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>3.0.co;2-t

Cited by 19 publications

(4 citation statements)

References 18 publications

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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 38 and Fernández-Martín et al 25 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. On the other hand, our results correspond to studies by Jarmoluk 39 and Guzmañ et al, 40 which showed that the addition of blood plasma does not affect textural parameters (hardness and cohesion) of meat products.…”

Section: Instrumental Texture Analysessupporting

confidence: 88%

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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: Instrumental Texture Analysessupporting

confidence: 88%

“…Plasma proteins seemed to be integrated in the bulk meat protein matrix, since no differential morphologies were detected. Fernández-Martín et al, 25 who used electron microscopy for detection, came to identical conclusions.…”

Section: Discussionmentioning

confidence: 79%

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

et al. 2018

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“…Starch can also be gelatinized by high pressure (several 100 MPa) and it is generally believed that high pressure technology offers a new opportunity for starch applications in food products, for example to improve the texture of low-fat food products (Fernandez-Martin et al, 2000). In fact, the application of high pressure processing for the stabilization of food products has become more attractive during the last 20 years due to its ability to affect and inactivate microorganisms and enzymes while preserving other favourable food components (e.g.…”

Section: Introductionmentioning

confidence: 99%

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

Simonin

Guyon

Orłowska

et al. 2011

LWT - Food Science and Technology

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“…Various studies have also reported on the effect of high pressure on the tenderization [7][8][9], solubilization of myofibrillar protein [10,11] and taste [12,13] of meat. In addition, the same research group in Spain reported a number of studies on the effects of high pressure on meat batter properties [14][15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

Kim

Nishiumi

Fujimura

et al. 2013

High Pressure Research

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In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO 3 ) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO 3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO 3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300 MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO 3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

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

Cited by 19 publications

References 18 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

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

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