Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion

Sorapukdee, Supaluk; Kongtasorn, Chananya; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.foodchem.2012.10.121

Cited by 27 publications

(22 citation statements)

References 32 publications

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“…Other sources of proteins that can be used in the production of NE are meat and fish proteins that have good emulsifying properties and able to form NE, that is, gelatin, actin, and myosin proteins. Different reports describe the emulsifying properties of various proteins extracted from fish and meat muscle tissues (García-Moreno, Guadix, Guadix, & Jacobsen, 2016;Ozturk et al, 2015b;Sorapukdee, Kongtasorn, Benjakul, & Visessanguan, 2013). The objective of these reports is to convert fish and meat industry byproducts into value-added functional compounds for use as emulsifiers in the food industry.…”

Section: Proteinsmentioning

confidence: 99%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.

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Section: Proteinsmentioning

confidence: 99%

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Dammak

Sobral

Aquino

et al. 2020

Comp Rev Food Sci Food Safe

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“…Sorapukdee and others () reported that a high content of sarcoplasmic proteins in meat is correlated with a lower water and fat loss during heat treatment, and is positively correlated with characteristics such as chewiness, compactness, flexibility, elasticity, and hardness of the meat. Ouali and others () and Bowker and others () reported that certain post mortem glycolysis pathway enzymes such as phosphorylase b (PHb), phosphorylase b kinase (PHbK), phosphoglucomutase (PGM), triosephosphate isomerase (TPI), glyceraldehyde 3‐phosphate dehydrogenase (GAPDH), phosphoglycerate kinase (PGAK), enolase (EN), pyruvate kinase (PK), and lactate dehydrogenase (LDH) can be used as potential markers of sensory quality of meat, especially regarding tenderness.…”

Section: Introductionmentioning

confidence: 99%

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Przybylski

Kaczor

Żelechowska

et al. 2016

Journal of Food Science

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The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, C = 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH , L and b parameters of raw meat (98%; C = 0.99). By contrast, L and a parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde-3-phosphate dehydrogenase, and phosphoglycerate mutase (C = 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase (r = 0.88).

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“…The textural properties were influenced by muscle composition and structure (Sorapukdee et al . ()). The difference on springiness and cohesiveness may be due to the effects of the cooling process on the pork structure.…”

Section: Resultsmentioning

confidence: 94%

“…The cooked meat had a significantly (P < 0.05) lower springiness and cohesiveness than the meat cooled by BVC and IVC. The textural properties were influenced by muscle composition and structure (Sorapukdee et al (2013)). The difference on springiness and cohesiveness may be due to the effects of the cooling process on the pork structure.…”

Section: Textural Profile Analysismentioning

confidence: 99%

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

Zhiyu

Song

et al. 2018

Int J of Food Sci Tech

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Summary In this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.

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Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion

Cited by 27 publications

References 32 publications

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

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