Use of Vacuum During Formation of Meat Emulsions

Tantikarnjathep, Kamchorn; Sebranek, Joseph G.; Topel, D. G.; Rust, R. E.

doi:10.1111/j.1365-2621.1983.tb09156.x

Cited by 12 publications

(4 citation statements)

References 8 publications

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“…However, the retinol-loaded lipid nanoparticles via vacuum emulsification could be synthesized without aggregation or separation even when the content of the surfactant was reduced by one-fifth in same condition ( Table 2 ). This result implied that having a minimum amount of air in the vacuum mixture, a compact interaction between the lipid and the surfactant, and not being aggregated again with a small amount of surfactant ( Figure 1 ) [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Synthesis of Retinol-Loaded Lipid Nanocarrier via Vacuum Emulsification to Improve Topical Skin Delivery

Jun¹,

Kim²,

Lee³

et al. 2021

Polymers

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Retinol has been widely used as an anti-wrinkle active ingredient in cosmetic fields. However, the oxidation of retinol by air was one of the critical problems for application in the skincare field. In this study, Retinol-loaded lipid nanocarriers were prepared via the vacuum emulsification method to increase the stability of retinol vulnerable to air and optimized encapsulation conditions and to increase the penetration efficiency into skin. Optimizing the components of lipid nanocarriers, gradients of carbon chain C8-22 using various lipid species which made the amorphous structure and enough spaces to load retinol inside the capsules were estimated from the lower enthalpy change and peak shift in DSC analysis. The vacuum-assisted lipid nanocarriers (VLN) could help suppress oxidation, which could have advantages to increase the thermal stability of retinol. The retinol-loaded VLN (VLN-ROL) had narrow size distribution under 0.3 PDI value, under 200 nm scaled particle size, and fully negative surface charge of about -50 mV for the electrostatic repulsion to avoid aggregation phenomenon among the lipid nanoparticles. It maintained 90% or more retinol concentration after 4 weeks of storage at 25, 40 and 50 °C and kept stable. The VLN-ROL-containing cream showed improved penetration efficiency applied to porcine skins compared to the commercial retinol 10S from BASF. The total amount of retinol into the skin of VLN-ROL (0.1% of retinol) was enhanced by about 2.2-fold (2.86 ± 0.23 μg) higher than that in 0.1% of bare retinol (about 1.29 ± 0.09 μg). In addition, applied on a 3D Human skin model, the epidermal thickness and the relative percentage of dermal collagen area effectively increased compared to the control and retinol, respectively. Additionally, the level of secreted IL-1α was lower and epidermal damage was weaker than commercial product A. This retinol-loaded lipid nanocarrier could be a potentially superior material for cosmetics and biomedical research.

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Section: Resultsmentioning

confidence: 99%

Synthesis of Retinol-Loaded Lipid Nanocarrier via Vacuum Emulsification to Improve Topical Skin Delivery

Jun¹,

Kim²,

Lee³

et al. 2021

Polymers

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“…Among the myofibrillar and sarcoplasmic proteins, the latter showed significantly lower emulsification ability ( P = 0.0010). This was expected since the capability of sarcoplasmic proteins to emulsify fat is limited by their globular nature (Tantikarnjathep and others 1983). …”

Section: Resultsmentioning

confidence: 99%

Effect of Acid‐ and Alkaline‐Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)

Hrynets

Omana

et al. 2010

Journal of Food Science

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Mechanically separated meat is one of the cheapest sources of protein obtained by grinding meat and bones together and forcing the mixture through a perforated drum. The use of mechanically separated turkey meat (MSTM) for the production of further processed poultry products is limited due to its undesirable color and textural properties. Recovery of proteins from MSTM using pH shifting process will help the poultry processors to get better returns and also create opportunity to produce functional food ingredients.

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“…Myofibrillar proteins that would be consumed by IPF formation around air bubbles may be better utilized to stabilize the protein gel matrix (Tantikarnjathep et al, 1983). Tantikarnjathep et al (1983) found that the use of vacuum during the chopping process in a bowl chopper had a positive effect on emulsion stability and cured color development in frankfurters. These improvements were only significant, however, when vacuum was applied throughout the entire process.…”

Section: Non-meat Ingredientsmentioning

confidence: 99%

Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters

Ruther

Dickson

Prusa

et al. 2020

J Food Process Preserv

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The effects of processing method and added non-meat ingredients on the processing yield, batter stability, and texture profile of frankfurters were investigated. Five ingredient treatments (control, sodium alginate, iota carrageenan, transglutaminase, and pork collagen) of frankfurters were produced using three different processing methods (coarse grinding, chopping in a bowl chopper and passing through an emulsion mill). Emulsion stability (water separation, fat separation and total liquid separation) was measured on the resulting batter. Processing yield was measured after cooking and chilling the frankfurters. A texture profile analysis (TPA) of the finished frankfurters was also conducted with a focus on the TPA characteristics of hardness, cohesiveness, and chewiness. Control treatments produced by different methods showed significantly (P < 0.05) different levels of processing yield with the emulsion mill producing the highest, followed by bowl chopper and then coarse grinding. Coarse ground treatments showed the most negative impact of processing method on processing yield and texture characteristics. The addition of transglutaminase showed a positive effect on TPA characteristics chewiness and cohesiveness, and did not affect processing yield. Consequently, a difference between frankfurters produced with different methods was observed, and a means to offset those differences through ingredient formulation was demonstrated.

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Use of Vacuum During Formation of Meat Emulsions

Cited by 12 publications

References 8 publications

Synthesis of Retinol-Loaded Lipid Nanocarrier via Vacuum Emulsification to Improve Topical Skin Delivery

Synthesis of Retinol-Loaded Lipid Nanocarrier via Vacuum Emulsification to Improve Topical Skin Delivery

Effect of Acid‐ and Alkaline‐Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)

Effects of processing method and nonmeat binding ingredients on batter stability, yield and texture of frankfurters

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