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Wang C, Susta L, Barbut S. Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems. Gels 2023; 10:7. [PMID: 38275847 PMCID: PMC10815640 DOI: 10.3390/gels10010007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 01/27/2024] Open
Abstract
The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada;
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2
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Wang C, Susta L, Barbut S. Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels. Gels 2022; 8:gels8090558. [PMID: 36135272 PMCID: PMC9498344 DOI: 10.3390/gels8090558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/26/2022] [Accepted: 08/29/2022] [Indexed: 12/03/2022] Open
Abstract
The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets.
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Affiliation(s)
- Chaoyue Wang
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
- Correspondence:
| | - Leonardo Susta
- Department of Pathobiology, Ontario Veterinary College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Shai Barbut
- Department of Food Science, Ontario Agricultural College, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
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3
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Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02289-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractMicrobial transglutaminase (TG) is an enzyme isolated on an industrial scale from Streptomyces mobaraensis. Technical TG, a formulated powder, is primarily used to restructure meat in the meat-processing industry, typically at a 1% concentration and is often referred to as “meat glue.” In the European Union, meat restructured with TG requires the indication “formed meat” on the label according to Regulation (EU) No 1169/2011. In order to detect food fraud like the undeclared TG usage in meat and meat products, a qualitative mass spectrometric method using specific tryptic marker peptides has been published in 2017. Here the successful inter-laboratory validation and first-time standardization of a proteomics method for food control is described, which was subsequently included into the Official Collection of Analysis Methods according to the German Food and Feed Code (§ 64 LFGB). Thirteen laboratories from governmental, academic, and private institutions participated in the study, whereas four laboratories did not meet the minimal quality criteria and therefore their results had to be excluded. Three different test materials containing between 0.2 and 2% technical TG as well as blank samples were produced and tested. The laboratories used triple-quadrupole mass spectrometers from several vendors as well as quadrupole time-of-flight instruments. The detection of TG was considered to be positive, if three mass transitions for the marker peptides VTPPAEPLDR (TG-1) and SPFYSALR (TG-2), each, showed a signal-to-noise ratio of at least 3. The level of detection LOD95% for the median laboratory with intermediate performance was 0.31%, the false-positive rate was 0% and the false-negative rate was 2.1%.
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Soladoye PO, Juárez M, Estévez M, Fu Y, Álvarez C. Exploring the prospects of the fifth quarter in the 21st century. Compr Rev Food Sci Food Saf 2022; 21:1439-1461. [PMID: 35029308 DOI: 10.1111/1541-4337.12879] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 01/07/2023]
Abstract
A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio-based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low-value streams and their nutrient-dense nature can facilitate their position as a very important candidate to explore within the context of a circular bio-based economy to achieve some of the United Nations Sustainable Development Goals (UN-SDGs). While these sources have been traditionally used for various applications across different cultures and industries, it seems evident that their full potential has not yet been exploited, leaving these products more like an environmental burden rather than valuable resources. With innovation and well-targeted interdisciplinary collaborations, the potential of the fifth quarter can be fully realized. The present review intends to explore these low-value streams, their current utilization, and their potential to tackle the global challenges of increasing protein demands while preventing environmental degradation. Factors that limit widespread applications of the fifth quarter across industries and cultures will also be discussed.
