Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

Herrero, Ana M.; Hoz, Lorenzo de la; Ordóñez, J.A.; Castejón, David; Ávila, M.D. Romero de; Cambero, M.I.

doi:10.1016/j.foodres.2009.06.014

Cited by 10 publications

(4 citation statements)

References 50 publications

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“…Plasma proteins, extracted from whole blood, are excellent emulsifiers, have good gelling properties (Petracci, Bianchi, Mudalal, & Cavani, 2013;Toldrá, Aristoy, Mora, & Reig, 2012), and show some improvement in product functionality, such as improved water-holding capacity (Furlan, Rinaldoni, Padilla, & Campderros, 2011), textural enhancement (Fort, Carretero, Parés, Toldrà, & Saguer, 2007;Herrero et al, 2009), and autolysis inhibition (Rawdkuen, Benjakul, Visessanguan, & Lanier, 2005). Given their high functional properties and relatively low cost, plasma proteins have been proposed as potential additives for meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Chen

Peng

Kang

et al. 2015

CyTA - Journal of Food

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Section: Introductionmentioning

confidence: 99%

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Chen

Peng

Kang

et al. 2015

CyTA - Journal of Food

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“…Compared with the water mobility of meat protein system, less free water in the mixed gel may result from increased water binding caused by the plasma protein addition (Herrero et al . ).…”

Section: Resultsmentioning

confidence: 97%

Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Wang

Han

et al. 2014

Journal of Texture Studies

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Model heat-induced gels were prepared. Compared with the broiler myofibrillar protein (BMP), interactions between porcine plasma protein (PPP) and spent-hen myofibrillar protein (SHMP) were evaluated using rheology, textural analysis, nuclear magnetic resonance and scanning electron microscopy (SEM). The gel hardness of SHMP was higher than that of BMP. PPP had the highest stickiness and immobilized water fraction of all the gels. The plasma and broiler myofibrillar mixed proteins had a storage modulus similar to that of BMP. After mixing SHMP or BMP with PPP, immobilized water fraction was increased by 5.59% or 50.57%, respectively, and the water-holding capacity (WHC) of the latter significantly increased. Addition of PPP transformed SHMP heat-induced gel to a uniform interconnected network. Introducing PPP can improve the WHC and microstructure of SHMP and BMP gels. PRACTICAL APPLICATIONSSpent-hen meat is an underutilized raw material which could be used for mince or imitation products. However, there lies diversity on heat-induced gel properties among different researches. As incorporation of spent-hen breast surimi into analog food can bring worse quality, such as increases of cooking losses and decreases of water-holding capacity, it is the valuable trying to improve quality through protein interaction. This research could be useful to the modification of mince or imitation products with spent-hen meat, and to the manipulation of texture and water-holding capacity of meat products with plasma protein.The texture of comminuted meat products depends largely on the three-dimensional structure of the gel matrix, the amounts and types of particulates and solutes entrapped by the gel matrix, and the water immobilized in the myofibrillar protein gel system (Lanier 1991;Chin et al. 2009;Chen and Han 2011). Gel matrix formation of myofibrillar proteins from different animal sources of muscle may differ because of the fiber-type-dependent isoforms of myosin or their sensitivity to heating. Nowsad et al. (2000a) found that gel strength and breaking strength are higher in spent-hen bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies

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“…Magnetic Resonance Imaging (MRI), most well-known for medical applications, has been increasing in popularity as a technique for use in the assessment of food and drink products [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. The ability to show the location of fat and water and determine if it is free or bound is a significant help in the analysis of such complex systems.…”

Section: Introductionmentioning

confidence: 99%

“…The measurement of the transverse (T 2 ) and longitudinal (T 1 ) relaxation times and the ability to measure the proton self-diffusion coefficient (D 0 ) provide a powerful tool to understand a number of structural and organoleptic properties of foodstuffs such as textural properties, component stability, viscosity and water distribution. Examples of food studies using MRI include the nature of water distribution in bread during storage [ 1 ], the characteristics of cooked and cured meats [ 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ], the characterization of water mobility and distribution in cereals and cookies [ 13 ], quality control and sensory quantification of dairy products [ 14 , 15 ] and recent review articles [ 16 , 17 ]. Work such as these examples is important to the industries that fund the research in order to improve the shelf life of products and to optimize their production.…”

Section: Introductionmentioning

confidence: 99%

Magnetic Resonance Imaging: A Tool for Pork Pie Development

Gaunt

Morris

Newton

2013

Foods

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The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment.

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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

Cited by 10 publications

References 50 publications

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein

Magnetic Resonance Imaging: A Tool for Pork Pie Development

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