Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4±1°C)

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

“…Moreover, potassium sorbate dipping prior to packaging slightly reduced the tyrosine value of the products during storage. Sahoo and Anjaneyulu (1997) in buffalo meat nuggets and Eyas Ahamed et al (2007) in enrobed buffalo meat cutlets also observed a linear increase in tyrosine value during refrigerated storage, but the rate of increase was higher compared to the present results for hurdle treated sausages.…”

Effects of the addition of blood plasma proteins on physico‐chemical properties of emulsion‐type pork sausage during cold storage

“…In addition, significant differences were not observed among the treatments at 5 weeks ( P > 0.05). Non‐muscle proteins and non‐meat proteins are often used as alternative gelling agents in restructured meat products to enhance the binding characteristics . The addition of 10 g kg −1 plasma protein to ground beef increased the mechanical force required to shear the patty .…”

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

“…It is a glucomannan and consists of a main chain of (1, 4)-β-D-mannopyranosyl and D-glucopyranosyl units with (1,3) linked branches approximately every 10 sugar residues, and the ratio of mannose to glucose is 1.6:1 (Lin and Huang, 2003;Williams and Phillips, 2003). Recently, konjac was approved for use in food and is now finding applications as a thickener and gelling agent, since it forms thermo-reversible gels with xanthan gum and also increases the gel strength, elasticity, and clarity of kappacarrageenan gels, and the purified konjac flour has been introduced on a relatively small scale into the United States and Europe, both as a food additive and a dietary supplement (Chua et al, 2010;Williams and Phillips, 2003).…”