Evaluation of Physicochemical and Textural Properties of Emulsified Pork Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods.

This study aimed to evaluate the effects of chickpea powder (CPP) drying method (freeze-drying and oven-drying) and concentration (1.0% and 1.5%) on the quality characteristics of CPP-containing emulsified model sausages (EMSs). With increasing consumer interest in functional and plant-based ingredients, CPP was investigated as a potential alternative to soy protein isolate (SPI), which is commonly used in meat formulations. CPP was prepared by freeze-drying (FD) or oven-drying (OD) at 60℃ and incorporated into EMSs at levels of 1.0% and 1.5%. A control without added protein (CTL) and a reference formulation containing soy protein isolate (REF) were included for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. The addition of CPPs influenced the pH, water-holding capacity, and textural properties of EMSs. The EMSs containing 1.5% oven-dried CPP showed the highest pH, the lowest cooking loss (CL) and expressible moisture (EM), and superior textural attributes, including hardness, springiness, gumminess, chewiness, and cohesiveness. Color changes were moderate, with redness decreasing and yellowness increasing with CPP concentration, particularly when using oven-dried CPP. No difference in fat content and only minor differences in protein content were found across treatments. Overall, the CPP-treated EMSs showed comparable or improved performance relative to the SPI-treated reference-group EMSs. Both the drying method and concentration of CPP markedly affect EMS quality. Oven-dried CPP at 1.5% was especially effective in enhancing water retention and textural integrity, suggesting its viability as a functional plant-based protein ingredient in emulsified meat products.

Three soy protein isolates (SPIs) were obtained by different drying methods, including freeze-drying, spray-drying and vacuum-drying. These SPIs were found to be significantly different in color of CIELAB L*, a*, b*values, enthalpies of denaturation (ΔH) in differential scanning calorimetry, 1-anilino-8-napthalene-sulfonate surface hydrophobicities and total sulfhydryl group contents (P < 0.05). The solubility of spray-dried SPI was significantly higher than that of freeze-dried SPI and vacuum-dried SPI (P < 0.05), except at pH 4–5. Spray-dried SPI had much lower turbidity, higher solubility, and better emulsifying and foaming properties than freeze-dried and vacuum-dried SPIs. These results suggested that drying methods could influence the functional properties of SPIs. PRACTICAL APPLICATIONS The utilization of soy protein isolates (SPIs) in various foods is based on their highly desirable functional properties such as solubility, emulsification and foaming. These functional properties may be affected by different drying methods such as freeze-drying, spray-drying and vacuum-drying. This study explains the effects of drying methods on the physicochemical and functional properties of SPIs, which is useful for SPI researchers and manufacturers. Additionally, freeze-drying is usually used in laboratory experiments, while spray-drying is utilized in industrial processes and vacuum-drying is applied in both cases. Hence, the research results on functional properties of freeze-dried SPI in laboratory experiments may not have practical applicability. The direct evidence of the effects of various drying methods on the functional properties of SPIs is based on experiments using the same drying method that is consistent with industrial practice. It is very important that the drying method must be taken into consideration in the research of the functional properties of soy proteins.

Silver carp (Hypophthalmichthys molitrix) are an underutilized, invasive fish threatening native species throughout major water systems in the United States. The goal of this research was to use silver carp meat to create a value-added product, to analyze the changes in physicochemical structure and consumer liking over time, and to evaluate the benefits of adding soy, pea, and a combination of soy and pea protein isolates to the formulations. Fish nuggets were prepared from minced meat in four treatments consisting of 3% soy protein isolate (SPI), 3% pea protein isolate (PPI), a combination of 1.5% SPI and 1.5% PPI, and a control without plant protein isolate. Nuggets from each treatment were stored frozen for 1.5, 8.5, and 13.5 weeks. Proximate composition, pH, cook loss, textural hardness, expressible moisture, color, microbial counts and lipid oxidation were evaluated. Sensory acceptability was also evaluated for each frozen storage time period and treatment. A descriptive (QDA™) trained sensory panel was also conducted on all treatments independent of the storage testing. Results showed that lipid oxidation and textural hardness significantly (P < 0.05) increased with frozen storage time. PPI had significantly lower expressible moisture compared to the control at week 1.5, but there were no statistically significant differences between treatments at weeks 8.5 and 13.5. Similarly, formulations with PPI improved (p 0.05), with the exception of decreased degree of liking scores for SPI aroma (p=0.03) and flavor (p=0.03)) during the frozen storage period; all degree of liking scores remained above 6.5 throughout analysis, indicating that consumers’ acceptability of the sample treatments over time despite the changes in physicochemical structure. The descriptive panel created an attribute lexicon for the aroma, flavor, and mouthfeel of the fish nuggets and did not find significant differences in intensities for those attributes between the treatments. Although there were measurable changes in oxidation, texture, expressible moisture, and cook loss over 13.5 weeks, these changes did not impact sensory acceptance. The addition of protein isolates improved water holding capacity initially but did not maintain those benefits over extended shelf life and had little impact on consumer liking during any time period. Overall, this study demonstrated that value-added products such as silver carp nuggets can be created using an otherwise under-utilized fish. The fish nuggets had high sensory acceptability, and the addition of protein isolates did not significantly improve their sensory characteristics; therefore, silver carp nuggets can be formulated without the need of additional protein additives .

