Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

“…This result is interesting as the use of native or modified starches did not affect the preference among the formulations and the MOD2 formulation presented some results for TPA analysis that were close to those of the formulation considered as standard (CASS). Prestes et al (2012) employed Firm Tex® modified starch to produce cooked turkey ham without the addition of isolate soy protein. The best results reported by these authors regarding physical and sensory analyses, were for a formulation produced with 2 % of that starch.…”

Section: Resultsmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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“…HC from bovine skin was used in combination with modified starch and guar gum in ham elaboration. Lower syneresis with 2.0% of HC final concentration in the product was reported as the best treatment [131].…”

Section: Hydrolyzed Collagen: Sources and Applicationsmentioning

confidence: 99%

Hydrolyzed Collagen—Sources and Applications

et al. 2019

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Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3–6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. The present review presents the different types of HC, sources of extraction, and their applications as a biomaterial.

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Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

Abstract: The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as

Cited by 13 publications

References 12 publications

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Hydrolyzed Collagen—Sources and Applications

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