Influence of iota carrageenan addition on the properties of soya protein meat analogues

Palanisamy, Megala; Toepfl, Stefan; Aganovic, Kemal; Berger, Ralf G.

doi:10.1016/j.lwt.2017.09.029

Cited by 126 publications

(75 citation statements)

References 16 publications

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“…Scanning electron microscopy ( SEM ) was used to analyze the microstructure of all the groups. The SEM was evaluated by the method of Palanisamy et al (). The refrigerated samples were taken out and cut into 10 × 10 mm, then dried immediately to the full.…”

Section: Methodsmentioning

confidence: 99%

“…Soy protein meat analogues, as pure plant proteins, are generally obtained by special processing of protein concentrate and protein isolate (Palanisamy, Töpfl, Aganovic, & Berger, ); they have a fibrous structure and good mouthfeel (Krintiras, Göbel, Goot, & Stefanidis, ); and their amino acid composition ratio is close to that of the human body and thus can easily be absorbed and utilized. Because of their fiber texture and rich plant protein, it is necessary to add meat analogues in meat products.…”

Section: Introductionmentioning

confidence: 99%

“…Because of their fiber texture and rich plant protein, it is necessary to add meat analogues in meat products. They can replace a portion of the animal proteins in human diets (Palanisamy et al, ), which not only meets the nutritional needs of people, but also reduces the intake of saturated fat and cholesterol (Kumar, Chatli, et al, ), and reduces the risk of these diseases.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea ( Ampelopsis grossedentata ) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC 50 was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group ( p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds ( p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group ( p < 0.05), while the amount of sulfhydryl groups significantly decreased ( p < 0.05). The color of VTE itself made the mixed pork patties darker ( p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy ( SEM ) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Zhang

Hai

et al. 2019

Food Science & Nutrition

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“…Soy is mostly used for structuring applications because of its characteristic functional properties, such as high water-holding capacity (WHC) and good gelling behavior, fat absorption, and emulsification capacities [ 16 ]. WHC has been established as a crucial property and is one of the properties often used to describe the functionality of ingredients of meat replacers [ 17 , 18 , 19 , 20 , 21 ]. It has been shown that higher WHC leads to better structuring behavior.…”

Section: Introductionmentioning

confidence: 99%

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Buhler

Dekkers

Bruins

et al. 2020

Foods

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We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

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“…In this regard, Palanisamy et al . () observed that the addition of carrageenan improved not only the moisture content of cooked meat products but also the cooking yields resulting in better sensorial properties like mouth‐feel and juiciness in the final product. For this reason, actually ƙ‐ and ɩ‐carrageenan are widely used in the meat industry in a large range of products, such canned meat, pet food, cooked sliced and low‐fat meat products (Ayadi et al ., ; Yasin et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

Pérez-Santaescolástica

Goemaere

Hanskens

et al. 2019

Int J of Food Sci Tech

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Summary The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were evaluated in a lean meat model system. The high concentration of potato starch, insoluble citrus fibre, rice starch or pea protein significantly (P < 0.05) reduced drip losses (6.92%, 17.87%, 15.70%, 17.60%, respectively) compared to control (30.80%), while rheological measures and hardness remained unchanged (P > 0.05). Moreover, the addition of low concentrations of soluble citrus fibre did not significantly affect hardness (4.11 N), whereas its inclusion at high concentrations had a significant effect on the final hardness (7.17 N). Among all the tested ingredients, xanthan presented the lowest drip loss value (0.12% and 0.40% for high and low concentration, respectively). Finally, gelatine did not show any differences in water holding capacity, storage modulus nor hardness compared with the control group.

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Influence of iota carrageenan addition on the properties of soya protein meat analogues

Cited by 126 publications

References 16 publications

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product

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