Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

Stangierski, Jerzy; Baranowska, Hanna Maria; Rezler, Ryszard; Kijowski, J.

doi:10.1016/j.foodhyd.2007.11.005

Cited by 23 publications

(11 citation statements)

References 40 publications

(38 reference statements)

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“…The values observed for the frankfurter-type sausage with 100% whitemouth croaker meat surimi (E) are in accordance with the results published elsewhere for sausages made with geelbeck croaker surimi (Rahman, Al-Waili, Guizani, & Kasapis, 2007). In this way, it seems that the utilization of the higher quality protein from surimi and the enzymatic modification of this preparation makes it possible to increase the desirable and uniform functional properties due to the increased association of water molecules with the proteins of surimi (Stangierski, Baranowska, Rezler, & Kijowski, 2008).…”

Section: Texture Analysissupporting

confidence: 89%

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Cortez‐Vega

Fonseca

Feisther

et al. 2013

CyTA - Journal of Food

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Section: Texture Analysissupporting

confidence: 89%

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Cortez‐Vega

Fonseca

Feisther

et al. 2013

CyTA - Journal of Food

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“…In this way, it seems that the utilization of the higher quality protein from surimi increases the desirable functional properties of the frankfurter due to the increased association of water molecules with the proteins of surimi (Stangierski et al. ).…”

Section: Resultsmentioning

confidence: 99%

Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Altemio

Alcade

Fonseca

2013

Food Science & Nutrition

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In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.

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“…The increase in hardness could be explained by the transglutaminase enhancing protein cross-linking (Herrero et al, 2008). The MTG-catalyzed reaction results in the formation of covalent bonds, which are about 20 times stronger than hydrogen and hydrophobic bonds (Stangierski, Baranowska, Rezler, & Kijowski, 2008). Since covalent bonds possess high binding energy and the ability to crosslink muscle proteins, it is believed to be an important process in building structure in muscle foods; therefore, it is reasonable to speculate that such crosslinks in pork myofibrillar protein will impart improved textural attributes in restructured meat products (Akamittath & Ball, 1992).…”

Section: Textural Propertiesmentioning

confidence: 99%

Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

Chen

Han

2011

Food Research International

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Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

Cited by 23 publications

References 40 publications

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics

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