Thermal Gelation Properties of Myofibrillar Protein and Gelatin Combinations

Brewer, M.S.; Peterson, W. J.; Carr, T. C.; McCusker, Robert H.; Novakofski, J.

doi:10.1111/j.1745-4573.2005.09204.x

Cited by 20 publications

(18 citation statements)

References 24 publications

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“…Calhoun and others (1996) investigated the effects of adding connective tissue collagen to frankfurters and found that hardness, cohesiveness, chewiness, and springiness all decreased. The previously mentioned findings were further confirmed by Brewer and others (2005) who found gel combinations containing both myofibrillar and gelatin protein were much weaker than either the myofibrillar protein or the gelatin gels alone at similar protein concentrations. A similar response was obtained for gumminess and chewiness.…”

Section: Combination Of Myofibrillar and Gelatin Proteinsupporting

confidence: 52%

“…Smith and O’Neill (1997) reported that increasing protein concentration from 4% to 8% increased the gel strength of chicken surimi. Using MPs, Brewer and others (2005) also demonstrated the dependence of gel properties on protein concentration as evidenced by increased hardness, chewiness, and gumminess with higher protein concentration. Springiness and cohesiveness increased slightly but inconsistently.…”

Section: Protein Concentrationmentioning

confidence: 93%

“…However, it must be kept in mind that high myofibrillar protein concentrations, particularly in reduced fat‐emulsified meat products, can lead to excessive gel hardness and a rubbery texture (Matulis and others 1995). Therefore, to decrease the gel strength of low‐fat and high‐protein products, the gel weakening effect shown by the myofibrillar‐gelatin combination may be useful (Brewer and others 2005).…”

Section: Combination Of Myofibrillar and Gelatin Proteinmentioning

confidence: 99%

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Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Sun

Holley

2010

Comp Rev Food Sci Food Safe

405

244

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Considerable research has been done to better understand the basis for gel formation by myofibrillar proteins (MPs) in effort to manufacture acceptable processed meats with lower cost and more desirable nutritional characteristics. Results from research available indicate that there is no substitute for the myofibrillar protein myosin in gel formation by proteins from a wide variety of animal and fish species. This report consolidates information on determinants of protein gel formation, examining types of muscles and fibers, the species influence, and interactions of the MPs actin and myosin with each other and with fat, gelatin, starch, hydrocolloids, some protein soy, whey, and nonprotein additives such as phosphates and acidifiers, and the influences of pH, ionic strength, rates of heating, and its absence, protein oxidation, as well as the use of transglutaminase and high hydrostatic pressure. It is of interest that myosin alone will form acceptable gels. Gel formation by MPs is optimized at pH 6, an ionic strength of 0.6 M, and at 60 to 70 °C. The observations that collagen‐derived gelatin can reduce the rubbery texture of low‐fat products and that solubilization of MPs is not always essential for gel formation, and the observation that good gels can be formed in the absence of salt, are exciting developments that should be considered as pressure mounts to continue to reduce fat and salt in the diet.

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Section: Combination Of Myofibrillar and Gelatin Proteinsupporting

confidence: 52%

Section: Protein Concentrationmentioning

confidence: 93%

Section: Combination Of Myofibrillar and Gelatin Proteinmentioning

confidence: 99%

See 1 more Smart Citation

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Sun

Holley

2010

Comp Rev Food Sci Food Safe

405

244

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“…Decreased in free water content and degradation of fat might be linked to gumminess variation of solid fermentation beef. Brewer, Peterson, Carr, McCusker, and Novakofski () concluded that hardness increase was caused by an increase in the net matrix area occupied by the protein, which increased the potential for interlinks at junctions.…”

Section: Resultsmentioning

confidence: 99%

Changes of protein composition and its relevance with textural properties during processing of fermented solid beef

