Abstract

The potential of using hydrolyzed egg white (hEW) as a food additive to decrease shrinkage, cooking loss of pork meat slices was investigated. Functional characteristics including solubility, Water-Holding Capacity (WHC) and Oil-Binding Capacity (OBC) of three hEWs by using different kinds of enzymes, a commercial small size peptide S and native egg white (NEw) were evaluated. Pork meat slices (8 cm×6 cm) with thickness of 4 mm were soaked in the same weight of solution contained hEW, small peptide S or NEw at a protein concentration of 10% (w/v) at 4°C for 24 h respectively. Results showed that, cooking loss (%) and shrinkage rate (%) decreased when raw meat was immersed in the solution which contained hEWs or NEw. Meat treated by hEW obtained by using enzyme-Thermoase PC10F® showed an excellent WHC and resulted in the least shrinkage rate (3.2%) compared with the meat soaked in the same portion of water (shrinkage rate of 22.7%). Moreover, by using a scanning electron microscopy, relative larger holes and a grainy appearance of endomysium sheaths were also observed in the meat treated by this hEW. Treated by hEWs and NEw contributed to the decrease of elasticity and toughness of cooked meat. Thus, treated by hEWs may permit reduction in cooking loss as and shrinkage rate of pork meat slices.

Highlights

  • Cooking of meat is essential for sterilizing foodborne pathogens, assuring microbial safety and achieving meat quality (Pathare and Roskilly, 2016)

  • Evaluation of egg white hydrolysates: The average droplet size, difference between the maximum and minimum diameter of droplets of the dispersed phase and the degree of their dispersion are considered as the significant parameters characterizing a given emulsion (Dajnowiec et al, 2016)

  • Shrinkage and cooking loss of pork meat slices soaked in different hydrolyzed egg white (hEW) were compared

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Summary

Introduction

Cooking of meat is essential for sterilizing foodborne pathogens, assuring microbial safety and achieving meat quality (Pathare and Roskilly, 2016). The distinctive meat proteins are heat denatured and result in destruction of cell membranes, shrinkage of meat fibers, the aggregation and gel formation of myofibrillar and sarcoplasmic proteins, as well as the shrinkage and solubilization of the connective tissue (Pathare and Roskilly, 2016; Tornberg, 2005). Meat shrinkage and cooking loss during cooking has been often thought to be the poor meat quality indication by consumers (Barbera and Tassone, 2006). Dominguez et al (2014) proved that microwave cooking resulted in the highest cooking loss of foal meat comparing with other cooking methods (roasting, grilling and frying) Cooking method was shown to have effect on the physical properties and cooking loss of meat. Dominguez et al (2014) proved that microwave cooking resulted in the highest cooking loss of foal meat comparing with other cooking methods (roasting, grilling and frying)

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