Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Gao, Xueqin; Zhang, Wangang; Zhou, Guanghong

doi:10.1002/jsfa.7023

Cited by 44 publications

(30 citation statements)

References 30 publications

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“…The meat industry uses soy ( Glycine max ) preparations in the form of soy flour, soy concentrates and isolates, as well as textured soy. These additives gelate, emulsify, and stabilize the structure of the end product, reducing thermal drip and enhancing its water‐holding capacity . From the nutritional point of view, they are a source of valuable protein.…”

Section: Allergenic Additives and Methods Of Their Detection In Procementioning

confidence: 99%

“…These additives gelate, emulsify, and stabilize the structure of the end product, reducing thermal drip and enhancing its water-holding capacity. 7 From the nutritional point of view, they are a source of valuable protein. They can be also used as a fat substitutes by reducing the amount of calories in the final product.…”

Section: Allergenic Additives and Methods Of Their Detection In Procementioning

confidence: 99%

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Detection of allergenic additives in processed meat products

et al. 2018

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Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredients. The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley and oats), and spices (celery and mustard). These meat additives have specific technological properties, which help to create a texture or flavor profile, or affect the nutritional value, although some of them, such as soy, mustard, milk and egg white proteins, can cause severe allergic reactions. The aim of this paper is to discuss the application of various recently established methods of detection of allergenic additives in processed meat products - for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. © 2018 Society of Chemical Industry.

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Section: Allergenic Additives and Methods Of Their Detection In Procementioning

confidence: 99%

Section: Allergenic Additives and Methods Of Their Detection In Procementioning

confidence: 99%

Detection of allergenic additives in processed meat products

et al. 2018

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“…The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products. Zhou, 2015;Zhao, Zhou, & Zhang, 2019), there was a lack of report on water distribution of raw and cooked minced meat paste prepared with additives, such as plant protein and polysaccharides.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…Plant proteins and polysaccharides are often utilized in chopped meat products as meat binders, gelling agents, texture stabilizers or fat substitutes to improve quality (Wijaya, Patel, Setiowati, & Meeren, ). However, in previous work, most of the studies were focused on emulsion stability, WHC, microstructure, and quality characteristics of the heat‐induced meat gelation by additives (Gao, Zhang, & Zhou, ; Zhao, Zhou, & Zhang, ), there was a lack of report on water distribution of raw and cooked minced meat paste prepared with additives, such as plant protein and polysaccharides. Several papers have reported that the low‐field nuclear magnetic resonance (NMR) relaxation is a rapid, noninvasive, and nondestructive method of determining the distribution of water pools with different relaxation time rates in food (Buera, ; Carneiro, Mársico, Júnior, Álvares, & Jesus, ).…”

Section: Introductionmentioning

confidence: 99%

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Gao

Xiong²,

et al. 2019

J Food Process Preserv

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Effects of soy protein isolates (SPI) and carrageenan (CAR) on water distribution of raw and heat‐induced gelation of minced pork prepared by combined soy protein isolates and carrageenan mixture were investigated using low‐field nuclear magnetic resonance. Four treatments included control, 5.7% SPI, 0.7% CAR, combined 5.7% SPI, and 0.7% CAR. Distributed exponential analysis of the T2 relaxation revealed that three water components corresponding to the three water molecule states existed during the heat‐induced gelation. Results showed that the proton relaxation time T21 and T22 of the combined group was significantly lower than those in others. Compared with control, the combination group resulted in increased T22/T21 ratio of peak area in cooked meat batters than that in raw. Accordingly, the water and fat loss rate of pastes with additives were significantly lower than the control. The results indicated that the combination of additives significantly affected the water distribution of heat‐induced gelation of minced pork. Practical applications The current study investigated the effects of water mobility and distribution of raw and heat‐induced gelation of minced pork paste prepared by combined soy protein isolate and carrageenan using low‐field nuclear magnetic resonance. The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products.

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“…Furthermore, maintaining moisture, lipids, and food composition as well as improving flavor are necessary components in the applications of meat products. Non-meat protein additives such as whey protein are added to ground pork products primarily to increase product yield, lower production cost, boost water-holding capacity (to enhance juiciness), and improve the textural and functional properties of the meat product [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Yang

Cho

Lee

et al. 2020

Foods

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Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

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Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan

Abstract: The results indicate that a mixture of SPI and CAR can be effectively used as a functional ingredient to improve the quality of ground pork patties.

Cited by 44 publications

References 30 publications

Detection of allergenic additives in processed meat products

Detection of allergenic additives in processed meat products

Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

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