Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems

Abstract

The effects of β-glucans (βG) in beef emulsions with carrageenan and starch were evaluated using an optimal mixture modeling system. The best mathematical models to describe the cooking loss, color, and textural profile analysis (TPA) were selected and optimized. The cubic models were better to describe the cooking loss, color, and TPA parameters, with the exception of springiness. Emulsions with greater levels of βG and starch had less cooking loss (<1%), intermediate L* (>54 and <62), and greater hardness, cohesiveness and springiness values. Subsequently, during the optimization phase, the use of carrageenan was eliminated. The optimized emulsion contained 3.13 ± 0.11% βG, which could cover the intake daily of βG recommendations. However, the hardness of the optimized emulsion was greater (60,224 ± 1025 N) than expected. The optimized emulsion had a homogeneous structure and normal thermal behavior by DSC and allowed for the manufacture of products with high amounts of βG and desired functional attributes.

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

“…In this study, the degree of selective denaturation of the basic protein areas in the myosin molecule was determined during storage process. This strengthens the idea that protein degradation may be associated with changes in transition temperatures (Rios‐Mera, Pinto, & Contreras‐Castillo, ; Vasquez Mejia et al, ).…”

“…According to our study DSC results, the transition peak I was myosin, II sarcoplasmic proteins‐ with collagen, and peak III as actin (Addis et al, ; Akköse, ; Hastings, Rodger, Park, Mathews, & Anderson, ; Howell, Matthews, & Donelly, ). The peak I, myosin degradation in the degradation of the observed proteins in fish meat, is associated with collagen and sarcoplasmic breakdown between the second pass and the final peak with actin cast (Vasquez Mejia et al, ).…”

“…Myosin transition temperatures were reduced during and after the maturation stage in 2.5% acetic acid, in addition to the control in some treatment groups. This can be explained by the conformational structure of the proteins and by the fact that the exposure of proteins is more to make myosin more sensitive (Vasquez Mejia et al, ). In this study, the degree of selective denaturation of the basic protein areas in the myosin molecule was determined during storage process.…”

“…Myosin gel formation has a two‐step reaction: a transition between 30 and 45°C and irreversible aggregation of the myosin head above 50°C (the disulfide bonds and hydrophobic interactions are effective at this stage). After this final stage, actin is usually denatured between 72 and 83°C (Varnam & Sutherland, ; Vasquez Mejia et al, ). As it is known, there is a connection between the decrease in tissue and increase in proteolytic activity and myosin denaturation (Sahin & Sumnu, ).…”

The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage

“…In table 2, it can be seen that the interaction between elephant foot yam flour and soybean oil addition, with higher flour addition (20%) showed higher texture at all soybean oil concentrations in this research. This showed that the soybean oil hand an important role to maintain the protein emulsion stability to bind protein molecules (Mejia et al, 2018). The polysaccharides contained in elephant foot yam flour are starch and foot fiber.…”