Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers

Zheng, Boyan; Li, Xiaoyü; Hao, Jia; Xu, Duxia

doi:10.1016/j.foodchem.2022.134080

Cited by 21 publications

(5 citation statements)

References 30 publications

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“…water retentionr, which is the ability of meat to retain all or part of its moisture, was reported to be significantly lower in dripping loss for loins of pigs with higher marbling scores than for those with lower marbling scores, but there was no difference in cooking loss. In contrast, loin meat of Large White and Long White pigs with higher fat content showed higher cooking loss than low-fat pork, but no significant difference in dripping loss [42,43].…”

Section: Discussionmentioning

confidence: 87%

Comprehensive multi-omics analysis revealed that mulberry leaf dietary supplementation can improve the lipo-nutritional quality of pork and regulate gut microbiota in pigs

Hou,

Ji,

Chu

et al. 2023

Preprint

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Results showed that mulberry leaves could significantly reduce backfat thickness (P&lt;0.05) and increase intramuscular fat (IMF) content (P&lt;0.05). Lipidomics analysis showed that mulberry leaves improved lipid profile composition and increased the proportion of triglycerides (TG). Interestingly, IMF content was positively correlated with acyl C18:2 and negatively correlated with C18:1 of differential TGs. In addition, cecal microbiological analysis showed that mulberry leaves could increase the abundance of bacteria such as UCG−005, Muribaculaceae_norank, Prevotellaceae_NK3B31_group, Limosilactobacillus, and so on. At the same time improve the L-tyrosine-baton rouge ester, Oleic acid methyl ester, 21-deoxycortisol, N-acetyldihydrosphingosine, Mulberrin relative abundance. In this study, we found that mulberry leaves could extremely significantly increasing the mRNA relative expression of lipoprotein lipase (LPL), fatty acid-binding protein 4 (FABP4) and peroxisome proliferators-activated receptor γ (PPARγ) in muscle (P＜0.01), significantly increasing mRNA relative expression of diacylglycerol acyltransferase 1 (DGAT1) (P＜0.05) and significantly decreasing the mRNA relative expression of acetyl CoA carboxylase (ACC) (P＜0.05), and aignificantly upregulated hormone-sensitive triglyceride lipase (HSL), peroxisome proliferators-activated receptor α (PPARα) mRNA relative expression (P＜0.05) in backfat. In addition mulberry leaves could increased serum leptin and adiponectin (P＜0.01). Ultimately lead to up-regulation of IMF and down-regulation of backfat.

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Section: Discussionmentioning

confidence: 87%

Comprehensive multi-omics analysis revealed that mulberry leaf dietary supplementation can improve the lipo-nutritional quality of pork and regulate gut microbiota in pigs

Hou,

Ji,

Chu

et al. 2023

Preprint

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“…However, the ⊎-glucan emulsion pâté resembled the control pâté more. In a study by Zheng et al, 48 a reduction of hardness in meat systems was also observed when a water-in-oil-in-water emulsion was incorporated. Similarly, in another study it was shown that the inclusion of an emulsion based on sunflower oil decreased the hardness of meat samples.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 84%

Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein

Zając,

Kasprzak,

Tkaczewska

et al. 2024

J Sci Food Agric

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BACKGROUNDThe consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil‐in‐water emulsions were formulated with varying levels of oat β‐glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β‐glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties.RESULTSThe results allowed to show that the oil‐in‐water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4°C, regardless of the presence of β‐glucan. Although the texture of the emulsion‐enriched liver pâté was different from the control, this difference was reduced when β‐glucan was added to the emulsion and then to the pâté matrix.CONCLUSIONReplacing 50% of animal fat with an olive oil emulsion enriched with β‐glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega‐3 rich olive oil.This article is protected by copyright. All rights reserved.

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“…With the advent of the plant-based market, dyes for application in meat analogs, especially red dyes, have been studied more to meet the needs of the industry. To our surprise, only two of the studies that we found tested Monascus pigment in meat products (Mal'a et al, 2010;Zheng et al, 2023). In meat analogs currently, the main colorings used are annatto extracts (E 160b), lycopene, beet juice extract, or leghemoglobin to imitate meat red color, and titanium dioxide to imitate chicken color.…”

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 96%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

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The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, dyes from natural sources (like pigments) are generally regarded by the consumer as safer or with fewer side effects—a fact that requires in-depth investigation—, which increases the commercial interest in such products. In this sense, great focus has been given to the biotechnological potential of Monascus sp. to produce red, orange, and yellow pigments using different types of the fermentation process (submerged or in solid-state fermentation), substrates, and process parameters (temperature, pH, agitation, aeration, etc.), aiming at optimizing and reducing costs in pigment production. In general, Monascus pigment has shown stability at neutral and basic pH, at elevated temperatures for a few hours, and to some metallic ions while not showing stability at acidic pH, elevated temperatures for many hours, and in the presence of light. Applications of Monascus pigment with colorant function in foods (candies, bread, yogurt, cheese, beer, and meat products) reported improvement in the color aspect by sensory analysis. The application of Monascus pigment still seems promising and incipient, demonstrating that it needs to be further studied, mainly concerning the stability of the pigment in vivo systems (inside the food) where adverse conditions are combined. Regulatory issues are heterogeneous around the world, which creates difficulties to expand production and commercialization but also demonstrates the need for studies to confirm its safety. In this sense, this mini-review presents the potential, strategies, and challenges of Monascus pigment for food application.

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Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers

Cited by 21 publications

References 30 publications

Comprehensive multi-omics analysis revealed that mulberry leaf dietary supplementation can improve the lipo-nutritional quality of pork and regulate gut microbiota in pigs

Comprehensive multi-omics analysis revealed that mulberry leaf dietary supplementation can improve the lipo-nutritional quality of pork and regulate gut microbiota in pigs

Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein

The potential, strategies, and challenges of Monascus pigment for food application

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