Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

Jin, Sang-Keun; Go, Gyungchoon; Jung, Eun Young; Lim, Hyun Jung; Yang, Han-Sul; Park, Jae Hong

doi:10.5713/ajas.2013.13284

Cited by 9 publications

(7 citation statements)

References 40 publications

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“…have reported that hydrolysates from fish and chicken have antioxidant potential and addition of the hydrolysates to minced beef prevented lipid oxidation with rates of 93% and 80%. The hydrolysates obtained from mechanically separated chickens showed a high rate of DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical capture activity . Fishery by‐products are good sources for antioxidant peptides.…”

Section: Animal Based Preservativesmentioning

confidence: 99%

Novel natural food preservatives and applications in seafood preservation: a review

Gökoğlu

2018

J Sci Food Agric

152

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Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. Antimicrobial agentsPlant extracts have antimicrobial activity due to their phytochemical components. Various plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds. They

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Section: Animal Based Preservativesmentioning

confidence: 99%

Novel natural food preservatives and applications in seafood preservation: a review

Gökoğlu

2018

J Sci Food Agric

152

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“…Ayrıca % 10'a kadar MATE ve % 2'ye kadar kollajen ilave edilmesinin ürünün duyusal özelliklerinde herhangi bir olumsuz etki oluşturmadığını rapor etmişlerdir. Son yıllarda, balık ve su ürünleri etinden elde edilen surimi, kamaboko, imitasyon paste, yengeç stick gibi et ürünlerinin üretiminde MAKE ilavesinin, bu yan ürün için yeni bir kullanım alanı oluşturduğu belirlenmiştir (11,26,27).…”

Section: Kullanım Alanlarıunclassified

“…Yapılan çalışmalarda, MATE'den elde edilen protein hidrolizatları bazı ürünlerde katkı olarak kullanılmış, bunun ürünlerde iyi bir jel ve tekstür oluşturduğu, TBAR maddelerin azaldığı, anjiyotensin dönüştüren enzim aktivitesinin inhibe edildiği ve serbest radikal süpürücü aktivitenin ise arttığı belirlenmiştir. Sonuçta, MATE'lerden elde edilen protein hidrolizatlarının eklendiği ürünlerde elde edilen teknolojik avantajların yanı sıra sağlık açısından da olumlu etkiler meydana getirdiği tespit edilmiştir (26,27 bendinde ise mekanik ayrılmış kırmızı etlerin et ürünü üretiminde kullanılamayacağı, sadece ihracat amaçlı üretilen bu etlerin ve ürünlerinin onaylı işletmeler arası sevkine ihracat yapılması kaydı ile izin verildiği belirtilmiştir. Aynı tebliğin et ürünleri özel ürün özellikleri kısmında madde 9'un 4 bendinde ise MAKE'nin sadece ısıl işlem görmüş kanatlı emülsifiye et ürünlerinin üretiminde kullanılmak üzere entegre işletmeler tarafından üretilmesine ve üretilen MAKE'nin aynı amaç doğrultusunda diğer onaylı işletmelere sevkine yeniden izin verilmiştir.…”

Section: Kullanım Alanlarıunclassified

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Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat

Coşkun¹,

Temelli

Eyigör

2019

Veteriner Hekimler Derneği Dergisi

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Mekanik ayrılmış kanatlı eti (MAKE), frankfurter, bologna, mortadella, hotdog, surimi, kamaboko gibi emülsifiye et ürünleri, burger, nugget, kroket, pattie gibi formlu ve kaplamalı ürünler, hazır çorba ile jerky gibi kürlenmiş kurutulmuş et ürünleri üretiminde çeşitli ülkelerde yaygın olarak kullanılmaktadır. Ülkemizde ise 2007 yılından itibaren sadece ısıl işlem görmüş emülsifiye kanatlı eti ürünlerinde kullanılmakta olup 2012 yılında yasaklanan MAKE, çok kısa bir süre önce yeniden yasal mevzuat içerisinde değerlendirilmiş ve yasal olarak kullanımına 2019'da izin verilmiştir. Bu derleme makalesinde, MAKE'nin tanımı, elde edilmesinde kullanılan sistemler, bileşimi, kimyasal ve mikrobiyolojik riskleri, muhafazası, tespit yöntemleri, kullanım alanları ve mevzuattaki yeri ile ilgili güncel bilgilere yer verilmiştir. Mechanically deboned poultry meat: characteristics, current areas of use and relevant legislation ABSTRACT: Mechanically Separated Poultry Meat (MSPM) is being used widely in various countries in the production of emulsified meat products such as frankfurter, bologna, mortadella, hotdog, surimi, kamaboko, in formed and coated products as burger, nugget, croquette, patties, in instant soups, and in cured and dried meat products such as jerky. In our country, MSPM has only been used in the production of emulsified poultry meat products since 2007, while its use was banned in 2012, and then recently in 2019 was evaluated within related legal requirements, and its used was permitted by a relevant legislation. This review presents current information on MSPM's definition, its production systems, composition, chemical and microbiological risks, storage, areas of use and relevant legislation.

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“…The lipid content makes MDM hydrolysate extremely susceptible to oxidation and degradation during processing, excessive lipids may adversely affect quality, due to oxidised lipids interacting with proteins, which could result in off-flavour of the protein product (Jin et al, 2014). For production of meat hydrolysates, according to our results, the enzyme was selected, the degree of hydrolysis and the changes in the protein composition of hydrolysates were examined, and allergenic activity and the sensory properties were considered.…”

Section: Resultsmentioning

confidence: 99%

Mechanically deboned turkey meat with improved digestibility and biological value

Takács

Szerdahelyi

Nagy

et al. 2021

AAlim

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Enzymatic hydrolysates of mechanically deboned meat (MDM) for a long time have been used as flavouring and functional food ingredients in the food industry and also as the bases of formula foods for special dietary uses.The aim of the present study was to produce MDM hypo-antigenic products with improved digestibility and high biological value to be used as a milk protein alternative. turkey MDM was treated with digestive enzymes (trypsin and/or α-chymotrypsin, or pancreatin), followed by freeze drying. The optimised reaction conditions of hydrolysis were at 6% (w/v) of meat protein in 0.1% NaHCO3 buffer, pH 7.5; pancreatin enzyme with 50 TAME units/g meat protein substrate, 37 °C and 60 min). Hydrolysates (MDMH) were assessed for degree of hydrolyses (DH, %) by using trinitrobenzenesulphonic acid method and MW distribution by SDS-PAGE. Modification of immune reactive binding sites in MDMHs was monitored by immunoblot with cow’s milk, chicken egg or meat allergic human patients’ sera. Biological value indices (True Digestibility (TD), Net Protein Utilisation (NPU), Biological Value (BV)) were determined using rat feeding trials. Among the MDMH products, the pancreatic hydrolysate proved to be the most favourable in terms of biological value and digestibility as well as hypoallergenic property.

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Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

Cited by 9 publications

References 40 publications

Novel natural food preservatives and applications in seafood preservation: a review

Novel natural food preservatives and applications in seafood preservation: a review

Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat

Mechanically deboned turkey meat with improved digestibility and biological value

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