Aim: This study investigated the effect of modern drying methods on the proximate, nutritional, and mineral composition of Clarias gariepinus in Port Harcourt, Nigeria.&#x0D; Methods: Fresh C. gariepinus were purchased from Mile 3 Market in Port Harcourt, Rivers State. Samples were dissected using a sharp knife, intestinal components, and gills were removed and the edible portion was washed properly and rinsed with distilled water. Samples were treated in four groups: fresh, smoking using firewood, electric drying (200oC), and non-electric drying (200oC for 30 minutes) methods. Samples were blended using mortar and pestle into powder and kept in an air-tight container prior to analyses.&#x0D; Results: The proximate composition of C. gariepinus revealed that crude protein concentration was in the following proportions; electric drying method (52.16+0.01%), non-electric drying method (43.40+0.00%), smoking method (32.72+0.00%) and fresh (23.01+0.00%). The lipid content of smoked and electric-dried C. gariepinus was significantly (p&lt;0.05) higher compared to the fresh sample. However, there was no significant difference between the lipid content of fresh C. gariepinus sample and non-electric dried sample. The carbohydrate content increased in the smoking and electric drying methods but decreased in the non-electric drying method. The ash content increased only in the smoking method but decreased in both the electric dryer and non-electric dryer methods. Fresh samples had the highest moisture content (74.03+0.00%) while the least was observed in the electric dried sample (38.84+0.00%). The percent anti-nutrient composition of C. gariepinus showed that smoked samples had the highest flavonoid concentration (3.252±0.00%) which was not significantly higher (p&gt;0.05) than the flavonoid content of electric dried C. gariepinus (2.89±0.33). The levels of selected minerals showed varying concentrations of potassium, sodium and calcium for the various processing methods.&#x0D; Conclusion: Modern drying methods had a significant effect on the proximate component, flavonoids, and oxalate composition of C. gariepinus. Electric drying method showed to be a better method of drying Clarias gariepinus compared to other drying methods.

Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate

191Financial and economic benefits ultimately become the bases for adoption or rejection of new technology. This chapter details potential financial and economic benefits from utilization of isolated soy protein ingredients in manufacturing processed meat products. Through exploration of two alternatives for increasing meat production, the author demonstrates a methodology for quantifying these benefits. The first alternative uses traditional meat production technology applied through a program of increasing the size of a beef cattle herd, and, therefore, meat output, by 20 percent over a five-year period. The second approach does not increase the size of the herd, but incorporates isolated soy protein food ingredients in processed meat products to achieve the same 20 percent increase in total meat output. Incorporating isolated soy protein effects a 26.1 percent increase in processed meat production, for a 20 percent gain in total meat output. The methodology described here is valuable for both private industry and government policy decision making. Financial profitability suggests that private industry should adopt the technology. Economic (social) profitability warrants government support. Appropriate government policies to support the use of isolated soy protein may include food composition and labeling regulations, trade regulations and nutritional programs, including government feeding programs. This thorough analysis considers ail meat production factors for both traditional and alternative technologies. It includes the effects of price distortions, wage rates, raw material costs, revenues, cash flows, and additional investments required at all levels – cattle raising, slaughtering and meat processing. In the example given, the use of isolated soy protein as an ingredient in processed meat products is demonstrated to be intrinsically profitable, both financially and economically. It is also more profitable than increasing cattle output by an equivalent amount. Net present values of the alternative technologies are calculated for comparison. The new production goal of increasing total meat (including processed meat products) output by 20 percent is not recognized under the traditional technology until the fifth year. Under the alternative of using isolated soy protein ingredients in processed meat, the increase is achieved in the first year of the program. Incorporating isolated soy protein in processed meat products demonstrates clear and significant financial and economic advantages in the example given. This alternate technology signficantly raised profits for both private industry and the economy as a whole.

