yellowish, and slightly redder indices than raw patties. Similarly, a plant protein that includes TVP minimizes (p < 0.05) WHC (water holding capacity), both RW% (release water) and CL% (cooking loss). Furthermore, hardness, cohesiveness, and thickness were reduced significantly (p < 0.05), while gumminess and chewiness increased (p < 0.05) considerably with the substitution of TVP (10–40%) compared to the control. Patties made without TVP received higher scores for sourness, bitterness, umami, and richness than the rest of the formulations. However, a higher tendency was detected for sourness, astringency, umami, and saltiness values with increasing additions of TVP. Nevertheless, hierarchical clustering revealed that the largest group of fatty acid profiles, including palmitoleic acid (C16:1), stearic acid (C18:0), and palmitic acid (C16:0), was slightly reduced with the addition of TVP, while arachidic acid (C20:0), lauric acid (C12:0), and oleic acid (C18:1) increased moderately with increasing levels of TVP. Meanwhile, the second-largest cluster that included linoleic acid (C18:2), arachidonic acid (C20:4), and linolenic acid (C18:3) increased enormously with higher levels of TVP incorporation. Taken together, it is suggested that incorporation of TVP up to 10–40% in beef patties shows promising results.

show abstract

Section: Proximate Analysissupporting

confidence: 69%

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Bakhsh

Lee

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Usually, these types of meat-analog products are made from texturized vegetable protein (usually soy) obtained through low-moisture extrusion using a combination of hydrocolloids, such as carrageenan and methylcellulose [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Immonen

Chandrakusuma

Sibakov

et al. 2021

Foods

View full text Add to dashboard Cite

Grain protein fractions have great potential as ingredients that contain high amounts of valuable nutritional components. The aim of this study was to study the rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer. Additionally, the possibility of producing fibrous structures with high-moisture extrusion from a blend of destarched oat and pea protein was investigated. In the temperature sweep measurement (60–160 °C) of the destarched oat protein concentrate and pea protein isolate blend, three denaturation and polymerization sections were observed. In addition, polymerization as a function of time was recorded in the time sweep measurements. The melting temperature of grain proteins was an important factor when producing texturized structures with a high-moisture extrusion. The formation of fibrillar structures was investigated with high-moisture extrusion from the destarched oat and pea protein blend at temperatures ranging from 140 to 170 °C. The protein–protein interactions were significantly influenced in the extruded samples. This was due to a decrease in the amount of extractable protein in selective buffers. In particular, there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.

show abstract

“…Several studies have shown that using MTG and phosphates increased textural parameters (Carballo et al., 2006; Tseng et al., 2000). In studies, MTG used in soy meatballs, sausages, chicken burgers, and minced fish has similarly improved textural properties of those meat products (Gultekin et al., 2012; Lee & Hong, 2020; Moreno et al., 2010; Uran & Yilmaz, 2018). It has been reported that MTG increases the gel‐forming ability of meat proteins in products such as sausages, ham and burgers (Mostafa, 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

Karaca

Kılıç

2022

Food Processing Preservation

View full text Add to dashboard Cite

The aim of this study was to investigate the effects of binding agents like microbial transglutaminase (MTG) and fibrinogen/thrombin protein isolate (FB) on the oxidative stability and the residual nitrite (RN) level in thermally processed ground beef during cold (4°C) storage (0, 1, 7, 15, 30 days). Samples were evaluated for cooking loss (CL), pH, color, texture, thiobarbituric acid reactive substances (TBARS), and RN levels. Although using MTG or FB reduced CL, FB was more effective for lowering CL (p < .05). Both MTG and FB prevented lipid oxidation (p < 05), whereas FB was found to protect samples against oxidative degradation as well as sodium nitrite (SN, p < 05). RN levels varied depending on the amount of SN used and storage time. Treatments containing SN plus MTG or FB had lower RN than those with only SN in each storage day (p < 05). It can be stated that the amount of SN used may be reduced by using MTG and FB in meat product formulations. Practical applications Sodium nitrite is the critical ingredient used in the process of manufacturing cured meat. However, nitrites or nitrates may react with secondary amines in the product or in acidic conditions in the stomach to form nitrosamines, which are carcinogenic. Even though much research was conducted regarding nitrosamine formation, carcinogenicity of nitrite, and finding alternatives for nitrite, no alternative to nitrite was found. Since it is impossible to eleminate the use of nitrite, or to reduce it drastically in order to solve the problem without giving up its vital functions in cured meat products, it is important for meat industry to find methods to reduce the amount of residual nitrite in meat products.

show abstract

Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties

Cited by 29 publications

References 24 publications

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

Contact Info

Product

Resources

About