Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Saengsuk, Nachomkamon; Laohakunjit, Natta; Sanporkha, Promluck; Kaisangsri, Nattapon; Selamassakul, Orrapun; Uthairatanakij, A.

doi:10.1016/j.foodchem.2021.130079

Cited by 22 publications

(19 citation statements)

References 30 publications

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“…In the process of pickling, the contents of TCA soluble peptides and free amino acids were changed due to some internal and external environment changes. To a certain extent, variations in the content of TCA soluble peptides could indicate the degree of protein degradation in egg yolk ( 33 ). The relationship between pH, endogenous protease, and proteinaceous substance in preserved egg yolk was explored to discover the interrelation of internal and external environmental changes on the protein of preserved egg yolk.…”

Section: Resultsmentioning

confidence: 99%

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Gao

Xue²,

Li³

et al. 2022

Front. Nutr.

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The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphate (AMP), 5′-cytidine monophosphate (CMP), 5′-guanosine monophosphate (GMP), 5′-uridine monophosphate (UMP), and succinic acid increased after slightly decreasing aspartic acid (Asp) content in preserved egg yolk increased gradually. The contents of 5′-inosine monophosphate (IMP) and other free amino acids were gradually decreased. Comparing the taste activity value (TAV), it was found that the single umami substance, succinic acid, played a key role in inducing the umami taste. In combination with the Spearman correlation analysis, it was shown that the proteinaceous substance, which is the most significant umami component in preserved egg yolk, tended to condense first and subsequently disintegrate in an alkaline environment. The orthogonal partial least squares analysis (OPLS) found that pH was also affected by the changes in proteinaceous substance. These findings offer suggestions for enhancing the pickling procedure and investigating the optimal pickling period for preserved eggs.

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Section: Resultsmentioning

confidence: 99%

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Gao

Xue²,

Li³

et al. 2022

Front. Nutr.

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show abstract

“…Shin et al [ 115 ] applied double emulsion for controlled release and improving bromelain (1% w / v ) stability in the tenderization of pork loin and observed significantly ( p < 0.05) higher water holding capacity, lower ( p < 0.05) cooking loss, and degradation of the myosin heavy chain. The application of bromelain (0.05–0.1% w / w at 50 °C for 12 min) in the preparation of restructured pork stew resulted in decreasing shear force value and texture profile analysis attributes but higher total protein, sarcoplasmic protein solubility, total collagen, and soluble collagen [ 116 ].…”

Section: Novel Technological Interventionsmentioning

confidence: 99%

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Azmi

Kumar

Sharma

et al. 2023

Foods

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Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.

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“…TPA is a deformation test to simulate chewing in the human mouth. TPA parameters (hardness, springiness, cohesiveness, and chewiness) offer additional information about the textural characteristics of the meat products [ 48 ]. Table 2 presents the effects of LNT content and storage time on texture of goose meatballs during cold storage (4 °C).…”

Section: Resultsmentioning

confidence: 99%

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Sun

et al. 2022

Foods

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The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.

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Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Cited by 22 publications

References 30 publications

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

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