Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

Çarkcioğlu, Emine; Rosenthal, Andrew J.; Candoğan, Kezban

doi:10.1111/jtxs.12169

Cited by 28 publications

(16 citation statements)

References 41 publications

(67 reference statements)

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“…actin and myosin [ 4 ]. Çarkcioğlu et al [ 23 ] mentioned that myofibrillar proteins play a critical role in texture development for both raw and processed meat. Further, postmortem conditions, such as pH and the use of salt in processing, influence the extractability of myofibrillar protein.…”

Section: Resultsmentioning

confidence: 99%

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

et al. 2020

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The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam ( Amorphophallus campanulatus ) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90°C for 20 min, and cooled down at 4°C for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength ( p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

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Section: Resultsmentioning

confidence: 99%

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

et al. 2020

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“…Salt is also added to some meat and meat products to influence water-holding capacity and give the products a moister texture [36]. Ionic strength, which is influenced by salt content, has a strong influence in gel formation.…”

Section: The Role Of Salt In Food Preservationmentioning

confidence: 99%

“…Ionic strength, which is influenced by salt content, has a strong influence in gel formation. The use of approximately 2-3% sodium chloride in meat products is necessary to solubilise myofibrillar proteins [32,36]. Therefore, salt improves texture.…”

Section: The Role Of Salt In Food Preservationmentioning

confidence: 99%

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The Role of Salt on Food and Human Health

Elías¹,

Laranjo²,

Agulheiro-Santos³

et al. 2020

Salt in the Earth

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Throughout time, salt (sodium chloride) played an important role in human societies. In ancient times, salt was used as a form of currency and to preserve foods, such as meat and fish. Besides, salt also assumed a major importance as food flavour enhancer. However, excessive salt consumption could result in serious health problems, related with hypertension and cardiovascular diseases, although this might be a controversial topic in the near future. The World Health Organization has made several policy recommendations to reduce salt intake and even implemented some policy approaches in several countries worldwide. Nevertheless, according to the European Food Safety Authority, approximately 75% of the salt we eat is already in the foods we buy. Thus, the best way to assure an effective reduction in salt consumption is to train our taste to the flavour of low-salt foods, although there is still a long way to go from awareness to action. The main goal of this chapter is to review the social and economic importance of salt throughout human history; its role in food preservation, food safety and food sensory evaluation; the impact of salt intake on human health; and the attempts to reduce or replace salt in food.

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“…However, strong evidence confirms that high dietary salt intake is connected with increased osteoporosis, kidney stones, hypertension, and cardiovascular diseases (Cruz et al., 2011). Other chloride salts, such as potassium chloride (KCl) (Carkcioglu, Rosenthal, & Candogan, 2016), calcium chloride (CaCl 2 ) (Jia, You, Liu, & Xiong, 2015; Wang et al., 2018), and magnesium chloride (MgCl 2 ) (Barat, Pérez‐Esteve, Aristoy and Toldrá, 2013), have been developed to replace all or part of the NaCl and promote the functionalities of MP. During investigation of the influence of partial substitution of NaCl with chloride salts (KCl, CaCl 2 , and MgCl 2 ) on the gel properties of carp MP mediated by MTG, Feng et al.…”

Section: Modification Of Mpmentioning

confidence: 99%

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

2020

Comp Rev Food Sci Food Safe

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Today, both consumers and food industry producers have exhibited an ever‐growing interest in improving and broadening the functional performance of proteins in food industry. Myofibrillar protein (MP) is mainly responsible for texture, yield and organoleptic characteristics of final meat products. To increase functional properties of MP, technological and nutritional improvement of MP is needed to modify its structure and functionalities. Considerable approaches, including additives, oxidation treatments, and novel food processing technologies, have been utilized to modify its functional properties to manufacture acceptable meat products with lower cost and more desirable nutritional characteristics. However, a comprehensive summary of structural and functional changes of MP in response to different modification strategies is still lacking. Hence, in this review paper, our main goal is first to provide an overview of the functional characteristics of MP. Then, this review will mainly discuss the current knowledge on the functional changes of MP caused by various modification methods and will present some examples of previous works and recent progress. Finally, future outlooks are presented to tailor the manufacture of functionality enhanced and value‐added muscle‐based products and enable modified MP can be applied as a novel meat ingredient in food industry.

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Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

Cited by 28 publications

References 41 publications

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

The Role of Salt on Food and Human Health

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review

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