Collagen and its rational content in meat products: Part 1. Analytical studies

Rogov, I. A.; Tokaev, E. S.; Kovalev, Yuri I.; Tolstoguzov, V. B.

doi:10.1016/0309-1740(92)90070-k

Cited by 11 publications

(5 citation statements)

References 6 publications

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“…As a protein of animal origin, collagen is appropriate for the partial substitution of meat in minced meat products such as sausages, frankfurters, and hamburgers (Asghar and Henrickson 1982;Neklyudov 2003) as well as applications in biotechnology, cosmetic, and pharmaceutical industries. Although the nutritive value of collagen is limited with respect to some essential amino acids, according to many authors, the substitution of up to 20-30% of the total content of meat proteins by collagen could even enhance the biological value of the meat products (Kofranyi and Jekat 1969;Lee et al 1978;Laser-reuterswärd et al 1982;Rogov et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Mechanical Properties of Collagen Fiber and Powder Gels

Máximo

Cunha²

2010

Journal of Texture Studies

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Mechanical properties and water holding capacity (WHC) of collagen gels were evaluated using two ingredients with different particle size and shape. The variables evaluated were ingredient concentration (3, 5, and 10%, w/w), NaCl addition (0 and 2% w/w), heat treatment temperature (25, 60, and 90C), gel formation temperature (10 and 25C), and the soluble/insoluble protein ratio. The collagen ingredients produced strong, highly elastic gel networks with stress at fracture values from 0.4 to 68 kPa and values for the elasticity modulus from 1.4 to 17 kPa, for the range of variables studied. The gel network strength and WHC were enhanced by a decrease in particle size, lower incubation temperatures, and by increases in soluble protein, ionic strength of the medium and heat treatment temperature. PRACTICAL APPLICATIONS Collagen has a unique molecular structure that provides ingredients of interest for incorporation into food products and other biomaterials, showing different technological properties depending on the process conditions. Once the effect of size and shape of the particle, temperature, pH, and salt addition on the mechanical properties, water holding capacity and physico‐chemical characteristics of bovine collagen gels is known, process parameters and formulations can be optimized, in order to establish desirable texture properties for food products and other biomaterials.

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Section: Introductionmentioning

confidence: 99%

Mechanical Properties of Collagen Fiber and Powder Gels

Máximo

Cunha²

2010

Journal of Texture Studies

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“…For collagen content in muscle, collagen is an important component of meat quality. Collagen is an abundant connective tissue protein and is a factor in changes in meat tenderness and texture [ 50 , 51 , 52 ]. However, the disclosure of candidate genes for collagen is conducive to the selection and breeding of collagen for ducks and provides consumers with higher-quality meat products.…”

Section: Discussionmentioning

confidence: 99%

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Guo

Huang

Bai

et al. 2022

Genes

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With continuously increasing living standards and health requirements of consumers, meat quality is becoming an important consideration while buying meat products. To date, no genome-wide association study (GWAS) for copy number variants (CNVs) and single nucleotide polymorphisms (SNPs) has been conducted to reveal the genetic effects on meat quality in ducks. This study analyzed the phenotypic correlation and heritability of fat, water, collagen, and protein content of duck breast muscle. To identify the candidate variants for meat quality, we performed a GWAS using 273 ducks from an F2 population. The results of the SNP GWAS showed that the BARHL2, COPS7B, and CCDC50 genes were associated with fat content; BLM, WDR76, and EOMES with water content; CAMTA1, FGD5, GRM7, and RAPGEF5 with collagen production; and RIMS2, HNRNPU, and SPTBN1 with protein content. Additionally, 3, 7, 1, and 3 CNVs were associated with fat, water, collagen, and protein content, respectively, in duck breast muscle. The genes identified in this study can serve as markers for meat quality. Furthermore, our findings may help devise effective breeding plans and selection strategies to improve meat quality.

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“…Considering the importance and greater information availability of the water activity indicator aw in the countries of the United Europe, its determination, along with the indicators "humidity" and "concentration of hydrogen ions" (pH), is mandatory when examining a number of products. In other foreign countries, the determination is included in the control algorithm for food quality [18]. Moisture activity was examined by AquaLab (USA), and the equipment was developed by academics Rogov and Chomanov [19] method of determining the moisture activity at the Rogov-Chomanov equipment is as follows: in sample No.…”

Section: Laboratory Methodsmentioning

confidence: 99%

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

Kenenbay,

Tultabayeva,

Chomanov

et al. 2024

Potr. S. J. F. Sci.

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The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

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Collagen and its rational content in meat products: Part 1. Analytical studies

Cited by 11 publications

References 6 publications

Mechanical Properties of Collagen Fiber and Powder Gels

Mechanical Properties of Collagen Fiber and Powder Gels

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork

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