Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Kang, Zhuang‐Li; Xie, Jing‐jie; Li, Yanping; Song, Wan-Jie; Ma, Haile

doi:10.1016/j.meatsci.2022.109087

Cited by 30 publications

(14 citation statements)

References 54 publications

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“…The formulation with 0% AP (CP 0% ) exhibited the highest CL and lowest WHC ( P < 0.05). This result underscores the challenge of eliminating AP from emulsified meat products, as these parameters are directly linked to sensory quality and the enterprise's profit (Kang et al ., 2023). Supporting these findings, Jung et al .…”

Section: Resultsmentioning

confidence: 99%

Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects

Pinton,

dos Santos,

Correa

et al. 2024

Int J of Food Sci Tech

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SummaryThis study explored the replacement of alkaline phosphate (AP) with flaxseed cake (FC) in mortadella, assessing the impact on technological, oxidative, microbiological, and sensory properties. The inclusion of FC proved promising in maintaining emulsion stability, cooking loss, and water‐holding capacity and did not significantly affect colour characteristics, as indicated by the ΔE values (<5). Sensory analysis validated the substitution, highlighting the absence of a sandy texture sensation and FC's ability to suppress sensory defects caused by the removal of AP. However, adding FC decreased texture parameters such as hardness and cohesiveness, which can be leveraged in formulating products for specific niches, like older adults. Adding FC did not favour mesophilic aerobic and lactic acid bacteria growth. Nevertheless, the TBARS values of the mortadellas with FC increased (peaking at 0.5 mg MDA kg−1), but the sensory detection limit was not reached even at the end of storage.

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Section: Resultsmentioning

confidence: 99%

Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects

Pinton,

dos Santos,

Correa

et al. 2024

Int J of Food Sci Tech

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“…4). However, the gel surface was rough and had some large aggregates, resulting in a low level of interaction between the two proteins 45 . As the ratio of chicken breast increased, the mixed gel formed a denser mesh structure gradually.…”

Section: Resultsmentioning

confidence: 99%

“…However, the gel surface was rough and had some large aggregates, resulting in a low level of interaction between the two proteins. 45 As the ratio of chicken breast increased, the mixed gel formed a denser mesh structure gradually. The existence of interactions between proteins from different sources could form ordered gel aggregates and improve the network structure of mixed gels.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi

Jiang,

Wang,

Gao

et al. 2023

J Sci Food Agric

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BackgroundAdding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. This study investigated the effects of chicken breast on the gel properties of mixed minced meat products.ResultsWith the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30/70, the gel strength of mixed gels had the highest strength of 759.00 g·cm and also the highest water holding capacity of 87.36%. Compared with surimi gels (0/100), the hardness, adhesiveness, and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40/60, the area of immobile water (A22) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased due to the addition of chicken breast. The results of microstructure, electrophoresis, and Raman spectroscopy indicated that the addition of chicken breast promoted the cross‐linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α‐helical to β‐folded structure, thus forming a more uniform and orderly network structure.ConclusionThese results suggest that improving the gel properties of silver carp surimi by using chicken breast has practical implications for the development of new blended products for surimi processing.This article is protected by copyright. All rights reserved.

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“…However, excessive intake of animal fat containing saturated fatty acids in the human diet can cause various diseases, such as obesity, cardiovascular diseases, and cerebrovascular diseases [57]. Therefore, along with increasing interest in low-fat meat products, researches have focused on the maintaining of the overall quality while reducing fat content [11][12][13].…”

Section: Animal Fatmentioning

confidence: 99%

“…The addition of fat to comminuted meat products improves their flavor, juiciness, and texture [11]. However, the replacement of animal fat in meat products is required because the intake of animal fat containing high saturated fatty acids can lead to obesity and cardiovascular diseases [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Cited by 30 publications

References 54 publications

Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects

Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects

Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi

Recent strategies for improving the quality of meat products

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