Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation

Fu, Qingquan; Shi, Haibo; Hu, Dongxia; Cheng, Jingrong; ShouJiang, Chen; Ben, Ailing

doi:10.1016/j.foodres.2022.111503

Cited by 7 publications

(3 citation statements)

References 42 publications

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“…Moreover, collagen is largely responsible for providing the firm structure of meat muscles. The disintegration of collagen results in the disruption of the muscle fibres and softening of the meat (Fu et al ., 2022). These results corroborate the microstructure data (Fig.…”

Section: Resultsmentioning

confidence: 99%

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Saengsuk,

Barbut,

Laohakunjit

2023

Int J of Food Sci Tech

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SummaryMeat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0, 0.5% w/w), κ‐carrageenan (0.5, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33 ‐ 3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G′′) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimized product for masticatory dysfunction people, such as elderly.

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Section: Resultsmentioning

confidence: 99%

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Saengsuk,

Barbut,

Laohakunjit

2023

Int J of Food Sci Tech

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“…Among the main marinating components, the bioactive compounds in rosemary extracts may possess antibacterial properties (Fellenberg et al, 2020;Gazwi et al, 2020;Lee et al, 2020;Lešnik et al, 2021;Rashidaie Abandansarie et al, 2019;Shen et al, 2022). Other plants/ herbs employed in marination, as shown in Table 1, include koruk, black pepper, garlic/onion, edible mushroom, red pepper, tomato, coriander, blackberry, pomegranate, rosehip and grape, as well as sweet basil (Fu et al, 2022;Gibis and Weiss, 2012;Kim et al, 2010;Patriani et al, 2021;Sengun et al, 2020Sengun et al, , 2021Testa et al, 2019;Vişan et al, 2021;Yu et al, 2023). Green tea, white tea, yellow tea, oolong tea, dark tea, and black tea, lemon grass, turmeric, curry leaf, torch, hibiscus, lemon, thyme, oregano, sage leaf, hop, licorice root, curcuma, clove bud, oregano leaf, and ajwain seed, as well as Bay leaf, have also been reported (Bilgin Fıçıcılar et al, 2018;Gibis and Weiss, 2010;Gokoglu et al, 2012;Mahrour et al, 2003;Rababah et al, 2011;Sepahpour et al, 2018;Tarvainen et al, 2015;Wang et al, 2018).…”

Section: Plant-based Marination: Some Examples and Their Potentialsmentioning

confidence: 99%

“…Mushroom-based marinade enhanced the water holding capacity and tenderness of pork samples and minimized both Z-disk and M-line of pork sarcomere marinated with edible mushrooms (Fu et al, 2022) Sweet basil To identify the physical quality of local chicken through marination with sweet basil seasoning Sweet basil may decrease the pH value, retain the water content, minimize cooking loss and drip loss, and promote meat tenderness (Patriani et al, 2021) Garlic, pepper, onion red pepper, and tomato…”

Section: Garlic and Onionmentioning

confidence: 99%

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.

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The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics

Sheng,

Lin,

et al. 2024

Food Chemistry

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Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation

Cited by 7 publications

References 42 publications

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics

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