Application of yuba films for preserving beef patties

Kim, Woojeong; Ryu, Jee Hoon; Kim, Yookyung

doi:10.1016/j.lwt.2020.109746

Cited by 6 publications

(3 citation statements)

References 33 publications

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“…Plant-based, such as soy, protein isolate films can be modified with oleic and stearic acids for better moisture properties. Kim et al [91] investigated yuba, a thin layer produced on the surface of soymilk, for use as a natural and biodegradable edible film with properties of environmental sustainability. In their study, yuba films were coated by the authors with active agents (oregano essential oil, grapefruit seed extract, and their mixture) to improve the microbiological and oxidative stability and the feasibility of preserving beef patties.…”

Section: Proteinsmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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Section: Proteinsmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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“…The pH value reflects the acidity and alkalinity of the meat sample and is an important indicator of the freshness of the meat sample [64]. As shown in Figure 4a, the pH value of beef liver paste during storage ranges from 6.87 to 6.76.…”

Section: Ph and Sensory Scorementioning

confidence: 99%

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Shen

Yang

Zhang

et al. 2023

Foods

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In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0–4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.

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“…It is characterized by a meat‐like texture and a prolonged shelf life when kept in a dry state at room temperature. Yuba has attracted increasing attention owing to its abundance of soy protein and functional biomaterials, such as phenolic content, which has antioxidant activity (Kim et al, 2020). As an edible natural plant‐based protein film with high nutritional quality, yuba is biodegradable, inexpensive, and has a high potential for replacing animal‐based meat (Lee & Kim, 2020).…”

Section: Introductionmentioning

confidence: 99%

A soy‐based jerky made from transglutaminase‐treated yuba film

Song

Kim

2022

Food Processing Preservation

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Yuba film was used as plant‐based jerky. To increase the cross‐linking of soy proteins, yuba films (Y) were treated with transglutaminase (TG) at different temperatures: 45°C (YT45), 50°C (YT50), and 55°C (YT55). FTIR confirmed the strongest cross‐linking effect of TG at 1632 and 1529 cm−1 in YT55 compared to YT45 and YT50. The free‐SH decreased with increasing temperature, whereas the ‐S‐S‐ cross‐linking increased in TG‐treated yuba jerky (YTs). The YT showed improved texture, cutting stress, and cohesiveness. The hardness of YTs was higher than that of Y (14.64 N). SEM showed that with increasing temperature, yuba jerky developed a smoother surface with a compact and denser network. Yuba jerky had high isoflavone and flavonoid. The aw of yuba jerky was between 0.861 and 0.886 during 6 days of storage at 25°C. Thus, YT has the potential to be used as a meat analog with good nutrients and shelf life. Novelty impact statement This study used yuba film to develop a beef jerky analog. To improve the adhesiveness of the Yuba layer via the cross‐linking of soy protein, TG treatment was applied at different temperatures prior to vacuum packaging. Our results demonstrated that yuba jerky could be a potential choice as a meat analog with a softer texture and lower cutting stress and with similar chewiness to beef jerky by using TGase to improve cross‐linking of plant‐based proteins.

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Application of yuba films for preserving beef patties

Cited by 6 publications

References 33 publications

Green Coating Polymers in Meat Preservation

Green Coating Polymers in Meat Preservation

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

A soy‐based jerky made from transglutaminase‐treated yuba film

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