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

Kim, Sungho; Jin, Sang-Keun; Choi, Jung Seok

doi:10.1002/jsfa.8315

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…Their contribution may be involving incorporating particles in the protein matrix that would strengthen the binding formation during the cooking process (Viuda-Martos et al, 2009). Similar effect was also observed in orange, apple, or peach fiber added sausages (García et al, 2007), plasma protein added sausages (Kim et al, 2017), mushroom powder added cooked meat emulsions (Kurt and Gençcelep, 2018), and sea tangle powder added breakfast sausages (Kim et al, 2010). HC added samples had higher chewiness values than control samples (p < 0.05) at the beginning of storage periods.…”

Section: Resultssupporting

confidence: 59%

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Atalar

Gül

Kurt

et al. 2023

Food sci. technol. int.

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This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4°C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.

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Section: Resultssupporting

confidence: 59%

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Atalar

Gül

Kurt

et al. 2023

Food sci. technol. int.

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“…33 Pig skin emulsions are commonly used in cooked sausages because they are economical and improve bite and firmness. 34 As reported by Kim et al, 35 many factors, such as type, purity, quantity and quality of proteins, can influence the textural properties of emulsion pork sausages with binding agents.…”

Section: Instrumental Texture Analysesmentioning

confidence: 94%

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

et al. 2018

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BACKGROUND Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter‐type meat products. RESULTS Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry

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“…Assuming the yield of approximately 50%, total slaughter blood volume is calculated to be 7,294.5 million liters. Currently, some researchers have attempted to recycle unused blood as a functional material and food resource, but it was not practical due to the high cost of blood processing (Toldrá et al, 2012;Kim et al, 2017). Animal blood is composed of 79.14% moisture, 19.40% of organic matter, and 1.46% of inorganic matter, and protein of organic matter is 18.22% including albumin 2.08%, globulin 1.99%, fibrinogen 0.12% and hemoglobin 14.02% (Korea Testing Laboratory, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter

Jin¹,

Choi²

2021

J Anim Sci Technol

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This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP ( p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC ( p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased ( p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments ( p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments ( p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.

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

Abstract: The results confirmed that plasma protein powders can be considered as a binder for the production of excellent meat products compared to other binders. © 2017 Society of Chemical Industry.

Cited by 6 publications

References 39 publications

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Pork protein addition effect on structural and qualitative parameters of frankfurter‐type sausage

Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter

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