Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Herrero, Ana M.; Carmona, Pedro; Cofrades, Susana; Jiménez‐Colmenero, Francisco

doi:10.1016/j.foodres.2008.06.001

Cited by 97 publications

(43 citation statements)

References 60 publications

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“…As in the study of Jimenez and others (2010), there were no significant differences in the moisture and protein content of the different formulations. Our results were also in agreement with Herrero and others (2008).…”

supporting

confidence: 93%

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Tahmouzi

Razavi

Safari

et al. 2012

Journal of Food Science

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Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.

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supporting

confidence: 93%

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Tahmouzi

Razavi

Safari

et al. 2012

Journal of Food Science

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“…For all three classes, the content of α‐helix structures increased and the contents of β‐sheet and β‐turn decreased in the meat gel compared to the meat batter before heating ( P < 0.05). Similar results were obtained after heating pork meat batters processed with or without soya protein (Herrero et al ., ). The cooked meatballs prepared with PSE‐like meat had less unfolded α‐helix structures than the meatballs made with normal breast meat ( P < 0.05), implying that α‐helix partially transformed into β‐sheet and β‐turn, which would help gelation (Liu et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Chen¹,

Wang²,

Qi³

et al. 2017

Int J of Food Sci Tech

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Summary Three classes (normal, PSE‐like and woody, thirty for per class) of fresh chicken breast meats were selected from a Chinese processing plant. Then, three classes of chicken breast meats were used to prepare meat batters and meatballs. This study investigated the effects of three classes of chicken breast meat on the physicochemical properties, water distribution, protein secondary structures and microstructures of meatballs. PSE‐like and woody meatballs both had lower water holding capacity and textural properties than normal meatballs. Furthermore, the free water mobility and proportion in PSE‐like and woody meatballs were increased (P < 0.05). According to near‐infrared spectroscopy results, the intensity of the 1940‐nm bands of PSE‐like and woody classes both increased. Both PSE‐like and woody meatballs formed more aggregated gel matrices than normal class. PSE‐like and woody classes had higher α‐helix and lower β‐structure contents (P < 0.05). Overall, compared with normal meatballs, PSE‐like and woody meatballs showed inferior functional properties.

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“…Present results confirm the findings of Herrero et al . (), who reported higher values for hardness and cohesiveness measured by texture profile analysis (TPA), of the samples with SPI as compared with the control. Also, Ensor et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

Danowska-Oziewicz

2012

Journal of Food Processing and Preservation

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The effect of 2, 5 and 10% soy protein isolate (SPI) addition on selected quality indices of low‐fat pork patties was studied. Patties with SPI showed a higher protein content and lower fat content than the control sample. Water activity was not influenced by SPI addition. The SPI significantly inhibited lipid oxidation in patties during storage. The patties with 10% SPI added showed a detectable level of beany flavor, were more cohesive, harder and less juicy than the other patties. They also received the lowest scores for the overall quality. These results suggest that SPI can be used at levels up to 5% in low‐fat pork patties without adverse effect on their quality. Vacuum storage was the more effective method of lipid oxidation inhibition during 28 days of patties storage than modified atmosphere packaging and freezing but when longer storage time was involved frozen storage was more efficient. Practical Applications Consumption of low‐fat meat products allows to meet the recommendations of health authorities regarding lower intake of dietary fat, but reduction in fat content can negatively influence the sensory quality of meat products. Numerous studies showed that incorporation of plant proteins to such products improves their flavor, texture and juiciness. Positive influence of soybean on human health is fully acknowledged by the professionals, but its excessive use in meat processing triggers off the consumers' reluctance similar to that directed toward other food additives. Therefore, the production of low‐fat meat products that contain relatively low amounts of soybean protein could satisfy both nutritionists and consumers. Moreover, the choice of the most effective storage method could improve the quality of stored products.

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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

Cited by 97 publications

References 60 publications

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

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