Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Flores, Nancy; Boyle, Elizabeth A. E.; Kastner, Curtis L.

doi:10.1016/j.lwt.2005.09.005

Cited by 27 publications

(29 citation statements)

References 15 publications

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“…Colour parameters of the Hunter Lab System (lightness, redness/greenness, and yellowness/blueness) were determined with a portable Minolta CM508-d spectrophotometer using A illuminant and 10º observer angle (García-Esteban et al, 2003). The evaluations were made in an air-conditioned room (12ºC), with four measurements in a central slice (2 cm thick) of three dry-cured hams of each type.…”

Section: Methodsmentioning

confidence: 99%

“…Transglutaminase (TG) catalyzes the cross linking formation between protein molecules (Sharma et al, 2001). The TG utilized currently has microbiological origin and its use in frankfurters (Jiménez-Colmenero et al, 2005), beef protein gels (Dondero et al, 2006) and restructured pork products (Flores et al, 2007) has been studied recently. However, no study has been found about the use of TG on dry-cured ham processing.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have evaluated the effect of different factors on the texture of dry-cured hams, such as genetic origin (Gou et al, 1995;Guerrero et al, 1996), sex and postmortem meat quality (Arnau et al, 1998;Tabilo et al, 1999), water content and water activity (Serra et al, 2005), NaCl content and proteolysis index (RuizRamírez et al, 2006). The dry-cured ham colour depends mainly on features of natural meat pigments and muscle structure.…”

Section: Introductionmentioning

confidence: 99%

“…The dry-cured ham colour depends mainly on features of natural meat pigments and muscle structure. García-Esteban et al (2003) carried out a study to optimize the instrumental colour evaluation of dry-cured hams. Different measurement systems of colour were tested.…”

Section: Introductionmentioning

confidence: 99%

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Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Costa

Filho

Silveira³

et al. 2008

Sci. agric. (Piracicaba, Braz.)

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Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products -CTCs), and in red colour (higher a values -Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Costa

Filho

Silveira³

et al. 2008

Sci. agric. (Piracicaba, Braz.)

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“…Compared to Activa TM TG-RM, Fibrimex® has been reported to produce less binding in both raw and cooked restructured pork [32]. Several studies have reported that restructured beef steaks formulated with Fibrimex® produced a weaker bind compared with alginate.…”

Section: Bindermentioning

confidence: 99%

The Use of Blood and Derived Products as Food Additives

Ofori¹,

Hsieh²

2012

Food Additive

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Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems

Herrero

Carmona

Jiménez‐Colmenero

et al. 2001

Handbook of Vibrational Spectroscopy

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Proteins are the most important structural and functional components of muscle and meat batter systems. Vibrational spectroscopy provides information to determine protein structural changes of this food, since these spectroscopic techniques are direct, nondestructive or noninvasive, and require small sample quantities. Raman spectroscopy offers structural information about secondary and tertiary protein structure, and infrared spectroscopy provides information particularly on protein secondary structure. This chapter reviews the applications of these techniques to protein structural studies of muscle and meat batter systems including the effects of various processing treatments and the possibilities of protein structural changes to assess muscle food quality.

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Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate

Cited by 27 publications

References 15 publications

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

The Use of Blood and Derived Products as Food Additives

Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems

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