Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages

2018 ◽  
Vol 54 (2) ◽  
pp. 550-557 ◽  
Author(s):  
Chang Hoon Lee ◽  
Koo Bok Chin
Keyword(s):  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Low Salt ◽  
Protein Gels ◽  
Pork Sausages

scholarly journals Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 702
Author(s):  
Chang Hoon Lee ◽  
Koo Bok Chin
Keyword(s):  
Physical Properties ◽  
Structural Changes ◽  
Surface Hydrophobicity ◽  
Myofibrillar Protein ◽  
Protein Surface ◽  
Salt Level ◽  
Low Salt ◽  
Protein Surface Hydrophobicity ◽  
Protein Gels ◽  
Seed Gum

The objective of this study was to evaluate physical properties and structural changes of myofibrillar protein gels with basil seed gum (BSG) at different salt levels and develop the low-salt sausages with BSG. Myofibrillar protein (MP) gels were prepared with or without BSG at different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY, %), gel strength (GS, gf), viscosity, sulfhydryl contents, protein surface hydrophobicity, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) of MP were measured. Pork sausages were manufactured with 1% BSG at both low-salt (1.0%) and regular-salt (1.5%) levels. pH, color, expressible moisture (EM, %), CY, textural profile analyses, FTIR, sulfhydryl group, and protein surface hydrophobicity (μg) were measured for analyzing the properties of sausages. The addition of 1% BSG to MP gels increased CY and shear stress. Among treatments with different salt concentrations, MP at 0.30 M salt level with 1% BSG had higher GS than that at 0.15 M salt level with BSG. In microstructure, swollen structures were shown in MP gels with BSG. Although CY of sausage at the low-salt concentration (1.0%) decreased, regardless of the BSG addition, hardness values of sausages with regular-salt level increased with the addition of 1% BSG was added. Protein surface hydrophobicity and sulfhydryl contents of sausages increased with the addition of 1% BSG, resulting in higher hardness and lower springiness than those without BSG. These results suggest that BSG could be used as a water-binding and gelling agent in processed meats.

Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage

2012 ◽  
Vol 41 (3) ◽  
pp. 383-389 ◽  
Author(s):  
Hee-Nam Jung ◽  
Hae-Ok Kim ◽  
Hae-Hyun Shim ◽  
Hyun-Sook Jung ◽  
Ok-Ja Choi
Keyword(s):  
Quality Characteristics ◽  
Rice Wine ◽  
Low Salt

scholarly journals The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

2017 ◽  
Vol 1 (1) ◽  
pp. 109 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Alejandro G. Marangoni ◽  
Shai Barbut
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Myofibrillar Protein ◽  
Protein Gels

scholarly journals The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels

RSC Advances ◽  
2015 ◽  
Vol 5 (75) ◽  
pp. 60723-60735 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Shai Barbut ◽  
Alejandro G. Marangoni
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Elastic Moduli ◽  
Physical And Mechanical Properties ◽  
Surface Effects ◽  
Myofibrillar Protein ◽  
Interfacial Interactions ◽  
Filler Size ◽  
Protein Gels

The mechanical properties of glass and wax particle-filled myofibrillar protein gels were characterized based on filler size and surface effects. Increases in elastic moduli were explained using established models describing particle-filled networks.

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