Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)

Saengsuk, Nachomkamon; Laohakunjit, Natta; Sanporkha, Promluck; Kaisangsri, Nattapon; Selamassakul, Orrapun; Uthairatanakij, A.; Waeonukul, Rattiya

doi:10.1016/j.foodchem.2022.133315

Cited by 13 publications

(6 citation statements)

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“…In addition, some functional polysaccharides have been shown to possess the ability to improve the activity of digestive enzymes when added to food in the gastrointestinal tract [ 12 ]. Saengsuk et al reported that the incorporation of 0.5% low acyl gellan increased the protein digestibility of restructured pork steak [ 10 ]. Markussen et al reported that milk protein concentrate was more evenly dispersed due to the addition of guar gum, with the formation of smaller protein aggregates, which increased the contact surface area with the enzyme, thus facilitating protein digestion [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…For instance, Cao et al (2022) indicated that the incorporation of κ-carrageenan clearly decreased the in vitro digestibility of meat proteins in frankfurters in the gastric and intestinal tract [ 9 ]. However, Saengsuk et al found that the addition of low acyl gellan effectively promoted the protein digestibility of restructured pork steak [ 10 ]. In addition, the interactions between meat proteins and hydrocolloids have been seen to lead to the distinction of the meat protein gel network and affect the susceptibility of proteins to protease, resulting in the higher or lower protein digestibility of meat products [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

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In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

Yuan

Kong

et al. 2023

Foods

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This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

Yuan

Kong

et al. 2023

Foods

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“…Test conditions: pretest speed 1.0 mm s −1 , posttest speed 2.0 mm s −1 , cross head speed 2.0 mm s −1 , trigger force 5.0 g, maximum load 50.0 kg. Hardness, cohesiveness, springiness, chewiness, and gumminess were determined (Saengsuk et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

“…The utilisation of bromelain in the processing of meat has been found to enhance tenderness and improve flavour. In recent studies, Saengsuk et al (2021Saengsuk et al ( , 2022 demonstrated that applying bromelain at a concentration of 0.05% (w/w) resulted in an improvement of a restructured pork steak with a texture suitable for those with masticatory dysfunction, particularly the elderly. According to the Universal Design Food (Kang et al, 2016), this texture can be smashed with gum.…”

Section: Introductionmentioning

confidence: 99%

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Saengsuk,

Barbut,

Laohakunjit

2023

Int J of Food Sci Tech

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SummaryMeat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0, 0.5% w/w), κ‐carrageenan (0.5, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33 ‐ 3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G′′) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimized product for masticatory dysfunction people, such as elderly.

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“… Gorbunova (2022) used the shockwave method to restructure fresh meat and make it more tender. Saengsuk et al (2022) used alginate/calcium and κ-carrageenan to make restructured pork steak. In contrast, the samples supplemented with κ-carrageenan retained their red color better and can be easily chewed while maintaining the unique taste by adjusting hardness following the USDA guidelines.…”

Section: Recent Advancements In Restructured Meat Research and Develo...mentioning

confidence: 99%

Modern Concepts of Restructured Meat Production and Market Opportunities

Samad,

Alam,

Kumari

et al. 2024

Food Sci Anim Resour

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Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers’ interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat’s sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

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Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)

Cited by 13 publications

References 36 publications

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Modern Concepts of Restructured Meat Production and Market Opportunities

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