Influence of the pH and Salt Concentrations on Physicochemical
                    Properties of Pork Myofibrillar Protein Gels Added with
                    Cornstarch

Lee, Chang Hoon; Chin, Koo Bok

doi:10.5851/kosfa.2020.e10

Cited by 6 publications

(4 citation statements)

References 24 publications

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“…Unlike our results, Abdelhakam et al (2019) reported that the cooking yield of pomace patties at 2% and 4% of red grapes pomace showed higher values than control patties. These conflicting results might be explained by the patty pH ~1 unit higher than ours in addition to the incorporation of several ingredients into their patties such as salt, pepper and cumin (Lee & Chin, 2020).…”

Section: Ph and Cooking Yieldcontrasting

confidence: 67%

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Pereira

Lee

Lammert

et al. 2022

Int J of Food Sci Tech

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This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.

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Section: Ph and Cooking Yieldcontrasting

confidence: 67%

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Pereira

Lee

Lammert

et al. 2022

Int J of Food Sci Tech

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“…Similarly, Rios-Mera et al, [32] informed that beef burgers with a sodium chloride reduction of 50 and 75% had a cooking loss higher than 39% while the control sample was 33%. These values obtained were expected since sodium chloride is added to meat products and has the property of solubilizing myofibrillar proteins to increase their hydration and water-holding capacity [33]. In this sense, a low sodium chloride concentration affected the heat-induced gelation in meat products as a result of low myofibrillar protein dissolution.…”

Section: Cooking Propertiesmentioning

confidence: 68%

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Botella-Martínez,

Muñoz-Tebar,

Lucas-González

et al. 2023

Foods

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It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55–61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.

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“…The pH value could affect the biological tolerance and stability of formulations [ 24 ]. The pH of TCMs could limit the growth of microorganisms, contributing to the stability [ 25 , 26 ]. For ZSS samples, the pH value of rancid samples was slightly lower than that of normal samples.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

Liu

Song

et al. 2022

Foods

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To comprehensively evaluate the quality of medicinal and edible Ziziphi Spinosae Semen (ZSS, the dried ripe seeds of Ziziphus jujuba var. spinosa) before and after rancidity during storage, some indicators including traditional sensory properties, physicochemical characteristics, and volatile compounds were analyzed. As a result, compared with the normal samples, the rancid samples of ZSS produced a darker color, a bitter taste, and an irritating odor, increased moisture content, electrical conductivity, fatty oil content, and acid value, and decreased water- and alcohol-soluble extract contents and pH value. Among them, the acid value had significant difference (p < 0.01) from 3.90 of normal ZSS to 18.68 mg/g of rancid ZSS. A total of 39 volatile compounds were identified in samples, including 20 in normal ZSS and 38 compounds in rancid ZSS. Nineteen common compounds were identified in normal and rancid samples. Among them, the content of 10 compounds such as δ-limonene, (R,R)-2,3-butanediol, and (R,S)-2,3-butanediol was decreased but that of nine compounds such as acetic acid, n-octanoic acid, and n-nonanoic acid was increased in rancid ZSS. Nineteen unique compounds such as β-phellandrene, α-pinene, and 3-carene were detected and only one compound, δ-cadinene, was not detected in rancid ZSS. In addition, eight short-chain organic acids, acetic, propanoic, butanoic, pentanoic, hexanoic, heptanoic, octanoic, and nonanoic acids, were new products in rancid ZSS, and it was speculated that the production of a series of organic acids might be the material basis of irritating odor after normal ZSS became rancid. This is the first report that a series of short-chain organic acids have been found in a rancid substance. In conclusion, there was a significant difference between normal and rancid ZSS. These indicators could be used as an early warning for judging the rancidity phenomenon of medicinal and edible ZSS. In addition, this is the first comprehensive evaluation about the rancidity process of a medicinal and edible substance.

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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Cited by 6 publications

References 24 publications

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

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