Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

Rocchetti, Gabriele; Ferronato, Giulia; Sarv, Viive; Kerner, Kristi; Venskutonis, Petras Rimantas; Lucini, Luigi

doi:10.1016/j.cofs.2022.100967

Cited by 11 publications

(6 citation statements)

References 71 publications

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“…The utilization of chickpea protein concentrates in meat-based products has been demonstrated to improve color stability during storage, reduce lipid oxidation, and enhance antioxidant capacity. [170]. A study has examined the effect of replacing a portion of wheat flour with chickpea protein concentrates in bread production.…”

Section: Application Of Chickpea Protein: Food Industrymentioning

confidence: 99%

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Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

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Section: Application Of Chickpea Protein: Food Industrymentioning

confidence: 99%

“…Increase organoleptic properties, Maintain color during storage Reduce lipid oxidation [170,174] Capsule and Micronutrient supplementation…”

Section: Food Products Application Referencementioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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“…Meat and meat products are an important source of protein, vitamins, and minerals in the human diet and, in some countries, play an important role in gastronomic culture [69][70][71][72]. From the nutritional point of view, meat is considered a valuable source of protein, due to its amino acid composition, along with the presence of iron, zinc, and vitamins B12 and D, as well as other micronutrients [69,71]. The consumption of meat has been increasingly growing and is expected to reach between 460 and 570 million tons per year by 2050 [73,74].…”

Section: The Role Of Meat In the Transmission Of Antimicrobial Resist...mentioning

confidence: 99%

“…Along with the increase in meat consumption, the demand for meat products has also grown, mainly due to their sensory properties and the opportunity to use parts of the carcass that cannot be used for fresh consumption [69,72]. Another advantage of meat products is their extended shelf-life.…”

Section: The Role Of Meat In the Transmission Of Antimicrobial Resist...mentioning

confidence: 99%

Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective

Conceição,

Queiroga,

Laranjo

2023

Microorganisms

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According to the 2030 Agenda of the United Nations, one of the sustainable development goals is to ensure sustainable consumption and production patterns. The need to ensure food safety includes, other than microbiological hazards, concerns with antimicrobial-resistant (AMR) bacteria. The emergence of resistant bacteria in the food industry is essentially due to the abusive, and sometimes incorrect, administration of antimicrobials. Although not allowed in Europe, antimicrobials are often administered to promote animal growth. Each time antimicrobials are used, a selective pressure is applied to AMR bacteria. Moreover, AMR genes can be transmitted to humans through the consumption of meat-harbouring-resistant bacteria, which highlights the One Health dimension of antimicrobial resistance. Furthermore, the appropriate use of antimicrobials to ensure efficacy and the best possible outcome for the treatment of infections is regulated through the recommendations of antimicrobial stewardship. The present manuscript aims to give the current state of the art about the transmission of AMR bacteria, particularly methicillin-resistant S. aureus, ESBL-producing Enterobacteriaceae, and vancomycin-resistant Enterococcus spp., along with other ESKAPE bacteria, from animals to humans through the consumption of meat and meat products, with emphasis on pork meat and pork meat products, which are considered the most consumed worldwide.

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“…Animal proteins from meat and meat-derived products represented one of the major challenges to achieving sustainable food production. From this point of view, the partial replacement of meat with non-meat substances with a high protein content opens up interesting opportunities for changing the formulation of more sustainable meat products, which are also characterized by potential health benefits [2]. Plant-based ingredients (legumes, cereals, tubers, and fruits) are widely used to replace up to 50 % of meat.…”

Section: Introductionmentioning

confidence: 99%

Development of technology of boiled sausage from non-traditional raw materials

Tayeva

Kozhakhiyeva

Jetpisbayeva

et al. 2023

EEJET

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This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological properties of sausages from combined meat was investigated. Camel meat as a meat product has many advantages, for example, low fat content, high nutritional value, and its taste is barely distinguishable from beef. At the same time, it has the following disadvantages: sweetish taste, coarse-fiber structure; camel sausage has a lower shelf life compared to beef sausage; it is harder due to the content of hydroxyproline. To improve the functional and technological properties, dried rowan powder and pumpkin peel powder of the "Winter Sweet" variety, a zoned variety, were added in different quantities for comparison. The control sample was made in accordance with GOST for boiled sausage, with the replacement of fat with hump fat, and the replacement of beef with camel meat. For experimental samples, a plan for a full-factor experiment was built, taking into account the material balance. Additives varied in 3 levels, from 3 to 6 %. 7 samples with control were in total with the control sample being the sausage prepared according to the same recipe but without additives. There were three parallel experiments in each sample. It was revealed that hydrated rowan powder has a negative effect on taste but, at lower doses, it gives a spicy taste to the sausage while the addition of hydrated powder from pumpkin peels improves taste and organoleptic characteristics. Thus, one can conclude that waste in the form of pumpkin peels is also a valuable and useful product for improving the functional, technological, and organoleptic characteristics of sausage. The result of this study shows that when hydrated rowan powder and pumpkin peel powder are added, the problem of taste, aftertaste, smell, and shelf life is solved in the selected ratio, while the sausage also becomes more tender overall

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Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products

Cited by 11 publications

References 71 publications

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective

Development of technology of boiled sausage from non-traditional raw materials

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