Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Jin, Sang-Keun; Choi, Jung Seok; Choi, Youn-Seok; Lee, S. J.; Lee, S. Y.; Hur, Sun-Jin

doi:10.1111/1750-3841.12920

Cited by 17 publications

(16 citation statements)

References 13 publications

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“…However, a* value was higher in treated samples than control throughout the storage period and rate of decrease in a* value was significantly (P \ 0.05) lower in treated products than control. Similar results were reported by Jin et al (2015) for meat sausages on the addition of mechanically deboned chicken meat hydrolysates, the redness (a*) values of product remained significantly (P \ 0.05) higher than control, before and after storage. This indicated that incorporation of the blood protein hydrolysate might be effective in controlling chemical rancidity as well as red colour deterioration.…”

Section: Colour Parametersupporting

confidence: 87%

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)

et al. 2018

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Present study was conducted to evaluate the antioxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.

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Section: Colour Parametersupporting

confidence: 87%

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)

et al. 2018

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“…CPE could reduce methemoglobin accumulation by inhibiting lipid oxidation, thereby protecting the patties from discoloration (Faustman, Sun, Mancini, & Suman, 2010). Our results are consistent with those of Jin et al (2015).…”

Section: Resultssupporting

confidence: 94%

Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties

Wang

Lü

Guo

et al. 2020

J Food Process Preserv

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This study evaluated the effects of crude peptide extract (CPE) from mutton ham on the lipid and protein oxidation of mutton patties during storage. Color indices, texture, and microbiological and sensory properties were assessed. The results showed that CPE addition significantly reduced thiobarbituric acid‐reactive substance levels, carbonyl content, sulfhydryl content loss, and protein cross‐linking in mutton patties; moreover, CPE improved their color, texture, and microbiological stability. Sensory evaluation results showed that CPE significantly improved the color, flavor, juiciness, texture, and overall acceptability scores of the patties. Overall, CPE was suitable for the production of mutton patties with good organoleptic qualities. Practical applications In China, mutton patties are one of the most popular fast and convenient meat products. They are, however, prone to quality deterioration during storage. To the best of our knowledge, few studies have explored the effect of CPE from mutton ham on the antioxidant properties and quality of mutton patties. Herein, we report that CPE significantly inhibits the lipid and protein oxidation of mutton patties during storage, thereby improving product quality.

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“…However, treated emulsions had higher ES and moisture content as compared to the control. Similar observations were also reported by Jin et al (2015) and Vioque et al (2000), which might be due to improved water holding capacity and emulsifying properties of protein hydrolysates. Further, the concept was generated that exposed hydrophobic amino acid residues in proteins hydrolysates would also contribute to the improvement of emulsions.…”

Section: Physico-chemical Properties Of Emulsion and Cooked Chevon Pattiessupporting

confidence: 88%

“…Notes: Mean values bearing different superscripts in a row differ significantly ( p Ͻ 0.05) n ϭ 6; statistical tests used: one-way ANOVA; C ϭ control (chevon patties without protein hydrolysate); T 1 ϭ chevon patties with 0.09% CMPH-A; T 2 ϭ chevon patties with 0.06% CMPH-C; T 3 ϭ chevon patties with 0.09% CMPH-P NFS 47,2 physico-chemical (CY, a w , per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional (per cent gain in height and decrease in diameter) parameters were comparable amongst treatments and the control. Similar observations were also reported in sausage containing mechanically deboned chicken meat hydrolysates ( Jin et al, 2015). The pH values of treated cooked patties differ significantly ( p Ͻ 0.05), and the lowest value was recorded for T 3 , whereas it was comparable in other treatments.…”

Section: Physico-chemical Properties Of Emulsion and Cooked Chevon Pattiessupporting

confidence: 85%

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

Chatli

Singh

Mehta

et al. 2017

NFS

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Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

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Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Cited by 17 publications

References 13 publications

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)

Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

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