Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Yong, Hae In; Kim, Tae‐Kyung; Kim, Young-Boong; Jung, Samooel; Choi, Yun‐Sang

doi:10.1080/10942912.2020.1797784

Cited by 11 publications

(11 citation statements)

References 29 publications

(55 reference statements)

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“…On the other hand, previous studies had been reported that the addition of konjac gel could increase the hardness of meet emulsion (Yong et al., 2020). Whereas Gibis et al.…”

Section: Resultsmentioning

confidence: 92%

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Jommark

Chantarathepthimakul

Ratana-arporn

2021

Food Processing Preservation

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This research studied on replacement of phosphates by carboxymethyl cellulose (CMC) and konjac glucomannan (KGM) at 0%, 50%, and 100% of phosphates in low‐fat chicken emulsion sausage. By substitution with KGM at 50% of phosphates or 0.15 PP/0.15 KGM, the sample showed the lowest expressible fluid and fat released, indicated better emulsion stability, and decreased cooking loss (p < .05). All treated sausages had a low level of fat (10.70%–11.76%) with no difference in moisture content, except 0.3 CMC sample that had the highest moisture content. Whereas the substitution reduced the hardness, cohesiveness, and chewiness of the sausages (p < .05). The 0.15 PP/0.15 CMC and 0.15 PP/0.15 KGM samples, containing high emulsion stability and less cooking loss, were evaluated for the sensory quality. It was found that their sensory attributes did not differ from 0.3 PP sample. The result suggested both CMC and KGM had the most effective when used up to 50% of phosphates or 0.15% by weight. Practical applications This study focused on the application of carboxymethyl cellulose (CMC) and konjac glucomannan (KGM) to substitute phosphates in low‐fat chicken emulsion sausage. Results showed the sausages formulated with 50% of phosphate substitution by CMC and KGM had a positive effect on emulsion stability, cooking loss, and other physical properties as aspects of meat products. In addition, partially substituted phosphates with CMC and KGM in the sausage formulated in this research lead to healthier meat products because it is both low in fat and low in phosphates. Therefore, this study can provide effective phosphate substitutes in the low‐fat emulsified product with partial replacement of 0.3% phosphates, and that the most effective application level is 50% substitution.

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“…On the other hand, previous studies had been reported that the addition of konjac gel could increase the hardness of meet emulsion (Yong et al., 2020). Whereas Gibis et al.…”

Section: Resultsmentioning

confidence: 92%

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Jommark

Chantarathepthimakul

Ratana-arporn

2021

Food Processing Preservation

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“…The percentages of additives were based on the total amount of meat, ice, and fat. Flaked ice (250 g) was added to the bowl and homogenized for 1 min at the same knife speed, and then ground fat (250 g) was homogenized together with the ice for 1 min at the same knife speed [ 18 ]. The 25 g of meat emulsion was stuffed into conical tubes and heated at 75 °C for 30 min in water bath (JSSB-30T, JS Research, Gongju, Korea).…”

Section: Methodsmentioning

confidence: 99%

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

Kim

et al. 2022

Foods

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Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.

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“…To counteract the adverse efects of the reduction of sodium and phosphate on the functional and organoleptic properties of meat emulsions, researchers have currently been looking for alternative components which include edible seaweeds [13], microbial transglutaminase [14,15], soy protein isolate [16], and bamboo salt [6], along with rice and potato starches [17]. Other researchers have been focused on emerging technologies including high hydrostatic pressure (HHP) processing [9] or ultrasound treatments [18] aimed at improving functional properties and minimizing cooking water losses.…”

Section: Introductionmentioning

confidence: 99%

Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

Flores

Rojas-Graü²,

Maté

et al. 2023

Journal of Food Quality

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Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.

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Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Cited by 11 publications

References 29 publications

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings

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