Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

Fernández-Martı́n, F.; Guerra, María Aloida; López, Elvira; Solas, M.T.; Carballo, J.; Jiménez‐Colmenero, Francisco

doi:10.1002/1097-0010(200006)80:8<1230::aid-jsfa628>3.3.co;2-k

Cited by 5 publications

(6 citation statements)

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“…A statistically significant change in hardness, cohesiveness and chewiness in products with addition of plasma was confirmed in this study, as in the studies of Hurtado et al . and Fernández‐Martín et al . The hardness value in samples with pork collagen 157_16 was higher ( P < 0.05) and for the mixture or pork collagen and pork protein 160_16 was lower ( P < 0.05) than that of control samples.…”

Section: Resultssupporting

confidence: 89%

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Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

et al. 2018

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BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter‐type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 89%

“…Plasma proteins seemed to be integrated in the bulk meat protein matrix, since no differential morphologies were detected. Fernández‐Martín et al ., who used electron microscopy for detection, came to identical conclusions.…”

Section: Resultsmentioning

confidence: 74%

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

et al. 2018

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“…Finally, the addition to meat products of ingredients that may gel under high pressure will affect the resulting texture of the product. Experiments have been performed with dried egg white (Trespalacios and Pla 2009), starch (Fernandez and others 1998; Fernández‐Martín and others 2000c), and carrageenan (Fernandez and others 1998). These ingredients generally increase the hardness and improve the binding properties of high‐pressure‐treated meat batters (Fernandez and others 1998; Trespalacios and Pla 2009).…”

Section: Recent Advances In Knowledge Of the Effects Of High‐pressurementioning

confidence: 99%

New Insights into the High‐Pressure Processing of Meat and Meat Products

Simonin¹,

Duranton²,

Lamballerie³

2012

Comp Rev Food Sci Food Safe

185

104

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For years, high-pressure processing has been viewed as useful for pasteurizing food while maintaining the quality of fresh food. However, even at moderate pressure, this process is not without effects on food, especially on meat products. These effects are especially important because pressure greater than 400 MPa is generally necessary to achieve efficient microbial inactivation. In this review, recent advances in the understanding of the impacts of high pressure on the overall quality of raw and processed meat are discussed. Many factors, including meat product formulation and processing parameters, can influence the efficiency of high pressure in pasteurizing meat products. It appears that new strategies are applied either (i) to improve the microbial inactivation that results from high pressure while minimizing the adverse effects of high pressure on meat quality or (ii) to take advantage of changes in meat attributes under high pressure. Most of the time, multiple preservation factors or techniques are combined to produce safe, stable, and high-quality food products. Among the new applications of high-pressure techniques for meat and meat-derivative products are their use in combination with temperature manipulation to texturize and pasteurize new meat products simultaneously.

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“…This process of gelatinization is believed to be similar to mechanism for the heat‐induced starch gelatinization . Moreover, high‐pressure technology has been proposed to offer new possibilities for starch applications in food products as a thickener in crude products and to improve the texture of low‐fat food products . This high‐pressure technology, referred to either as ultra‐high pressure (UHP) or high hydrostatic pressure (HHP) technology, is also an attractive non‐thermal technique for food treatment and preservation at room temperature .…”

Section: Introductionmentioning

confidence: 99%

Efficiency of high hydrostatic pressure in preparing amorphous granular starches

et al. 2015

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To investigate the possibility of amorphous granular starch (AGS) preparation from corn, tapioca, potato, sweet potato, waxy rice, and normal rice starches with non-thermal HHP treatment, all starches were treated at 20°C for 30 min at 550 MPa. Ethanol (EtOH) and distilled water) were used to wash the high hydrostatic pressure (HHP)-treated starches, and the microscopic and macroscopic properties of the resultant starches were investigated. EtOH washing after HHP treatment allowed HHP-treated starch to retain the granular shape similar to that of its native form. HHP-treated corn, tapioca, and normal rice starches completely gelatinized but maintained granular structures, successfully achieving AGSs. Although HHPtreated potato and sweet potato starches exhibited their granular structures, gelatinization became incomplete. Waxy rice starch no longer exhibited its granular structure after HHP treatment. HHP-treated starches (forming AGSs) from corn, tapioca, and normal rice exhibited different microscopic and macroscopic properties compared to their respective native ones and non-AGSs. Starch/Stärke 2015, 67, 790-801 Preparation of amorphous granular starches using HHP

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Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch

Cited by 5 publications

References 0 publications

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

New Insights into the High‐Pressure Processing of Meat and Meat Products

Efficiency of high hydrostatic pressure in preparing amorphous granular starches

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