Optimization of sterilization conditions for production of retorted meatballs

Cheon, Hee Soon; Choi, Su Hee; Jhin, Changho; Cho, Won Il; Choi, Jun Bong; Shin, Hae-Hun; Lee, Seungmin; Cho, Hyunnho; Shin, Han Seung; Hwang, Keum Taek; Chung, Myong Soo

doi:10.1007/s10068-015-0062-7

Cited by 3 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cooking, as well as the presence of salt, influences the amount of water bound in the meat proteins. Cooking tends to reduce the a w , as reported by Cheon et al ( 5 ), where sterilized meatballs at temperatures between 117 and 125 °C had an a w of 0.96-0.99. In contrast, NaCl was able to contribute to the water retention, fat-binding properties, flavour and texture.…”

Section: Resultsmentioning

confidence: 67%

“…However, sterilization under high temperatures affects meat proteins, causing unfolding which leads to a lower binding capacity with water, influencing the texture and flavour, and resulting in yield loss ( 2 - 4 ). Even though several meat products have been successfully developed by retorting, such as meatballs ( 5 ) and chicken porridge ( 6 ) among others, there is a lack of studies showing the benefit of the use of hydrocolloids with this kind of processing.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Bolognesi

Spier

Garcia

2020

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate the effect of the hydrocolloids collagen, soy protein isolate, carrageenan and modified starch with different salt mass fractions on the retorted meat products. Experimental approach. Firstly, solutions of the added hydrocolloids of different salt mass fractions in order to stimulate the salting-in effect were studied. Lipid oxidation, syneresis and water activity were analysed during shelf life to find the best overall treatments. Lastly, sensory and texture analyses were then performed to assess the impact of the added hydrocolloids. Results and conclusions. Yield, cooking loss and water-holding capacity had better results when higher salt mass fractions with hydrocolloids were used. The physicochemical results distinguished collagen from the other tested hydrocolloids. Syneresis remained in similar ranges regardless of the treatment. No difference was observed in water activity either. However, sterilization, vacuum sealing and the addition of a hydrocolloid contributed to low oxidation levels in all treatments. Lastly, sensory, texture and shear force analyses confirmed that the products with collagen were harder and firmer than the control samples, which explains the preference of control samples by the panellists. Nevertheless, assessors did not perceive the presence of collagen. Novelty and scientific contribution. Physicochemical and sensory characteristics of the retorted meat can be considerably improved when brine and hydrocolloids are combined with the retort technology.

show abstract

Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Bolognesi

Spier

Garcia

2020

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…Meatballs are a kind of traditional minced meat product widely processed and consumed, which become more and more popular for their delicious taste, balanced nutrients, and convenience [12][13][14]. Frying is one of the common cooking methods for meatballs.…”

Section: Introductionmentioning

confidence: 99%

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Jin

Pei

Chen

et al. 2021

Journal of Food Quality

View full text Add to dashboard Cite

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

show abstract

“…Currently, the main directions for research on microbial control in surimi products include thermal sterilization, chemical bacteriostasis, and physical bacteriostasis . The combination of various methods such as basic amino acids coupled with microwave irradiation can also be used to achieve better antibacterial effects.…”

Section: Introductionmentioning

confidence: 99%

The inhibition mechanism of ϵ‐polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage

Fan

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Refrigeration is commonly used in the processing and storage of surimi products. However, refrigerated surimi products are susceptible to microbial contamination, which leads to deterioration of the products and shortens their shelf life. The aims of the present study were therefore to evaluate the effects of ϵ‐polylysine (ϵ‐PL) on spoilage bacteria in surimi products, and to investigate the antibacterial mechanism of Bacillus cereus, which is the dominant spoilage bacterium. RESULTS ϵ‐Polylysine with a high degree of polymerization (20–30K) proved able to decrease the total number of colonies in surimi products and showed an obvious antibacterial effect against B. cereus. After ϵ‐PL treatments, the distinct broken areas on the bacterial surfaces and the aggregations of cells were observed by scanning electron microscope (SEM). The intracellular materials, such as small molecules, soluble proteins, and deoxyribonucleic acids in the cells were analyzed, which revealed the destructive effects of ϵ‐PL on bacterial cells. Experiments with propidium iodide (PI) infiltration experiments verified that the permeability of cell membranes was enhanced by ϵ‐PL treatment. CONCLUSION These results indicated that ϵ‐PL could destroy the cell membranes and change the permeability of B. cereus, and subsequently the cell contents leaked out to achieve antibacterial effects. © 2018 Society of Chemical Industry

show abstract

Optimization of sterilization conditions for production of retorted meatballs

Cited by 3 publications

References 11 publications

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

The inhibition mechanism of ϵ‐polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage

Contact Info

Product

Resources

About