This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi pastes during heating, as indicated by the increase in G' and G″ and the decrease in tan δ. With increasing SPI content, the proteolytic inhibition, gel properties, water-holding capacity, and textural profiles of surimi gel were markedly enhanced. Molecular driving-force results showed that SPI markedly promoted the hydrophobic interaction, while disulfide bonds were dominant in CP-added gel. However, the whiteness of surimi gels tended to decrease with the increased levels of both additives, in particular CP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that SPI hindered the polymerization of myosin heavy chain while CP participated in the formation of non-disulfide covalent bonds with actin. Fourier transform infrared (FTIR) spectra indicated that CP and SPI did not influence the secondary structure of proteins in surimi. Scanning electron microscopy (SEM) demonstrated that CP or SPI induced the myofibrillar protein to form smoother and compact gel network structures. Overall acceptability of the mackerel surimi gel can be improved by the incorporation of 5% SPI while CP had a negative impact on several parameters. However, CP showed the remarkable ability to prevent the lipid oxidation of the gel after storage at 4 °C for 7 days. Overall, both SPI and CP demonstrated positive impacts on the gelling characteristics of mackerel surimi; however, SPI was more advantageous than CP in terms of the gel-strengthening effect and sensory qualities. This study offered a potential use for plant and insect proteins as functional and nutritional ingredients for the production of dark-fleshed fish surimi.

This study evaluated the rheological properties of pork myofibrillar protein (MP) gel and the physicochemical properties of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powders (RNPs) obtained through different drying methods. Two experiments were conducted: (1) rheological analysis of MP gels treated with RNPs and their protein extract (PE), and (2) assessment of LFMS properties treated with RNPs and PE. The viscosity of MP treated with freeze- and oven-dried RNPs was higher than that of the control (CTL), while PE-treated MP (MPE) showed lower viscosity. Cooking yields (%) of MPE exceeded those of CTL, although the gel strength of MPE was the lowest (p<0.05). The pH of LFMS ranged from 6.01 to 6.31, with PE-treated LFMS (SPE) exhibiting the lowest pH. SPE demonstrated lower CIE L* and CIE a* values but a higher CIE b* value compared to the reference (REF, soy protein isolate). Cooking loss (%) of CTL was higher than those of the treatments, while expressible moisture (%) was lower in CTL compared to SPE. Additionally, the protein content of LFMS increased with RNP and PE addition. SPE had lower hardness than CTL, but no difference from REF was observed (p>0.05). Therefore, oven-dried RNPs can effectively serve as a fat replacer in LFMS, similar characteristics to those of REF.

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

In this study, physicochemical and structural properties of microcrystaline cellulose (MCC) from pomelo fruitlets using different drying methods were analyzed and compared with commercial MCC. The results showed that oil-holding capacity (OHC), water-holding capacity (WHC), swelling properties, cholesterol adsorption capacity, and pancreatic lipase inhibition of MCC from pomelo fruitlets especially using freeze drying were higher than those of commercial MCC (p < .05), indicating their better application properties in food processing and functional activity in gastrointestinal health. Through freeze drying, the decreased particle size and crystallinity were much related with its better OHC, WHC, swelling properties, and cholesterol adsorption capacity when compared to that using hot-air drying. The reduction effect of freeze-drying on thermal stability of MCC might be caused by the decreased crystallinity. Overall, MCC from pomelo fruitlets especially with freeze-drying had higher OHC, hydration property, and potential hypolipidemic activity, suggesting its potential applications in pharmaceuticals and food industry. Practical applications This study investigated physicochemical and structural properties of MCC from pomelo fruitlets using different drying methods and compared it with those of commercialized MCC. It was suggested that MCC from pomelo fruitlets especially with freeze-drying had higher OHC, hydration property, and potential hypolipidemic activity than those of commercial MCC. The results can provide comprehensive evaluation on high-value application of pomelo fruitlets to produce MCC with desirable properties.

The global demand for healthier meat products has increased due to consumer concerns over synthetic additives and interest in functional ingredients. This study investigated the effects of carrageenan and isolated soy protein (ISP) on the physicochemical and sensory properties of chicken sausages. Sausages were formulated with either 2% or 4% carrageenan or ISP and evaluated for moisture content, water activity (aw), water holding capacity (WHC), pH, color (L*, a*, b*), and sensory attributes (taste, aroma, texture, overall acceptability). Results indicated no significant differences in moisture content, aw, WHC, or color among treatments. However, the addition of 4% carrageenan significantly increased the pH. Sensory evaluation showed that while carrageenan treatments maintained favorable sensory scores, a high concentration of ISP (4%) resulted in a significantly lower texture and acceptability score. These findings suggest that carrageenan is a more suitable natural additive than ISP for improving certain quality characteristics of chicken sausages without compromising consumer preferences.

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer’s preference.