Meat products handbook

Feiner, Gerhard

doi:10.1533/9781845691721

Cited by 72 publications

(113 citation statements)

References 0 publications

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“…Ayrıca son yıllarda yapılan çalışmalarda bu etkinin enkapsülasyon teknolojisi kullanılarak arttırılabileceği rapor edilmektedir (Kılıç ve ark., 2014;Du ve Claus, 2015;Kılıç ve ark., 2016a,b Moon ve ark., 2014). Fosfatlar hücre bölünmesi için gerekli olan metal iyonları ile kompleks oluşturmak suretiyle bakteri çoğalmasını baskılayarak, sodyum asit pirofosfat gibi asidik polifosfatların ortam pH'sını düşürmesi ile, hücre duvarı bütünlüğünü veya hem/hemin kullanımını bozarak, hücre morfolojisinde değişikliğe neden olarak, oksidatif stresi arttırarak antimikrobiyal etkilerini göstermektedirler (Maier ve ark., 1999;Knipe, 2004;Masniyom ve ark., 2005a;Feiner, 2006;Cheng ve Ockerman, 2007;Akhtar ve ark., 2008;Bunkova ve ark., 2008;Moon ve ark., 2011). Ayrıca fosfatlar çoğu bakterinin ısıya karşı olan dayanıklılığını da azaltmaktadır (Luck ve Jager, 1997).…”

Section: Fosfatların Lipit Oksidasyonunu öNleyici Etkileriunclassified

Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

Şimşek

Kılıç

2017

Turkish JAF Sci.Tech.

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Antimicrobial and Antioxidant Properties of Phosphates Used in Meat Products A R T I C L E I N F O A B S T R A C T Review ArticleReceived 21 October 2016 Accepted 20 December 2016Phosphates are widely used as food additives in meat products to increase the waterholding capacity, reduce the cooking loss and improve the textural properties. Furthermore, phosphates protect aroma and accelerate the formation of cured meat color as well as having antioxidant and antimicrobial effects. Many research about using phosphates in meat products showed that increasing chain length of phosphates improves antioxidant and antimicrobial effects. It has been stated that vacuum or modified atmosphere packaging, the use of phosphates with natural antioxidants and encapsulation of phosphates are useful approaches to enhance the antioxidant effects of phosphates. It has been reported that irradiation, vacuum or modified atmosphere packaging, storage at low temperature and the use of the salt provide strong synergistic effect on the antimicrobial properties of phosphates. In this review, researches about antioxidant and antimicrobial properties of phosphates and suggestions for the meat industry about industrial applications of phosphates are presented.

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Section: Fosfatların Lipit Oksidasyonunu öNleyici Etkileriunclassified

Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

Şimşek

Kılıç

2017

Turkish JAF Sci.Tech.

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“…An increase in WHC had been observed by Cofrades et al (2000) in meat products containing bovine plasma. The WHC increases with the concentrations of plasma protein only at concentrations lower than 8%, while plasma proteins have a pH of around 7.3-7.5 that raises the meat pH, leading to increased WHC (Chen & Lin, 2002;Feiner, 2006).…”

Section: Significant Effectsmentioning

confidence: 99%

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Vareltzis¹,

Petridis²,

Petropoulou³

et al. 2013

JFR

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A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p < 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.

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“…pentosus, Pediococcus (Ped.) acidilactici, and Ped. pentoseaceus are widely used as meat starter cultures in the processing of fermented sausages (Työppönen et al, 2003;Feiner, 2006). Several researchers have proposed the use of probiotic meat starter cultures for dry-fermented sausage manufacture (Hugas and Monfort, 1997;Arihara et al, 1998;Incze, 1998;Papamanoli et al, 2003;Pennacchia et al, 2004;Ammor and Mayo, 2007).…”

Section: Introductionmentioning

confidence: 99%