Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced-salt frankfurters were investigated. The reduced-salt frankfurters treated with T3 (frankfurter with 1.0% NaCl 1 1.0% sea mustard 1 1.0% TGase) and T4 (frankfurter with 1.0% NaCl 1 0.5% sea mustard 1 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced-salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl 1 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced-salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced-salt frankfurters. PRACTICAL APPLICATIONSIn this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced-salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced-salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced-salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced-salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase.

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“…According to Kim et al . (), cooking loss and emulsion stability was a similar trend, and there is a positive correlation.…”

Section: Resultssupporting

confidence: 54%

“…; Jung and Lee ; Kim et al . ). Jeon and Choi () reported that sea mustard improved the quality characteristics of meat products; however, the effects of sea mustard on the quality characteristics of low‐salt meat products is limited by dark color and unique flavor.…”

Section: Introductionmentioning

confidence: 97%

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Choi

Jeong

Kim

et al. 2016

Journal of Food Processing and Preservation

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“…Ainda foi verificado, em algumas pesquisas (VERMA; BANERJEE; SHARMA, 2011;CARRARO et al, 2012;KIM et al, 2015), que a substituição do NaCl por outros ingredientes sem sódio também foi capaz de manter a estabilidade, o que indica que é viável a redução deste sal sem comprometer a qualidade dos produtos.…”

Section: Resultsunclassified

Características Físico-Químicas de Patês de Frango Light em Sódio

et al. 2020

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A redução de cloreto (NaCl) e/ou de nitrito de sódio (NaNO2) é uma relevante estratégia a ser implementada pela indústria, considerando os problemas de saúde relacionados ao consumo excessivo de sódio. Substituições parciais desses sais por concentrado proteico de soro de leite (WPC), um subproduto da indústria láctea, é uma alternativa a ser investigada visando manter as propriedades tecnológicas dos produtos. Objetivou-se produzir e avaliar a qualidade físico-química de patê de frango com teores reduzidos destes sais, e adicionados de WPC. Elaboraram-se quatro formulações com concentrações variadas dos ingredientes, distribuídos em um delineamento em blocos casualizados com três repetições e em triplicata: P1 - controle (1,3% de NaCl e 0,5% de NaNO2); P2 (0,25% de NaNO2e 0,25% de WPC), P3 (0,65% de NaCl e 0,65% de WPC) e P4 (0,25% de NaNO2, 0,65% de NaCl e 0,9% de WPC). Procedeu-se a caracterização físico-química da massa crua (composição química, teor de proteínas sal-solúveis, estabilidade da emulsão, pH e cor). Os dados obtidos foram submetidos a análise de variância e teste de média por Tukey (p< 0,05). Todas as formulações atenderam aos requisitos legais quanto aos teores de proteínas, de lipídeos e de umidade. As amostras com maiores quantidades de WPC (P3 e P4) apresentaram maior estabilidade da emulsão em relação ao controle (P1). Concluiu-se que foi possível elaborar patê de frango com teores de cloreto e nitrito de sódio reduzidos, obtendo-se produtos com apelos mais saudáveis. Palavras-chave: Cloreto de Sódio. Nitrito de Sódio. Proteínas Lácteas. Produto Cárneo. Aditivos Alimentares. Abstract Salt (NaCl) and sodium nitrite (NaNO2) are important ingredients in food production, due to technological properties. However, the reduction of these salts is relevant strategy to be implemented by the food industry, being its replacements by whey protein concentrate (WPC), a byproduct of the dairy industry, an alternative to be investigated. In this study, the physicochemical quality of chicken pate with low levels of salts and with addition of WPC was produced and evaluated. Four formulations were prepared with the same ingredients varying only the NaCl and NaNO2 concentrations, namely: P1 - control (1.3% NaCl and 0.5% NaNO2); P2 (0.25% NaNO2 and 0.25% WPC), P3 (0.65% NaCl and 0.65% WPC) and P4 (0.25% NaNO2, 0.65 % NaCl and 0.9% WPC). The physicochemical characterization of the raw batter (chemical composition, in salt-soluble proteins, emulsion stability, pH and color) of the chicken patês were performed. The analysis of variance, in a randomized complete block design, was performed for investigating the significant effects among the treatments (p < 0.05), with Tukey test. Regarding the raw batter, the pâté had the legal requirements for the content of proteins, lipids and moisture. Furthermore, the WPC incorporation increased emulsion stability in some samples (P3 and P4) compared to the control. It was concluded that it was possible to prepare chicken patê with low chloride and sodium nitrite levels, thus obtaining healthier products Keywords: Chloride Sodium. Sodium Nitrite. Milk Proteins. Meat Product. Food Additive.

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“…It is widely used to preserve meat and to improve the qualities of meat, such as water retention, tenderness, and texture (Barat, Baigts, Aliño, Fernández, & Pérez‐García, 2011; Binkerd & Kolari, 1975). Sodium chloride is an essential material for curing or cooking of meat, and it can increase muscle strength, leading to protein dissociation, degeneration, and myofibrillar swelling (Kim et al., 2015; Wang, Xu, Kang, Shen, & Zhang, 2016). Sodium chloride affects meat quality through regulating actomyosin dissociation and protein denaturation (Duranton, Simonin, Cheret, Guillou, & de Lamballerie, 2012; Kim et al., 2015).…”

Section: Protein Phosphorylationmentioning

confidence: 99%

Effects of protein posttranslational modifications on meat quality: A review

Zhang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S‐nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.

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Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Cited by 25 publications

References 35 publications

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Características Físico-Químicas de Patês de Frango Light em Sódio

Effects of protein posttranslational modifications on meat quality: A review

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