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Affiliation(s)
- Philip O Soladoye
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Mario Estévez
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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5
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Karaca E, Kılıç B. Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esra Karaca
- Department of Food Engineering Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Birol Kılıç
- Department of Food Engineering Faculty of Engineering Suleyman Demirel University Isparta Turkey
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6
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Toldrá F, Reig M, Mora L. Management of meat by- and co-products for an improved meat processing sustainability. Meat Sci 2021; 181:108608. [PMID: 34171788 DOI: 10.1016/j.meatsci.2021.108608] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 12/17/2022]
Abstract
Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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7
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Shi T, Arief Wijaya GY, Yuan L, Sun Q, Bai F, Wang J, Gao R. Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations. RSC Adv 2020; 10:30896-30906. [PMID: 35516014 PMCID: PMC9056329 DOI: 10.1039/d0ra04487c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/14/2020] [Indexed: 11/21/2022] Open
Abstract
This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg−1 of added lecithin at reduced-salt (3 g kg−1 NaCl) and regular-salt (30 g kg−1 NaCl) concentrations. The results suggested that the gel properties of A. schrenckii surimi were strongly salt-dependent. Notably, regular-salt surimi gels showed better properties than reduced-salt surimi in all analyses. However, with the addition and increased levels of lecithin, the hydrogen bond formation and β-sheet content of low-salt surimi gels significantly increased (P < 0.05). The rheological patterns demonstrated higher elasticity and the gel strength, textural properties, and water holding capacity were also enhanced by lecithin (P < 0.05). The SEM analysis showed that the protein formation induced by lecithin was able to fill the empty voids and reinforce the microstructures. Unlike in reduced-salt surimi, the influence of higher salt concentration was more dominant in regular-salt surimi diminishing the effects of lecithin. The only adverse effect of lecithin found in this study was the decreasing of whiteness, especially when lecithin added up to 3% in both salt conditions. However, there was no significant damage to the overall gel properties. This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg−1 of added lecithin at reduced-salt (3 g kg−1 NaCl) and regular-salt (30 g kg−1 NaCl) concentrations.![]()
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Affiliation(s)
- Tong Shi
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | | | - Li Yuan
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | - Quancai Sun
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
| | - Fan Bai
- Quzhou Xunlong Aquatic Products Sci-Tech Development Co., Ltd
- Quzhou 324000
- P. R. China
| | - Jinlin Wang
- Quzhou Xunlong Aquatic Products Sci-Tech Development Co., Ltd
- Quzhou 324000
- P. R. China
| | - Ruichang Gao
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang 212013
- P. R. China
- Bio-Resources Key Laboratory of Shaanxi Province
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8
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Jira W, Schwägele F. A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat. Food Chem 2017; 237:841-848. [PMID: 28764076 DOI: 10.1016/j.foodchem.2017.06.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 05/16/2017] [Accepted: 06/05/2017] [Indexed: 10/19/2022]
Abstract
A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase (TG) from Streptomyces mobaraensis, and bovine and porcine fibrinogen/thrombin in restructured meat was developed using tryptic marker peptides of TG (five markers), and bovine and porcine fibrinogen (six markers each). Meat binding experiments with beef and pork were performed using a technical TG mixture (Activa, Ajinomoto), and bovine and porcine plasmapowder FG (PPFG; Sonac B.V.). The method developed allows the simultaneous detection of the use of these cold-set binders in raw and heated samples. The peak areas of the fibrinogen marker peptides were increased by a factor of about 100, compared to blank values originating from the occurrence of residual blood in meat, using a concentration of 0.6% bovine and porcine PPFG. A differentiation between the use of blood plasma powder and PPFG using the ratios of fibrinogen to serotransferrin peptide peak areas seems to be possible.
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Affiliation(s)
- Wolfgang Jira
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
| | - Fredi Schwägele
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
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9
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Baugreet S, Hamill RM, Allen P, Kerry JP. Application of novel PiVac technology for the development of fortified restructured beef steaks targeted at older consumers. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13498] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sephora Baugreet
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science BuildingUniversity College Cork Ireland
| | - Ruth M. Hamill
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
| | - Paul Allen
- Food Quality and Sensory Science DepartmentTeagasc Ashtown Food Research CentreDublin 15 Ashtown Ireland
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science BuildingUniversity College Cork Ireland
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10
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Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level. Journal of Food Science and Technology 2017; 54:303-312. [PMID: 28242929 DOI: 10.1007/s13197-016-2463-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/30/2016] [Accepted: 12/23/2016] [Indexed: 10/20/2022]
Abstract
Effects of microbial transglutaminase (MTGase), fibrin/thrombin combination (fibrimex), alginate or combination of these binding agents on physicochemical parameters of cooked ground beef with reduced salt level were investigated. Seventeen treatments included three control (no binding agent) groups incorporated with varying concentrations of salt (0.5, 1, 2%, w/w) and fourteen treatment groups produced with MTGase or fibrimex or alginate or their combinations at 0.5 or 1% salt levels. The samples were analyzed for cooking loss (CL), pH, color, moisture, fat, protein, ash, salt, texture and TBARS. The results indicated that the use of MTGase or fibrimex or MTGase/fibrimex combination had significant effect on preventing textural deterioration caused by salt reduction. Even though the use of MTGase resulted in higher CL values, formulation of ground beef with fibrimex or alginate or MTGase/fibrimex/alginate combinations reduced CL when compared with the control groups. The use of fibrimex in ground beef resulted in a decrease in TBARS, lightness, redness and pH values. However, the use of alginate caused an increase in pH, lightness and redness values of ground beef. Based on the present study, the use of fibrimex or a combination of fibrimex with MTGase in the product formulation can be an effective strategy to reduce cooking loss, to improve or maintain the textural properties and to extend shelf life of cooked ground beef with reduced salt level.
