The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour

Zając, Marzena; Guzik, Paulina; Kulawik, Piotr; Tkaczewska, Joanna; Florkiewicz, Adam

doi:10.1016/j.lwt.2019.02.013

Cited by 52 publications

(64 citation statements)

References 52 publications

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“…The fat content in the samples with the high content of plant components (S-1 and S-3) does not differ significantly but was, however, greater than in samples with a considerable content of beef trimming in formulations (S-2 and S-4). This agrees with the data obtained by Zając et al [ 26 ], who found that the addition of hemp seed slightly increased the fat content in meat loaves.…”

Section: Resultssupporting

confidence: 93%

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Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Зинина

Merenkova

Галимов

et al. 2020

International Journal of Food Science

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The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.

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Section: Resultssupporting

confidence: 93%

“…The highest protein values were found for samples S-1, S-2, and S-3 ( p < 0.05). A similar dependence was determined by Zając et al [ 26 ], where the addition of hemp seeds to the meat loaves led to a significant increase in protein content.…”

Section: Resultssupporting

confidence: 85%

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Зинина

Merenkova

Галимов

et al. 2020

International Journal of Food Science

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“…An increase in raw and roasted hemp flour from 0 to 20% ratio led to a significant decrease (P < 0.05) in the L* values of the cookies. A similar effect on L* values of hemp flour was reported by Zając et al (2019). Moreover, an increase in a* values and a decrease in b* values were observed as the hemp flour level increased from 0% to 20%.…”

Section: Resultssupporting

confidence: 85%

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour

Ertaş

Aslan

2020

Acta Sci Pol Technol Aliment

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Background. There has been a resurrection of interest in traditionally cultivated hemp seeds as an alternative food ingredient source over the last few years. Hemp seeds are an excellent food source in terms of protein, dietary fiber, omega fatty acids, vitamins and minerals. In this way, hemp flour allows the development of a product with a high nutritional content for human nutrition. Materials and methods. This study aimed to investigate the effects of using raw and roasted hemp flour instead of wheat flour (0-5-10-15-20%) in cookies in terms of physical, chemical and sensorial properties. Results. The results showed significant differences (p < 0.05) in some chemical and physical properties among cookies. The addition of raw and roasted hemp flour significantly (p < 0.05) affected the color parameters of the cookie samples; L* and b* values decreased and a* values increased. The cookie formulation with increased hemp flour (raw or roasted) resulted in an increase in ash, protein, fat, total phenolic content and antioxidant activity values in the cookie samples, and the highest values were observed with a 20% level. The raw and roasted hemp flour content significantly decreased the hardness and resulted in softer cookies. For sensory evaluation, the cookies supplemented with raw hemp flour up to 20% and roasted hemp flour up to 15% were found to be more desirable by the panelists in terms of overall acceptability. Conclusion. The results showed the effects of the process applied to the seed and the usability of hemp seed in the product formulation. The nutritional values of hemp seed in the cookie samples demonstrated that it can be used as an alternative ingredient in the development of functional foods.

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“…Zając and colleagues [ 180 ] also investigated the effects of the incorporation of 5% of either whole hempseeds, de-hulled hempseeds, hempseed flour, or hempseed proteins in pork loaves, on nutritional quality, sensorial acceptability, and physical features of the obtained product. From a nutritional point of view, the obtained data showed that, among all hempseed additives, only the whole hempseeds have led to a significant increase in protein, ash, and total fibre content, without significantly changing the total fat amount, whereas, hempseed flour and proteins were the additives that have led to the highest enrichment in the amounts of K, Mn, and Fe, and of Ca, Mg, and Zn, respectively, even though a significant increase in the macro- and micro-elements in comparison to the control, was observed also for the others hempseed additives, in spite of in a minor extent.…”

Section: Hempseed Foodsmentioning

confidence: 99%

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

et al. 2020

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Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.

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The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour

Cited by 52 publications

References 52 publications

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

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