Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Somboonpanyakul, Promluck; Barbut, Shai; Jantawat, Pantipa; Chinprahast, Ninnart

doi:10.1016/j.lwt.2005.12.008

Cited by 31 publications

(12 citation statements)

References 27 publications

(28 reference statements)

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“…Meanwhile, the deamidation promoted by the action of MTGase can increase the proteins' solubility (Renzetti, Bello, & Arendt, 2008). A higher level of salt-soluble protein concentrations enhanced gel network and protein matrix formation (Somboonpanyakula, Barbut, Jantawata, & Chinprahasta, 2007) and increased the number of sites in the polypeptide chains capable of interacting during heating, allowing it to form a stable, elastic and rigid protein gel matrix (Verma, Sharma, & Banerjee, 2010).…”

Section: Tpamentioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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Microbial transglutaminase (MTGase) is a kind of enzyme preparation which is used in the processing of emulsified meat products for improving the quality. In this paper, the effect of MTGase content on water-holding capacity, texture and protein structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly (P < 0.05) improved with increased MTGase content. But when the contents were 0.67% and 1%, the emulsion stability and cooking yield had no significant difference (P > 0.05). The hardness, springiness, cohesiveness and chewiness also were significantly (P < 0.05) improved with increased MTGase content. The result of Raman spectroscopy found that the wave peak of amide I shifted from 1658 to 1660, 1661 and 1661 cm −1 when added various amounts of MTGase, β-sheet and β-turn contents were significantly (P < 0.05) increased with decreased α-helix content, and random coil was not a significant difference (P > 0.05); the wave peak of 3100-3500 cm −1 shifted from 3226 to 3228, 3229 and 3229 cm −1 that indicated OH stretching motions were stronger. Overall, when added appropriately, MTGase to frankfurters could change the protein conformation, improve the texture and water-holding capacity.Efecto de los niveles de transglutaminasa en las salchichas Frankfurt: Un estudio fisicoquímico y espectroscopia Raman RESUMEN La transglutaminasa microbial (MTGase) es un tipo de preparado encimático utilizado en el procesamiento de productos cárnicos emulsionados para mejorar su calidad. En este estudio se ha investigado el efecto del contenido de MTGase en la capacidad de retención de agua, la textura y la estructura proteínica mediante la utilización de espectroscopia Raman. Los resultados mostraron que la estabilidad de emulsión y el rendimiento de cocinado mejoraron significativamente (P < 0,05) con el aumento del contenido de MTGase. Sin embargo, cuando los contenidos fueron 0,67% y 1%, la estabilidad de emulsión y el rendimiento de cocinado no obtuvieron diferencias significativas (P > 0,05). La dureza, la ligereza, la cohesión y la masticabilidad también fueron mejorados significativamente (P < 0,05) con el aumentó en el contenido de MTGase. Los resultados de la espectroscopia Raman indicaron que la ola pico de amida I cambió de 1658 cm −1 a 1660 cm, 1661 cm −y y 1661 cm −1 cuando fueron añadidas diferentes cantidades de Migase. Los contenidos de lámina β y giro β aumentaron significativamente (P < 0,05) cuando el contenido de hélice α disminuyó, además el movimiento aleatorio no fue significativamente diferente (P > 0,05); la ola pico de 3100-3500 cm , lo cual indicó que los movimientos de elasticidad de OH eran más fuertes. En general, la adición apropiada de MTGase a las salchichas Frankfurt podría cambiar la conformación proteínica, mejorar la textura y la capacidad de retención de agua. ARTICLE HISTORY

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Section: Tpamentioning

confidence: 99%

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Kang

2016

CyTA - Journal of Food

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“…In addition, G′ of PSE-like meat batter was lower than that of normal meat both at the beginning and the end of heating treatment, indicating heat-induced PSE-like meat gel was less rigid and elastic. The lower elasticity of PSE-like meat during heating is related to lower SSP extraction and higher extent of denaturation (Figure 1(A)), which affected the gel network and protein matrix formation (Somboonpanyakul, Barbut, Jantawat, & Chinprahast, 2007).…”

Section: Storage Modulus (G′)mentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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“…Crude malva nut gum (CMG) was extracted following the method of Somboonpanyakul et al (2007). The malva nut seed was soaked in water (1:80 w/v) at 30°C for 2 h to completely hydrate and swell the fruit.…”

Section: Crude Malva Nut Gum Preparationmentioning

confidence: 99%

“…Malva nut gum is also considered as non-starch polysaccharide but this gum is not commonly used in the food industry and has not been shown to affect the nutritional property of foods. Somboonpanyakul et al (2007) reported that crude malva nut gum (CMG) reduced cooking loss and improved textural properties of frankfurters due to its high water absorption and water holding capacity.…”

Section: Introductionmentioning

confidence: 99%

Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system

Phimolsiripol

Siripatrawan

Henry

2011

Journal of Food Engineering

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Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Cited by 31 publications

References 27 publications

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

Effect of the levels of transglutaminase in frankfurters: a physical–chemical and Raman spectroscopy study

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system

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