Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

Alves, Maysa Costa; Paula, Marielle Maria de Oliveira; Costa, Claudine Garcia Chaves da; Sales, Luanna Aparecida; Lago, Amanda Maria Teixeira; Pimenta, Carlos José; Gomes, Maria Emília de Sousa

doi:10.1080/10498850.2021.1895942

Cited by 3 publications

(1 citation statement)

References 31 publications

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“…Additionally, TGase has been applied in preparing low-fat-restructured products. The combination of TGase and carrageenan caused a significant color change in restructured fish-cooked ham [ 158 ]. Sodium caseinate treated with MTGase could take the place of extracted animal fat, and overall sensory properties of the restructured product showed no significant difference from conventional processed meat [ 154 ].…”

Section: Enzymatic Processingmentioning

confidence: 99%

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Cheng,

Meng,

Liu

2024

Foods

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Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.

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Section: Enzymatic Processingmentioning

confidence: 99%

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Cheng,

Meng,

Liu

2024

Foods

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Recent insights into bonding technologies in restructured meat production: A review

Ren,

Li,

et al. 2024

Food Chemistry: X

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Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels

et al. 2022

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There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25–1.75-fold) and sprout flours (1.99–3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01–1.73-fold) without affecting springiness, decreased luminosity (1.05–1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.

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Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties

Cited by 3 publications

References 31 publications

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

Recent insights into bonding technologies in restructured meat production: A review

Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels

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