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11
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Jira W, Schwägele F. A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat. Food Chem 2016; 221:1970-1978. [PMID: 27979188 DOI: 10.1016/j.foodchem.2016.11.148] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 11/25/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
Abstract
A sensitive HPLC-MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8-11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated restructured meat.
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Affiliation(s)
- Wolfgang Jira
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
| | - Fredi Schwägele
- Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
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12
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New insights into meat by-product utilization. Meat Sci 2016; 120:54-59. [PMID: 27156911 DOI: 10.1016/j.meatsci.2016.04.021] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/13/2016] [Accepted: 04/18/2016] [Indexed: 01/26/2023]
Abstract
Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. These costs can be balanced through innovation to generate added value products that increase its profitability. Rendering results in feed ingredients for livestock, poultry and aquaculture as well as for pet foods. Energy valorization can be obtained through the thermochemical processing of meat and bone meal or the use of waste animal fats for the production of biodiesel. More recently, new applications have been reported like the production of polyhydroxyalkanoates as alternative to plastics produced from petroleum. Other interesting valorization strategies are based on the hydrolysis of by-products to obtain added value products like bioactive peptides with relevant physiological effects as antihypertensive, antioxidant, antidiabetic, antimicrobial, etc. with promising applications in the food, pharmaceutical and cosmetics industry. This paper reports and discusses the latest developments and trends in the use and valorisation of meat industry by-products.
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13
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Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2641-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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de Almeida MA, Villanueva NDM, Gonçalves JR, Contreras-Castillo CJ. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology 2015; 52:2869-77. [PMID: 25892785 DOI: 10.1007/s13197-014-1351-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2014] [Accepted: 04/01/2014] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p ≤ 0.05). No significant differences were noted between the treatments (p ≥ 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.
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Affiliation(s)
- Marcio Aurelio de Almeida
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
| | - Nilda Doris Montes Villanueva
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N Urbanización Sol de Oro, Los Olivos, Lima, Peru
| | - José Ricardo Gonçalves
- Meat Technology and Development Center, Food Technology Institute, Av. Brasil 2880, 13070 173 Campinas, São Paulo Brazil
| | - Carmen J Contreras-Castillo
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
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15
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Reddy GB, Mandal P, Sen A, Reddy K. Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijmeat.2015.14.48] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Wang P, Han M, Xu X, Zhou G, Huang M. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein. J Texture Stud 2014. [DOI: 10.1111/jtxs.12063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Mengmeng Huang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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17
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Parés D, Toldrà M, Saguer E, Carretero C. Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood. Meat Sci 2014; 96:304-10. [DOI: 10.1016/j.meatsci.2013.07.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 07/15/2013] [Accepted: 07/16/2013] [Indexed: 11/30/2022]
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18
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Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Sci 2014; 96:623-32. [DOI: 10.1016/j.meatsci.2013.08.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 07/19/2013] [Accepted: 08/02/2013] [Indexed: 11/21/2022]
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19
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Toldrá F, Aristoy MC, Mora L, Reig M. Innovations in value-addition of edible meat by-products. Meat Sci 2012; 92:290-6. [DOI: 10.1016/j.meatsci.2012.04.004] [Citation(s) in RCA: 193] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 03/29/2012] [Accepted: 04/02/2012] [Indexed: 11/24/2022]
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Parés D, Saguer E, Pap N, Toldrà M, Carretero C. Low-salt porcine serum concentrate as functional ingredient in frankfurters. Meat Sci 2012; 92:151-6. [PMID: 22607815 DOI: 10.1016/j.meatsci.2012.04.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 04/24/2012] [Accepted: 04/24/2012] [Indexed: 10/28/2022]
Abstract
The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure. The sensory descriptive profile and the overall acceptance were also comparatively evaluated. Although significantly higher values for the animal taste and odour attributes of sausages with serum compared to control ones were obtained, the differences were lower than those reported in a previous study using whole plasma. Thus, ultrafiltration could be useful to reduce animal off-flavour in blood-based protein ingredients. Moreover, overall acceptance did not significantly differ between the two types of products, being 6.7 and 6.5, for control and test sausages respectively.
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Affiliation(s)
- Dolors Parés
- Institut de Tecnologia Agroalimentària, Universitat de Girona, Maria Aurèlia Capmany 61, 17071 Girona, Spain
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