Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna

Omana, Dileep A.; Pietrasik, Z.; Betti, Mirko

doi:10.1111/j.1750-3841.2012.02772.x

Cited by 14 publications

(13 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These mainly include surimi type processes and pH shift technology (James & Mireles DeWitt, 2004). pH shift technology involves acid (ACS) or alkaline (ALS) solubilisation of proteins, with subsequent precipitation of proteins at their isoelectric point (Omana et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

Tsermoula

Virgili

Ortega

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Alkali solubilisation (ALS) was compared with acid solubilisation (ACS) for preparation of protein rich extracts from bovine and porcine hearts. ACS and ALS recovered 51.53%-55.74% of the total protein from bovine and porcine hearts. All extracts were rich in myofibrillar proteins with both treatments resulting in reductions in fat, collagen and cholesterol contents compared with starting materials. At 0% NaCl, ACS and ALS extracts had good gelling properties with the ALS gels having lower % cook loss. While treatments did not affect gel hardness, ACS extracts formed gel networks with higher storage modulus after heating and cooling. At 2% NaCl gel hardness, % cook loss and storage modulus values increased, with greater increases occurring for ACS extracts. The results show that ALS-and ACS-based processes have potential to produce functional ingredients for processed meat products.

show abstract

Section: Introductionmentioning

confidence: 99%

Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

Tsermoula

Virgili

Ortega

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In fact, previous papers pointed out that it is possible to develop Bologna-type sausages with very low amount of pork back-fat using different emulsifiers (Sanjeewa et al, 2010;Omana et al, 2012).…”

mentioning

confidence: 99%

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

et al. 2014

View full text Add to dashboard Cite

Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ω-6/ω-3 ratio of 0.4.Technological and sensory problems were not detected in the new formulations.Besides, reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest that it is possible to obtain reduced-fat Bolognatype sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects over the sensory quality, obtaining interesting products from a nutritional point of view. Highlights-Nutrition claims for Bologna-type meat products.-Sensory viability of healthier cooked reduced-fat meat products.-Natural antioxidants to preserve omega-3 enriched meat products.

show abstract

“…The questionnaire was answered using Compusense 5 software (v. 5.2, Compusense Inc., Guelph, ON). The net percentage scores for saltiness or juiciness were calculated for each treatment as follows (Omana and others ).…”

Section: Methodsmentioning

confidence: 99%

“…However, its high fat and hemoglobin contents limit its industrial applications. The pH‐shift process, which is based on the solubilization of muscle proteins at reduced or elevated pH, followed by precipitation at the isoelectric point, is very efficient in recovering functional meat proteins (Omana and others ). This technology adds value to MSPM and generates highly valuable PPI.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Khiari

Omana

Pietrasik

et al. 2013

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI.

show abstract

Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna

Cited by 14 publications

References 21 publications

Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Contact Info

Product

Resources

About