Effect of Allium hookeri Root on Physicochemical,
                    Lipid, and Protein Oxidation of Longissimus Dorsi Muscle
                    Meatball

Yoon, Dong-Kyu; Kim, Ji-Han; Cho, Won Yong; Ji, Da-Som; Lee, Ha-Jung; Kim, Jung Ho; Lee, Chi H.

doi:10.5851/kosfa.2018.e53

Cited by 4 publications

(2 citation statements)

References 39 publications

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“…With an increased SHS temperature and duration, the sulfhydryl concentration of the jerky samples was reduced ( p < 0.001), except for the jerky processed with SHS at 200 °C ( p < 0.05 vs. control). In general, when meat products are cooked at high temperatures, protein crosslinking occurs through the formation of disulfide bridges, resulting in a decreased sulfhydryl concentration [ 49 ]. Therefore, the decreased sulfhydryl concentration of semi-dried restructured jerky could be associated with the high SHS temperature.…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Kim

et al. 2021

Foods

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Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced and economical drying method. This study investigated the effect of super-heated steam (SHS) drying on the quality characteristics of semi-dried restructured jerky as a measure to prevent the excessive quality deterioration of meat products during drying. The control sample was dried using hot air, and the treatment samples were dried using SHS at different temperatures (200, 250, and 300 °C) and for different durations (90, 105, and 120 min). With increasing SHS temperature and duration, the moisture content, water activity, and residual nitrite content of the jerky were reduced. The shear force values for treatments at 200 and 250 °C were lower than those for the control. With a non-significant difference in lipid oxidation compared with the control, the overall acceptability score was the highest for the treatment at 250 °C for 120 min. In conclusion, SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method.

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Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Kim

et al. 2021

Foods

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“…TBP color and whiteness degree analysis were done using chromameter to obtain L (lightness), a (red-green), and b (yellow-blue) values. Then, the whiteness degree was calculated based on Yoon et al [14]. The bulk density was measured by filling the sample into a bear glass and tapping more than 30 times.…”

Section: Physical Analysismentioning

confidence: 99%

Optimization of Beverage Powder Formula Based on Defatted Tempe Flour

Astawan¹,

Mahdi²,

Budi³

et al. 2023

fst

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Tempe is a fermented soybean product that is rich in antioxidants and has high protein bioavailability, so it is good for consumption for public health. However, tempe has a short shelf life of only two days at room temperature. One of the ways to extend the shelf-life of tempe is to process it into defatted tempe flour (DTF). DTF production began with milling process and continued with fat extraction using n-hexane as solvent. The resulting DTF contains a protein of 75.68±0.13%, thus meeting the Codex requirements regarding soy protein concentrates. Furthermore, DTF was formulated with maltodextrin, xanthan gum, and stevia sweetener using Mixture Design (MD) to produce tempe beverage powder (TBP). The composition of the TBP formula recommended by the MD consisted of DTF 64.65%, maltodextrin 21.16%, sweetener 13.50%, and xanthan gum 0.19%. TBP sensory test with the addition of various concentrations (0.4, 0.5, 0.6% w/w) of vanilla milk flavor showed that the panelists highly preferred the dose of 0.6%. The selected TBP optimum formula had good physical, chemical, microbiological, and sensory characteristics and met all of the Indonesian National Standard (SNI 7612, 2011) requirements, except for fat content.

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Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

et al. 2022

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The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

Cited by 4 publications

References 39 publications

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Optimization of Beverage Powder Formula Based on Defatted Tempe Flour

Effects of Faba Bean Hull Nanoparticles on Physical Properties, Protein and Lipid Oxidation, Colour Degradation, and Microbiological Stability of Burgers under Refrigerated Storage

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