Zhou

Guangming

et al. 2017

J Food Process Preserv

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In this paper, fermented solid beef inoculated with two starter cultures (Lactobacillus curvatus and Pediococcus pentosaceus) in different inoculums concentration, fermentation time, and fermentation temperature was evaluated for change of protein composition (water‐soluble proteins, insoluble protein, and salt‐soluble proteins) and nonprotein nitrogen during fermentation and the relevance with textural properties was also investigated. The amount of water‐soluble and salt‐soluble proteins decreased while nonprotein and insoluble proteins increased as fermentation progressed. With the increase of inoculums concentration from 0.5% to 2.5%, the amount of water‐soluble and salt‐soluble proteins decreased from 23.8 to 19.6 mg/g and 51.2 to 33.5 mg/g, respectively, and the amount of nonprotein and insoluble proteins increased from 17.8 to 24.4 mg/g and 20.3 to 49.5 mg/g, respectively. During 0 to 32 hr of fermentation, the water‐soluble and salt‐soluble proteins decreased from 24.4 to16.0 mg/g and 54.0 to 22.0 mg/g, respectively, and the amount of nonprotein and insoluble proteins increased from 16.3 to 30.8 mg/g and 19.6 to 70.5 mg/g, respectively. With the fermentation temperature increased from 20°C to 40°C, the water‐soluble decreased from 34.6 to 21.8 mg/g; the amount of salt‐soluble proteins decreased from 60.0 to 21.2 mg/g; the nonprotein and insoluble proteins increased from 16.2 to 24.3 mg/g and 29.7 to 70.4 mg/g, respectively. From SDS‐PAGE analysis of water‐soluble and salt‐soluble proteins, solid beef protein tended to degrade to smaller protein, peptide, and amino acid with protease and peptidases enzymes, and partially form large polymers. Hardness, elasticity, gumminess, and chewiness were significantly negatively correlated with water‐soluble and salt‐soluble proteins, and were significantly positively correlated with insoluble proteins. The optimum inoculum population, fermentation time, and fermentation temperature were 2%, 32 hr, and 35°C, respectively. Practical applications Our paper studied the effects of fermentation conditions including inoculums concentration, fermentation temperature, and fermentation time on the change of protein composition of fermented solid beef and nonprotein nitrogen. Meanwhile, explored the relationship between the protein composition and texture properties. Fermentation degrades proteins into smaller protein, peptides, and free amino acids. It is beneficial for absorption and good for health. And now the fermentation meat products become more and more popular. However, the quality of beef products is related to muscle proteins that the changes of protein molecules can be effectively affected the properties of products. Our preliminary observation provides a theoretical basis for further researches on quality evaluation of fermentation meat products, and hope to improve the quality of fermentation meat products.

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“…Segundo Brewer et al (2005), a combinação de proteínas miofibrilares e de colágeno resulta em maior enfraquecimento do gel formado do que se estas proteínas estivessem isoladas e na mesma concentração.…”

Section: Introductionunclassified

Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

Moraes

Rodrigues

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide Yield maximization in sous vide cooked beef (Semitendinosus muscle) ResumoA temperatura e o tempo de cozimento empregados no processamento da carne são fatores que interferem no seu rendimento. O sistema sous vide associa a pasteurização até 95 °C de alimentos embalados a vácuo e o controle das condições de processamento e estocagem, podendo propiciar aumento do rendimento da carne processada. Os objetivos deste trabalho foram a maximização do rendimento no processamento de fatias de carne bovina (músculo Semitendinosus) pelo sistema sous vide e a avaliação dos efeitos do tempo e da temperatura de cozimento sobre o líquido extraído da carne sob pressão, e sobre o pH, a cor e a força de cisalhamento. Foi realizado um delineamento composto central rotacional para duas variáveis independentes: temperatura e tempo de cozimento, totalizando 11 tratamentos. O rendimento de processamento da carne variou de 60,70 a 75,05%, sendo mais adequados menores temperaturas (próximas a 65 °C) e tempos de cozimento próximos a zero -quando atingida a temperatura desejada -para sua maximização. Nestas condições, foram obtidas maiores porcentagens de líquido extraído por pressão após a cocção, pois determinadas temperaturas e determinados tempos de cozimento favorecem a retenção de água na carne. A variação da temperatura de cozimento teve maior impacto no rendimento que a do tempo. O pH da carne processada foi de 5,73 a 6,49, sem correlação evidente com as condições de cozimento. Temperaturas intermediárias resultaram em carnes com valores maiores para o parâmetro L* e menores para a*. Todas as carnes tinham força de cisalhamento baixas, entre 1,19 a 2,31 kgf. A maior solubilização do colágeno em tempos prolongados de cozimento deve ter contribuído para as baixas forças de cisalhamento. Palavras-chave:Cozimento a vácuo; Músculo Semitendinosus; Rendimento; Força de cisalhamento; Cor. AbstractThe temperature and cooking time used in meat processing are factors that interfere with its yield. The sous vide system associates pasteurization of up to 95 °C of vacuum packed foods with the control of the processing and storage conditions. This system can provide an increase in the yield of processed meat. The objectives of the present study were to maximize the processing yield of beef slices (Semitendinosus muscle) using the sous vide system, and to assess the effects of cooking time and temperature on the water extracted under pressure, and on the pH, colour and shear strength. A central composite rotational design for two independent variables (temperature and cooking time) was used, totalizing eleven treatments. The meat processing yields ranged from 60.70 to 75.05%, and maximization was achieved at the ...

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Thermal Gelation Properties of Myofibrillar Protein and Gelatin Combinations

Cited by 20 publications

References 24 publications

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods

Changes of protein composition and its relevance with textural properties during processing of fermented solid beef

Maximização do rendimento no processamento de carne bovina (músculo Semitendinosus) pelo sistema sous vide

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