The functionality of plum ingredients in meat products: A review

Jarvis, Nathan; O’Bryan, Corliss A.; Ricke, Steven C.; Crandall, Philip G.

doi:10.1016/j.meatsci.2014.12.002

Cited by 16 publications

(10 citation statements)

References 32 publications

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“…Many previous studies have attempted to improve the functionalities of meat products by using various functional ingredients, such as SavorPhos (blends of citrus flour and sodium carbonate) (Casco et al, 2013), dried plums (Jarvis et al, 2012, Jarvis et al, 2015), functional carbohydrates, including guar gum, carrageenan, alginic acid, and chitosan (Park et al, 2008), isolated soy protein (Rhee, 1994), collagen products (Prestes et al, 2013; Schilling et al, 2003), whey protein isolates (Youssef and Barbut, 2011), and modified tapioca starch, wheat bran, and sodium citrate (Ruusunen et al, 2003). Recently, new approaches for identifying phosphate alternatives have been attempted to satisfy the market demand for meat products with natural and clean labels.…”

Section: Introductionmentioning

confidence: 99%

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Cho

Jeong

2018

Korean J Food Sci Anim Resour

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This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE a* values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Cho

Jeong

2018

Korean J Food Sci Anim Resour

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“…The application of solubilized proteins ( Vann et al , 2007 ), plum ingredients ( Hooshmand and Arjmandi, 2009 ; Jarvis et al , 2012 ; Jarvis et al , 2015 ), protein hydrolysates ( Shahidi and Synowiecki, 1997 ), functional carbohydrates ( Park et al , 2008 ), and natural calcium powders ( Bae et al , 2017 ; Choi et al , 2014 ; Lee et al , 2011 , Park, 2011 ) as phosphate substitutes in meat products has been investigated in several studies. Oyster shell calcium and egg shell calcium, which may be obtained from the by-products of eggs or shellfish, are considered new candidates for the substitution of synthetic phosphates in meat products ( Bae et al , 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Cho¹,

Bae²,

Jeong³

2017

Korean Journal for Food Science of Animal Resources

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This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (−) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

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“…Nevertheless, the efforts for finding new phosphate replacers have continued, due to reports suggesting that excessive consumption of synthetic phosphate in processed foods could inhibit calcium absorption and bone formation (Virpi et al , 2006). Thus, to eliminate or reduce the use of synthetic phosphate in meat products, current efforts have focused on replacers derived from natural materials (Choi et al , 2014; Chun et al , 1999; Hooshmand and Arjmandi, 2009; Jarvis et al , 2012; Jarvis et al , 2015; Lee et al , 2011; Park et al , 2008). Park et al (2008) compared the effects of guar gum, κ-carrageenan, alginic acid, and chitosan as replacers for inorganic polyphosphate in pork products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Bae¹,

Cho²,

Jeong³

2017

Korean Journal for Food Science of Animal Resources

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The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE L* values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE a* and CIE b* values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

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The functionality of plum ingredients in meat products: A review

Cited by 16 publications

References 32 publications

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

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